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Posts by icer101

ddaigle  has given your GREAT advice.Also, look at the pic again, and try to place the blue pieces as shown on the cake. It iwll turn out good. Just take a deep breath, get in your mind what it should look like and go from there. I have done this in my life of decorating . Most of us have.GOOD LUCK!!
I don,t know what you did wrong, but please just use the premade wilton g/p. It rolls out so easy and you can thin the edges so good, etc. Nick Lodge has a great recipe too. These two are my favorite g/p.hth
I agree with the premade witlon g/p. I also make nick lodge. These two are my favorites.
I make a 3" round disk of g.p only. Let that dry really hard. I let my g/p or g/p and fondnant loops dry really hard. I put nice glob of royal icing(same color as loop) in center of disk. Then start putting my first layer of loops. i wait little  bit to let this set up, not long and the add little more r/i and add next set of loops ,etc. I truly have nver had any to break. I take an 8" cake board. put a little r/i and then the disk to hold all this down. I leave it all...
Forgot to post the first one. But was just a smaller recipe. I make s/b , b/b ,pineapple, etc. same way. You can use fresh fruit also. I usually sugar fresh fruit the nite before.
This is similiar. I,ve made it like this for so long. Have made the r/b cream on also.
There is no way you can have a cream cheese icing, using c/c flavoring, even adding the crisco(decorators c/c icing) done that one also. don,t like it. Cream cheese and butter all the way, to get the true cream cheese taste. This is just my opinion, again tried it all. hth Personally, i would decline the order, for the same reasons others have posted.
Yes, you can, Many decorators use box mixes. You have to be sure that you put each tier on a cake board . use whatever system you choose to make each tier sturdy. Check out the sps system that is on this site and also google how to stack cakes, etc. You will see so many different ways that people do this. The sps system is a great system to use. If you have any questions. p/m Leah_s. She is nice to anwere you. hth
I torte any cake i do. What ever shape or size.  I don,t make 2 layers0f 9x13 ,  unless the client is willing to pay for 2 layers.
I don,t know what a syllabus book is???? We have class books for each course. I have never read it to the class. I know what i am doing, and make the class a lot of fun. I go way beyond wilton in my knowledge and share some of my expensive knowledge with the students. They love it. I learn from some of them lol!! That is what my classes are all about, sharing and helping each other. They do run specials all the time. You can call michaels and or go on line to know...
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