Comments for MyCakeSchool Blog

Comment on Strawberry & Cream Cheese by Melissa Diamond

Melissa Diamond — Thu, 23 Feb 2012 03:10:10 +0000

Hi Fanisha– I don’t think that meringue powder would do the trick. You can add powdered sugar to thicken it, or you can combine with vanilla buttercream to get a thicker consistency. It crusts slightly but not like other buttercreams. —

Cakecentral has a “Crusting Cream Cheese” recipe that several of our members have mentioned in the forums at one time or another–and they have had good results–here is the link:
http://cakecentral.com/recipe/crusting-cream-cheese-icing

Comment on Shoebox & Shoe Cake by Ursela Sultan

Ursela Sultan — Thu, 23 Feb 2012 02:44:21 +0000

Thanks Melissa for responding. I managed to watch the video after all. I jut skipped the stuck parts.

Ursela

Comment on Chocolate Durable Cake by BeBe

BeBe — Thu, 23 Feb 2012 02:14:12 +0000

Hi Fran, we use ours by the 2 month mark and they are fine. Just be sure to wrap in plastic wrap then aluminum foil . Write the date on the aluminm foil so you will definitely know how old it is. We have eaten layers at 3 months that were fine, we just make 2 months our cut off.

Comment on Level Cake: Use Pan as Your Guide by BeBe

BeBe — Thu, 23 Feb 2012 01:38:09 +0000

Hi Suzanne, I level about 50% of the time before I freeze.

Comment on Strawberry & Cream Cheese by Fanisha Ford

Fanisha Ford — Thu, 23 Feb 2012 01:03:44 +0000

Is there a way of making a stiffer or crusting cream cheese frosting maybe by adding merigue powder?

Comment on Kerris’ First Birthday Cake by Stephanie

Stephanie — Wed, 22 Feb 2012 22:59:30 +0000

I love it!! So pretty and creative!!

Comment on Chocolate Durable Cake by fran luparello

fran luparello — Wed, 22 Feb 2012 22:04:35 +0000

How far in advance can u make and freeze cakes and cupcakes as well as buttercream and still have a fresh tasting cake?

Comment on Petit Fours by Rosie Burke

Rosie Burke — Wed, 22 Feb 2012 21:58:14 +0000

Thank You!

Comment on Spiral Tiers/Train Cake Part 1 by Melissa Diamond

Melissa Diamond — Wed, 22 Feb 2012 21:15:37 +0000

Hi there- These carved cakes can be a little tricky as far as serving estimates ;0) – What I like to do is to determine how many servings a tier combination would feed, and then estimate based on how many cake servings were removed. Keep in mind that you’ll want at least a 3″ difference between your tiers if your design is like mine, so that you will have plenty of space for your ledge.

http://www.mycakeschool.com/helpful-links/

Based on Wilton’s Party Serving Chart (which is more generous), two 10″/6″ rounds would serve 40. Based on their Wedding Chart, the same two tiers would serve 50. So, if a good number of your servings will be for children….or if your cake will be served after a meal, etc. , then you should be fine with 10″/6″ tiers (because servings will be smaller).

Alternatives: If by chance you have 7″ pans, 10″/7″ tiers would give you a boost. If you are expecting that everyone will want a large piece of cake, you could even bump to a 12″/6″, which by Wilton’s Party Serving Chart would give you approx 52 servings (prior to carving) —

One final option that I wanted to mention is that if you are doing a train theme, and want to avoid carving the top tier (for the sake a few extra servings), you could create the look of a tunnel (by using a black piece of fondant in an arched shape with maybe a fondant stone border around it) on the front of the top tier, and then you could create tracks emerging from the tunnel which would then spiral down the bottom tier. Just a thought :0)

Comment on Petit Fours by TusDulcesIdeas

TusDulcesIdeas — Wed, 22 Feb 2012 20:53:07 +0000

beautifull!!!