this is so pretty can you email me the directions how tyou made your petit fours please [email protected] and put on email about petit fours thanks kim in ms
These are awesome. Could you email me the directions [email protected]. I have been trying petit fours, but they don't come out looking this smooth. Great job!
I use Wilton's recipie for Quick Pour Fondant. The temperature is important. I find as long as it stays around 100 degrees it will turn out great. Too warm and finish will be dull. Too cool and it will be too think to pour.
Beautiful Job! Would you email me your directions as well? Glad to know about the temp. I tried the wilton recipe and it was a disaster. Yours are very nice! [email protected]
Thanks! I just use a round tip 12 and make the toe part first (kind of like beginning a bead border). Then build up a mound where the tip of the bead was. Tip 1 for the little bow. Sometimes I do a tip 1 ruffle around the top. Oh, press down the tips of the shoe after it crusts.
Thanks! I just use a round tip 12 and make the toe part first (kind of like beginning a bead border). Then build up a mound where the tip of the bead was. Tip 1 for the little bow. Sometimes I do a tip 1 ruffle around the top. Oh, press down the tips of the shoe after it crusts.
Beautiful Job! Would you email me your directions as well? Glad to know about the temp. I tried the wilton recipe and it was a disaster. Yours are very nice! [email protected]
this is so pretty can you email me the directions how tyou made your petit fours please [email protected] and put on email about petit fours thanks kim in ms
These are awesome. Could you email me the directions [email protected]. I have been trying petit fours, but they don't come out looking this smooth. Great job!
I use Wilton's recipie for Quick Pour Fondant. The temperature is important. I find as long as it stays around 100 degrees it will turn out great. Too warm and finish will be dull. Too cool and it will be too think to pour.
this is so pretty can you email me the directions how tyou made your petit fours please [email protected] and put on email about petit fours thanks kim in ms
These are awesome. Could you email me the directions [email protected]. I have been trying petit fours, but they don't come out looking this smooth. Great job!
I use Wilton's recipie for Quick Pour Fondant. The temperature is important. I find as long as it stays around 100 degrees it will turn out great. Too warm and finish will be dull. Too cool and it will be too think to pour.
Petis fours are my favorite. Can you please send me the recipe for the cake part. [email protected]
Beautiful Job! Would you email me your directions as well? Glad to know about the temp. I tried the wilton recipe and it was a disaster. Yours are very nice! [email protected]
These are terrific! The baby shoes look perfect and they're so tiny!!!
Those are darling. How did you make those shoes?
Very cute. I would like to know about the shoes too. They look super!
Thanks! I just use a round tip 12 and make the toe part first (kind of like beginning a bead border). Then build up a mound where the tip of the bead was. Tip 1 for the little bow. Sometimes I do a tip 1 ruffle around the top. Oh, press down the tips of the shoe after it crusts.
These are terrific! The baby shoes look perfect and they're so tiny!!!
Those are darling. How did you make those shoes?
Very cute. I would like to know about the shoes too. They look super!
Thanks! I just use a round tip 12 and make the toe part first (kind of like beginning a bead border). Then build up a mound where the tip of the bead was. Tip 1 for the little bow. Sometimes I do a tip 1 ruffle around the top. Oh, press down the tips of the shoe after it crusts.
Petis fours are my favorite. Can you please send me the recipe for the cake part. [email protected]
Beautiful Job! Would you email me your directions as well? Glad to know about the temp. I tried the wilton recipe and it was a disaster. Yours are very nice! [email protected]
this is so pretty can you email me the directions how tyou made your petit fours please [email protected] and put on email about petit fours thanks kim in ms
These are awesome. Could you email me the directions [email protected]. I have been trying petit fours, but they don't come out looking this smooth. Great job!
I use Wilton's recipie for Quick Pour Fondant. The temperature is important. I find as long as it stays around 100 degrees it will turn out great. Too warm and finish will be dull. Too cool and it will be too think to pour.