Posts by Lambshack

If you use good quality butter and farm fresh eggs, you will end up with a yellow-tinted cake which I sell as a "Butter Cake"... I can still flavor with vanilla or almond or just about anything really, as long as it doesn't change the...

If I slice strawberries very thin and layer them on top of SWBC, with a crusting dam, will the natural sugars cause them to get runny and make my layers start to slide? Anyone made anything like this before? Using WASC, torted into...

I am positive that someone had a substitute 'formula' to get a similar effect as the Sugarveil product. I need to make some spiderwebs for a cake this week, and I can't find this info anywhere. My search only brings up the real...

I worked on a cake for a little while and had to leave for a bit, so I put it in the fridge, with about half the fondant accents on it (over crusting buttercream). When I took it out of the fridge to finish up, the previously applied...

Always leave more wire or toothpicks/skewers than the height of your finished numbers. Once dry, they can still pull out of the cake/lean over/twist around, but if you have the supports deep enough into the cake, they will stay secure. ...

I let the balls dry out before putting them on the cake. The fondant is much lighter when it is dry, and therefore you don't have the weight 'pulling' the wires thru the cake. I use the same technique with all of my 'shooters' - stars,...

Luster dust is not the same thing as Wilton's shimmer dust - the Wilton is more like a 'sprinkle-on glitter'. The luster dust needs to be mixed with a liquid and then painted on. In my experience with the cookies, and I glaze all my...

suggestions??? Help! I have been asked to make a cake to feed approx. 50 guests with a theme of 'Six Flags Over Texas" - not the amusement park. I am at a loss of what I can do besides the cliche Texas pan with some flags stuck in...

I don't exactly use a recipe as its more of a 'look & see' kinda thing for me, but if I had to break it down it would be something close to this.I use the large 2 lb. bags of powdered sugar, and then 1/2 cup of milk and 1/2 cup corn...

I stopped using royal a long time ago and not only glaze my cookies as a base, but also use snack-size baggies filled with all my colors to do any detail work. Its true you will not get the crisp look of RI, and you certainly couldn't...