Cake Decorating Community - Cakes We Bake

Alright, I am getting ready to make a practice wedding cake and I'm not sure how to stack it. Do I need to put pillars in the cake for support if it's going to be stacked right on top of each other? I hope that makes sense! Any help would be great!!!! THank you :)

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It definately tastes better than Wilton fondant... YUCK! Now there are some brands out there that offer different flavors like Fondarific... Soooo many good flavors and really easy to work with! When you make MMF you can change the flavoring yourself by using different clear flavorings! I usually like to make mine taste like buttercream!
How do you make it? Do you just find a reciepe online?

Theresa said:
It definately tastes better than Wilton fondant... YUCK! Now there are some brands out there that offer different flavors like Fondarific... Soooo many good flavors and really easy to work with! When you make MMF you can change the flavoring yourself by using different clear flavorings! I usually like to make mine taste like buttercream!
Fantastic tutorial...thanks for posting it!!!!
My mom and I have made a lot of MM fondant, but we always get the little white powdered sugar balls in it and it takes FOREVER to pick them out. We have waited overnight and re-kneeded it... added teaspoons of water....sifted the powdered sugar in... still those terrible sugar balls. the weird thing is, the very first batch i made didn't have them, and i have not changed anything. Any suggestions?

Theresa said:
It definately tastes better than Wilton fondant... YUCK! Now there are some brands out there that offer different flavors like Fondarific... Soooo many good flavors and really easy to work with! When you make MMF you can change the flavoring yourself by using different clear flavorings! I usually like to make mine taste like buttercream!
Sophie Bakes a Cake said:
My mom and I have made a lot of MM fondant, but we always get the little white powdered sugar balls in it and it takes FOREVER to pick them out. We have waited overnight and re-kneeded it... added teaspoons of water....sifted the powdered sugar in... still those terrible sugar balls. the weird thing is, the very first batch i made didn't have them, and i have not changed anything. Any suggestions?


Could humidity be an issue?
I use dowels and I bought a pair of garden pruners to cut them with. Works like a charm and they are only around $15. I use thicker dowels on the lower tiers and the skinny ones on the upper tiers of large cakes.
Made the MM fondant...it turned out amazing!! I haven't tasted it yet, but it looks great. Thank you so much!!
Does anyone know of a good Red Velvet cake reciepe?

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