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Falling Swirl Roses - Page 2

post #16 of 24
Quote:
Originally Posted by nannycook View Post

Oh good grief how dull am i i cant see what you mean with posting a pick, please tell me what to look for.


This is how I put a picture in a post on a desktop PC (I assume it's the same or similar for a Mac):

The picture should be saved on your computer.

 

In the Reply box, at the top from right to left there are icons for (1) spell check, (2) full justify, (3) right align, (4) center align, (5) left align, (6) spoiler text (reader has the option to see), (7) quote, (8) choose smiley, (9) insert horizontal line, (10) table, (11) insert attachment, (12) insert video, and (13) insert image.

 

Click on the "insert image" icon.  You will get a dialogue box; choose "upload files."  Navigate to the picture on your computer. Click on "open."

 

Choose a size (small, medium, large) and click on "submit." It should show in the post you are composing. (You can still adjust the size - click on the picture and use one of the corner handles to make smaller or larger.)

 

 

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #17 of 24
Thread Starter 

I tried a new recipe for Pink Lemonade frosting:

1 and a half sticks or 3/4 c butter, softened
32 oz or 4 c powdered sugar
1 envelope or 3 Tbs Kool-aid pink lemonade powder flavoring
1/8-1/4 c plus 1 Tbs milk
1/4 tsp salt

 

It seems like a lot of milk, but it was super stiff and almost doughy without it.  

 

ddaigle, do you always deliver same day or do you refrigerate overnight?  I'm always up till all hours of the night finishing them!

post #18 of 24

I think an all butter-butter cream recipe sitting out all night..then who knows for how long all day with those heavy rosettes were bound to fall.   I always refrigerate over night.   I have never used an all butter-butter cream.  Louisiana weather can't take it.  I'm never up all night...go to bed between 9-10p.  I'm old.  LOL

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #19 of 24
Quote:
Originally Posted by ddaigle View Post

I put fondant cakes in the frig all the time.  And I'm talking 4 tier wedding cakes too.   I have a commercial fridge that I would never store a fondant cake in...but my old timey kitchen frig has great humidity controls and my cakes stay bone dry.   They glisten when I take them out but it dries up. They do not drip.

Thankyou :) I need a dedicated cake fridge for home I think, then I can play with the temp control and get it perfect for cake. I never even thought of doing that actually, so thanks for the great idea!

post #20 of 24

I think the condensation going from freezer to countertop made a slick surface for the rosettes to stick to. Also not being chilled hard overnight is going to make everything unstable once it is driven to the venue. (just the vibration of being in a car going over roads can mess with an unchilled cake).  Those rosettes are heavy and need a little extra consideration to stay up there. 

post #21 of 24
Ha right chelsij, you cant do it from your phone? Has to be done via your laptop?x
post #22 of 24

Nadia...I'm not sure where you live, but on Craig's list there are refrigerators on sale CHEAP all day long here.    You may want to look there.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #23 of 24
ddaigle I'm in Australia. I'm not sure if we have Craig's list here (although it sounds familiar), but I think you're right - second hand is the way to go. I'll start looking around.
post #24 of 24
Thread Starter 

Hi All,

Just an update!  I used a shortening-based frosting and did as you said, crumb-coated, refrigerated, then piped and refrigerated till right before the event.  I also did it at my mother's since I have a swamp cooler!  The day was super humid and muggy, but the cake lasted the entire three-hour bridal shower!  Thank you soooo much for your help.  I couldn't have done it without your help!  

 

AppleMark

 

AppleMark

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