Posts by misschristinec

Thanks NY and Jersey Ladies! Appreciate the info.

Quote: Originally Posted by Stacy3927  So can you possibly tell me if this is what has been used on this cake?  This was made for a friend of a friend and I love how it looks.  But I asked and she said it...

I would also go with pre-colored red fondant. This cake (made in 2009 - during my ghetto cake decorating days) was made with Wilton Red and Buttercream (Had to use to entire jar of red - and people were practically pooping...

Hi - I'm a Jersey girl and was looking at a few of the courses at the Internationl Culinary Center (Formerly the French Culinary Institute) in NYC. Has anyone taken any "non-credit" classes...

I bought a cricut cake last year (2011) and it's still in the box. I've read horrible reviews - but since I love my cricut expression for cards and tag making , I figured I would give it a whirl - well almost 12 months later it still...

I would also love some instruction. Silver leaf looks intimidating! Thank you for all of the recommendations.

I looked up a video on the agbay - wow it's pretty amazing! I used the Wilton in the past, but now I just use a fat daddio enormous serrated knife and cut/level by eye.

Thanks for the great find!!

Can anyone recommend a technique to get fondant/gumpaste/royal icing to be very silver?? I've used luster dust (painted wet with vodka) and I'm not impressed. Do I need to breakdown and buy an airbrush machine? Please share your advice...

Are you considering cookie pops - like a proper bouquet? Or are you just wrapping the cookies in cello bags individually and selling in a box? You have me thinking now....