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Posts by -K8memphis

no no no no no--i mean making the pattern--which method i thought you probably already knew about--yes i mean tulle--but it's only creating an illusion not really making all those stems--but to keep the center from flatting out from the pressure maybe if you chill the centers for a bit you could get something in that shape--idk--just some thoughts for you--   how big are they? you could use wire if the flowers were big enough--or boughten stems that you...
  true they do--we stuck a toothpick in the bottom of each candle and piped a star or flower and sink the base of the candle into that--the toothpick does the rest for you
i think i would use the method where you make a ball of paste and place it in a piece of netting and squeeze it so the paste poked through -- then remove the netting to reveal a similar effect--it would not be botanically exactly correct but it would give a very nice illusion--   might work better with marzipan--i would try it with the balls chilled for a (timed)  bit so they hold their shape better--these are just things i would test & try--would try a combo of modeling...
i know--it's "here let me put that in the kitchen for you" oh heck no--it's safer in the alley by the smelly dumpster--   i always deliver last minute to a restaurant affair--less than 30 mins before guests arrive when i am sure that someone (responsible and in their party) will be there continuously and i make a big deal about it in advance to the client so they are fully aware to not stress when the cake is not there    that paprika/butt connection will get yah every...
  
if it was picked up at 1:30 and the event was 'in the evening' --maybe they left it in the car and it softened in the heat--even when it's chilly out--cars heat up a lot inside--then it would only get worse from there...moving it and such...i mean a lot can go wrong in those hours in between--what if they took it straight to the restaurant (just speculating here) and they kept it in a hot kitchen--maybe someone set it in the sun--even if they left it on an enclosed porch...
awesome to reach the pinnacle of cheesecake perfection--no crack-o-la--me, i'm lazy i either cover with a topping or slice it and viola the cracks are icognito--i even saw a thing online somewhere where they spatula over the crack with a little water for a great result too--   but i am writing to add a food safety note--there's a 6 hour window to get the cake cooled down to 41 degrees and for example if it was a wedding cake tier or for a pot luck or something there...
i think we have advanced the cause of cake deco in so many directions from the humblest cupcake on up  hurray for us--and we continue to receive golden opportunity after golden opportunity to enhance/enthuse someone's cake world-- but we really need to sharpen our critiquing skills--here's an easy pictorial guide to take to heart the elements of a successful critique in an effort to reduce/eliminate the other kind--  ​http://www.wikihow.com/Criticize-Constructively  what...
bom, i think maybe you were perhaps anticipating someone coming down on you (in the wrong way) as can happen here far too often but howsweet was not it -- in fact she is right on and you need to consider re-reading her post more straight on, less emotional--she's actually got your back on this.   best to you and best to howsweet as well
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