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Posts by LeanneW

 If your recipe works for you then that's awesome! Don't fix it if it isn't broken! You can avoid sugar crystal in others ways too, like brushing the sides of the pot with water, putting a lid on the pot so the condensation runs down the sides of the pot, and of course not stirring it while it cooks. I've never had an issue with crystals, also, syrup for IMBC isn't as fussy as other candy making type things. A few crystals won't kill your IMBC.
 Yes! This is exactly what you should do! Also, you can airbrush with colored cocoa butter too. Lisa Berczel is an expert in this area!  Here is a video with Lisa by Grex airbrush: http://cakecentral.com/b/tutorial/airbrushing-with-cocoa-butter Here is her Craftsy class in which she covers cocoa butter airbrushing as well as many other things : http://www.craftsy.com/class/the-art-of-airbrushing/418 Also, I would like to say again, airbrushing on IMBC or SMBC is possible....
Yeah, I think it's a grass tip too. You can do it with SMBC or IMBC as long as it's not too soft (warm). If you want the fur to stand up more, use ABC.   I would start at the bottom working up to the top since it's shaggy.   Check out this video: http://cakecentral.com/b/tutorial/piping-with-a-grass-tip-no-233   This "grass" is long, like what you;re going for.
I have VERY lightly airbrushed on IMBC, like just a light spray of pearl sheen. I would not airbrush on IMBC to achieve an even color. It will bead because of the fat.   I do not use crusting BC but I believe you can airbrush on that with more success.   What is it that you're trying to do specifically? Are you trying to color the cake by airbrushing or are you going for a specific effect like ombre?   I don't think your recipe has anything to do with airbrushing on...
I would love to see edible rafia too. I think the filo would work, but does it shrink when it bakes? you could wrap it around a cake pan to get the size and shape before baking.   Maybe I will test this.
I would do a test on a smear of pink icing before making your roses, then you'll know if it will give the color you want. Although with luster spray, they will sparkle/shimmer.   I have posted before about my method of "blooming" color in IMBC, I imagine it would work in other types of BC too.   Remove about 1/4 cup of BC from your batch and add lots of gel color too it, stir it, and microwave it until its melted but not hot. The color will deepen a lot. then you can...
Can't see the cake, do you have another link?
 Sorry a little late with my reply, but could you freeze each tier separately in its own small box, then stack and place in a bigger box in the fridge when defrosting? You would want to dowel the tiers before you froze them, then you can simply stack and defrost.
you could make it super fast with a tool like this  http://www.globalsugarart.com/jem-endless-frill-cutter-f5-double-sided-scallop-p-17007.html
Hmm, I just checked out a few online macaron tower tutorials and I found one that used 80 macarons for a 14-inch tower and another that used 100 macarons on an 18-inch tower. then this one on a 9-inch cone that used 30 macarons: http://thirstyfortea.com/2013/09/13/diy-french-macaron-tower/   So I think you probably need a 12-inch cone???????   Your best best is to figure out the total surface area of the cone and then do the math how many macarons will fit on...
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