You can use Gum Tragacanth in place of Tylose powder and I have heard others use Gumtex, but I have not tried that and am not sure if the proportions would be the same.
I am always happy to help when I can, but it depends on the category. I have worked with gumpaste for about 7 years, that doesn't make me an expert and there are people who's flowers ar so good they leave me in the dust. Flowerguy (Stu) is an example of that.
I have worked with IMBC for about the same amount of time but have only been trying my hand at fondant for about 4 years. I love the way it looks but it is a hard sell in my area. People either don't care for the flavor, or they aren't used to chewy covering on a cake. So I am sure there are many here who know much more about working with it.
I've been working with chocolate off and on for about 10 years, I have fun with it but I am not a chocolatier. There are others here who have gone to culinary or pastry school who know volumes more than I do about chocolate.
I took Ewald Notters pulled and blown sugar class 7 years ago, I love the looks of it but again, I am no expert there either. Jeff is the one to ask for help with sugar.'
Need to find a post or picture in the gallery? JanH is the one I would call on, she has a memory like a steel trap.
I am always happy to help when I can, but it depends on the category. I have worked with gumpaste for about 7 years, that doesn't make me an expert and there are people who's flowers ar so good they leave me in the dust. Flowerguy (Stu) is an example of that.
I have worked with IMBC for about the same amount of time but have only been trying my hand at fondant for about 4 years. I love the way it looks but it is a hard sell in my area. People either don't care for the flavor, or they aren't used to chewy covering on a cake. So I am sure there are many here who know much more about working with it.
I've been working with chocolate off and on for about 10 years, I have fun with it but I am not a chocolatier. There are others here who have gone to culinary or pastry school who know volumes more than I do about chocolate.
I took Ewald Notters pulled and blown sugar class 7 years ago, I love the looks of it but again, I am no expert there either. Jeff is the one to ask for help with sugar.'
Need to find a post or picture in the gallery? JanH is the one I would call on, she has a memory like a steel trap.
SHIRLEY
SHIRLEY















