I highly recommend BlakesCakes' instructions for freezing. In August, my DH and I drove from West Texas to California with 2 frozen cakes - 1 bc and 1 fondant. They were in boxes and double-wrapped with plastic. The...
I think it's very obvious why no one is getting a refund. They spent all the subscription money getting the "upgrade" on the website. It's called Throwing Good Money After Bad. Definitely NOT an improvement.
Originally Posted by CakesNC
I am also in Raleigh NC. artisanal bakers must charge 2%, providing you don't provide utensils (incl napkins), accompanying beverages, or a place to eat (otherwise, bakers...
Originally Posted by cakeyouverymuch
1. Click on your username.
2. Scroll down to 'Your photos'.
3. Click 'View all photos'. You will see a page that shows all of the albums to which you have...
If it's just going to be "around" the cake and not stuck in it as well, why don't you use the wired tinsel with stars? I doubt that it's food-safe, but if it only touches the decorations you'd probably be ok.
Shortening would make it more moist. If you have access to black fondant, you can mix it 50/50 with the modeling chocolate and that will take care of any elasticity issues, as well as help it hold its shape.