I know there a few people on here who can give me some advice, im making a 6inch top tier cake in chocolate with ganache in the middle, can i use it fir the crumb coat?( would it show through the white fondant) or do i just put it in the middle and keep to buttercream for the crumb coat? I need an answer by wed if poss from anyone.
Your campervan is so cute, Nannycook - so neat and precise
It's really annoying when you forget to take photos - I have a few bags I have done that with (winter I bake, summer I sew...) but the one I have just finished is not going anywhere without pictures because I am so damned pleased with it - only it got so grubby and sweaty in the making that I had to wash it, and it is still drying... (sometimes I wish I could do that with finished cakes, just to smarten them up )
Thank you stealth, i know your very good at what you do so thats a nice compliment to me. take a photo of it and put it on here so i can see it. i've just sat down after making 12 vintage stlye cupcakes for a customer where i work. puta pic on profile later.
welcome to our little family kreecher, your so right there are many peeps on here that give such good advice, and they cover a huge range of things too., Ask away for anything you want to know and someone will help.
As with all these things, Mike, cakes included, of I were to price them based on how long they take, no one would buy them . Actually, that's not true of all the bags that I make, bit definitely of that one (I got a little carried away )