Posts by PuffMamaT

LearningCurve, I just picked up a thin stencil at JoAnne's. I tested it on parchment this weekend with a smooth-spreading medium (Bettercreme) and it came out great! I just followed the advice given to me here and put a glob on like...

Thanks you guys, I really appreciate the advice.After reading about the Bettercreme, I picked some up at GFS just to try it. It stencils like a dream! Tonight I'll pick up some buttercream at Sam's, since I've read rave reviews about...

Thanks for posting this topic.I did my first ganache a few months ago, and the woman at the cake decorating supply store insisted that I MUST use at least 70% cocao or else my ganache wouldn't "bind". Now I'm glad to see that I can use...

I run a non-cake business with my hubby, and I always have the urge to go down in price, too. Finally my accountant/financial planner told me: "Never apologize for your prices". It is what it is. People are paying for my expertise...

Hi Wehmom, Thanks! Yes, that is helpul. A few more questions:1. Did you thin out your buttercream at all?2. So if I'm understanding correctly, you spread the BC on over the stencil almost like you would spread spackle on a wall?3. Do...

I'm doing my first stencil this week. It's a brown damask pattern that needs to go on light blue buttercream.I have done a couple of test runs on parchment paper with my stencil. So far I have tried:Sugarveil: rips apart when I try to...

Thanks, Ginny. That's a good point.You made me think of one more question -- thanks for your patience.When you say leave it out, covered...How do people cover large tiered cakes? This one isn't really very large (10-inch and 8-inch...

Great! Thank you!!! Now, just for my own learning purposes...if the BC is actually butter-based, it should be refrigerated, correct?We should have a little wizard on the site where we can put our fillings and coverings and have it...

Hi Everyone,Right now I am making a cake that I will be filling with whipped chocolate ganache. I will cover it with the Brite White Buttercream (really it's Sweetex-based...no butter) found in the recipes here. Decorations will be...

I'm looking for the answer for this, too. Mine is just a ganache that is cooled and whipped.