Posts by doramoreno62

SMB=Swiss Merengue Buttercream   I always coat the RKT with melted white chocolate. Once it hardens I coat it again. You can rub the chocolate smooth with the warmth of your CLEAN hands!.Then cover with either fondant or...

Perhaps the whites were warm and melted the butter? Next time try putting it in the fridge for about 15-20 and whip. That should help. This is the recipe I use. It is from Sweetepolita and it has not failed me...

I have heard that a pinch of salt will cut the sweetness in buttercream. Can any one elaborate?

In order to help you we would need to know what recipe she is using.

I am an icing images fan for life. I've tried Lucks and found that Icing Images sheets are more flexible and stay that way longer. The ink dries almost instantly and the paper has a yummy scent. I did not have such great luck with Lucks.

I am in So Cal but I don't know if these grocery stores are near you. They will do them for you in the bakery department, Winco, Albertsons, Vons

You didn't mention if it was a new printer? Because if it isn't, you can't use edible inks in it. It would cross contaminate and that would be bad. Very bad.

I have heard horrible stories about using CC under fondant. I would try a CC flavoring and add it to buttercream. I have read that LoAnns makes an excellent CC flavoing.

If you have never made  a cake like this, my suggestion would be to practice practice practice!!! This cake (in my opinion) is for advanced decorators. Of course I don't know what your skill level is but I hope you are able to...

I've used the sugar sheets quite often and I am not sure how well they will mold to a rounded shape such as a bra cup. They work excellent on flat areas. They are not very flexible like fondant is. My suggestion would be to draw and...