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Posts by Mme_K

I agree with Kakeladi!  This is my base for everything.  People love it!
Here is one of the threads:   http://cakecentral.com/t/755770/extremely-sad-news
I agree with MsRoxieB.  McCall's courses are terrific.  Golda's also offers quite a few classes, although I've never taken any of them. I have seen their setup and it looks great.  Check them out:   http://www.goldaskitchen.com/about6.ihtml#class3.  Good luck.
If you go to Wilton: http://www.wilton.com/decorating/browse.cfm?start=1&cat=Buttercream-Icing   and search threw this section of the site, you'll find a lot of how-tos for flowers, etc.  HTH
I use Toba Garrett's Glace:  http://cakecentral.com/a/toba-garretts-glace-icing Tastes good and easy to work with. Hope that helps. 
I use Toba Garrett's Glace:http://cakecentral.com/recipe/toba-garretts-glace-icingTastes great and doesn't dry as hard as RI.
You can also pipe them in advance in buttercream, let them air dry, then place them on your iced cake. That's what I had done for this one:http://cakecentral.com/gallery/1377678/polka-dot-wedding-cake
One thing I've found is that although my cupcakes seem to be done, if I leave them in another minute or so, they are likely not to pull away from the wrappers. Learned that one the hard way. Even though a toothpick was coming out clean when testing the cupcakes, they were not quite done enough. The extra minute seems to do the trick.
These are 2 sources that I like to refer to for borders. Both were posted by Than Than, way back when, right here on CC:http://media.cakecentral.com/files/a_border_158.jpghttp://media.cakecentral.com/files/a_border_2_204.jpgHTH
You might want to try Toba Garrett's Glace. It dries hard, but not as hard as royal icing. I use almond flavoring in mine and have gotten rave reviews.http://cakecentral.com/recipe/toba-garretts-glace-icing
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