Posts by arlenej

You mean a cross cake? Just a thought: use the billowing technique on the sides. You can have the top flat.  

16'' & 14'' doesn't sound too...striking to me How about a 16'' (1 1/2 of your recipe will do this) and a tall 10'' ? (by tall I mean double stacked, properly supported and dowelled) You might need to support your rose by laying it...

Do you mean a fruit cake? Heavy or light? Or maybe just a caramel cake doused in rum after baking? I'm from the Caribbean and here a rum cake means a fruit/Christmas cake  

Quote: Originally Posted by Gingoodies  I live in NJ. went on vacation to Las Vegas, there was a side trip to the Grand Canyon (breathtaking by the way). Went into the gift shop looking for souveniers. Guess what I...

When 100 people are invited to a baby shower does that mean there'll be no need for the parents to buy baby products until the child is 6 months old? That's really a HUGE amount and I'm wondering why. But! If they invited that many...

Hi all! So I'm wondering if anyone's a member of YUMMY ARTS and/or MY CAKE SCHOOL and if it's worthwhile joining either?

It stabalizes your RI. And helps it not be a runny mess. And for white RI it helps give a BRIGHT white.

Half-ball would be lighter.

AND I tend to 'cheat' by using a 5-petal cutter to finish my last three or so layers. I find it's quicker AND gives a neater finish.

Quote: Originally Posted by sfandm  even the bag and a good tip.   Is it that you're piping your roses? If so, (and it's obviously not working for you) might I suggest gumpaste  n-ot fondant-mixed-with-tylose-...