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Posts by Jillchill5

Hi Luv2bake20. When making CakePops I tend to use a good quality dark chocolate to cover them - 70% or 75% as this adds just enough 'bitterness' to counteract the sweetness of the pops. Wilton Candy Melts were OK, but I felt gave the pops a slightly artificial aftertaste. Hope of help. J
Came across this thread - can anyone help me please with what will seem a silly question. I have a wedding cake that I am about to bake and decorate and want to use a white chocolate ganache covering and then decorate it with with chocolate fans and roses (ala Choccywoccydodah). Does anyone know, or have any idea, how long ganache will keep. Do I leave covering the cake until 1-2 days before event?? Making the roses and fans in advance? Any advise greatly appreciated.
Liking the new look , but have just logged on and tried to get to 'my photos' and it is coming up with an error saying 'page not found'. HELP - does this mean I have lost all the photos I have uploaded over the last 12 months or so :cry
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