Posts by PDXSweetTreats

Periperi -- I thought I'd saved something regarding cake photography from here at CC, but can't locate it just yet.In the interim, here are a couple of links with excellent suggestions:1. ...

Scp, I hadn't heard of that -- good stuff! Thanks for sharing! : )(It's always fun to see what others are doing, and now I have something new to try.)

Little Baker, you're welcome! : )One of the tricks I like to use is placing my melted chocolate in another bowl (or pan) that is filled with VERY hot water -- I just continually keep that heated and with the paramount crystals it seems...

Quote:Originally Posted by alleykat1can you share her website?Alleykat, this will take you to her website, Sugar Delites: http://www.jenniferdontz.com/HTH. : )

Quote:Originally Posted by MellieCHi, I'm hoping someone can help me.Still a newbie to all this...When filling my cake, do I put the ganache on top or bottom of the filling?Also, if I add fruit (on top/or bottom of the filling and...

If you have time and access to a cake/candy supply store, paramount crystals work beautifully to thin out chocolate -- real or candy melts.Here's a link: http://www.amazon.com/Unknown-Paramount-Crystals/dp/B0008DIYThey look like shaved...

Quote:Originally Posted by SideCakesHello, im in search of a good strawberry filling for a stacked cake. I need something that wont cause the cake layers to slide or ooze out the side once stacked. Any recipes and tips greatly...

Quote:Originally Posted by MelissaMayI was wondering if anyone had the link to the list of Macsmom's flavors..can't seem to come up with anything when i "search"Thanks so much!Here you are: ...

I believe I've seen some formers for sale, but they're pretty expensive.A less costly way to go is to purchase an inexpensive pair of shoes and basically cut away all but the sole and heel. Then make your template and start building,...

Mija, I've only used the NFSC here on CC, which worked great. Are you chilling your dough before cutting -- see the "Hints" listed under the instructions for NFSC - and also chilling again before baking? The Flour Pot Cookie Book...