Posts by SugaredSaffron

Alan mentioned its down on twitter.

Have you got one of those menu board things they have outside cafe's?

There's a technique, I think its called rubbing down? You use a spatula and take out the royal icing and spread it back and forth against a clean surface before loading it into a bag. I think its what the pro's do.  

Google lace fabric and then pipe a similar design onto the cake with royal icing?

Which is the nicholas lodge one? They should do some more advanced classes, the fondant frills one didn't appeal to me and I got the modelling chocolate one. The cake is not my cup of tea but I'd never seen backfilling and colouring...

After I bake I put them someone very cool to cool quickly and that solved me problems so far. Also you might be slightly over baking them so they peel away from the liners. I've used the same recipe and sometimes they've peeled and...

I'm android and this sounds right up my street,  

A pre-baked shop bought pie encased in a box mixed cake, mmmmmmm deeeeelicious.

Quote: Originally Posted by LeslieBruckman  Well, that comment above was supposed to be a reply to someone's post about people coming in and insulting her cakes in her home during their free tasting... but I can't...

Quote: Originally Posted by CuteCakes1234  Thank you very much for the tips I've been having such a hard time with photo's lately, if you have a chance can you take a look at my recent photo's I will try to add a link...