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Posts by 61999

Sounds like too much marshmallow/gelatin.  Add sifted powdered sugar, you may need to add a bit more vegetable shortening after.
Making a cigarette boat.  The paint job is pretty cool I think.  Would love some thoughts on how to go about it; hand paint it with gel/vodka?  Marble the fondant? Cover in turquoise and add super thin strips of violet and darker blue?   Thanks!    
Has anyone joined their vendor program? I am being offered a  $49/month preferred vendor for a pretty busy store.  Was hoping to find someone who has tried it...
I have a bride that wants a 6 or 7 tier cake - all tiers finished in SMBC. However, only the top 4 tiers are real and then the bottom 2 or 3 are display (but covered in SMBC as well). I feel that the display cakes will be a pain to cover in SMBC but how else will they match if done with shortening or other BC, not just because of color but sheen/texture. Suggestions? Also, ideas on pricing said dummies? Decor is minimal and I am charging $4/ serving for the top 4...
I like the writing on these cookies but not sure if they are printing on edible paper, then cutting out a little rectangle and placing on the icing?  Can't see any paper so not sure....
THank you - I will. What about a really good home-made recipe without vanilla; one that behaves like a commercial brand...anyone have such a recipe willing to share?
yes, pretty uncommon to be allergic to vanilla but she breaks out in mean hives... Thank you any how, will keep looking.
I have client who is allergic to vanilla.  She wants rolled fondant on her cake and I prefer to use a commercial brand rather than make my own as it never comes out as nice as the commercial ones.   Typically I use Satin Ice.  Anyone know of  a brand that does NOT have any vanilla in it?
I need to cover cakes with fondant in advance and leave in regular home refrigerator for 1-2 days.     No, fillings are not highly perishable, but I like how sturdy they stay when cold and find it better to continue decorating when cakes are slightly cold and "sturdy"    Then only reason I want them refrigerated is so they stay cold and firm.   I live in a very humid climate, but run air conditioning.   Given this, what are the best ways to do this so fondant...
I think it's Dunkin Hines...they have a Gluten Free mix that is as good as any of the scratch ones.  Less complicated, easier, and gluten free is what it is and just doesn't taste/feel that great to those of us not used eating gluten-free.
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