Posts by tashistation

Quote:Originally Posted by tootie0809The problem I am running into is that I would say half, if not more some weeks, of these potential clients who email me and I respond asking them to contact me by phone or give me more information on...

If you don't make it too far ahead, I don't see why it needs to be refrigerated to protect the pregnant ladies. the egg whites shouldn't be an issue since they are cooked with the sugar before whipping right? Can you frost the night...

Quote:Originally Posted by Katiebelle74These are not interns, these are people who have no schooling and just want to come over and hang around and get free training, free knowledge... while slowing down production.I'm not trying to be...

I molded it into the hole. Next time I will try cutting it away. Do you cut it right at the top of the hole or a little bit inside?thanks!!

Hmmm... this was my 3rd tub of fondx and I didn't have this problem before. I still have half a tub left, I'm going to save it for a day where the heater isn't blasting and see if that makes a difference...

So I did my first TT cake using the cutout method in Janelle's video. You can see other views of the cake in my photos, it's the most recent upload with a Thomas Train coming out of a tunnel. I had some problems and am hoping you guys...

It was a brand new tub of FondX

I just got the latest issue of The Knot's magazine and on pages 58-59 they show two sort of similar cakes and describe why one is $13 a slice and one is $8 a slice. Refreshing change! Unfortunately most of the other cakes in the...

that has got to be another cake designer sniffing around for pricing or wanting to see how you would respond. I don't think a "civilian" wouldn't describe the cake like that "6 inch round, 8 inch square" etc...

Yes do you mean $150 surcharge for the flowers and leaves? That I could understand. I would say that is a $500 cake + the price of the gumpaste decorations, so about $650-700 total. How many servings was it?