Posts by ycknits

If your daisies are already made, I'd make small gumpaste balls (green to match your leaves or other colors in the cake), flatten them on one side (to fit the bottom of the daisy), insert a wire into the rounded end, and then let them...

I did a horse head recently out of candy clay (Wilton's candy melt recipe) and made it about 1 1/2 weeks ahead of time (same logic on working ahead as you, and I was worried about whether or not I could achieve what I wanted the first...

When I'm doing a cake with lots of detail, I cut out a wax paper or parchment strip that is the width and length of what I need to cover on the cake. Then I either use old flowers that I have on hand or the first new ones that I've made...

Congratulations on making it through your recent rocky patch. I hope that better days are in store for you!How about something with a sunrise.... to symbolize a new day? Here's a link to a fun fondant sun that I did for a beach cake.......

I do this all the time. My chocolate BC tends to be softer than my vanilla. So when I cover it with white fondant, I chill the iced cake in the refrigerator first to harden up the icing. I also lightly sprinkle the chocolate iced cake...

After covering the cake with fondant and decorating, I let it set out at room temperature for several hours or even overnight. Then I put the cake in a box and wrap the box in MANY layers of plastic wrap to make sure it is completely...

I use vodka to clean my airbrush. It cleans more effectively than plain water.

Thank you so much for your advice! I will definitely give the really sharp chef's knife a try next month. You guys are the best

I recently decorated, delivered and cut/served a three-tiered fondant-covered cake on which two of the layers were over-wrapped with another band of patterned fondant. One of the layers also had dozens of small fondant flowers attached...

I mostly mold my ropes because it's fast and consistent. But I also extrude them and make them by hand. For the last two approaches, I work in a little extra shortening to make the fondant "softer." If you're getting crumbling and...