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Posts by LeanneW

 I do not want to start the discussion about copying cake designs, this is not the place for it and it has been talked about at length before. I recommend that you start fresh and push yourself as an artist. I know every single cake I have ever made, I step back and say, "I could have done that better". SInce you made those cakes, your creativity and skill have probably grown, so use that to make even more awesome cakes. But... No one owns a cake design, any cake design,...
 I would definitely use the spray glaze. It is not water soluble, just like the confectioner's glaze in a bottle. It will not make the image bleed, as the image is water soluble color! I use CK confectioner's glaze with the thinner and a paint brush, but I guess you are using this:http://www.countrykitchensa.com/shop/cake-decorating-supplies/pme-edible-glaze-spray-clear/38/596/150/638616/ If you want the image to be shiny, put it on first, then spray. Good luck!
you can upload her cake to the first time cakes gallery and of course mention in the description that she is a child who made her first cake.   http://cakecentral.com/g/a/86/first-time-cakes/   That is so exciting that you can share cake decorating together. Have fun and keep posting your cakes!
I would definitely recommend creating metallic pieces out of fondant or gumpaste and them painting them with luster in the metallic color you need.   If you decide to go with FBCT, you could use yellow BC where gold would be and grey BC where silver would be and once you flip it onto the cake you could lightly paint that spot with a metallic paste made of luster dust and vodka. But even a thick paste with a light application could still bead. Will the BC crust after it...
Can you link to the cake? Not sure which one exactly you are asking about, but Branka is an amazing kind and generous woman, I'm sure if you PM her she will answer your question.
As far as I know they are the same thing. Just make sure you don't buy rice paper for making Vietnamese salad rolls, that is not the same thing.
OMG you are so lucky to be near Nicholas Lodge's International Sugar Art Collection! I don't know if they have boxes, but they have a million other amazing things.   https://www.nicholaslodge.com/contact-us
I haven't used indydebi's BC recipe, but based on the pudding and dream whip ingredients they are scary, ummm, I mean sort of similar.   Pudding is sugar, starch and flavor and dream whip is the same plus oil.   instant pudding ingredients: Sugar, Dextrose (from Corn), Modified Food Starch, Contains Less than 2% of Natural and Artificial Flavor, Salt, Disodium Phosphate and Tetrasodium Pyrophosphate (for Thickening), Mono- and Diglycerides (Prevent Foaming), Yellow 5,...
What do you mean by shelf life, is the frosting expired? or does it just need to go in the fridge?   If a product is expired I would never recommend serving it to anyone, EVER. Best thing is to make a new cake, as disappointing as that would be.   If it's just a matter of refrigerating, you can put in in the fridge overnight and take it out a couple hours before it has to be served.   If you do have to remake it, here is an easy and relatively inexpensive (has no...
I'm not sure there is any product that would be stable out of the fridge for 14 days. Even shelf stable fillings or jams require refrigeration after the container is open. Could you refrigerate the cakes during your production/decorating time up until they are sold? then instruct customers to keep cakes refrigerated at home?    You might have the best luck with shortening/confectioner's sugar/vanilla extract mixed into a buttercream consistency, don't add anything moist...
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