Frosting will not be sparkly and look like water. Just spread the gel carefully over the frosting as a second layer. LEt the first layer firm up in the fridge so they don't get muddled.
Quote:Originally Posted by cakesbycathy Also, either you or the bride need to make sure you will be allowed to bring the cake in. Some venues will not allow cakes from places other than licensed bakeries. If you are licensed, then...
I have my first wedding cake! I'm super excited! They want a 5/7/9 with the top tier saved for anniversary. I have until August to perfect the decorating and stacking. But now I'm paranoid about the venue! After reading another thread...
Place the cake on a board that is the same size as the cake before pouring the ganache over it. Then it will be easy to move. Maybe try a crumb coat of cooled ganache before pouring. Either that or the ganache was too hot/thin...
That kind of looks like real ribbon to me. If you look at the horizontal piece that's catching the light on the third tier, it shines like satin ribbon. All the other gum paste quilling I found by googling looked more chunky... Either...
I wouldn't think they could get overheated in a bain marie.. The only other thing I can think is if you worked in too much sugar, but I think that makes it crumbly, not tough.. Not sure!
Quote:Originally Posted by classie787 By the way, I just found this and it is awesome yet attainable...
http://www.tastethegoods.com/?p=59#comment-14562This is cute!
I love the creativity on your cakes! The owl is awesome and I...
