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first timer Wedding Cake
Posted: 24 March 2009 04:05 PM   [ Ignore ]   [ # 31 ]
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Patricia, do you use organic flowers for your cakes? Considering that the non-organic ones have pesticides on them.

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Posted: 24 March 2009 06:56 PM   [ Ignore ]   [ # 32 ]
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AnneH - 24 March 2009 06:27 PM

P. S. Patricia, are you teaching yourself the gumpaste flowers?

Yep.  I’ve gathered most of the tools/cutters needed, and I’ve already made a batch of gumpaste, which is patiently waiting on me…. now if I could just get up the nerve to roll it out.  Kind of reminds me of when I got my first KitchenAid…. I kept it in the box for months before I gained the courage to take it for a spin.

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Posted: 24 March 2009 07:00 PM   [ Ignore ]   [ # 33 ]
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Rozanne - 24 March 2009 07:05 PM

Patricia, do you use organic flowers for your cakes? Considering that the non-organic ones have pesticides on them.

I’ll use whatever the bride provides wink.  I don’t poke the flower stems into the cakes, like I’ve seen some ‘pros’ do.  I just gently lay the flowers on top of the buttercream.

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Posted: 24 March 2009 07:07 PM   [ Ignore ]   [ # 34 ]
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Patrincia - 24 March 2009 10:00 PM
Rozanne - 24 March 2009 07:05 PM

Patricia, do you use organic flowers for your cakes? Considering that the non-organic ones have pesticides on them.

I’ll use whatever the bride provides wink.  I don’t poke the flower stems into the cakes, like I’ve seen some ‘pros’ do.  I just gently lay the flowers on top of the buttercream.

Thanks. I guess it’s safe for the petals to touch the buttercream. How do you keep them fresh? Do you use one of those plastic holders (don’t know the correct term for it) with water in it?

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Posted: 24 March 2009 07:10 PM   [ Ignore ]   [ # 35 ]
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AnneH - 24 March 2009 06:26 PM

So you do that beautiful work only for loved ones? Your little corner of the world is missing out on your designs! I assumed you were already a pro. smile I’ve made a couple of inquiries into the licensing requirements both for baking from home and in a commercial kitchen. I just don’t know if I fully understand the full commitment - I’m going to give myself lots of time to ponder. I’m also helping keep our little family boat afloat doing tax accounting work from home right now, so I’ll have to wait until the economy improves a bit. I have a feeling that accounting pays better than cake baking - at my level, at least! It would be fun to have a big kitchen with room to spread out. I have a decent-sized kitchen, but it starts to feel small when I pull out the mixer and have my flour canisters, etc. all over the place!

Yep, all my cakes (except for 1) have been made for friends and family.  I have a decent size kitchen, and I tend to spread out all over it anyway - I think my kitchen could be 2 or 3 times the size and I would still manage to clutter up all the surfaces during a big cake project.  Actually, the counter top problem affects the other 5 family members who live here, because the kitchen is “closed”.  Making a tiered cake takes my full attention, so they might go on strike if I did it more than once or twice a year!  To keep things as stress-free as possible, I do most of my big baking projects at night, after everyone goes to bed.  I’m a bit of a night owl anyway, so it’s really not a problem for me to stay up all night, but I’m usually pretty exhausted the next day.  Thankfully my husband and kids are pretty supportive, as long as I make a peace offering cake for them that is.

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Posted: 24 March 2009 07:19 PM   [ Ignore ]   [ # 36 ]
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Rozanne - 24 March 2009 10:07 PM
Patrincia - 24 March 2009 10:00 PM
Rozanne - 24 March 2009 07:05 PM

Patricia, do you use organic flowers for your cakes? Considering that the non-organic ones have pesticides on them.

I’ll use whatever the bride provides wink.  I don’t poke the flower stems into the cakes, like I’ve seen some ‘pros’ do.  I just gently lay the flowers on top of the buttercream.

Thanks. I guess it’s safe for the petals to touch the buttercream. How do you keep them fresh? Do you use one of those plastic holders (don’t know the correct term for it) with water in it?

No, I just keep the flowers in water until just before I need them, then I snip their pretty little heads off and place them on the cake (just before service).  The flowers will look fresh for several hours.  Once I used a water-soaked oasis thing on the top of the cake… but it leaked - if I ever do that again, I will make sure it sits in some sort of container.

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Posted: 24 March 2009 11:33 PM   [ Ignore ]   [ # 37 ]
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Thanks again for the info Patricia.

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