Frequently Wondered Cake Conundrums (FAQ's was boring.)
Are you qualified to teach?
A: Not at a university! I am happy to share what I've learned so far, and I have taught a group before. I'm not teaching how to open a business, or be a perfect
decorator. You can expect to have fun, share experiences, and come away with a little bit more confidence and knowledge of how to construct a cake.
Is that edible?
A: Most of the decorations you see on my cakes are edible. I can make decorations out of clay if you wish to keep them. Decorations can be made from \
Fondant, Gumpaste, pressed sugar, poured sugar, and other edible candies.
What if I'm out of ... flour, sugar, milk, eggs, vanilla, or...?
A: See the substitutions page!
Do you do cake tastings?
A: I haven't yet, but I would be happy to! Email me your questions and what flavors you want to try! Cost is $1 per flavor you wish to sample.
How long have you been making cakes?
A: Since my kids were born, about 8 years, I've only been doing fondant for 6, and I have only taken one class, so I am by no means a professional! But
browse the pictures and see what you think for yourself :)
What kind of cakes do you make?
A: Well, So far I've done just about everything. Shaped, carved, "normal", tiered, cupcakes. Flavors? I've made Orange Creme, chocolate, vanilla, chocolate
chip cookie dough, Black Forest, Carrot, Zucchini, Spice, Cheesecake, Chocolate Cheesecake, Cherry, Confetti, Mocha. If there's a flavor you had in mind
or were wondering about, just ask!
Do you offer cake table decorating?
A: Sure, Anything that is needed to decorate the table will be added to the base cost, unless it is returned :) Usually there isn't too much needed, I have found
simplicity works best. Flower petals are good, glass stones are good, and tea lights or battery operated tea lights are good also :) Google weddings
and theme to get more ideas. Imitation is flattery, just give credit where credit is due! Gratitude makes for less lawsuits.
What's the difference if I use a box mix or a scratch recipe?
A: Well, not much other than everything! Taste for one, either way whether you like the flavors or not. Texture is another thing that is a little more important
if you're making any kind of "un-normal" cake. Its fine for a single layer (Two 8" cakes with filling, and even fondant), but for stacking its trickier when you're
just starting out, as it is very soft and will not hold weight. With a homemade cake(or box recipe with 1-1 1/2c. added flour), it holds up a little better which
is definitely a bonus as a beginner.
Tip: if you're using a box mix, add a little flour, or if you're making a double batch, do one scratch and one box. Still saves time, but is a little tougher.
Part 2: Once you move on, and start using seperator plates, and fancy milkshake straws... (they do work the best). It doesn't matter as much for texture
because the cake doesn't support anything at all, the fancy gizmos do. Then it all comes down to taste and preference. When its needed in an
hour, even I contemplate box mix! (sshhhhh! I usually keep frozen cake in the freezer just in case.)
Wait... isn't fondant that gross stuff I pulled off my 2nd cousin's wedding cake?
A: Probably. Most people don't care for the flavor of your standard fondant, but the cake industry is working hard to make an appealing fondant. I've actually
only tried true fondant a few times. Its just sugar, which is too sweet for me. Add the amount of frosting decorators usually use under the fondant and
you're talking sugar high for days. Now don't get me wrong, not all frosting is created equal, there are wonderful light buttercreams that you can't get
enough of! But I think in general the aversion to fondant is the over abundance of sugar content, and sometimes texture.
Tip: Use Marshmallow Fondant (MMF). Its easy as krispy rice treats to make, and can be flavored in many ways, including chocolate, and nutty flavors.
You can find the recipe on the recipe tab (of course, you knew that already, and I wasn't doubting your intelligence in the least, just being thorough)
Also, If you cut down on how much frosting you use on the cake under the fondant, the fondant doesn't become too much. That being said, not
everyone will like it anyway. But its a little extra work for a lot of extra effect.
What if I don't have time, or WANT to bake a neat cake?
A: Hey I can respect that! There are things (like scrap-booking, and laundry...) That I think are super neat, but I just don't have the patience or knack for it.
Yes I still do my laundry, but that doesn't mean you HAVE to make cool cakes even if you know how. For that you can just chat at me or Cindy! We're
more than happy to help you out, or there is always your trusty neighborhood bakery that does pretty well.
How do you know when there's enough batter in a pan?
A: Well this can be tricky, as all cake recipes are not created equal! The general rule is: Fill a pan about halfway or so with batter, usually a little give or take
is okay, sometimes its a mess! Cupcakes are 2/3 full, or 1/2 full for smaller (flat top even with the pan) cupcakes. Chocolate cakes don't rise as much in
my experience so you can add a little more to them. The thicker the batter the taller the cake (that boggles the mind doesn't it!), and visa versa
What if everything goes wrong?
A: Everything won't go wrong, but if you have troubles.. here is a great basic what to do if... list. Baking 911: Cake
I really don't know it all!
What if I have a question you didn't answer already?
A: I'm not really a mind reader (though my kids will argue with that), just a baker, so you'll have to let me know what your questions are!
