Posts by lrlt2000

I mixed tylose with MMF and it was working great, but the flowers were not drying as hard as I wanted. So, I added more tylose I think I added too much, because now it is hard as a rock (after resting and coming to room temp). It is a...

Thanks, cakecraving! When would you bake, though??? And how would you store the baked cupcakes before frosting? And when would you frost and decorate!?

I have browsed around other posts and responses for an answer, but nothing really fits my situation. I am baking 120 wedding cupcakes for my brother's wedding, which is Saturday morning September 8th. I've not done many cupcakes before...

I have browsed around other posts and responses for an answer, but nothing really fits my situation. I am baking 120 wedding cupcakes for my brother's wedding, which is Saturday morning September 8th. I've not done many cupcakes before...

The cartons of pasteurized egg whites also say they are not meant for meringues, but it works

traci_doodle: Couldn't you use pasteurized egg whites in a carton? I've started using those exclusively for my buttercream, for safety reasons.

I'm not sure about for cakes, but I **can't stand** that some jimmies that are more crunchy than soft. When I was little and we bought boxed cake mixes, I noticed the sprinkles that are used in that are the good softer sprinkles. I've...

I haven't used either either I would assume the roller would be better for doing larger area fondant whereas the mat is a finite area and would have to be matched up and repeated a number of times, depending on the amount of surface the...

Ooops, just went back to look and found that one of the pictures didn't post!! Here is the finished one, head on:

Well, not only did I post pics of the flowers, but I also posted pics of my "makeshift" tools I posted a different question about mats because I do not have many flower-making items. The only mats I have are from my *one* veining mats...