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Posts by JSKConfections

Ugh, I feel for you...but a full refund is needed. So sorry, I would be crying!
Those do look like hand made fondant pearls to me.  You would roll them then put edible luster dust in a bowl or baggie and toss around to coat...you can also apply these with just a bit of sugar glue, no need for piping gel, I've also used just a tiny bit of water too.
Was it over baked?
There's a recipe for gelatine balls in the recipe section, maybe you can make tiny ones and have them rolling down the side?
Yes you can redo it...carefully cut/lift the fondant off the cake, then scrape off the buttercream...see if it looks like alot of the filling squeezed out.  You can if needed carefully take top layer off and redo the filling, add some ps to your buttercream for a really thick buttercream and pipe that around the edge so the filling does not seep out again...then crumb coat again and refrigerate a while, then start over with fondant.  Hope this helps...I remember a few...
Sorry didn't see this till now...I would let the buttercream details just air dry as you would the fondant...sealing in plastic can make some fondants soften back up, and buttercream can make fondant start to soften as well. If your worried about leaving it out uncovered, just lay a napkin or paper towel lightly on top after its crusted. HTH
That just looks like a smaller star tip that is being squeezed in a line.  Just try one on a cookie sheet or a paper plate to try it first.  HTH
Beautiful job!! Love the ruffled fondant on the sides of the cake too.
You let fondant cut outs lay out and dry, I wouldn't put them in the frig.  You can put on the details and let them dry overnight..
  Sorry I just googled it and I had cocoa butter and cocoa solids mixed up...there are no solids in white chocolate.  All I found was that in the US white chocolate has to be at least 20% cocoal butter.  But that's all.  How frustrating they don't have it on the pkg...
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