Posts by Lucyem

I took a course at King Arthur Flour.  We made 2 ganache fillings.  Chilled overnight.  We scooped them out in ball shapes and then dipped them into tempered chocolate.  We then rolled them in powdered sugar....

I first started with any melting chocolate last Christmas.  Wilton was perfectly fine.  Then I tried working with some over the summer and got the lumpy mess.  I had suspected what you all are saying - that it was too...

I actually posted asking for help with the stuff. Only got a couple of replies. You had a bunch which is very helpful. I will have to try the tips with the last of the Satin Ice I have.

I am relatively new to using fondant and have been trying different pre made fondants as well as making my own. I have been using up a tub of Satin Ice and it is driving me a little crazy. It is so not workable for me. It is like it...

I purchased three as well - Jacqueline Butler, Marina Sousa and Joshua Russell. My background is limited in the cake world to WIlton classes and any free videos I have found online. I do have an extensive background in clay and...

I do think they can be worth it. For me it was a way to get my feet wet, learn some basics and then go from there. Our teacher was very good. Been teaching Wilton classes for years and has her own small business. She was willing to...

In my Wilton class we used 26 gauge, green for the leaves and white for the petals. Using (of course) the Wilton wire.

I finally have a recipe and a system for getting great fondant cutouts on my cricut. But it does take a couple of days to make the fondant, get it ready to cut and some playing with the cricut to get good cuts. (Thank you Linda...

Eaton's in NH has a ton of stuff. But their prices are high.There is another cake supply store further north in NH. I forget where but I have been told their prices are much more reasonable and have an extensive store as well.In...

Thanks!