Posts by LeanneW

when I saw the title of your post I was thinking that you could rubber stamp them before you baked them, if they were well chilled i think they might hold the impression.but of course you should get the food safe ones.

if you're up for the challenge then you could do them in pulled sugar. that would look very flame like.

wowo, that video is awesome, they are pretty fast with that spatula

I live in Seattle and have asked them to show me how they do it. they will tell me they do it with a spatula but will not show me how.

hmm, I'm not a pastry chef but I'll try and help.I think maybe you mixed it too long and incorporated too much air. after adding the flour i mix until it is just incorporated.also, you may have air bubbles if you let the batter sit too...

I love Italian meringue buttercream with some lemon curd mixed in and some fresh lemon zest, just add the curd until you like the flavor.you could use lemon curd in whatever kind of buttercream you like but in the IMBC it is nice and tart.

I buy extra fat straws at Cash & Carry. I use a lot of them too. in a three tiered cake i will use 5 or 6 in the bottom tier and then at least 4 in the next tier. I always center dowel with a sharpened wooden dowel, even for 2 tiered...

wow great advice, especially the backpack for the last day. thanks see you there!

I would do 4 round tiers, 6, 9, 12, 16. I think thats 200 srv.

I'll be baking a cake with pumpkin pie spice in it this week. I love it too!