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Posts by willows

Can someone help me with filling technique suggestions? I use a wilton 18 star tip to dam my cakes and then put in the filling. I have noticed that when I cut the cakes that the filling is extremely thin. By the time the cakes settle there is barely any noticeable filling. I have had no issues with bulging or leaking filling but I would love to know how to achieve a thicker layer of filling without the bulging also. I want more frosting in my cake any suggestions?
I am in the middle of creating a statue mounted on a wood block. For the block I marbled a few shades of brown and covered the base. However I saw on here somewhere where the person used a spray to get a glossy look or "polished" look to there cake. I think she said she used corn syrup and water in a spray bottle. Does anyone know a bout this technique. I don't want to ruin my cake before I try it. thanks.
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