Posts by doramoreno62

I use Americolor Royal Blue gel color. It has a lot of pigment and you can add more or less depending on the shade of blue you are trying to achive.

As far as I know there is really only 1 method. Melt chocolate, add warm corn syrup, stir, cover in plastic wrap and let it sit overnite.

Could it be piping gel mixed with pearl luster dust?

Oh my! Are you sure they are not real buds? lol

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