Most of my cakes are buttercream with fondant accents and I have never had any problems refrigerating them when I had to. I have never had problems with bleeding or stickiness either.
I have ordered several items from China and actually received a couple within a week. I was very impressed with the customer service of the sellers I used. I did have an order from Canada this earlier this year that took about 5 weeks.
I am wanting to make a white ginger cake with a mango filling and a guava passion fruit buttercream. So far the only recipes I have seen call for a regular white cake with ginger ale substituted for the liquid. I am not sure if that is...
Hello, my name is Amy and I, too, am an addict of everything to do with decorating cakes. I would like to thank the OP for inadvertently starting a support group for people like me!
"As a beginner I bought Wilton fondant because it's sturdy and even when it dries it can be brought back to life!"knlcox, please tell me how you do this!
