Posts by SugaredSaffron

Quote:Originally Posted by goldydacker Hi!  I love to eating chocolate with some snakes and when my Birthday is coming I firstly ordered the delicious chocolate pie cake and wrapping a cake with chocolate...

I read it like someone really ghetto is going to ass the cake. Thanks for this Gray, it's a gem ;)  

Peggy Porchen used to have a disclaimer on her site, I can't find it now its been updated but it was something along the lines of 'taste is subjective and we don't take back cakes just because you don't like the taste'.

Not a lot of detail and not a lot of notice is it? As they haven't put anything about a fee, I expect they want you to do it for free. My experience with mags so far has been if they approach you, you will get paid (not that much) and...

Do they dry or firm up as quickly as candy melts? That's the only positive I see it using candymelts, I can move the cake pops around not long after dipping them.  

I don't believe solid-white-vegetable-fat-cream with high or low ratio can ever be light, fluffy, creamy or buttercream. It sure looks like that on the beater and then you put it in your mouth and it's all 'Oh my God what the hell is...

That's not buttercream! And I don't think you can make something with solid white vegetable fat and have it come out as anything other than greasy.

I'm crying right now...  

Medium complexity, LOL. Amazing cake and no idea what I'd charge for it.  

You guys are a judgemental bunch aren't you!