Posts by snazzycakes1

wow, that was phenomenal information. i havent heard of putting glucose in...... i make 3-5 cakes a week, and i wont be useing modeling chocolate on all of them, so i dont think i would make that large of a batch. how does it store? ...

im going to be trying modeling chocolate, as with many other things in cake decorating, im guessing it comes with a lot of trial and error, any pointers for me, good ratio of chocolate to corn syrup? storage, type of chocolate etc. thanks

does anyone have any unique or good ideas for an "airbrush box", or ideas of where you do your airbrushing. i currently have a box with top and side cut out, it works out pretty well, but wanted to get input as to what other decorators...

I specialize in specialty 3d figure cake designs. Although there is a huge limit as to what I can make due to my lack of knowledge in "supports". I'm wanting to get into larger sculpted cakes. (Not classic tiered cakes. More like cake...

i have been finding Tons of different "pan =# of serving charts", and have a hard time deciding which one to go by. some of them are sooo different! does anyone have any suggestions as to what charts they use to determine number of...

i am using the wiltons box royal icing mix. i wanted to get a feel for royal icing and then find a recipe....... maybe i use to much liquid...., but its so hard to pipe, so that makes me feel like i dont have enough liquid. the piping...

i am having a hard time mastering royal icing. i have been decorating for awhile and havent used it much, mostly cuz when i have tried i cant get the right consistancy and it never dries hard..... any tips. i just tried wilton royal...

i am going to be making a cake with snowflake "figures" all over it, i am not sure how the best way to make these are.... i dont have a mold, and dont have time to order one.... would it be best to pipe them with royal icing?

thank you so much for the info, how come on some of your tier listing, the 8" only have 10 servings? vs the 24?

so i typically do specialty cakes and tiered cakes. i have not done a cake for an even serving 150. i am very excited about this but what would be the best sizes to use. she origianlly thought of doing a huge sheet cake, but i dont...