I use the recipe as written on the box, but let it air dry for a while after I've molded it into whatever shape I need. I've done it several times and it works well for me!
Has anyone ever substituted cream cheese for the sour cream in the WASC recipe? Just wondering if that would work for a cream cheese cake I've been asked to make. Thanks!
I'm making a purse cake this weekend. The cake will be chocolate and I wanted to use ganache underneath my fondant (SI) for a nice smooth finish. I would prefer to use dark chocolate ganache because it tastes so much better than white...
I'm doing a small cake that will be decorated (just buttercream) and then frozen for a few days before it is eaten. The cake is supposed to be filled with lemon curd - the kind that is sold in the sleeve. I know the cake itself will be...
I use BC for both scrolls and dots, but I mix in a good amount of light corn syrup to the BC before I pipe. Makes it go on more smoothly and lessens the liklihood of breaks in the BC. Good luck!
