Posts by CakeDiosa

That cake you posted is unbelievably amazing. It's just amazing!! Flawless. It's easy to fall in love with!good luck!

Contact Sarsi here on cc. See her gallery. She has a great tutorial on books.The bottom cover is just thin strips cut and place around the "pages". The top and side binding is measured and cut then applied over your iced cake. Allow...

aine2 (here on CC) has a tutorial on painting a plaid kilt on her blog http://extra-icing.blogspot.com/search/label/HOWTO.You may have to be a member (free) to access it. Or you can PM her through CC and inquire.hth.

Freeze it just enough to firm up first application of icing. Apply wax paper over the chilled icing to protect from over spread from second/top application of icing. Chill again. Pull off wax paper. Clean line. hth!

Also, remember it's because you JUST got them and it sounds like they are your biggest pans to date. I remember starting and using an 8" pan. Then I bought my 10" and they looked MASSIVE! Then I got the 12" and it looked GIGANTIC. I...

Now, here's one of those things that never bothered me until I read this post. I have sent instructions. Gone above and beyond. Taking pictures and typing up a step by step tutorial basically. I've had some grateful recipients with...

You should reference the serving guides posted in the galleries. I don't know if your pan sizes are round or square but the servings for rounds are listed as follows:14" = 82 servings16" = 10010" = 4212" = 568" = 286" = 10All of your...

Yes, you need to place dowels underneath each tier or the weight will cause them to sink, cause bulging and ruin your cake. Use a cake pan and a level to make sure you cut all of your dowels the same length.Have fun! It's a great...

The wilton gp isn't so bad. I much prefer it to Satin Ice but I make my own using Nicholas Lodge's recipe. Wilton's is actually a variation of Nicholas Lodge's recipe. They consulted him but had to change up the recipe for shelf life....

eh -I just think some days you're on top and some you're not. Along with the other possibilities mentioned it's just a matter of who sees and is inspired by your cake. My last few cakes have topped the 100s in favs and I had/have to...