cakesuite

I participated for the second year this year, and there really is no way to choose the number 1 cake, with so much amazing talent in the room. There are a lot of participants, however, who had me questioning whether these were all professionals. I heard several people say that they were working on their cakes all day and all night for months, and all I could think was, "what about all your paid work? Who was doing that?" Of course there are also lots of real pros competing too, and I have nothing but admiration for them. It's a tough competition, and worth doing!! I earned a silver this year, so I have to keep trying!

Can you use that micro technique with foil and a hot oven?

I should mention that the brown color is airbrushed; not caramelized.

My pump has a wooden nozzle, so it turns out I didn't need the alcohol burner, but one I got into a groove, I found that it wasn't necessary. I also used a hairdryer on my first 30, and then realized that it wasn't necessary either. I ended up taking the advice to work with it a bit firmer to start, and just hold it under the light when necessary. I didn't let it get too thin (not worth the risk), but instead took it off the nozzle when I could see a uniform bubble through the middle. The isomalt is so forgiving; it allowed me to play and rework the sugar infinitely, which was a great help in the first dozen or so. Didn't need a torch until it came time to set up, and I just melted a wand of sugar and let it drip onto each bubble. It was an effective method, and I had the whole thing set up in 15 min. I bought the lightbox from ChefRubber, and hope to get another order like this, now that I have a new skill. It had been 20 yrs. since I had the chance to blow sugar, so I was pretty nervous.

Hey guys- Thanks for the great advice! Here's the pic!

Ohhhhhh... I have a wooden tube, but it occurs to me that a thinner metal tube might help in terms of cutting and shaping, as well as removal of hardened sugar. Thanks for that advice. I had tried blowing the firmer sugar, and it just didn't seem to be pliable enough. I'll try it again, with a bit more patience. It's great fun, albeit frustrating. I'd love to take a course at Notter's but until then, I'm on my own, with a little help from my friends.

I did a test run yesterday, and have some questions. -What consistency is optimal for blowing. I tended to use it when it was just short of runny, because any cooler seemed to set too quickly. -I'm not understanding what the spirit burner will accomplish, aside from use in the final assembly. Will it leave black carbon? I didn't have the alcohol for that (where to buy?), so I tried an oil lamp, but that left carbon. -what is the best way to achieve a uniform thickness? I apply it to the tube by making a depression in a ball, and sticking it on, abou 1/2" down from the tip. But it tends to be much thinner on one side than where I cut. -Because I work with it while it's very hot, I find that after cutting it off the tube, it's still too soft to set down. But if I wait too long I'm afraid it'll crack when I cut it. So what I do is cut it, and toss it around in my hand under a fan, until t holds its shape. Is there a better way? -After each bubble, I have to put the nozzle under the lamp, so I can pry the remaining sugar off that's blocking the opening. This takes a long time, and I'm sure there's a method that's better. Thanks again for all the invaluable advice. It has been very helpful.

Cool. I forgot about that place. Thanks!

Aha!!! I found it!!! http://www.sugarcraft.com/catalog/candymol...mb/90-14270.jpg

Thanks for your comments, everyone. I usually do monograms in royal, but this seems so clean, that if I knew the source for the cutter or mold, I'd buy it in an instant, even if I had to buy 2 sizes. The exacto method works for rougher shapes, but even with that, you wouldn't achieve the clean edge of these letters. I appreciate your input.

I found this gorgeous monogram, and assume that cutters are available, but the designer didn't reply to my email. Does anyone here know how this monogram was done? http://www.dianescakesandmore.com/weddingc...ry/monogram.htm

Wow! Huge success! The client chose this for her wedding cake. I filled it with a coconut cream cheese mousse, and iced with coconut cream cheese IMBC. I also served the cake to family for a birthday, and everyone went gaga for it. Thank you!!

I found the pellets on ChefRubber. Thanks again!!

It just happens that I have a client looking for a coconut cake this week. I'll give this one a go, and leave my review. Thanks!

Thanks. The blue colored balls sound good. Please post a source, if you have the time. I really appreciate it.

I am wondering if anyone here uses dessicants (clay, silica, or other), to keep cakes and sugar work dry on humid days.. I use damp rid at the bottom of the reach-in, but need something for after items are boxed.

ny cake is good, but beware of their attitude!!!

White ganache will have milk solids in it. A dark ganache won't show through iif the fondant is thick enough.

Thank you both for the thorough advice. Yes, I am way out of practice, and will do a test a couple of weeks before. I do appreciate your input, and will post a picture!

I got an order for a cake with blown sugar bubbles ( a la martha), and have not done blown sugar in 15 yrs. I have the pump, silpat, and a hot bulb. I'll probably buy isomalt. Has anyone here made the bubbles before, and is there any advice you can give?

It helps to tape the dummy down to your turntable. The styro. is light, and tends to move around more than a real cake will.

I cancelled my subscription 4 yrs. ago, and I'm still receiving it. I think I see more of it now than when I was paying for it!

There are so many types of cheesecake out there, but since I'm from NY, I'll tell you there is no place for starch in cheesecake (arrogant, I know). What causes cracks is overbaking. You will obtain a nice pale golden cake if you use a recipe containing room temp cream cheese, sugar, heavy cream, vanilla and eggs. Bake in a water bath 1" high, at 300F. It may take 2 hrs., but don't rush it. They're done when they puff up and don't look sunken in the middle.

Just received a pack from pfeil & holing 2 days ago.

Thanks, guys. I'm looking forward to next year's show already!