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 The Dinosaur means it must have been like hundreds of years ago. ;) | 
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 Do you get the lace ready-made or DIY? | 
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 ....if the latter, that must be a really time-consuming part of it | 
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 Lace is really simple these days.  You can still do it by hand, but I doubt that anyone does other than for competitions.  These days you buy a silicone mat and pour a lace liquid (there are a number of different brands) then scree it off, let it set - either in the air or quickly in the oven at a low heat (which is usually how I end up doing it because I never get my shit together early enough to air dry it, and it takes 8 hours or so to set by itself, which means refrigerating the mix then bringing it up to room temp to use etc.  If I do it in the oven it takes about 10 mins and I can just leave the bowl of lace mix on the bench while that happens so I can do the next batch.  For larger cakes it's usually necessary to do several lots of lace because the molds are not long enough to go around the whole cake. | 
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 By The Book! | 
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 That rifle is a pretty cool cake.  Freaking awesome actually. | 
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 At the bakery of that gun cake site, They say a 14" dia, 4 layer cake, feeds 60 to 70, and a 14" square cake, feeds 70 to 75. I suppose a wedding or party where each guest is supposed to get a piece by custom, that may be true. But that won't work for cake eaters, or KY stoners. :lol: | 
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 Ali, I have been truly amazed by your skills. Do you have an online portfolio? Elizabeth, my oldest daughter, is finishing her second year of culinary arts. I want to show her some more of your creations. | 
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 Ah, my bad. No wonder they stretch their cakes so far. I Googled it and found Kentucky wildflour but it was a facefuck link, which I try to avoid. Then right below that was a link to the bakery, except I didn't notice no KY.  Looking again there's a shitload of wildflour bakeries all over the country. I wonder if it's franchised, or just a bunch of people who think alike? | 
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