Posts by LaurenLuLu

Looks like an impression mat was used, to me. Maybe hide the seams by putting them on the backside and placing pearl "buttons" to make it look like the back of an elegant wedding dress.

You're welcome sweetheart, I think the effect is gorgeous and elegant. I haven't tried the technique yet but the pictures make it seem very approachable.

Here is a step by step photo tutorial of a billowing technique. Maybe you could adapt it into your quilt..http://thejoyofcake.shutterfly.com/tutorials

To make it a little firmer, extra flour can be added. Folding in whipped egg whites can also stiffen a batter, again depending upon how loose it is to begin with.

Cuppy, first let me say that I don't know about using gelatin as a stabilizer in a cream cheese frosting or the weather in your country. It's hot and humid here in the south and what I do is make a stiff shortening based buttercream and...

but if you whip your egg whites into a meringue and fold them into the batter after everything else has been mixed it makes a much lighter cake.

Butter/cream cheese/powdered sugar frosting never holds it's shape for me without being sickly sweet. What I've found works is mostly shortening with a little butter and a little cream cheese (for the flavor) with powdered sugar, almond...

Nope. Just fold crushed chocolate cookies into your standard buttercream. Voila!

Chantilly is great! There are different recipes but it's a Mascarpone Whipped Cream with a little almond extract in it. Light, fluffy and lightly sweetened like Angel Food Cake.

I have found that a simple pound cake soaked with dark rum instead of plain simple syrup is perfect and easy.