Posts by zespri

Quote:Originally Posted by bbsmomI've been planning on trying a mud cake as I need a very chocolatey cake and after reading all the posts, it's time to try. BUT...haver never tried ganache and person wants a raspberry filling (note-I'm a...

Does anyone know of any cutters/molds to make tiny tiny butterflies? I have the patchwork cutters, which are about 1cm, wondering if there are any smaller then that?

Quote:Originally Posted by Cakechick123Im going to try all these recipes, so if I burts out of my clothes I will know who to blame just a couple of questions, sorry if its been asked, but I just skimmed the responses. How easy is it to...

Quote:Originally Posted by ApplegumPamBluehue - Lots of us east-coasters are using sour cream in our white ganache now Seems to be less sweet with a nice tangThat's interesting Pam! Do you substitute some of the cream, or just mix it...

I'm going to slide it under the chair in front of me, it's only one tier, so should be OK. Sadly I can't keep it on my lap, safety regulations don't allow it, and neither would my three year old!

Quote:Originally Posted by JanDunlevyI have just gotten off a plane in Reno, NV for the ICES convention and I traveled with a cake, albeit a dummy cake with fondant. I traveled from Virginia and had no problem at all. It fit under the...

Neither melting nor bacteria are a concern for me at all, I'm wondering what kind of ganache you girls think I'm going to cover it with? I'm not talking soft ganache like you might get inside a chocolate, I'm talking the kind you use to...

Quote:Originally Posted by icer101I understand your reason for the imbc. I also think ganache would do the same thing. Hope someone will see this that has done either or.??? IMBC is soft, whereas ganache sets hard, I don't understand...

Hi folksI have not had much experience with IMBC under fondant, and will soon be going on a plane with a cake. I'd like to use IMBC under the fondant, but am worried that as it will be at room temperature for so long, the IMBC will...

Thanks again Adam, it's taken me a while to read all this, but again I appreciate you took the time to share your knowledge