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Posts by MKC

You can find it on her blog in the "commonly asked questions" section.
It's a cake decorating video (not really a tutorial) but I was amazed with his technique to box the cakes. Never thought about using spray foam.
In my opinion, it taste a lot like the buttercream used for store bought cakes (not a bad thing at's really good).   I usually use Swiss meringue buttercream. I think I will use Indydebi's for children's cakes or when the weather is humid and very warm.
It will be sweet. There is 2 pounds of sugar after all. I tried it for the first time last week and I didn't use all of the 2 pounds. I think I used around 1.5 pounds and then played with the quantity of milk instead.
Yes chill and maybe add some gumpaste to your fondant. It will make the fondant stronger. Some use a 50/50 mix of fondant and gumpaste.
I love Paul Bradford's tutorials. He has over 100 free tutorials on his website. I have learned a lot of new tips from him. I also like the tutorial from Ron Ben Israel on covering cakes with fondant.
I am looking to make a faux cake stand using gumpaste/fondant. Ron Ben Israel makes them very well. The cake is elevated on a Styrofoam and looks like it is standing on a sugar cake stand. Here is a link:   Because the bottom tier is larger than the Styrofoam underneath, I am wondering how to support the bottom tier. A thin 1/8 inch or even a 1/4 inch cake board would not be strong enough. Do you think that a 1/2 inch...
It's difficult to answer without seeing the texture but I think it should hold if your fondant is not too thick...I wouldn't go thicker than 1/4 inch. You can use ganache or buttercream underneath the fondant. My chocolate cake recipe is softer than pound cake and gets a bit denser with the weight of the fondant. But it remains very moist and good.
I tried everything and I find that blades work best. I put a little grease on the blade before starting and I use a new blade when I start a project. They are very cheap at about 5 cents each.
This article on flour is very interesting:
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