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Posts by noosie

Hey Everyone. I have a request for a truffle filled cake. Normally I would crumb coat & Torte with my favorite vanilla buttercream but client hates butter. I know there are pure shortening buttercreams but they are not my favorite. Can anyone recommend what I can crumb coat & torte my chocolate truffle filled cake with???? Any recipes welcome!! =o)
Hey Everyone!I'm hoping you guys can help me out. What is your favorite brand of marshmallows???? I need to make chocolate dipped ones for a christening but really do not want to use the standard Jet Puff brand found in supermarkets. Can you guys recommend another brand that is not too expensive and tastes yummy too!Thanks!!
Absolutely adorable!!!!! Amazing job! Congrats! i am sure your little one was over the moon!!!What kind of motors did you use for all the movement???Coooool...........
This is excellent!!! Thank you, thank you , thank you!!!! =o)
Just realized I'm completely out of liquid red food coloring. I've got plenty of Americolor red gel though. Does anyone know if I can use that or will it give a funny taste?Thank you!
I would like to try to add a "crispy" thin layer of chocolate in combination with my regular chocolate buttercream just to add that little bit of extra something. I've tried it before by simply spreading a thin layer of melted chocolate waiting for it to harden and then spreading the buttercream on top. I've noticed though that the chocolate layer loses its crispiness.Any suggestion? Plus anyone have a unique and killer chocolate filling? Starting to get bored with...
It looks like the decorator used black fondant as "risers" underneath the brim to give the different crease effects in the brim while adding a 3 dimensional look at the same time. I would roll out the brim in a whole circle, place the black fondant risers underneath to lift, decorate and let air dry right on the cake board. Once you have stacked and covered, transfer right to the middle of your brim and add a nice border where the two pieces meet.Hope that helps & good...
Hi I've used modeling chocolate to cover two of my cakes with wonderful results. They were each covered in different ways but the candy clay was easy enough to use and very tasty!! Good luck.Cake 1http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1171262Cake 2http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1299265
Hey Guys,Well here it is!!! First version at least. I forgot to post a pic here since the bottom portion (the skirt) slid right off while delivering from NY to Philly. I posted in cake disasters as well as pics of the "fix up".Thanks for your advice and sorry for posting so late.....http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1656119
Thank you all for your comments!
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