Posts by cakefan92

Quote: Originally Posted by jason_kraft  No problem, algebra is fun.       Jason, I knew I liked you.  The day I made this statement to my kids was the day they knew good old Mom was insane.

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.

Quote: 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...

Quote: 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.

I've seen tutorials where the center was rolled and then the outside was rolled very flat and wrapped around the center. By the way, I LOVE your Ring Pop Cake Pops - - very cute!

You can also get a shiny effect on very smooth fondant by brushing it with melted shortening.

If you can get chocolate chips or block chocolate, you can use this as well. Just stir in a couple of tablespoons of butter to about 12 ounces after it is melted. The same for white chocolate.

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.