Posts by snazzycakes1

thanks for the advice, the difference in temp makes perfect sense, but everything i read says to refridgerate or freeze first for easy dipping........

why is the chocolate coating cracking on my cake balls and pops. and do you know how to fix this?

for anyone that is familiar with davids amazing artistry, my understanding is that he used royal icing for majority of his very intense piping on cakes. wouldnt that be too hard to cut and eat with so many layers of royal icing piping?...

what do you use for the logo on a sugar glass beer bottle? tia

i am starting to work with isomelt and sugar glass, and have run across a couple questions. how do you make it so it doesnt get sticky? i made a sugar glass beer bottle and when i unmolded it, its very sticky to the touch, the same...

i know you can use any flowers on cakes, i am just looking for some enlightenment on what some of you favorite gumpaste flowers are for wedding cakes. tia

so you stensil with an air brush?

so you dowel the cake tiers, then foam boards on cake boards (with no dowels needed???) etc. etc and so on till the top?

so i assume all the cakes designed like this are with molds? i love the detail, and have come across some very un-userfriendly molds. does anyone have any advice as to a good brand of molds with this design, or close to this design. tia

i love wedding cakes like these, but how are they stacked? what is used in the middle of each tier to give that separation (in red in this pic). tia