Posts by chocomama

I'm using Satin Ice for the first time and love it except that I have some cornstarch marks that won't go away. The fondant is red - maybe it's standing out b/c of the intense color, I don't know. Anyway, that's not the real problem. ...

Wilton sells this product and it is edible.

Ugh. How do places like the Cheesecake Factory ship theirs, I wonder?

If you wrap the cake very well you shouldn't have a problem.

Has anyone done this?

Quote:Originally Posted by Texas_RoseYou can pipe the chocolate like you would frosting. Draw a pattern for the shapes you need and then tape a piece of waxed paper over it and pipe the designs with a round tip. Once they harden, peel...

Quote:Originally Posted by RylanTyIf you are afraid of using fondant or gumpaste, try using chocolate.I like that idea. If I melt it and spread it out on parchment, when could I cut it? If I wait till it's completely set won't it break...

Really? I've had the same problem with gumpaste, too.

Thanks!

I'm making a dinosaur cake and want to use fondant to make spikes down its back, but I'm worried that after the spikes sit in the cake for a few hours that they will get droopy from touching the BC. I need to deliver the cake the night...