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|100 days ago||
Wishy Washy Clients - Venting - 6 replies
For the last two weeks I’ve been back and forth with a corporate company about creating a fabulous cake for their company’s anniversary party. I provided them with a tasting (which they liked) and a sketch (which they loved) and they said they wanted to book me and requested a contract and invoice last week. With the date only few we...
|167 days ago||
Wedding Cake Disaster! - 20 replies
I nearly had a heart attack today and still feel like I am until I hear back from the bride. Today I delivered a wedding cake and when I opened the back of my car to take the cake out, I found the cake SLID OFF the fondant covered board!!!!! Infact, the fondant slipped off the board. This has never happened to me before and it had to happen on ...
|182 days ago||
Lustre Dusting a Cake - 9 replies
Hi, I put my Lustre Dusted cake in the fridge overnight and of course it sweats a little when you take it out – the lustre dust looked slimy afterward. Should I not refrigerate after lustring? What is your experience with it? thanks!
|190 days ago||
Your artistic vision vs. client's budget - 6 replies
As a cake artist and business owner, I’m often having to compromise my artistic vision for the sake of my client’s budget. Many times I feel like I’m delivering an “unfinished cake” because I’ve had to elliminate some details my client couldn’t afford. Sometimes, I still go above and beyond the budget ...
|205 days ago||
Has anyone used Martellato Fondant? - 0 replies
Hi, My local bakery wholesaler is carrying Martellato fondant. It’s Italian. Has anyone ever used this and what are your reviews on it? I don’t think I’ve ever come across a baker that uses it? thanks!
|241 days ago||
Piping Royal on Buttercream? - 9 replies
Hi All, more and more of my brides are requesting buttercream cakes instead of fondant. I am not as well versed in buttercream’s capabilities. I always use swiss meringue on my buttercream cakes – can you pipe royal icing on that? And will the royal icing dry enough to paint it? My bride is Indian and she wants an ornate gold Mendhi ...
|282 days ago||
How do I support this heavy topper? - 2 replies
Hi Everyone! My bride wants to place this ceramic heart on her cake. The top tier will be a 6” square buttercream cake. I would use the SPS system on top but it doesn’t come any smaller than a 6” square and I don’t want it covering the whole top tier. Can anyone suggest how to secure this topper to the top tier so i...
|303 days ago||
Baking in Sheet Pans? - 2 replies
Hi Everyone, just a curiosity question…. I don’t have any commercial equipment so I bake using my 6”,8”,9” etc… round or square cake pans and I was wondering if any of you bake in sheet pans and then use cake cutters to cut out the desired round or square or whatever shape you need? I was wondering if this mig...
|381 days ago||
Has anyone put their SPS in the dishwasher to sterilize it? Is is safe or will it warp the plastic? How would you recommend cleaning it? thanks!
|423 days ago||
How to support a 5 tier cake? - 9 replies
Hi, up to now my cakes have been small enough that bubble tea straws have sufficed but I have a 5 tier wedding cake to do next month and I’m sure the straws just won’t cut it. Should I use wood dowels or poly dowels or would you suggest I use a support system like sps or something – which I’m not familiar with at all. Th...
|424 days ago||
Cake Designing/Sketching Software? - 8 replies
Does anyone know of a good cake designing software for pc’s for computer illiterate people like myself? Something easy to draw with? thank you!
|430 days ago||
How do you achieve this snowy cake look? - 2 replies
Hi, my bride wants one of her tiers to look like the attached photo- like a glittery snowy crystal looking texture- my guess is this is edible glitter but I’m not sure? But does anyone have any suggestions on how to acheive this look? thank you in advance for your help.
|479 days ago||
Help! I made some gumpaste roses for a wedding this weekend and they look more pink than red and I was thinking of spraying them with duff’s graffiti red spray but I’ve never tried it and I don’t want to destroy the flowers I worked so hard to make. Have any of you tried it and do you think it will work on my flowers? Or any o...
|485 days ago||
getting to the top 15 - 11 replies
It looks like the top 15 are ranked by views and comments but some of my cakes have had more views and comments than the 15th spot cake but they never show up on the top 15 board… why is that? thanks!
|487 days ago||
My first professional wedding cake - help! - 4 replies
I have my first wedding cake coming up in two weeks – bride wants a fondant covered red velvet/cream cheese frosting cake with red gumpaste flowers cascading down the tiers (very traditional). I am going to finish the cake the night before because I have to deliver it the next day in the afternoon and I am wondering two things:1. does th...
|495 days ago||
Wedding orders - deposits vs balance due - 4 replies
Hi! I’m starting to book weddings and I was wondering how you professionals out there confirm the orders with your couples? Do you have a contract (might there be a template on line I can use)? How much deposit do you request and when do you require the balance to be due? Do you offer any refunds if the wedding is cancelled or postponed? A...
|685 days ago||
Hi All, I’ve been on the hunt recently to find the best website in the USA where I can purchase Imported Chocolate (like Callebaut or Valhrona). So far I am concluding the GYGI seems to have the best prices. Where do you buy your imported chocolate and where can I find the best price? thanks!