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Marina Sousa's Blue Ruffled Cake - Page 4

post #46 of 50
That cake is beautiful!
post #47 of 50
Quote:
Originally Posted by LaBellaFlor

$20,000 consultation fee?!?!??!?! You got to be kidding me. It's a trip how some of the bigger cake makers are willing to help and some aren't. I guess some remember what it was like when they started out (thank goodness) & some don't!



We see this in DC icon_lol.gif Please, fellow CC forum members, let us remember that we live all over the world and probably do not run into each other at all (maybe a class or convention, but how many actually attend those in the grand scheme of things?)...so any help I can give or get is appreciated...I know how hard it is to start out, and what you give out comes back ten fold.

At one time I was a teacher of foods...nothing gives me greater pleasure when my students look me up and tell me what they have done with my instruction. I am never too old to learn new techniques and still always young enough to seek new inspiration...I am actually doing an all ruffle cake this week-end and it has been at least a year and a half since I have done one...so, I am refreshing myself with all the information I can gather...thanks to all of you, a family is going to have a beautiful cake for Christmas.
post #48 of 50
I am taking a course with Marina in 2011 and reading this makes me smile, I can't wait to learn from her.
Jodi icon_smile.gif
post #49 of 50
how do i keep track of this thread??
post #50 of 50
Quote:
Originally Posted by steffiessweet_sin_sations

how do i keep track of this thread??



Utilize the "watch this topic for replies" tab at the bottom of the thread.

HTH
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