Posts by tlreetz

blow up a picture of the continent to the size you need, place it on the cake and cut it out. If you want to add depth and dimension for mountains, etc. simply add cake scraps in those areas, ice and cover. Airbrush for extra detail.

I never cook my champagne before baking with it. I use "flat" champagne. I just measure it out and stir it a bit to get the bubbles out.Good luck!

I use almond butter in my almonds cakes. For flavorings I prefer Silver Cloud. Very strong, you only need a tiny bit.

Any one know where I might be able to find a Minnie Mouse mint mold? I usually make my own, but can't find a small enough Minnie Mouse.

By wrappers, do you mean the cups you bake in http://www.beryls.com/index.php?main_page=product_info&products_id=7801http://www.cupcakeswirl.com/item_221/Foil-Standard-Baking-Cups-Greaseproof.htmor put the cupcake in after it's baked? ...

I have used Ateco and Makins for years and LOVE them! GSA has both of them. Good luck!

Quote:Originally Posted by FromScratchSFIt's all over the wedding mags and wedding blogs that fake cakes are a cheap option. Sigh.I just had a tasting that I though was going to be a huge wedding, based on the pics the bride sent me (a...

Why all of the influx in dummy cake requests??? Did I miss some "expert" on TV telling people to ask for dummy cakes because the are "cheaper"? If so, this person needs to be seriously corrected. Hello....the dummies still have to be...

Quote:Originally Posted by sherrywarfI use wafer paper a lot in mine. You just put it in the same way you do icing sheets...but shiny/flat side up. Let it dry a little bit before using. They don't really have a taste to them. The only...

Found a website that has great prices on the "paper"http://www.cakeart.us/index.cfm/fa/categories.main/parentcat/14436