Posts by RebecaR

Yes, if you are piping your swiss meringue buttercream to look like flowers then you should be fine.

Hello newb2, as far as Swiss Meringue Buttercream goes, it will be perfectly fine at room temp for your event. However, if you are planning on putting Gumpaste or Fondant flowers as a decoration, the fat in your buttercream will begin...

Hello Aundrea, I use the technique used in this wonderful tutorial. I hope it helps you out. Good luck!!   http://www.youtube.com/watch?v=XK1Pec79tXc

  This cake was made for my dad's birthday. It was my first time making royal icing transfers on a cake. Even though my the transfers came out a little clumpy and Mighty Mouse's tail broke, I still consider it my favorite cake...

Hello everybody, I was wondering if there was a way to reduce the amount of air pockets in Swiss Meringue Buttercream. I do not own a stand mixer, so I make mine using a hand mixer. But I always noticed there are many little air...

AmandaKB6- I can't thank you enough for your help. I will be trying out your method with making fondant.

AmandaKB6 and icer101- how would I make the fondant by hand? I am new to making fondant.

Hello everybody, I have read many wonderful news about Michele Foster's fondant recipe so I decided to look up the recipe. I noticed that it called for a stand mixer in order to mix the fondant, but sadly I do not own a stand mixer. ...

Hello Christine, for a pie crust color I would use some ivory food coloring or copper/skintone. For the actual pumpkin pie color, I would use orange mixed with golden yellow. Hope I helped.  

Thank you very much FullHouse and DianeLM for your input. I will try out inserting the plate when the buttercream is still soft. I am hoping for the best. May you both have a wonderful day and thanks again.