Posts by Dani1081

"Classic ganache frosting usually has equal weights of chocolate and cream.  Since I find this consistency is just a shade too stiff to adhere well to cakes, I have very slightly increased the amount of cream so that the frosting...

Yup - I've bought both the mini baking cups and the regular ones and both of them have that odor.  I don't buy them anymore - and that's sad because they have really cute ones.  I believe that it's the ink they use - the...

After you get all the chocolate melted and incorporated into the cream, you can hurry the cooling process by putting it in the fridge and stirring it every 5 - 10  minutes til it's the right consistency.  Shouldn't take...

http://www.youtube.com/watch?v=TD9InBb6i34

If the chocolate didn't all melt, that would explain why it didn't set up properly.  I would try heating it in the microwave slowly and using a whisk to completely mix the chocolate into the cream. 

There are a number of sites with great prices - the thing to watch is the shipping and handling charges.  I normally buy stuff from Global Sugar Art, Country Kitchen Sweet Art, Sweet Wise, or Fondant Source.  I'm sure there...

I agree - it sounds delicious, but needs to be refrigerated.

I completely agree with Godot.  Cupcakes are cupcakes.  Extra charges are appropriate when there are elaborate decorations or extra ingredients which cost you extra time and money.

That's really pretty!  I think I would cover the styrofoam in fondant though, for those little areas where you can see it. 

It's pretty much impossible to determine the problem without knowing what your recipe was and how you made the fondant. Normally the answer to sticky fondant is more powdered sugar.  I would suggest that - sometimes it just takes...