New Posts  All Forums:

Posts by sweettooth101

I think vintage themes is something that was in style more than 30 years ago, I could be wrong. From what I have seen when decorating there is a lot of wooden stands and frames and chalkboards used.  Here is a link to one of Amy Atlas vintage party for a boy, her blog will give you some ideas. HTH. http://blog.amyatlas.com/2012/04/27/ice-cream-guest-dessert-feature/   http://blog.amyatlas.com/2012/09/17/ice-cream-stand-guest-dessert-feature/
I don't think it will taste the same, the milk gives it a richer taste. I make a similar frosting but it has cornstarch instead of flour. And it does keeps well at room temperature for a few days.
 If you don't  have an airbrush could you not just use a soft paint brush and dust some darker red  over the roses to give it a darker tone?, it might be better than the soft pink. Your cake is beautiful.
It would be a shame to toss your gumpaste , use it for rose, peony, magnolia centres and  also you might be able to use it for orchid centres. If you made a lot of the gumpaste divide them into smaller packs, wrap well, place in ziplock bags and freeze for future flower centres. I think you will not be able to salvage it for flowers, it is not worth the aggravation.  
Here's a couple of good videos, I just posted for 'terrified of ganache'. http://www.youtube.com/watch?v=uBZ3z4n7Fhc&feature=channel&list=UL   http://www.youtube.com/watch?v=-ux-eskkrTQ&feature=related   http://www.threelittleblackbirds.com/2012/10/simply-ganache-a-tutorial/#more-4028
Here's a couple of good videos. http://www.youtube.com/watch?v=uBZ3z4n7Fhc&feature=channel&list=UL   http://www.youtube.com/watch?v=-ux-eskkrTQ&feature=related   http://www.threelittleblackbirds.com/2012/10/simply-ganache-a-tutorial/#more-4028
Never made fleur de lis but came across this tutorial just yesterday by SugarEd http://sugaredblog.blogspot.ca/search?updated-min=2012-01-01T00:00:00-08:00&updated-max=2013-01-01T00:00:00-08:00&max-results=3
I use wilton gel colors all the time but added to the gumpaste for an all over color and than highlight with petal dust. There are times when I have worked with only white paste and used dust to color.As maybenot said that the gels might be the problem. Chellescakes gumpaste recipe is similar to what I use, for every one heaped cup of icing sugar I use 2 teaspoons of tylose.
Lovely !!!
 The gumpaste after it has rested in the fridge and brought back to room temperature is like fondant,not too soft and not too hard and when I break of a piece it is NOT elastic. Only after you knead and pull for a good couple of minutes it becomes stretchy like chewing gum. I only work small amounts that i would be using and leave the rest in the fridge. Lou - Ann before you throw out your paste that is hard see if you can use it to make centers, the cone shape for...
New Posts  All Forums: