Cake Decorating Forum

I agree with Shiney. Don't try to mask what's done, it's just not going to conceal it.

If you really must do something, why not brush the centres with a little bit of yellow lustre dust or somethin ...

Ok, brutal honesty here....these are a huge PITA! Sad

Around Toronto, I've seen pricing in the $10-25 range and after doing them ourselves for weddings, I don't think that's enough.

Sure, they are ...

So, you only allowed the background icing a few hours to dry before you put the other colour on top?

That may be your problem right there. Better to have waited overnight to have been sure that th ...

Raspberry, strawberry, blueberry, lemon, lime, orange, banana, vanilla custard, mocha (ok, that's a bit "chocolatey", but pretty light! Rolling Eyes

), pineapple, mango....EVERYTHING WORKS WITH VANILLA!

...

Wait.....so, is it CAKE that just looks like donuts? Or are you making
him a birthday cake OUT of donuts. I'm confused?

I've seen photos online of stacked donuts & snack cakes for weddings. ...

Show us the pic! Laughing

Which brand of "icing gels" are you using?

Try mixing together Lemon Yellow and Leaf Green (Wilton brands)

or

Americolor's Electric Green or Avocado Green with yellow work well too.

I package mine in clear cellophane bags, easy and inexpensive. I use satin or chiffon ribbons and charge 50 cents per cookie to package them.

I don't make my own tags, it gets way too complicated I ...

...and a pic of the French croquembouche done with the traditional caramelized sugar. The groom would love this with the profiteroles dipped in chocolate instead, that's an option!

Here's a link to ...

My first thought was a very traditional croquembouche (filled with chocolate pastry cream for the groom, maybe?) or something like the series of amazing Euro-inspired wedding cakes that Martha Stewart ...

Thank goodness for this thread! Wink

I used many of the links you all posted to get some great tips, so thanks!

Well, here she is. I've decided that although I like planning it, actually DOING g ...

I've heard people say that they add a tablespoon of glycerin or corn syrup to it, yes....but it's not a rock-hard/break-your-teeth royal icing. Because it's thinned with water, it stays semi-soft wher ...

You can use fresh egg whites in my recipe too. (Just take out the first addition of water and the meringue powder.) Substitute 6 large egg whites instead.

And yes, just like CakesByJen2 mentioned.. ...

Chris Sheppard, the DJ?? Confused

He's retired from the music scene and lives up here in Toronto, I thought?

I have a friend who works for BMG Music here in the city, I'll bet she'd have an idea of his ...

Not to panic! Surprised

An easy way to do it is to use thinned royal icing and paint it on the fondant semi-lightly about 3" at a time all around the cake, then you hold the cake tier in one hand and lightl ...