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Baking With Frosting Sheets - Page 2

post #16 of 24
Thank you! Yes let me know how you get on icon_smile.gif
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
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New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
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post #17 of 24

Looking at the larger prints that are off center, I'm leaning toward a means of running them thru a machine that prints the designs. 

 

http://masterpiece-systems.com/#nolink

 

at 1:26 done on macarons:  http://www.youtube.com/watch?v=9r5LesKWuio

 

I'd think that if done individually they'd actually be more consistent.

post #18 of 24
Quote:
Originally Posted by maybenot View Post


I'd think that if done individually they'd actually be more consistent.
I agree.
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
(10 photos)
Anniversary
(2 photos)
Reply
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
(10 photos)
Anniversary
(2 photos)
Reply
post #19 of 24
Rubber stamp.
Plank.
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Plank.
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post #20 of 24
Thread Starter 
Ah, ya, ok, that makes sense. Stamp could work, too! I'll have to play around and see what works until I can save up my pennies. Anyone have an idea how much those things cost (ballpark figure)?
post #21 of 24
Custom stamps from vista print are cheap and they will do your logo. When it's sent to you, the rubber part is not connected so that saves you the hassle of removing it since you don't want the hard backing anyway.
Plank.
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Plank.
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post #22 of 24

I like the rubber stamp idea, it seems cheap and easy. I'm just wondering if you would crush the macaron when you stamp it, however lightly you did it - and if you do it too lightly you wouldn't get a good amount of colour on there...

post #23 of 24
Thread Starter 
I thought of that. Maybe pre-baking after the shells have dried for a bit?
post #24 of 24
You could use the freezer method for ripening them instead of the fridge method? That way they will be less delicate when you get them straight from the freezer.
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
(10 photos)
Anniversary
(2 photos)
Reply
New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
(10 photos)
Anniversary
(2 photos)
Reply
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