Posts by idgalpal

I use 100% fondant, pop the mold in the freezer fro a few minutes and I've never had a problem with cracking

I googled "Flat silver dragees" and came up with a source in the UK "thecakedecoratingcompany.com"

I'd have her set the figures when she arrives. I'm not sure I'd freeze the cake, but I'd definitely have it chilled in the refrigerator.I guess if you freeze it or not depends on what its frosted with to a degree, Hope that helps!

Just watched another u-tube video, and it sounds like you need to add more corn syrup to stiffen it up. I wouldn't have thought this would do it, but I'll give it a try

Ah! Art store - of course! Thanks K8~

Beautiful! Thank you for sharing! Where's the best place to get acetate?

I followed a u-tube tutorial to the letter for making modeling chocolate  - I used a scale so my measurements were accurate - 1 pound chocolate to 5.65 oz of corn syrup. I used Wilton candy melts. I left it at room...

Quote: Originally Posted by vgcea  Dude needs to get a wife... HaHa! This was my initial thought as well. But maybe he HAD a wife and he gave her too many pie making tips and she had enough of that and divorced him.

I think I put too much corn syrup in my modeling chocolate. It's not firming up.I wrapped it and set in on the counter overnight as the recipe directed. Right now I have it in the fridge hoping it will firm up. If it doesn't can I reheat...

A sugar wine bottle would be perfect!