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Posts by weirkd

You could also do it in white chocolate instead of the isomalt or out of gumpaste.
I had a lady wanting a dessert buffet. She called on Monday, wanted it on friday, delivered two hours away on a budgrt of $150 for 50 people! Then didn't want to pay for it prioror use Paypal. She couldnt understand why I said no. Um,...
Whenever I do draping I make sure the fondant is rolled thin. I gather it up in my hands like an accordian. You can also use skewer's to make the pleats. Add tylose to make the fondant dry faster and it will help. Also, you might get in...
Check out online by googling serving plates or catering supplies. You can find some really cheap ones depending if you want to reuse them or not. Saveoncrafts.com is also a good source.
You need to cut them out and then twiddle the gumpaste on the wire. Then sandwich the veiner with a sponge on your cut out with the wire. Then use the ball tool to thin out the edges.Check youtube for tutorials. You can buy the cutters...
Are you talking about the greenery that has sort of a curly cue on the end in flower arrangements?
I never have any luck using the marshmallow recipe. Especially in the summer! Ive used Michele Foster's recipe in the recipe section and have never had a problem with it. It always rolls out really nice and thin and tastes really good...
They actually make eyes out of royal icing that you can buy. You can stick them in the mold before you pour your candy melt in and your duck comes out perfect! Also, if you want his bill to be orange, pour that color melt in first, stick...
I saw a big red light flashing on that one and walking away from it is the best thing you could of done! I had one like that a few months ago. She said that her original cake designer dropped her. I found out why! What a pita! Not to...
Candy melts are super easy to use. All you have to do is melt them in the microwave! The best ducks Ive ever made was using a really cheap 3d duck mold. Pour the melted yellow candy melt into the mold and bang it slightly on the...
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