Posts by Marianna46

As far as I know, there is no such thing as shiny gold icing. You either use edible gold leaf or paint your fondant with gold airbrush paint or with gold luster dust suspended in a little vodka. But if somebody knows something I...

I agree with BakingIrene (as always!) about the consistency of the icing and the fact that nobody (on our side of the Pacific) uses royal icing on cupcakes, although there is a lovely boiled meringue icing (my mom called it...

The expiration date on the commercial fondants I've bought is at least a year from my purchase date. I've had fondant pass its "best-by" date and I've used it to cover dummy cakes for practice, so if it goes over, it's not a total...

I agree that Fondarific is the best-tasting one. Another really tasty one, albeit a little more expensive, is Carma Massa Ticino, imported by Albert Ulster (I think). It's very workable. I live in the tropics, so I know a lot about hot...

You might also want to reword your policies along the lines of "A non-refundable deposit of [you decide the amount or percentage] is due [you decide how long] before the date of delivery. The remaining amount is due [x number of...

Another trick for filling bags is to put the bag in a very large glass or a small, cylindrical pitcher and folding the top of the back over the edge of the glass or pitcher. Then you have both hands free to guide the icing into the...

To put things in context - LOL - the ball tool comes with a large ball at one end and a smaller one at the other end. The suggestion about watching lots of videos is a very good one, and the list of sources posted by...

I looked at your cake and have a couple of suggestions. One thing you need to think about is level layers and sharper edges. Cakes very seldom come out of the oven totally flat and generally need to be leveled before you use them....

Who knows why these things happen? I had a cake fall apart before my eyes on its way to being delivered (to a family affair, fortunately - they were very forgiving and gobbled the whole thing up anyway!). I always use a Wilton...

If you fill it in, I think it might fall apart later. The weight of the fondant might be enough to bring it crashing down. If you have time to bake a new one, do it. And save this one for cake pops, of course!