Post a new topic in the forum, or...
Just email me at: [email protected]
A: Not at a university! I am happy to share what I've learned so far, and I have taught a group before. I'm not teaching how to open a business, or be a perfect
decorator. You can expect to have fun, share experiences, and come away with a little bit more confidence and knowledge of how to construct a cake.
Is that edible?
A: Most of the decorations you see on my cakes are edible. I can make decorations out of clay if you wish to keep them. Decorations can be made from \
Fondant, Gumpaste, pressed sugar, poured sugar, and other edible candies.
What if I'm out of ... flour, sugar, milk, eggs, vanilla, or...?
A: See the substitutions page!
Do you do cake tastings?
A: I haven't yet, but I would be happy to! Email me your questions and what flavors you want to try! Cost is $1 per flavor you wish to sample.
How long have you been making cakes?
A: Since my kids were born, about 8 years, I've only been doing fondant for 6, and I have only taken one class, so I am by no means a professional! But
browse the pictures and see what you think for yourself :)
What kind of cakes do you make?
A: Well, So far I've done just about everything. Shaped, carved, "normal", tiered, cupcakes. Flavors? I've made Orange Creme, chocolate, vanilla, chocolate
chip cookie dough, Black Forest, Carrot, Zucchini, Spice, Cheesecake, Chocolate Cheesecake, Cherry, Confetti, Mocha. If there's a flavor you had in mind
or were wondering about, just ask!
Do you offer cake table decorating?
A: Sure, Anything that is needed to decorate the table will be added to the base cost, unless it is returned :) Usually there isn't too much needed, I have found
simplicity works best. Flower petals are good, glass stones are good, and tea lights or battery operated tea lights are good also :) Google weddings
and theme to get more ideas. Imitation is flattery, just give credit where credit is due! Gratitude makes for less lawsuits.
What's the difference if I use a box mix or a scratch recipe?
A: Well, not much other than everything! Taste for one, either way whether you like the flavors or not. Texture is another thing that is a little more important
if you're making any kind of "un-normal" cake. Its fine for a single layer (Two 8" cakes with filling, and even fondant), but for stacking its trickier when you're
just starting out, as it is very soft and will not hold weight. With a homemade cake(or box recipe with 1-1 1/2c. added flour), it holds up a little better which
is definitely a bonus as a beginner.
Tip: if you're using a box mix, add a little flour, or if you're making a double batch, do one scratch and one box. Still saves time, but is a little tougher.
Part 2: Once you move on, and start using seperator plates, and fancy milkshake straws... (they do work the best). It doesn't matter as much for texture
because the cake doesn't support anything at all, the fancy gizmos do. Then it all comes down to taste and preference. When its needed in an
hour, even I contemplate box mix! (sshhhhh! I usually keep frozen cake in the freezer just in case.)
Wait... isn't fondant that gross stuff I pulled off my 2nd cousin's wedding cake?
A: Probably. Most people don't care for the flavor of your standard fondant, but the cake industry is working hard to make an appealing fondant. I've actually
only tried true fondant a few times. Its just sugar, which is too sweet for me. Add the amount of frosting decorators usually use under the fondant and
you're talking sugar high for days. Now don't get me wrong, not all frosting is created equal, there are wonderful light buttercreams that you can't get
enough of! But I think in general the aversion to fondant is the over abundance of sugar content, and sometimes texture.
Tip: Use Marshmallow Fondant (MMF). Its easy as krispy rice treats to make, and can be flavored in many ways, including chocolate, and nutty flavors.
You can find the recipe on the recipe tab (of course, you knew that already, and I wasn't doubting your intelligence in the least, just being thorough)
Also, If you cut down on how much frosting you use on the cake under the fondant, the fondant doesn't become too much. That being said, not
everyone will like it anyway. But its a little extra work for a lot of extra effect.
What if I don't have time, or WANT to bake a neat cake?
A: Hey I can respect that! There are things (like scrap-booking, and laundry...) That I think are super neat, but I just don't have the patience or knack for it.
Yes I still do my laundry, but that doesn't mean you HAVE to make cool cakes even if you know how. For that you can just chat at me or Cindy! We're
more than happy to help you out, or there is always your trusty neighborhood bakery that does pretty well.
How do you know when there's enough batter in a pan?
A: Well this can be tricky, as all cake recipes are not created equal! The general rule is: Fill a pan about halfway or so with batter, usually a little give or take
is okay, sometimes its a mess! Cupcakes are 2/3 full, or 1/2 full for smaller (flat top even with the pan) cupcakes. Chocolate cakes don't rise as much in
my experience so you can add a little more to them. The thicker the batter the taller the cake (that boggles the mind doesn't it!), and visa versa
What if everything goes wrong?
A: Everything won't go wrong, but if you have troubles.. here is a great basic what to do if... list. Baking 911: Cake
I really don't know it all!
What if I have a question you didn't answer already?
A: I'm not really a mind reader (though my kids will argue with that), just a baker, so you'll have to let me know what your questions are!
Post a new topic in the forum, or...
Just email me at: [email protected]