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Posted at December 27, 2015, 11:25 am: I'm a home enthusiast and want to try to make a cake plate that looks similar to a giant margarita glass...sort of So, if I use poured sugar,...I can create a base (just pour a circle of clear sugar in a lightly oiled cake ring (10-12") on a silpat.Pour a 3"x7" hollow tube (HOW?)Create another base (see step 1)Create a rim (psuedo sides of the glass) (HOW?)How deep/thick should the poured sugar be My thoughts for the "rim" I could use two cake rings (10" and 9" so the result would be a 1/2" thick ring) but I would want it to come up about 3" high...so is that feasible I've read where you can create a 3"x20"x1/2" rectangle of poured sugar using playdough (or culinary playdough) and when it's cooled somewhat, shape it into a circle and 'weld' the edges together How long do you let it cool...how do you know when you can shape it without breaking it, or without losing it to a landslide?Yep, just want it clear.. If all else fails, I can use plastic platters and a couple of plastic bowls glued together, but I would still want the 3"x1/2" "rim" for the top of the cake pedestal Thanks!!!!!!!! If I can't get the whole thing out of sugar I would like to at least get the top piece in sugar. Original of the message was taken from http://www.cheftalk.com/forums/ Replies:it seems that you are trying to make a regular cake stand.The shape (cone) would look like a martini glass? Soft PVC tubing, the... The do have it at some home depots. I understand that the pvc tubing at Lowell's is better than that found... Other Topics of Chef Talk:Top 10 Cooking / Recipe BooksMolcajete question - have I been scammed? Need help: flat, lumpy biscuits :( Converting bread recipes Braun Combimax Tuna, Feta and Dill Wraps So excited, yet still confused cooking eggs Hi bars and cookies..... Hello to all chefs Hi Week Eight: English Cooking Squash Bisque - bitter squash - need help!!! SUNY NY anyone? What do you expect to see someone wearing in a job interview? Salt in Italian Buttercream Corporate or classical...... Organization Stories of crazy chefs .... Eagle Brand Pie? Publishing Question's salvaging too dry gingerbread dough Kitchen Burns sweet butter, then adding salt... fledglings thickening "Quintessential American Breakfast" for visiting Swedish couple: SUGGESTIONS??? Sour dough help! Charlotte NC Anyone familiar with le Gourmet Chef tri ply? Fly Control bavarian grill Movie theme Emulsifiers/Dough Strengtheners Happy Birthday, Cakerookie! Catering Warehouse Management How do I keep it all warm Santa Fe, Harry's Roadhouse Choosing a vendor... Corn preserving Rising in the middle challenge/question Chcolate Almond Amaretto Gelato |