Posts by ljudd1969

Quote:Originally Posted by mclurelabI actually made mine out of white chocolate as I found my initial atttempts with royal icing too brittle. I was doing 24 small cupcake size and one larger for top of cake, and my patience was wearing...

A long time ago I heard rumor of there possibly being a tutorial on chocolate transfers. I want to wrap each tier of my cake in a marbled sheet of chocolate & I'm not quite sure how to go about it. Was there ever a tutorial made & if so,...

I'm sorry...one more question I just thought of. Do you cut the stems to the length you want them and just place them in the sink to soak overnight or keep the stems in tact and let them soak that way?

COOL!!!!! If you needed to, could you put a small amount of water in the straws since the ends are sealed off or would you stay completely away from that? BTW, your 1st wedding cake rocks!!!!!

Quote:Quote:Yep! You can use flower picks or straws. I close off one end of my straw by melting the ends together. Just poke it into the cake and place the flower stem into the straw. No need to ad any water - just make sure the flowers...

What a great idea sewsweet2. I'll have to try that. Thanks everyone. I really appreciate all of your suggestions

BTW KHalstead, your cake looks great! )

Thank you so much for sharing. The bride isn't picky about the design; she just wants scroll work on the sides of the smaller tiers. I will definitely try to find a press, but if I can't, how do I use a template. I'm trying to picture...

I've never done scroll work on the side of a cake before. I'm planning on covering this cake in fondant and using RI to do the scroll work, but I'm not sure what to do after that . Does everyone just free hand it or do you all use...

Thanks so much! Good to know. I had no idea they were that strong