Cake Decorating Forum

Alana I agree the Wilton brown looks like poop. Toba Garett's book suggests different colors blended like this. Would the yellow of the butter change the color, too, I wonder...

I am usually colo ...

I hate the shade that the wilton brown comes out. It never seems dark enough. A trick I devised-don't ask me how this came to me, but it works- is to add some violet. It deepens up the color and ma ...

There are some great commercials here for Meijer Brand, which is a store brand. One has a liittle girl doing a spinach taste test. First she tastes the Meijer Brand and makes a face and says "Yeegh! ...

When I first started out, I used the upside down technique, which is incredible for super sharp edges and a super flat top. You might want to check it out, too. Its pretty cool! I've found you don' ...

from what you're describing, yes, cut out the white fondant and inlay the black circles.

Ice the top first, trying to get it as level as you can. When you ice the sides build up a little wall that stands up over the top of the icing on the top of the cake. Run your bench scraper around ...

My wedding cake had fresh strawberries between the layers. I think 4 hours of strawberries sitting in a cake will be absolutely fine.

It looks to me as though each tier is covered independently of each other, just as you would put fondant on any other tiered cake.

I hear ya' Melvira! They rule!!

I use store brand unsalted butter. Once I bought an uber-cheep brand of salted butter (didn't have unsalted) to make cookies with, and I could tell the difference in my cookies, so it's not worth the ...

I purchased those giant ziplock bags as liners for my bulk items to keep all the creepy crawlies and moisture out. They're huge. I could probably fit 100lbs of powdered sugar or flour in those babie ...

Yes, it tastes really bad from the bottle, just like straight vanilla extract does. I use it in buttercream, fondant, and white cake and it lends a very mild citrus flavor. 1 tsp of cream bouquet an ...

This should answer some of your questions:

http://www.bakingshop.com/cakes/permaice.htm

I've not tried this recipe, but since you've gotten no responses, I guess it's better than nothing. The recipe is from Sprinkles, so I guess it couldn't be that bad, right?

http://www.marthastewar ...

She threw away your cake stand. There's no refund!