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Posts by FlourPots

You're very welcome!
I do... it looks like piping on and around diamond-shaped pieces of fondant, and on the border band, then painted silver.   (Extruded fondant could also give you that same look though)
Here's a larger shot...it looks like all piping, to me: http://media-cache-ak0.pinimg.com/736x/77/f5/06/77f506611823ab20715ac694e22dd0c0.jpg
I love my Agbay too and I'm just a hobbyist, but here's 2 other options...   One free and one MUCH cheaper than the Agbay: http://www.creativecelebrationcakes.co.uk/page40.htm   http://swankcakedesign.com/shop/index.php?main_page=product_info&cPath=63&products_id=381 Watch the video...these look very cool.
There's a 2-hour Kaysie Lackey class for sale that teaches this design: http://tv.cakemasters.com/pages/course/portal.aspx?courseid=40
Thanks guys... I really want to try that recipe.   (I wish I had a Trader Joe's near me, I've read about those awesome pound bars before)
What brand of semi-sweet chocolate do you both use for that recipe, and do you use real buttermilk or the milk/vinegar substitute?
Boo-Yah! That looks great! Do tell...how did you do it?
My favorite cocoa is Bensdorp...   You can read my post in the link AnnieCahill provided, the second one...   Since that time I've also tested the Hershey's cake using Valrhona & Ramstadt-Breda Rich Dark, and Bensdorp still came out on top, for me...   Last weekend I made the cake (using Bensdorp) and I added a tsp. of coconut flavoring: http://www.spicesetc.com/product/Coconut-Flavoring/Natural-Flavorings I swear it tasted like a Mounds candy bar... So, so...
 I love Linda Harden's class...I learned a ton!Here's a preview: http://tv.cakemasters.com/pages/course/portal.aspx?courseid=12
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