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Posts by Cindy121

I'm going to be making a wedding cake-three tiers-with all buttercream. I've been having the problem of a large air bubble forming randomly under the buttercream after i'm all through decorating. Mostly happens on the side of the cake. What causes this and how can I prevent it from happening. I usually fill and crumb coat, then refrigerate for about an hour. Then I ice with room temp buttercream, smooth and refrigerate again for an hour. then I will decorate. It seems that...
i need to make Green tea flavored buttercream. Anyone know of an extract or should i just brew some strong green tea, cool and use as my liquid in making buttercream? Ideas?
anyone have experience using gold or silver leaf on fondant?
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