Posts by Tweedie

I've heard to sprinkle something like sanding sugar (coarse sugar) in the area before placing the next layer. I've never tried it because I don't think that much sugar would be appetizing and would still want to scrape it off.

I have the Cake Mix Doctor and the Chocolate Cake Mix Doctor books by Anne Byrne. I like both of them but it is all a matter of opinion. If you go to a website like Barnes and Noble you can sometimes take a "peek" inside the book to...

I'll check those sites out...thanks, pinkpiggie78!

Quote:Originally Posted by pinkpiggie78Cartridges can be purchased online for $15-25 each... not too bad of an investment. You can also purchase software to cut anything you want by connecting the to a computer.Where can you get the...

Or you could mix cherry jam/preserves in with the buttercream. I've done that a few times with different flavors and it turns out well.

I think the bow and scrolls look ivory and the actual cake looks like a very pale coffee color (like milky coffee) with the gold shimmer.

Quote:Originally Posted by AurynI know I might sound harsh but you need to actually call her and tell her "you have 12 hours to give me a detailed description in writing that contains the following details"and give her a numbered list of...

I could see some kids not liking a cream cheese frosting...it has a different taste that could be a turn off. In my experience most kids just like plain old white/vanilla frosting. In fact, I usually see them just eat the frosting and...

Very cool to know! So you just follow directions that are on the package?

I made a Cheerwine cake with Cheerwine buttercream by boiling down a 2 liter bottle of soda to condense the flavor then, added the condensed liquid/syrup as part of the liquid called for in my yellow cake. I wouldn't hesitate to try to...