Posts by cakegirl1973

Quote:Originally Posted by kcloveskenThe fondant pearls can be made way in advance though?Yep. I usually make my fondant decorations early in the week that the cake is due. But, you could make them much further in advance. Just make...

Chefmaster also makes a gold spray that works well, too. I get it from my local cake store, but I'm pretty sure you can order it online, too. If you decide to use gold luster dust, I suggest that you do not use the Wilton brand,...

I got one for Christmas two years ago. I've pulled it out a few times to try to figure out how to use it, without much luck. I'm not a very mechanically inclinded person, though. It's still sitting in my closet.

Quote:Originally Posted by kakeladiI'm w/KoryAK.......when I did kitchen cakes they were single layer sheets iced in b/cream w/simple shell borders.Usually, kitchen cakes have two layers and sheet cakes only have one. My kitchen cakes...

I want to try this one pretty soon:http://cakecentral.com/recipe/julies-less-sweet-buttercream-frosting

Crisco has 0 trans fats. They changed it a couple of years ago. You'll be hard pressed to find shortening in the grocery store with trans fats. Your best bets for a shortening based BC are to either: 1) use IndyDebbie's recipe (on...

I used to use Satin Ice for my cakes until about a year or so ago when they had a lot of problems with the consistency of the product. I had read a lot of comments on CC, but continued to use it until I bought a "bad" batch. Since...

If you like the buttercream that you've made and the issue is that it is grainy, I would add a tad more liquid (whatever the recipe called for--milk, cream, etc) and whip the daylights out of it with your mixer. It may take a couple of...

I have a 14" knife by Fat Daddios. LOVE it!

I'm making an 8" round cake with a goldfish topper for next weekend. (For whatever reason, the pic would not attach and this question would not post to the forum when I included a link.) I'm making the fish body out of Rice Krispy...