Cake Designs by Wicked Goodies — 23 Comments

  1. Hi again :)
    Why do you prefer the wooden turntable over all the glass and various plastic gadgets on the market? I would think that wood would be harder to clean and therefore perhaps be less hygienic than plastic or glass.

  2. Hi. I have another question that I hope you can help me with. I’m making an American buttercream filling for a cake and wanted to add in lemon curd which by itself I think might be too tart. What do you think would be the best proportion of lemon curd to traditional American buttercream? I’m also planning to add in some chopped pecans — or would that be too much???? Thanks for your help.

  3. You’re amazing, nothing less! Not only because of your fantastic and inspiring designs, but also because of this wonderful site with the never ending good advice that you share and all the great links. And yet, what makes you top the top are your quick, detailed and patient responses to all of our nitty gritty questions. And so another question: I would really like to try to make a topsy turvy cake, but I really don’t need anything near that amount of cake, so I thought of making a mini topsy turvy. Do you think that 6 4 2 inch layers would work, and if so what would the best total depth be for each segment? Looking forward to your reply.

    • Thank you :) I would not attempt to make a topsy turvy cake that small. Anything narrower than a 5″ tier is difficult to carve and stack. Remember that they are tapered at the bottom so if you start out with a 6″, the base is eventually 5″. Plus they are tilted to the side, so each tier needs some heft to it in order to stay standing. For smaller topsy turvy cakes, it’s better to go with a 2-tier cake like an 8″ – 6″ or a 7″ – 5″ combination. No one ever complains about having too much cake. Good luck! – Kristen

  4. You are really talented love your work and u really inspire me. Buying ur book right now can’t wait to have it delivered.thanks so much

  5. Hi first time I’ve tried the chocolate decoration. It’ works good ,though it cracked some of them guess coz of humidity? Btw I’m leaving in dubai where weather is quite hot

  6. I have a question regarding finished cakes covered in modeling chocolate. Since they have the buttercream underneath, should they be refrigerated? And should there only be a crumb coat of buttercream under the modeling chocolate or a thicker, finishing layer, as you say, underneath? Would it be too thick under the modeling chocolate covering if it is a finished layer? My concern is whether to leave it out and risk the buttercream underneath going soft, or risk ruining the modeling chocolate if refrigerated.

    • Yes – I always refrigerate my cakes until display time b/c I use all-butter buttercreams and natural fillings that require refrigeration. The butter-based frostings also get nice and hard in cool temps, which makes the cakes easier to handle and decorate while they are in process. I put a fairly thick finish layer of buttercream on cakes (under modeling chocolate) so there is usually 1/2″ worth of frosting on the outside of the cake. I take the cake out of the fridge only when I’m working on, always keeping it as cool as I can.

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