Posts by grandmomof1

I personally do not like this new setup at all   :(

I use powder colors for many of my colors, especially the red and black.  Using powders does not change the fondant like using a lot of the gel does and they do not fade like the gels.  

Using whole milk instead of a low fat also makes a difference in how much a cake crumbles. The higher fat content holds a cake together better.

Are the Albert Uster metallics edible?

Quote:Originally Posted by FromScratchSFThat was me Colors fade in fondant because the pH is off. You add baking soda to fix that. Keeping stuff in the dark does not work or slow fading. Only fixing the the pH in the fondant will!Do...

I bought a ceramic cake stand from wildorchidquilts.net for less than $50 including S & H. They have many to choose from. I found them by accident. It seemed like such an unlikely place. I rent it out and ask for a refundable deposit...

...and you can earn different designations through ICES, PME, and many of the schools.

Our State Fair classifies "professional" as when you make more than a $1000 in a year. If you make less than that , they classify you as "amateur." That's just the classification if you enter decorated cakes in the State Fair in SC.

Do you allow it to rest overnight before using it?

www.elegantlacemolds.com