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Posts by saj_stuff

The cake idea sounds cute! Now, for the stripes up the sides, just roll out fondant before you need to use it...no need to mix it with anything in my opinion. After you have smooth iced your cake, mark where you want your stripes to be....or at least a couple of them if you are alternating colors so they are all consistant around the cake.Now, roll out the fondant, cut whatever width stripe (ribbon) you want and lay it on the cake. You may need to wet it with a small...
I have a clear acryilic ruler that I use ALL the time with my caking. I just roll out fondant of an even thickness and cut squares that are all the same. It is SOOOOOOOO much easier than using a circle cutter or trying to pick out fondant out of a tip. Hope that helps you..it's saved my hands and palms from SO much pressing down.
What I actually did was bought another set of square cutters, then kind of squeezed the sides so they were more of a diamond shape. If I turned a square on an angle, it just didn't look quite like a diamond to me....so the squeezing a bit really helped. Good luck!Here is where I used square cutters, just sideways...http://www.mysweethobby.com/full_pic.php?file_name=marchpics_059.jpgHere is where I used square cutters that I permanently squeezed into a diamond...in my...
once you get your dots on wires, put them into a coffee stirrer and then insert into the cake...that way no wires are in contact with food. The coffee stirrer also helps you to "organize" your spray before putting into the cake. I did that with this cake...http://www.mysweethobby.com/full_pic.php?file_name=scotts_40th.JPGHope that helps!
DoniB- Do you think there is a difference in the butter golden and just a yellow cake mix? I mean, besides the ingredient list of adding butter, water and eggs on the back of the box?
Thanks y'all! I do LOVE the French Vanilla by DH...just afraid that it may be more vanilla tasting than buttery, as the clients have requested. I think I'll try what jescapades does....box yellow with some butter flavor. Thanks for your super speedy responses!
Has anyone mixed a white and a yellow cake mix together? I'm wondering because when people specifically ask for "butter" cake instead of a "white" cake, I'm not sure what to do. I do NOT like the way real butter affects the outcome of my cakes and I need to find an alternative way to achieve a butter type cake. Does the "butter cake" mix box have the same ingredients as a yellow cake...only the instructions say to use butter instead of oil and use whole eggs instead of...
Thanks for the compliments y'all. Good luck on your cake!
Here is one I did for my boy's birthday...he was impressed. Oval pans and then a fondant covered/decorated styrofoam haunted house....I tried to use rice cereal treats, but had too many problems....just went with royal icing covered styrofoam. Hope this helps.http://www.mysweethobby.com/full_pic.php?file_name=scooby_with_invite.JPG
http://www.fondarific.com/I saw them at the OKSAS.....tried the fruity flavors, not too impressed. I did buy a tub of the buttercream flavor...TO DIE FOR!!! I used it on a cake once, people still peeled it off and threw it away. CRUSHED me since I spent so much money on it....oh well, some habits are hard to break, huh? Anyways, I LOVE to use it on cookies. It colors great, rolls out beautifully and put them on warm NFSC out of the oven....makes for beautiful cookies....
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