Posts by baker101

i read on here the other day that some use a brush/blow technique where they blow the glitter off a brush and it goes on nicely to the cake and i would think that it would work better if the icing wasnt crusted yet so it would have...

i think they make this effect by taking florist wire and making the shape they want and than piping royal icing onto the florist wire in the design you want

i have always had trouble with my cakes not rising very high, i used to use betty crocker but i found duncan hines rises better but not high enough. i dont know whether my oven just sucks or what. i have heard of people adding merinque...

Its always easiest to make black by starting with chocolate icing first and tinting that black you'll use less colouring that way or you can start with white buttecream and add enough black colour so that it looks like a dark grey and...

I would think the cream cheese needs to stay in the fridge so that where i would keep the cake just to make sure every thing stays fresh, the colours should be fine I put buttercream cakes in the fridge all the time until they are ready...

thanks so much your help is much appreciated

I had a question about pricing. I have read posts about prices that are charged in the US but they sound higher than what people charge here in Canada so i was just wondering if anyone had any info about canadian cake prices mainly 1/4...

i wanted to make several buttercream transfers in advance and was wondering how long they last in the freezer?