New Posts  All Forums:

Posts by ycknits

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 with powdered sugar before applying the white fondant.
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 sealed. Then I wrap the box in two layers of aluminum foil and tape to make sure it's sealed up. Then I freeze the cake.Remove the cake from the freezer the day before serving. Leave it sealed up in the box until a couple of hours before...
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 with royal icing.When I cut the cake - with a sharp serrated knife - I had trouble with the double layer of fondant tearing and separating from the cake. The flowers added to the problem. Although the cake was gorgeous, I felt that my...
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 separation, I'd definitely do so. Then I use gumpaste glue to attach it to the cake. Ropes and bead borders are my favorite for fondant work. Once you get it right once, you'll be able to do it again. It always helps to know what you're working...
Here are a couple of examples where I used the Cricut cartridges to cut both the letter and the shadow:http://cakecentral.com/gallery/1911349http://cakecentral.com/gallery/1904567I really like the way that the shadow "pops" the lettering.Expanding the size to make the shadow may or may not work, depending on the font. You will have to play around to get the effect that you want. I would say that 1/4 inch is maybe too much. You can also cut the shadow fondant a little...
In order for one big company to protect itself from infrigement by another big company, they have to be able to prove in court that they have consistently and repeatably defended their protected property from infringement. So routine searches for infringement are not only common but required as part of their vigilence. When they encounter infringement, they must have a discoverable record that they followed up and dealt with the infringement. Otherwise, their case against...
Here's a link to some great silhouettes of ballroom dancers...http://www.bing.com/images/search?q=graphic%2c+silhouette%2c+ballroom+dancers&qpvt=graphic%2c+silhouette%2c+ballroom+dancers&FORM=IGRE#x0y0
I had a similar issue making a cake for an African American teen who loves jazz dancing. I kept it clean and simple by cutting out a silhouette of a jazz dancer and positioning her on a "stage." The cutout was made from fondant/gumpaste with a flat stick "glued" to the back and covered with melted chocolate. I think you could do the same with a dancing couple. Photo here: http://cakecentral.com/gallery/2111103This approach kept this cake relatively simple and...
New Posts  All Forums: