Posts by staceyboots

Hi I will be entering a cake competition in October and I have found a wine-crate design that I would look to work on. However, I am stuck on the bedst medium to use for this project.I will be using cake dummies and most likely be...

HiI live in the Caribbean so it can get pretty hot.When you cookies are set, do they get pretty hard or are they still soft to the touch?

HiI am having some trouble with my chocolate-covered Oreo cookies. Aren't they supposed to set pretty hard so that you can package them? Somehow, mine always end up soft to the touch. They set pretty firmly in the fridge but when I...

Hi Thanks for your comments.i'll just scrape off some of the BC when I am ready to decorate.Stacey

Hi How much buttercream is too much buttercream?I have a 9" round chocolate cake that I trimmed to an 8" round and then covered the sides with buttercream. The thing is that I am supposed to cover the sides of the cake with fondant...

Hi KimAZThanks for your input, it was very informative.I guess that I have to decide whether I can spend the BDS$300 on the entry fees and not expect anything spectacular in return (even though I will still do my best).Stacey

Hi UnlimitedThank for the response and clarification. I think I'll go ahead and submit my forms. I'm so excited!!!!

HiI have a question about entering cake decorating competitions.A local company will be conducting a Bakery and Pastry Expo during the month of October and there are three scheduled competitions:1. Wedding Cake of the Year2. Novelty...

thanks for the information on this thread!i tried making 2 batches of modeling chocolate a few weeks ago and they both came out disastrous.

Hi CC'ersI am about experiment with some chocolate-covered Oreo cookies and I need some advice. The recipe that I will be using calls for 12ozs chocolate chips (either dark or white) and 1 tbsp shortening.I want to test the white...