Rebeckington's avatar
You've blown me away again with your skill! That is one very impressive cake, which could easily look dull, but clearly is far, far from it! :D

Well done on finishing this monster cake - at 39 hours, I bet you felt in need of a spa break! :nod:

If you can remember, how many eggs went into those cakes??
ginas-cakes's avatar
Thankyou..:hug:...and I'll be lucky to get a day off, let alone a spa break..:giggle:

..well, useing 6, 15 ounce mixes took 45 eggs.....:faint:
Rebeckington's avatar
:omg: 45 eggs is a lot of eggs. We cake makers need our own chicken and dairy farms!
ginas-cakes's avatar
Yes indeed..:nod:.....it's surprising sometimes how much goes into these cakes when you add it up.
Rebeckington's avatar
Yeah, and of course, there are plenty of off-cuts as well...

I find that the biggest thing I waste is piping icing. My cakes rarely need that much, so I end up throwing quite a bit away. :( This happens even when I use only half an egg white or only 2g of powdered egg whites! Imagine how much less icing sugar I'd need to buy if I could make the right amount.... Unless the icing is storable?
ginas-cakes's avatar
I'm the same with icing depending on what kind of cake I'm doing. With the 3D ones, Royal icing is the only stuff that will stick things together propperly. It can be stored, but only for a day or two..
Rebeckington's avatar
Such a pain :hmm: I thought as much, about the storage.
ginas-cakes's avatar
It is a pain....it doesn't matter how air-tight you make it, it still hardens. I've had to mix up a whole new batch to pipe some last minute writing on. Those tubes of icing arn't really good or else I'd have one of those at hand just incase..
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