I better close my mouth before I catch a fly. Just how good were her cakes? I think she needs to look to friends & family who really think she is good & worth the investment. I can see where she is frustrated trying to save up for a store on the weekend cakes but if she isn't making a profit there, she should cut her losses. Not an easy business I'm sure. Good luck with getting your storefront.
One of the things I like is that if you click above the most saved where it says "View more most saved" you can see a number of photos vs. having to arrow to see the others. I don't think you could do that before, could you?
Sorry, can't get the picture loaded. Look in my recent photos at the one "Say Cheese" with the cheese wedge. There is a mouse standing on the cheese. I tried that burgundy color years ago & it was a waste. Wound up going in a whole different direction on the cake. Advantages of making what you want, for nothing, for friends & family. lol Good luck!
I am so jealous! Those girls are so talented. Love the team work. Such a cute cake. I have been wanting to make one & they make it look so easy. I was wondering I should do it on a cake with buttercream only or cover it in fondant. Anyone have an opinion either way?
The Venuance pearls didn't work in the mold. It seemed thicker & didn't pour through the holes & a lot was left on top. Next I'll try the regular sugar unless I can get my hands on some Isomalt. Seeing my friend this week & I know she has it so maybe we'll try it out.
Maybe better late than never but a friend got me the Marina Sousa Mold at the convention and it says to use nylon beading thread. It's white & shows through clear. I used red venuance pearls for the Sousa Mold because that's all I had & I am waiting until it's good & dry to take it apart. I have a feeling it wasn't thin enough to pour thru as it should. I'll keep you posted.