Yesterday I saw a magazine called "Desserts From America's Top Chefs".
Jacques Pepin, Mario Batali, Sara Moulton, and many others wonderful chefs.
But the cover let me amazed... there it was... Emeril Lagasse between Sandra...
Andrea, bonbini, kitchengoddess and qahtan thank you so much for all your support!
Attached is a picture of my cake. Well, it is not exactly mine, since
my client emailed me a picture and I just duplicated it.
It's a Carnival...
Toba calls it "Spackling the Cake".
It's her own technique, and she says that it gives the cake more stability, structure, and a professional look, specially when the cake has been covered in rolled fondant. She says that it...
Andrea, are you talking about Wilton's or SMB?
What do you think if I use Toba Garrett's technique?
That would be making a thick paste with cake crumbs and Buttercream (again, which one?), or as Kitchengodess1 said, making the same thing...
I will be baking a three-tiered cake for Saturday, and I really wanted it to be delicious and pretty.
Is it safe to frost the cakes with Swiss Merengue Buttercream or Chocolate Ganache before applying the Fondant?