Comments on: REALMEALS.TV: DIY Wedding Cake

By: Vivalarachie

Vivalarachie — Sun, 18 Apr 2010 09:55:10 +0000

Gorgeous. Now, how would you go about dismantling and serving it?

By: RandomlyRantful

RandomlyRantful — Sun, 18 Apr 2010 05:58:35 +0000

yummy, now i’m hungry.

By: lindsey2021

lindsey2021 — Sun, 18 Apr 2010 00:20:02 +0000

good too see some decorators still use buttercream instead of fondant. i think most use fondant which so many people **** the taste. i liked this video. it showed the process from beginning to end. i think some people, like me, have trouble with the icing, making it and spreading it. my buttercream always come out runny and buttery tasting. i put confect. sugar in it. it never tasts “sweet” like so I am still buying store bought icing until I can get it right. lol

By: dolcemaddalena

dolcemaddalena — Fri, 16 Apr 2010 04:58:26 +0000

Just make sure you beat the butter first at room temperature until light and fluffy (about 5 minutes) then add the confect. sugar. You can even sift the sugar before beating it into the butter.

By: mamajossi

mamajossi — Thu, 15 Apr 2010 22:01:21 +0000

after applying the buter cream icing on my cake how long do i have to keep it in the fridge and if i bring it out of the fridge, will my cake still look good, will it the icing defrost. someone pls help me with the answer to my question

By: dolcemaddalena

dolcemaddalena — Thu, 15 Apr 2010 21:02:20 +0000

To be safe I would recommend keeping it refrigerated overnight. That way the cake is cold and keeps the icing cold for a longer period of time so it would be easier to decorate the cake or take out any “mistakes” with a spatula. It is simpler to decorate a cake that is cold.

By: HarryDunlopClark

HarryDunlopClark — Mon, 12 Apr 2010 22:17:08 +0000

I am baking the cake at the min and the cake is just not cooking inside! Outside is done just not the inside!
help!

By: HarryDunlopClark

HarryDunlopClark — Sun, 11 Apr 2010 00:43:07 +0000

Ok, left it in for an hour and a bit and it finally cooked fully inside but was burnt outside. When I took it out of the tin it fell apart and crumbled. Anyone have any tips?

By: fondantlover

fondantlover — Fri, 09 Apr 2010 16:14:29 +0000

wow.. cooking with rings on the hand.. how higienic

By: dolcemaddalena

dolcemaddalena — Thu, 08 Apr 2010 19:09:31 +0000

There is nothing wrong with wearing rings. In fact, it is nail polish that is not hygenic, in the kitchen. That is what I learned in cooking school! No nail polish and that nails need to be trimmed also. There are married chefs and bakes that wear their wedding bands!