not unless you get permission from the company first. I've contacted companies to do something similar ( a food product), and gotten the OK. Personally I think it's worth the time it takes you to e-mail or make the call if you want to...
you might try using glace as the "filling" of the glass parts. Glace is much more transparent-looking than RI, so it might give you the look you are going for and still be a tasty option.
I replace the milk with sour cream and add espresso powder, but I haven't changed the leaveners yet, and it sinks in large pans. Thanks - I'll definitely give those leavener switches a try next time!
I'm making a not-to-be-eaten decoration for a cake out of gum paste (I bought the pre-made stuff) and I want it to be totally dry and hard. I know I can make it as much in advance as I'd like, but my question is how can I store it so...
thank you both for your replies! as far as the thickness of the fondant, what do you suggest? I'm guessing it has to be thick enough to stretch some as I'm smoothing it, but too think will make it too heavy, which will lead to tearing,...
I'm not very experienced working with fondant. I don't make them often and I've only done regular shaped cakes before, but I do feel like I've got a handle on that.I'm working on a display cake that is shaped sort of like a bullet......
