Posts by FromScratchSF

OK that is pretty cool!

http://www.amazon.com/Country-Kitchen-SweetArt-Perfection-Strips/dp/B0006B4H5C   I use these things for everything I roll, including fondant.  Food safe (you never know what dowels at the hardware store are treated with),...

I'm finding it harder and harder to smile thru my consultations when every bride pulls out the Maggie Austin Ruffle Cakes from Pinterest with stars in their eyes.  I hate those stupid ruffles that 1. NOBODY WANTS TO PAY FOR, 2,...

Just a reminder, please leave your comments/critiques on the photos, not here!  And please make sure you upload a photo to a photo album, not directly on this thread.  Thanks!   Great work, all!  I've been super...

Yay!  SO glad people are posting more stuff!  I hope you are all getting the feedback you were hoping for!   And as a reminder, please do not leave your feedback or critique here in this thread, please leave those...

I say fondant and rolled thru a pasta machine to make it very thin.

Thank you all for posting a cake!  Sorry I've been slammed this past week otherwise I'd be reminding people to post and review.  But now that I'm here, hey everyone!  Don't forget to review your fellow...

Quote: Originally Posted by DeniseNH  Whatever you add to Swiss or Italian Meringue Buttercream will weaken it - I've added powdered sugar, powdered cocoa, flour to stiffen it - all disastrous.............the only...

Yes, cream cheese and SMBC do go together.  I invented a recipe, it's posted on here.  I assure you, it works and is delicious - it tastes like...

If you delivered it to the venue with damage then it's your problem, but think about this:  You go Wolfgang Puck's restaurant.  You order a steak dinner to go.  They hand you the food.  You drive away and go to the...