Posts by BabyGerald

I'm having this exact issue, as well! The only difference is my reds will start out printing as true red and after about 30 seconds will turn to fuschia/dark pink. If i try to reprint immediately, it starts printing the reds correctly...

 Driks, what city are you in? (I've taken amazing classes from local pros in Berkeley, CA at Spun Sugar.) That's how I've raised my game infinitely. -j

I love that quote, jgifford! I'm gonna remember that. Thank you!Cheers,-j

Such is the case in other art forms as well:They say that "Writing is Rewriting." Where you spend 90% of your time editing/rewriting your original work. Reminds me of fixing & repairing & troubleshooting your cake.

I would consider using spun sugar.Good luck!J

What an interesting idea with the heating pad! (I love how resourceful the mind of a caker can be...)I've never tried what you're describing. If I'm understanding correctly, you are heating a relatively thick roll of fondant (in plastic...

It sounds like all of these problems would be avoided by printing the tartan pattern as an edible image(s) and wrapping that around the already-fondanted cake.Easy peasy.As a beginner, I'm assuming you don't have an edible printer, etc....

I have not tried the Flavorganics vanilla extract (I'm pretty hooked on the Nielsen-Massey).I don't rely on the Flavorganics coconut extract alone, either, including actual coconut and coconut milk in the recipe. So crazy yummy and...

What brand of coconut extract did you try and not like?(I love Flavorganics)-j

So sorry about your situation, but glad to see the prevailing advice is to not beat yourself up about someone else's mistake (the son.) You've done nothing but right by the mom, it sounds.As for next year and the "mark your calendar"...