Posts by tabathaba

It really depends on how someone asks me for a recipe. I have finally perfected a gluten free (and dairy free) white cake recipe and I posted a picture of my little trail cake on my facebook. One of my friends was like, "Oh, I need...

I definitely recommend Satin Ice.

Thank you so much for all of the help! I've ordered some tools and I can't wait to get started practicing!

I would rather use cutters for the roses if I can, they seem to be much more efficient and I don't mind the cost since I know I will use them again.   I would like some tips on what other tools I will need. Is a ball tool...

    This cake is my inspiration for my mother's 50th birthday cake in June. (The top two layers anyway...). I have never done gum paste flowers before. I am familiar with a lot of the techniques but I was wondering...

Yes, definitely practice the fondant on a large cake. I was amazed at how hard it was the first time I did a large round tier...

What I was describing as your "fault" was that you were complaining about people wanting designs in buttercream that do much better in fondant. I used to do this. And for some designs I still do, but only if I feel comfortable that...

Exactly, and I don't mind doing that at all. The issue I have is managing expectations when clients want a buttercream cake that looks exactly like the fondant picture they bring me.

Ok, here is my two cents for Farmers Markets.   If you are going to sell individually, make it a round dollar value ($2-$3). No one wants 50 cents jangling around in their pockets at a Farmers Market.   I personally...

Quote: Their are some techniques that just don't have the same look to them when done with buttercream. I had someone ask me whether it was difficult to do when I delivered her cake. I was honest with her and told her...