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Freezing, thawing and icing cake help! - Page 2

post #16 of 20
Click the little red flag at the bottom of the post. Hes everywhere this morning.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #17 of 20
Quote:
Originally Posted by leah_s View Post

Click the little red flag at the bottom of the post. Hes everywhere this morning.

Thank you, clicked him.

post #18 of 20
1 recipe if MFF makes a ton of fondant. You will be fine to cover the 8, 10 and have more for decoration. If you are worried, just of one and a half recipes. I would not leave the scarab wrap on the cakes while it comes to temperature especially if there are different colors that could bleed onto one another. Just my opinion.
post #19 of 20
I just looked at the cake you are making. I think you are safe to decorate the bottom later completely but I would just make the emblems for the top layer sides and than stick them on the cake right before you leave. Black on white fondant is notorious for bleeding if there is any condensation. Make sure you dowel the cake so that the bottom layer will support the top. I would not freeze this cake as cream cheese and whipped cream can change consistency and they will be Sade to serve if you do so within 3 days (given that you keep it refrigerated until the party).
post #20 of 20

You need to press on the red flag bottom left.

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