Posts by Jess155

Quote: Originally Posted by candacethecook  I am so used to eating regular buttercream, that when I tried the IMBC, I thought it tasted like pure whipped butter!  How important is it to add ALL that butter?...

What a great birthday surprise! Congrats!

After you mark where the legs will go (with the plate) then just cut out the 4 little circles with a knife. I do that for ganache and fondant. The legs will go right down easily. I've never had a problem.

Very nice James! Is the speed limit sign fondant? I bet they loved it.

Well I added tiny drops of brown and got a light pink! So I added a tiny bit of blue, which neutralized it really well. Then I kept adding a little more and little more and it's a decent color (still not a great match) and it was more...

Cool, I'll give it a go. Thanks so much!

Mmmm Boston Creme Pie! I'm working on a 4 tier for a 10 year anniversary/vow renewal. It's going to be a late night... DH brought home a bottle of wine for tonight, but I think it would make my piping skills mad crazy - and NOT in a...

I'm trying to make ivory colored "crisco-cream". I don't have ivory coloring (although I could sent DH to Walmart if necessary). I made the icing with crisco which is pure white, but I put in colored vanilla. It's still pretty white...

Quote:Originally Posted by SoFloGuyMaybe it's a good cake for an ugly bride.Really??

I have a cake like that in my gallery. I used black fondant for the thick parts and black royal icing for the piping. I was going cross eyed at 2am finishing that piping.