Posts by merry

I believe Buddy said it was a secret recipe.

Here is one from Colette's book "Cakes to Dream On".1 1/2 cups egg whites, at room temperature3 cups sugar3 pounds unsalted butter, at room temperature1 Tablespoon vanilla extract or other flavoringIn a large bowl, combine the egg whites...

I use a 5 qt. KA Professional Mixer since 1994...it's a been a wonderful work horse; cakes, fondant, gum paste, bread, etc. KA also makes a 6 qt. mixer. Costco has very good prices on these mixers.HTH

I just found the phone # for Ambassador Fine Foods in NJ: HTH1-800-272-8694

You might try Ambassador Foods. Sorry but I don't have their number, but you might try a Google search. The company moved from Clifton, NJ warehouse recently. Good Luck

Hands down for me it was the "old Wilton Fondant". The smell of it would make me sick to my stomach and the taste.......well better left unsaid.

It's easier to just go buy the Wilton Black icing in the tube it works great.

I used to make my own fondant, but it became a waste of time and made my hands and wrists hurt....and time is money! I didn't like the "old Wilton fondant" so I then used Satin Ice which worked out well, but then I had a couple of...

I refrigerate for 1 week or freeze. To freeze place into a tupperware type container and cover with a piece of plastic wrap directly on top of the ganache. To use ganache again, defrost and reheat slowly.

I don't know what her problem was, but I always show the students all the books.