Posts by Lovelyladylibra

i use the nfsc recipe as is and freeze my cut out shapes then place in the oven I have zero spreading. everytime.

sooooo is this a rant, a question, what?

you can add flocoat (alot of it!) to your gel paste colors to color chocolate.

you needed more dowels! four wont hold all that weight I think its supposed to be a dowel for every 1.5 inches or something like that.

its a global sugar art type of peony... go to global sugar art and look at their ready made peonies and it will look just like that

Swiss to me, is the best. You can easily color it. It melts like snow in the heat (im going to test my recipe with shortening to see how different it comes out.But a good american buttercream can taste just as good and smooth, you can...

how thick do you roll your fondant? if 1/4 of an inch go get two wooden dowels (they're like 25 cents a piece) and use that as your measuring thingamajigs I do this for my fondant, and my cookies. They're food safe since they're made to...

for chocolate cake I use the herseys recipe, its never failed on me once, just don't fill your pans to much. For yellow cake I use toba garretts recipe from her book, BEAT BEAT BEAT the butter and sugar and it will never fail! For red...

I have both... Im looking to get Toba Garrets book next! I already use her yellow cake recipe so i know i love it!!

hazardous to your pockets possiblyhazardous to addiction HELL yesHazardous to health not unless the persons allergic to eggsmost recipes say cook to 140 but what does it kill anyone to cook the mixture to 160? I always cook my mixture to...