Hi everyone my name is Tina and I'm new to this group..I have been looking for frosting that is not supper sweet..7 minute frosting is all right but a little to sweet.. Does anyone know how to make the frosting that Price Chopper makes for their cakes?
Hi! I have a question. How do you store your cupcake liners? I have an invention, the Cupcake Liner Keeper. I am in the process of trying to get them manufactured and out on the market. And if my invention looks like something you would purchase, please give me your thoughts & feed back.
OK! So, I'm new to cakes and cupcakes, I've been baking, seriously, for a little over a year now. I've been doing cakes for people here and there, but can't start a business until NJ passes Senate Bill #S2734, allowing the sale of home baked bakery goods. So, all of my endeavors have been "free". That being said, obviouslly, other than family, I've not done too many different types or things with cake.
So my husband's brother's daughter is turning 16 and they've asked me to do a cake. There will be about 50-80 people there, so I don't know how many "tiers" to make my cake. She wants a topsy-turvy cake, so I was thinking maybe 3 @ 12" layers stacked for the bottom tier and then do a top tier of 3 @ 8" layers? See I don't know exactly how many people are going to be there and how big of slices will be served. I'd rather there be leftovers than not enough. She also wants a 3-tier, but I think that's overkill for the amount of people and 1) I'm doing this for free and 2) I have to transport this cake in my Ford Taurus about 1-1/2 hours away, so I'm thinking 2 tier is it!
I'm so excited but scared at the same time. I've never done topsy-turvy before, so that will be a challenge, I've never done a stacked cake before, so that will be a challenge and she wants zebra (hot pink and black) striped fondant, which I've never done before either (zebra striped I mean, I have a GREAT fondant recipe). This will be an amazing journey for me and I'll be posting pictures, but if anyone has any ideas about sizing or tricks for stacking etc., lay em' on me, cause I can use all the suggestions I can get. Sorry so long, but thanks!
There's got to be a better way than sticking your spatula in the buttercream and waiting to see how fast it falls in order to test thickness of your icings. I love to decorate cakes and cupcakes, but I'm having a devil of a time figuring out just what makes what thickness. If I go by Wilton's recipes, I always wind up adding more milk. They decorate pretty good, but I wonder if I should stop after the initial addition of milk. It just seems so thick, but then again I've never tried it! Suggestions? Ideas? Anyone......anyone?
Even though I love cupcakes and love experimenting with different flavors etc., I must admit I stink at filling them. I tried it for the first time a couple of weeks ago and went at it from the top of my already baked cupcakes. I used the tip for filling from Wilton, 230, and squeezed my piping bag while pulling up through the cupcake. My tops bursted open and when I checked a couple, they were barely filled in the middle. I don't know what I did, but any suggestions would be commendable! Thanks!