Posts by Ducky316

LMAO!!!!!! OOPS!!!

This cake was banana rum....and it held up beautifully under the heavy weight of the fondant! I used Duncan Hines yellow cake mix...added a half box of banana instant pudding, and then two very ripe smashed bananas..Replaced 1/3...

Dry it flat first then put it on your stick then using gumpaste glue or royal icing stick it to the stick...just prop something under it until it's dry

Some of you people need to seriously chill out!!! It's no wonder some folks are afraid to ask a question!!! If you don't have an answer, or cannot point them to the proper information then DON'T COMMENT!!! SIMPLE!!!

I found this... http://www.craftster.org/forum/index.php?topic=254622.0#axzz2NOkpsCZc Maybe there's some help for you in this thread

Does anyone know how long i have to wait until I can remove them from the veining sheet?

ok then how about Bite Me Bakery?

Well, I don't think you asked for only pros to comment...This is easy for anyone....

Quote: Originally Posted by BuffytheBakingSlayer  I guess maybe undercooked in the center.  It has already pulled from the sides.   It is a 10" round pan.  Does that usually need a core or...

I say coconut or rum! Or both!