Posts by bkeith

Sure. The classic technique is to wrap a buttercream cake with a striped ribbon -- more like a band, really -- that's the same height as the cake. Not an easy task. You can see it in the Wilton Encyclopedia chapter on pulled sugar. I...

For a solid dome, my first thought was to pour a bit of Isomalt and swirl the bowl to cover evenly. But then I thought that might be a real pain and could potentially lead to some burns as you slosh hot Isomalt everywhere.I think I'd...

Fine -- I didn't notice any off flavor from the artificial sweetener. Tastes just like regular SMBC, only denser.

Quote:Originally Posted by wendy1273Thank you ladies, I'll try it both ways and see wich one works better.Not a lady, but you're welcome.

Add a touch of black petal dust to your silver.

IMBC won't work with Splenda because Splenda won't make a syrup. But I've done SMBC with it, and it works fine. It's a little heavier than traditional SMBC, but I had no problem icing cakes and piping border and simple flowers...

Dishwasher. Honest!I don't soak them or anything, just stick it in the dishwasher (push down onto the prongs to keep it from flying around), and send it through a normal cycle. Sometimes I have enough dummies to clean that I can run a...

Quote:Originally Posted by beccakellyQuote:Originally Posted by bkeithI'm not a vegan, so I'm tempted to believe the word of someone who deals with this on a regular basis. But setting aside the gelatin issue, from what I understand,...

It's a pain in the butt and frightfully expensive. But otherwise no problem. I've had success with this method:First, make sure you're not doing any decorating that's overly fragile. Also, you don't want anything that sticks out from...

Quote:Originally Posted by beccakellythis has been discussed at length too. the premade fondant (at least satin ice) IS DEFINITELY vegan, i do lots of vegan cakes as DH is vegan so believe me i check labels. the kosher "gelatin" is also...