Posts by cakeandpartygirl

Quote:Originally Posted by AnotherCreationI am really picky with my ingredients. I try a lot of brands and stick with what works/taste best. I have found with butter that any of the store brands work just as well. Iuse aldi's and...

Are you trying to cover petitfours (sp)? That is a whole different type of fondant. That is poured fondant as opposed to rolled fondant. I would think that the cake would have to be chilled and you may need to use a couple of coats to...

His homeowner's policy doesn't cover the contents of the house when it becomes a rental unless they choose to keep it. As a renter you are responsible for your belongings. You would need to have liability insurance of course. It gets a...

It could be that you added too much powdered sugar. When I first made fondant from scratch I put way to much po.sugar and the next day it was impossible to work with. It also depends on the environment that you live, I just recently...

what about in the little squeeze bottles?

Quote:Originally Posted by bobwonderbunsPersonally I'd go with Michele Foster's fondant (in the recipes section). It's very easy to use, works like a dream and tastes delicious!! Me too!

I use michelle foster's fondant as there aren't any cake supply stores nearby and I really hate to pay shipping. It works well for me.

Quote:Originally Posted by costumeczarI might have increased the cost of the cake some if I knew that I'd have to buy a lot of special equipment, but I wouldn't tell her that she'd have to buy it.Me too

I totally understand where you are coming from. I recently moved from Texas and from experience you could get way more than $2 per serving for a tiered cake. I started at $2.75 and still should have been more than that. For my sheet...

I would say it would serve 1 .5 times the amount. I would look at what a regular height 8 in cake serves which I believe is 24 so half of that because it is a half layer would be 12 so you would get a total of 36 servings. Maybe someone...