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Posts by DJLisa

I have the crusting butter cream on my frozen cakes. I used impression mats for some, but need to add the impressions to another post-defrost. Odd question, but will it re-crust? If not, what can I do?
THANK YOU! That's what I thought, but wanted to get a professional opinion for this certified novice. 
I'm new so I come to the experts -   I'm making a 4 tier anniversary cake. It's frosted in butter cream. I am also using an impression sheet to add the diamond impression, and want to then add a coat of luster dust before using royal icing to add black dragees at each diamond's intersection.   So - here's my question. The cake is not needed until next weekend, so I will need to freeze them. At what point in the decorating order should I freeze them? I'm not sure...
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