Posts by Allie06

Hi! i used the billowing technique on a purple cake in my gallery. I used fondant and tylose, based on my experience and the look I prefer I wouldn't make them in advance, just because I was going for a flowly look, not a more structured...

I just wanted to say that I make my butter cream on the stiff side when I pipe, and I HATE the taste of crisco. I haven't tried some of the recipes that fellow CCers rave about, so I am not sure if I hadn't just had a good crisco recipe?...

Oh Leah S. you never fail to make me giggle. I grew up working in the restaurant industry, I know what a clean kitchen is and what a kitchen looks like to pass a HD inspection. I have 5 dogs and a cat. I make cakes for all my...

I HAVE, I HAVE!!!! I've been to 3. In my area, we have 2 winners within 10 minutes of each other. And for the third it was in Manhattan Beach! I'm gaga for 2 out of 3. =)

I went through a serious MMF issue recently and switched recipes...the exact recipe that was given to you OP, use it! I love it! And I've used Satin Ice, Wilton, FondX, and really with a good recipe, I feel like you are getting the same...

Oh my...this is pretty amazing! We find out wether its good April 10th?

I think your logic on this subject is a tad flawed...just because I have a hammer and nails does not mean I could build a sturdy chair, just because I have electrical wires and fuses does not mean I am an electrician.Having tools at your...

HI! My sons 3rd bday cake was Transformers, in hindsight I would have used a template for the decepticon/autobot faces...So thats my advice if you go with those classic logs, save yourself the headache and use a template!!! good luck!!!

Lori! FromScratchSF has an amazing tutorial on SMBC, also there is a you tube video that is incredibly cheesey, but full of nice little tips, just google "how tomake SMBC" and its the first video that will pop up. I have read conflicting...

Hi! I am a new kid too, and I find myself sometimes biting of more than I can chew...are you new to scratch baking? or are you doctoring boxes? Have you tried getting the hang of butter cream before you went to fondant? It seems...