Posts by heartsnsync

If the cake is 12" or smaller I roll out and transfer with a rolling pin. For over 12", I use The Mat.

I have a wedding coming up where the cake will be delivered one hour away, then up a steep, winding, narrow, bumpy mountain road to a historic manor house on top of a mountain. The cake is to be a three tier cake covered in butter...

To make deep red almost burgundy roses I color my fondant a reddish brick red and then when dry liberally dust with burgundy petal dust and then I steam them. The single long stemmed rose in my avatar is one I made this way. Once...

First, the white fondant needs to be colored gold, too. To achieve this use yellow, a tiny bit of red and a tiny bit of black. Then, after you have made the hearts use gold luster dust and either lemon extract, vodka, or Everclear to...

In the future, it also makes it easier if you start with "moss green" and then add the black.

It is easier if your butter cream is a crusting variety and if you do, then lightly moisten the area where the ribbon will be attached before adhering (I just use gum glue) or better yet measure and use a ruler and mark your placement...

I have never placed natural orchids on a cake but here is a link to a Martha Stewart cake where they do and they give instructions.http://www.marthastewartweddings.com/224208/white-orchid-cake

I have never placed natural orchids on a cake but here is a link to a Martha Stewart cake where they do and they give instructions.http://www.marthastewartweddings.com/224208/white-orchid-cake

Thanks Jason_Kraft! I was hoping you would reply as I respect your judgment. I thought it was okay but thought I would ask.

Could you make butter cream and add Lorann Cheesecake oil and have that be acceptable to your bride? I find that if you add the Lorann oil and let it sit for a bit it does give a cream cheese like flavor to the icing. Just don't add...