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Posts by -K8memphis

I love roguecoco-- it's been working its charm on me -- now there's roguecocoa -- omg too many great ideas-- use them for some cake designs at least!
come to think of it i typically work with frozen cake when carving or final icing
it's only difficult when it doesn't work    and i usually use smbc and i often fill sculptures with decadent fillings like whipped cream and fresh strawberries, bananas in caramel, lemon cream, berry filling, and i make this cream cheese sour cream filling too -- gotta really watch the clock with some of these --
  i mean chill for just a few like maybe 3 minutes after you put the fondant in the mold -- the silicone will still be it's pliable self and the fondant will be a leetle bit stiff not as apt to stretch
unless you know specifically that your formula was shelf stable your cake filling was in a hazardous condition when it was served if it was out the fridge above 41 degrees Fahrenheit for more than 4 hours altogether -- not that it didn't taste good but that the bacteria level was bogeying down..er rather up too high
neither of them should sit out like that i don't think -- neither would be more stable than the other imo -- aren't they pretty much the same thing? just one is already made up?
i mean a denser cake makes more sense as you say but it can be done with regular light & fluffy cake -- although i usually carve layers to make a ball --
or pearl dust -- chill the mold and fondant for a few --   but i've never used mm -- but this is how it can be done in other molds i've used
  i like rogue street cakes this going to be a real fun theme for you
http://www.amazon.com/Wilton-Pattern-Book-1998-Yearbook/dp/0912696508   http://cakecentral.com/t/30957/pig-squeals-ferris-wheels
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