Posts by chocomama

My Chocolate Brown Americolor is turning my fondant a putty/terracotta color. What the heck? Maybe I've had it too long. Is there an expiration date on the soft gels?

Quote:Originally Posted by KelligI am new to this forum, so I don't know how experienced you are at making MM fondant, but do you sift your powdered sugar?I was going to ask the same thing. Sifting is imperative when making MMF or you...

Why the need for a layer of BC? Most recipes seem to call for a glaze, like apricot or a simple syrup.

Is there a foolproof pourable fondant recipe out there? I was asked to make some petits fours for this weekend and some of the recipes out there are pretty intimidating.

Quote:Originally Posted by KKristyI love Louise's cupcakes...very vintage looking !http://www.flickr.com/photos/cakejournal/566430365/in/set-72157600186762989/OMG, those are gorgeous!

The customer is a friend and even SHE isn't quite sure what she wants! ACK! Vintage could mean 1970s or even 1940s!For some reason, I keep picturing a light pink liner with a vanilla cupcake and white icing and a small pink candy on...

I have an order for "vintage" cupcakes and I really don't know what that means. Any ideas?

Yeah, it didn't work with thicked fondant and it must be b/c the edges are so sharp. Will try again tomorrow.

And I thought it was too thick. OK, one my try! Thanks!

HELP! I'm trying to cover a cake dummy but every time I lay the fondant on top it tears at the edges. What am I doing wrong?