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Timo posted:I know some people put down something like parchment paper as dividers, pour the batter in, then pull the paper out. I would have to see someone doing this.... in my head the weight of the batter would just push the parchment paper out and splooge underneath it.
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Oct 15, 2010 21:18
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Agent Pendergast posted:My fiance just finished this one. Is that modeling chocolate? It's lovely. How did he get the wrinkles? I always ask questions like this because I am trying to fight my way through different fondant techniques at the moment and it is haaaaaaaard.
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Oct 27, 2010 14:25
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I usually do the mix-with-vodka coloring method for my fondant cakes... mostly because I'm too lazy to mix it into the fondant first. It dries nicely but you have to give it time.
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Nov 10, 2010 16:41
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frankdiabetes posted:A silly cake I made for someone's birthday: a narwhal and a turtle roasting weenies and marshmallows over a campfire. Chocolate cake with Kahlua ganache and coffee buttercream. That Is freakishly cute. Is the narwhal made of modeling chocolate? Is his horn one of the pieces you pulled? Great work.
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Jan 6, 2011 21:18
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I don't know if this has been mentioned, but PezMaster are you a baker by trade?
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Jan 14, 2011 21:28
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I have to make a giant multi-tired cake for a baby shower at the end of this month. I'm a bit scared, but I make cakes all the time so I hope it wont be TOO horrible. My question is this: How do I keep the cake from leaning? When I usually make cakes, they look great but have a tendency to lean (I usually do four full-size cake layers). I think this may be because my frosting between layers is too thin... I have tried using wooden skewers, but these haven't worked too well. How do I get my frosting nice and thick without using too much powdered sugar? (I try to strike a nice balance in my frosting without going TOO overboard with the sugar) And have any suggestions for keeping a tired cake straight? Should I use straws for support? Hidden Cake boards between layers? The mom of the parson having the baby is a real nit-picky beotch so I want to do a really good job on this thing so she'll shut her complain hole. Help me cake gurus, you're my only hope!!!
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Jun 9, 2011 14:43
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cocoavalley posted:How big is giant? For the baby shower cake that I posted awhile back I only used cake board between the tiers, but it was a rather small cake (2 10-inch layers and 2 8-inch layers.) If your cake is going to be a lot bigger, use cake boards between the tiers and also hammer a sharpened dowel (1/2 inch or so diameter) down through the center of the whole thing and into the base that the cake sets on, it will help a lot with the leaning. The cake boards also make it really easy to remove the tiers for cutting. Thanks for the info! (sorry this took so long, completely forgot I posted) The cake will be 3 tiers, the bottom being 12 inches, the next 10, the next 8 (At least those are the pan sizes I remember ordering...I think). Getting the supplies for this thing is costing a fortune. Any good recommendations of where to get the base layer? I was reading online that thicker cake boards (pedestals? I forget what they're called) were better, but they're about 17 bucks each for something that I'm going to ruin with a sharpened dowel. What kind of icing did you use on your cake? Standard buttercream?
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Jun 15, 2011 13:13
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hypnotoad posted:Sooo my best friend's older brother just got engaged and his fiance wanted me and my best friend to surprise him at their engagement party with an MRE cake. We made a practice one the other day. It's actually not great compared to our usual standards, but we kept reminding ourselves it was only a PRACTICE RUN. He's not a goon so I don't feel bad posting some pictures: This is really well done. Is that a crust on it or a fondant? The color is great.
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Jun 16, 2011 14:12
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