Posts by Dani1081

Well, I've been wanting to try a peacock themed cake forever and had a family birthday cake to make, so I went with it! Just finished it and posted the pic. I love how it came out, but that teal color is my favorite color!

It's not fixed yet - must be really busy or something. Apparently some are getting through. . .geez, it's always some problem on here. It gets a little frustrating!

Have you searched Youtube for tutorials? They have TONS of them and I've learned an amazing amount of techniques from that site. BTW - just made a gift box as the top layer of a four layer stacked cake - so easy if you cover it in...

Bare wood is food safe - polyurethane is NOT! Even dry, I would not put a cake on a poly'd board! Cut your wood, cover it in a decorative foil (or not) and put your cake on it.

No way in the world that cake will be good after a week. Tell her now so she can get another baker or reschedule your trip. If my husband "surprised me" like that I'd konk him over the head - when you have a business that requires your...

I used a plate and pillars in the bottom tier of a three tier cake today. I just felt more secure having the top two tiers on that nice steady base. I used cake circles and bubble tea straws in the middle tier to support the top, went...

Americolor makes "super black". Get it - it doesn't take alot to get a good black color and won't change the flavor of the buttercream. Their "super red" however - not the same story. It tastes funky.

Joaneeland, I bake in 2" high pans and always split my cakes in half. Which means I have 1" high layers. I stack 4 of them with filling in between each layer and end up with a cake that is about 4-1/2 tall. If I want a taller cake, I...

I also have the Wilton Pan - after the first time using it I did figure out that you have to bake the two sides separately. After that - PERFECT every time. Not sure why it didn't work for the other people, but it's a good pan once you...

Michelle Foster's Fondant is great, but a little expensive and time consuming to make compared to MMF. I've never had problems with MMF as long as I knead in enough powdered sugar (about 2 pounds of sugar into 16 oz of melted...