Has anyone made Italian Meringue and substituted a small bit of shortening (say 1/4 cup) for some of the unsalted butter? I've heard that makes the Italian Meringue even more stable...
Hi, All! So, I'll be attempting a 5 tier wedding cake for my cousin for an OUTDOOR reception July 4th weekend here in North Carolina - HIGH HEAT, HIGH HUMIDITY!! The cake will be covered in fondant, but curious about what would be the...
That's a completely personal decision - if you want to and feel no hesitation, go for it! If you have really worked hard on your recipes and don't want to share, don't - especially if they're family recipes or ones you've come up with...
Can't speak from personal experience with any of these recipes, but I've been following a great blog - http://glutenfreecanteen.com/ - their photos always look so mouthwatering and I've been saving them for when I DO finally try some GF...
Oh, there's NO WAY I'll be coloring the fondant myself - I'll be ordering Fondx in black, please! And it sounds like the royal icing is the way to go - thanks so much for everyone's help!
I'm looking to achieve a "splattered paint" look as seen on this cake for an upcoming 80's themed Birthday cake. My guess is, you cover the cake with black fondant and splatter on neon airbrush color with a paintbrush? Am I far off or...
