Here we go again… Reader Q & A!
Usually I get anywhere from two to five emails or questions on Facebook a week with readers asking various questions. I always answer – sometimes quickly, sometimes not so quickly.
Every week or two, I will a couple of reader questions and share the answers publicly! Do you like this idea? If so, leave a comment! And if you have a question, please be in touch and it may show up in a post!
This week I have only featured two questions because well... I had a sort of bad couple of days and I just thought I'd keep it short & sweet! So here goes...
From Sarah S. via email:
Q: You have been extremely helpful to me in the past in my fledgling cake business and I appreciate you taking your time! Quick question for you! I saw your post today about your organizational spreadsheet and would LOVE to know what works for you!...
A: I use a simple Excel Spreadsheet. I have never really used Google
Docs Drive before, but I copied and pasted a sample of my spreadsheet from Excel and put it on Google Drive.
To view it, you can click over and see how I keep track of my orders (names, numbers, etc. have been changed/deleted)! I always put the orders in order by date, first to last (top to bottom) and I start a new sheet each year. I also "lock" the top column titles so they always stay visible. Any other questions about my spreadsheet?
From Laura J on Facebook:
Q: What do you use to stick fondant letters on to the cake? Sugar water, water...? Also when you roll the balls for your cakes to go around the edges, do you make them from fondant or icing? Thanks!
A: I used to use either water or "sugar glue" (Tylose mixed with water to form a glue). The problem is, you have to be extremely careful with water alone because if you use too much and it drips or runs down your cake, it makes a mess in a hurry!
The Tylose glue really does work great - but it's not ready in an instant. It's best to mix up and let it sit (and sort of "congeal") overnight in the frig. This is not always practical for us decorators who
are super scatter-brained don't always think that far ahead.
But recently, I've started doing a couple of new things that I like much better!
When I can get away with it (when the decorations are flat), I rub the entire surface of my cake with shortening and apply fondant on fondant. A good example of that is the Rainbow Chevron Cake up top! All of those stripes are adhered to the cake with shortening alone and it works great! I also use shortening almost all of the time now to put letters one. I can move them around without damaging anything if I discover that I've put a name on off-center or too high or low!
My newest and most favorite method... melted marshmallow fondant with a little water! I learned this trick from CorrieCakes on Facebook and it's a perfect, easy "glue" for all fondant decorations. It only takes seconds to make and if you decorate with mmf, you have everything you need on hand to make this "glue". It's thicker than water, doesn't "run" easily and well... it's just a great solution!
See the picture up there... you just take a small ball of fondant, put it in a microwavable glass dish with a little water (less than a teaspoon) and microwave for 15-20 seconds. You'll get a perfect, sticky sweet glue!!
As for the balls to go on the borders... I've used both fondant balls and I've piped frosting with a large (usually #12) round tip. I like the look of fondant balls better, but the piping sure is easier and faster!!
And that's that!!
Thanks to Sarah and Laura for your questions this past week! Anybody else have a question? Or can you help answer any of these questions?
I’d love to hear from you and have your input/questions!! Shoot me an email or leave a comment!
Oh, and do you have any questions about these cakes? Please leave them in the comments and I’ll do my best to answer!
This post is linked up at Works for Me Wednesday!
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