Cake Decorating Forum

I always fall to the side of caution when dealing with feeding others! Very Happy

If you are going to make cakes for money you have to start thinking like a business. You CAN NOT give away cake just to appease your brother's mil! People who don't deal with their vendors don't get ...

You are far safer to refrigerate. You have no way of knowing if your recipe has enough sugar to act as a preservative. And you are using ingredients that require refrigeration-cream cheese, heavy cr ...

I did a huge 4 tier last summer using the hidden pillars(the ones that the feet on the plate sit down in) and plates. You will be fine. They are very strong. But I would assemble on site.

It's a flower lifter tool:

http://www.thebakerskitchen.com/CAKE_SHOPPE/Decorating_Tools/Flower_Making_Tools/flower_making_tools.htm

Couple of things come to mind:

Did you place a cardboard round between the 8 and 9 in tiers? And dowel the botton 8in tier? With that amount of cake you need to treat it like a tiered cake.

You ...

The bottom tier is def on a single layer. For that layer, I would torte and fill with bc. The other tiers look the standard 4in height. I think it's just the camera angle that's making you think th ...

Are you doing the tiers square? If so you really only need 3 tiers to feed 100. A 4/8/12 combo-square,saving the top tier will give you 104 serves. If she wants the 4 tiers you could make a dummy f ...

I know some of our local grocery stores have signs posted in the bakery, deli, etc that nuts, seafood, etc are used in the production of the foods there.

Hhhmmm....my first thought is-are they even allowed to bring home-made goodies? Alot of schools here don't allow anything that isn't store bought.

If they can bring home-made goodies is the allerg ...

My Wilton instructor says that for best balance effect, the tiers should be 4" difference, for example, 12, 8, 4 or 14, 10,6". Maybe your question about it not being exactly perfect has to do with ...

I do the flip-flip method when getting my cakes out of the pan. After they have cooled a bit (about 5min for smaller cakes, up to 20 min for the bigger ones) I place a cooling rack over the top of th ...

You're welcome!

I think I would go ahead and use a center dowel just to give it a bit more stability. Heck, it won't hurt anything to do it so why not. I use a sharp knife to carefully sharpen t ...

You can do it with those two pans.

Bake 3 9in cakes and 3 6in cakes. Cut a cake board to about 4 1/2in and stack the 6in cakes. Then start carving down.

Stack your 9in cakes and carve down. ...

Just make sure you put everything in writing. Have her initial and date a sketch of the final design. earlenescakes.com has a sample contract that you can alter to suit your needs. It's a great star ...