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Posts by doramoreno62

You should brush the sponges with a gelatin glaze to preserve the moisture. It leaves no taste and leaves a faint sheen on the cake. Also dries quickly.
Here are some simple last minute ideas   http://3.bp.blogspot.com/-ayGMS0iUHKA/TfqIQOMb8ZI/AAAAAAAAAZs/Hv7AXPSMOGI/s1600/IMG_4818.JPG   http://webzoom.freewebs.com/thehouseofcakes/photos/undefined/IMG_2348_1.jpg   http://2.bp.blogspot.com/-znEMfnAsSpE/TtA9OGFmdbI/AAAAAAAAAVc/vuQyNWLw6_U/s1600/21st-birthday-cakes4.jpg   http://media-cache-ec0.pinimg.com/736x/c2/c7/30/c2c7307e131749c817d7c9cd1c04d989.jpg
These Tiramisu muffins are delicious!!   1 ½ cups all-purpose flour 3/4 cup granulated sugar 1 ½ teaspoons baking powder 1/2 teaspoon cinnamon Pinch salt ½ cup whole milk 1/3 cup brewed Folgers® Classic Roast coffee, room temperature ½ stick unsalted butter, melted and cooled slightly ¼ cup mascarpone cheese, room temperature 1 large egg ½ teaspoon vanilla extract 1 cup semi-sweet chocolate chips 12 ladyfingers, broken up into small pieces, optional Preparation Preheat...
And super easy to install too.
The print quality is great. I'm very happy with mine and it's very easy to use.
I use the MG5520 and I have had no issues with it at all. My printers last me less than 2 years so when the MG5520 went on sale at Staples for $69 I bought 2.  I use the MG7120 for regular printing, and the ink cartridges (nonedible) that come with the MG5520 fit the MG7120 so that is an added bonus!
Shredded toasted coconut
Have you ever tried covering a cake with modeling chocolate? I find it is easier and more tasty than fondant.
So how did the cake come out?
I have this same question, except I'm doing it in gold and on stabilized whipped cream not buttercream. I wonder if you mixed piping gel with 24kt luster dust (or silver dust in the case of the OP), would this work? This is the cake I've been asked to do  
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