Posts by niccicola

Ive been able to make waves using regular buttercream recipe of 1/2 butter, 1/2 shortening. Should hold up to about 80 degrees. Maybe keep it out of direct sunlight, too!

I know this has been covered before, but I can't find the original thread.I have been asked to make this wedding cake.I'm thinking I should use the Icing Tip, flat side, and just pipe all the way around, from bottom to top, slightly...

after the flowers dry, I would attach with a dab of melted white chocolate.Or, dry them on toothpicks and stick them into the side. You can dry them on longer dowels if you are afraid of it ripping.

I only trim the edges if one cake baked a little smaller than the other and I need a smooth side, just like the above poster said, to remove the 'bulge'

i have an edible image of the 3 stooges to put on the top of the cake, but what to do on the sides? I was thinking a simple fleur de lis pattern...it's for a guy...so nothing girly.Any ideas?

how tall is each tier? My tiers are typically 4" tall, so I'd use my impression mat that is suited for a 4" tall cake.If you use the individual diamonds, i would use the diamonds that are about 1 3/4" tall

if you can't get it to work, could you email it to me?Nicole@roanokecakes.comThx!

it really depends on what size servings you want to serve...1"x2"1.5"x2"2"x2"2"x3"I go by Wilton's party servings for party cakes and wedding servings for wedding cakes. I find earlene's chart MUCH too generous on the portion sizes.

http://cgi.ebay.com/WILTON-3D-STAND-UP-SIMBA-LION-CUB-CAKE-PAN-RARE-_W0QQitemZ380209433434QQcmdZViewItemQQimsxZ20100228?IMSfp=TL1002281310007r20261

Once upon a time, there was a thread that I can't find now. It was pretty much all cake pop/cake ball talk and I think someone compiled a google document with different flavor combinations, tips, tricks, etc.Anyone know where this...