Posts by JSKConfections

First question I've ever posted! Never have had an issue before. I have always made and used MMF because it tastes good...not sure the problem lately, but I always use cane sugar powdered sugar and kraft marshmallows...hard to find...

All I do after my crumb coat is put in frig for 20 min to set the frosting, then I cover well with plastic wrap and freeze. Be sure to let it thaw with the plastic wrap in place, all the condensation will be on top of the plastic and...

I tried the black and it was awful!! I had to start all over again!! Pretty disappointing!

Lord...I was watching this play out in my head!! How awful!! So glad you were not hurt. I guess if I see an accident at 1am, I'll call 911 and keep going! Wow

I agree...I buy black and red!! I'm done stressing about making the color deep enough. Then all that dye changes the fondant texture too.

I would not stack cheesecake unless they want a diaster...there are 3 tierstands out there that make the cake display look great. I have one where they are verticle, and one where they are staggered. I have also been to weddings where...

If its a sculpture monkey, use toothpicks and a bit of water. The dots just use a drop of water and rub it on the back center of the dot, it will stick. Good Luck!

The canola oil will make the chocolate stay oily and not set with the hard outside. Try this it is a homemade magic shell recipe. You can use white chocolate chips and put some food coloring in if your dying them. make sure your ready...

Are you crumb coating your cakes before you apply your fondant? The crumb coat acts as a glue for the fondant and helps it stick. If your cake is cold or frozen the condensation under the fondant can make it slide also. Hope this helps.

Also, use high quality chocolate it really makes a difference in the taste. I use Ghirardelli Chocolate when making Ganache.