If you check out Jessica Harris' blog on her technique with patterns on wax paper, that would be ideal for getting that pattern.Also, I saw another cake on here (can't find it now) which looked very chic and modern. The bottom layer...
DeliciousDesserts... you right! I remember my hands being so sore and frozen by the time I was done. on second thoughts... if you can buy the pans or moulds that would be much better.Although I must say, the actually making of the...
Hello cc'ers. I love this website, you guys are all so amazing!! I have learnt soooo much on here.I'm trying to reach out to south Africans on this site (or others that do have any info). I want to increase my skills to the level where I...
I've done a tiramisu like this. Used a standard round cutter. But I froze my dessert before I cut it. By the time it had defrosted it held its shape well. Much less work than individuals and I didn't have to buy the pans. Only downside...
Aandsmommy, I have a lotta respect for how you handled that, and also handled all the comments made on this thread. Its tough enough making a mistake, which everyone certainly does one time or another, owning up to it and learning from...
I've also seen them use poppy seeds - kinda gives you that grainy texture (almost like a tarmac road if I look at it closely). brush your fondant with water and press the poppy seeds in lightly.
there were a couple posts about this yesterday I think, where the link to this was posted, but I can't find it now.However I would think to recreate the shape would be simple, to get that shiny look either fondant that is...
I would do the swirls in RI, let dry and then paint the swirls in gold lustre.I don't think you can get a true gold (with a shine too) in the actual icing.... I would do the swirls in a cream or ivory colour then paint. Good luck!
