Posts by laurabeth595

i am making a sculpted cake and i need to know what to do to change my recipe to make the cake more sturdy. will be icing in buttercream so i would like to have a nice sturdy cake that wont crumble. please help

ok thanks for the help

well my hand has been acting up again. so i started looking for a brace to use while decorating because i decorate 40 hours a week so does anyone know a good brace to use while decorating. all the ones i find have that big metal piece in...

at my work we get rice krispies in sheet sizes to cut and decorate for our customers. when ever we first got them we were specificly to not put them in the freezer. it ruins them. that is what i was told but i never actually froze them...

i would say any sort of perserve. strawberry is always a good one. or a bavarian/ parisan filling. but this comes premade at my work so i dont know how to make it.

well i understand how you feel. at my job we provided 500 kids with cake and decorating bags. that means 500 cakes and 500 bags. all the bags were paper so i had to fold each one them fill them. this was the biggest pain in the butt...

i have recently gotten a better position at my job as in management. so unfortunaetly i wont be decorating there. so how do i get my talent heard so that i can as you may say "stay in the game"? not decorating is like not breathing. i am...

i would like to start thinking about opening my own cake business. this is what i have always wanted to do but i have no idea where to start. someone please give me a clue

try just using the coupler. no tip. it works pretty good when i use it.

i didnt mean to offend anyone. like i said i have never worked with fondant. so i have no idea how it is so please do enlighten me