Posts by Neophyte

I'd like to see that, too, Deb.  I can't imagine any smash cake being worth $225.  I know it was suggested the event is of no relevance but it would seem a very special photo shoot would be the only justification for that...

Thank you, Rosie.  I'm going to see if I can find that.  NO better source than the people who make food safety rules for their county?  

See, I didn't know that (freezing one time) of the egg product, Kathleen.  I'd read some people find the egg product to fall flat for SMBC, but I'd rather take my chances; at least give it a test run.

Kathleen, you're a lady who thinks the way I do.  I've yet to try SMBC for the egg whites in that, too.  I like the idea you are happy enough with a boxed white version.  May I ask which brand of the whites you buy?...

That's what I was thinking, Irene.  My search continues, but I'm narrowing it to the egg-less curds suggested by Kathleen.  Thank you, ladies.

Thank you, ladies, for your input.  I was thinking store-bought because of preservatives; the potential to leave the cake out on the counter for a couple of days (depends upon the household -  crazy us -we gobble it up here...

I love all things lemon, so my favorite cake is lemon topped with lemon buttercream.  I'd like to take my lemon fav over the top with a filing of lemon curd.  Has anyone used a store bought lemon curd for a filling between...

DD, sounds like you're saying they're more durable.  Do they melt into the surface, too?  Also, sounds like you're the perfect person to ask about the printing system you use.  Which printer do you have?  How...

  And, yes - before someone suggests it - I have made my own MMF.  Not a huge fan of it either.  

Would love some feedback on the use of Wilton sugar sheets.  I'm one of those who, despite the use of various brands, loathe fondant.  I'd really rather not pay for, use, or eat it.  To get around this on an upcoming...