Posts by stephi17

my very first wedding cake fed 327!! I just did it last weekend for a friend's brother. Luckily, the bride only wanted 3 teirs and then the rest kitchen cakes. (4 inch tall sheet cakes, filled) My oven was on baking Thursday from 8am...

ok, so I'm adding PS to the fondant and hopefully it will get back to a better consistency. Now about the 14inch one. Where to do roll it out to make it long enough?? Maybe just grease the counter top and go the distance? Then do you...

I wasn't worried sbout it drying on the cake ... I can't pick it up off of the mat to put it on the cake without it tearing! Do you think if I add gumpaste it would be too hard to cut through?? thanks the for the help!!

Ok, so I'm having trouble attaching the fondant ribbon to my smooth buttercream cake! It's Satin Ice fondant. But I had to color it burgundy, so I'm afraid it's a little soft. I can't get it to stop tearing when I try to pick it up!So...

thanks, that's what I was afraid of. Do you think my crumb coat icing could be too stiff? Would that be causing the "moving" problem? I still think I do have a little too much filling. At least it's not the base layers, only the 6in....

alright, in my stress ... I'm realizing that it's the FILLING that broke the icing dam. Sorry if anyone was confused!!

Ok ... I'm doing a wedding cake for tomorrow. It's iced in buttercream. It's WASC with lemon curd filling. On the top tier, the icing completely broke the dam, and it's so wobbly, I can't crumb coat it! I just put it in the fridge to...

Thanks Alan! That tutorial was very helpful. Guess I didn't look hard enough for the info.

Sorry -- does anyone know if I can paint chocolate with luster dusts? Will it melt/bleed? (Illinois in June ... humid and warm) Any better suggestions please??

Hi all, I recently purchased a Fleur de lis mold from GSA, the name brand is First Impressions. I'm a little unsure of how to best use it. On the website the picture only shows the finished fleur de lis, not the actual mold. I was...