Self Taught Decorators Club

Comment by Linda Wolff on November 14, 2011 at 10:41am

My gosh, this thread has gotten busy! Busiest I've ever seen it!

Comment by Kimberly M. Young on November 14, 2011 at 11:55am

Thanks everyone...even us "lurkers"  who don't post, learn from all of you!  Thanks!  I do hope to start posting more...of course it will be with questions!!  :)

 

Comment by Linda Wolff on November 14, 2011 at 12:17pm

We will be waiting, Kimberly, that's how we all learn! :o)

Comment by Cha-Cha Bake on November 14, 2011 at 5:17pm

Thanks everyone, I use the glaze that Ruby is talking about on my pound cake but use lemon juice for lemon pound cakes. I use a poured fondant for my petit fours, just wanted a easier was to cover them. I have seen them pour on YouTube . Thanks to everyone for replying, I feel the Loveon the community:;)

Comment by Sandie Katz on November 16, 2011 at 8:00pm

I have used the petit four glaze before, but never saw directions saying to buttercream them first!  That is a new one for me!  Love learning new things from everyone!

Comment by Kimberly M. Young on November 19, 2011 at 9:14pm

Ok, I h'ave a question.....at what size do ya'll use the heat core?  I have seen them, but people don't talk about using them.  Do they help and are they necessary?  Thanks!

Comment by June Kowalczyk on November 20, 2011 at 8:22am

Ok Kimberly
I have one of those heat "cores", but I have only ever used it once. Personally, I think it is a pain. I do one of three methods with a large cake.
1. Take wet towel strips & secure them around the cake with safety pins. Don't worry, they don't burn.
2. I have a pizza stone, & I bake place the cake pan right on it. That works very well. But I have a large oven, so can only fit one pan on the stone at a time, so if I have 2 large cakes, use method 3.
3. I place the metal rose nails in the cake spread around to help with heat distribution. Depending on the cake, 3-6 rose nails. Just pour your batter into your pan, place 1 nail in the middle, & distribute around rest of pan evenly. This is easy, & works very well.
Hope this helps.

Comment by Kimberly M. Young on November 20, 2011 at 9:37am

Thanks June! I wasn't sure if they were necessary or not.  I have used the cake strips and they work great.  I also have a pizza stone...so I will try that with the next cake!  I appreciate your help1

Comment by Daisy Brown on November 20, 2011 at 11:38am

Great tip June :).

Comment by Pamela Shook Mott on November 20, 2011 at 12:18pm

I agree with June,  the heat cores are a pain.   I also use the rose nails.  It has always worked for me.

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