Posts by DeniseNH

Perfection, seriously.............Wish my fondant was that smooth.  I would have made a few green or white even, leaves and tucked them between the flowers.  You did great cake buddy.

I use it all the time and have two tips.  Don't work with it when it's still warm.  Make it the night before and you'll have a much better time.  To every batch, add one cup of melted wedding white Merkins chocolate...

I've ruled out rice paper or edible image paper because of the rough edges.  Edges seem to have been roughly torn or ripped off.  The only edible thing I can think of would be Linda's recipe for gumpaste  (the creator of...

There are some very lonely people out there on the World Wide Web, that love to stir things up for their own entertainment.  The giveaway was the size of the cake they supposedly ordered then supposedly got.  There's your...

I smell a rat.  I think someone is trying to get us all riled up.  I've seen the WalMart cakes displayed for weddings and they don't look half bad.  Plain - unadorned - but that's all some brides think is needed. ...

Whatever you add to Swiss or Italian Meringue Buttercream will weaken it - I've added powdered sugar, powdered cocoa, flour to stiffen it - all disastrous.............the only things that don't upset the apple cart are Wilton Whitener,...

To me it would be priceless, cuz there's no way I'd even attempt it.

Sometimes it helps to put it in the fridge right after you coat it (too late now), but the freezer shocks the chocolate into coming away from the mold enough to release easily.  You don't need to keep it in there too long.  A...

Thin black fondant or gumpaste (extra thin).

When I have to hold a roof in place on a gingerbread house, I take a long wire - generally used for wired flowers, fold it in the center then hook it on either end and lay it over the top of the roof.  The hooks on either ends...