Posts by bohunk

Thanks for the input. The tin idea sounds so pretty. After talking it over with DD, we decided to go with cello bags. We're going to use left over cardstock from her invitations for a bottom in the bag and the raffia left over from...

Will a 2"x2"x2" bonbon box fit a single double stuffed chocolate covered oreo cookie? I measured my spinnerleaf mold and it looks like it'd be a tight fit but would work.When I've made them in the past, I just foiled wrapped them and put...

It's pricey, but I love this white chocolate; El Rey's Icoa. I've used it in ganaches, pastry creams, cakes, frostings, cheese cakes etc. When I don't have the money, I also use Ghirardelli in chips or bars. I've used it in most...

the cakes will be different sizes set on stands that are different heights. Guess the term is "cascading"? So they will mimic a tiered effect without being tiered. Decorations on the cakes are going to be the same, chocolate transfer...

I'm trying to wrap my head around my daughter's wedding cakes. She's asked for 4 separate cakes as opposed to a tiered cake. She's wanting 4 different cakes, italian creme, red velvet, carrot and a chocolate. The cake part isn't the...

I can't tell you if there's a difference between using Crisco you'd buy off the the shelf (w/o trans fat) and using hi-ratio shortening, as I usually use SMBC or 10x buttercream with all butter. But I can tell you how it affected my...

thanks for the reply! I had watched that earlier and that's not exactly what I'm thinking about, though good to know, because I do chocolate barks. What I'm asking about are the cocoa butter transfers used to decorate chocolate.

Anyone tried attaching chocolate transfer sheets to SugarVeil? I'm thinking it'd be like attaching transfers to sugarpaste - use a hair dryer. Am I on the right track?