Posts by PressedApples

I'm having trouble with this 4-tier cake. I'm trying to get damask, fondant ruffles and a bow onto one cake.. but I just can't figure out how to do it. Normally I wouldn't have a problem. Maybe the 4th tier is throwing me off, since...

Take a piping bag with an open star tip (larger, maybe 1M) or a closed star tip (maybe 2D, this is medium sized, but its edges fall differently than an open 1M) and starting from the middle, pipe in a circle and keep your swirls pretty...

So, a co-worker of a cousin of mine has asked me to make her wedding cake for her wedding in October. It's about 3 weeks away. A couple of weeks ago I sent her some sketches with descriptions.. I didn't know how much I could do without...

Quote:Originally Posted by kakeladiIt sounds like the doweling in the bottom tier did not go all the way through & into the board. &/or you did not put a good blob of icing on the board before adding the bottom tier.Did you chill the...

So I had my cake all iced and decorated but when it was time to transport, so many things went wrong! I'd made and stacked a buttercream cake that was two colors, one tier hot pink the other two brown/leopard. Everything was fine until...

Quote:Originally Posted by ElceeI've done ruffles in both fondant and buttercream. For the fondant, I used 2 sizes of ball tool; the larger first and then went over it again with a smaller one. The buttercream ruffles were almost as...

Recently I did a small cake using the ruffled fondant. I used a teriyaki stick to ruffle the edges of a circle of fondant and then stuck the strip onto the side of a cake. Afterwards, my fingers were KILLING me! For a couple days after,...

Okay, so.. there may be a thread already on this topic but I haven't been able to search (for some reason my computer's not letting me search using exact words or is it the website? Either way..) and I just have a couple of...