Cake Decorating Forum

I think I like the titanic, I would of never tackled that. You did great on it but it's hard to pick, lots of good ones to pick from.

I would say just lay them directly on the cake. Cut all your strips with the different colors and start laying them. It may be easier then you think. Good luck, I bet it will be cute. Maybe someone el ...

Only you can make that decision and I know it is hard but if you did take it and they reailized how much talent you had maybe they would be willing to pay more later. In the mean time maybe just watc ...

I have the one ceshell showed from cakesbysam.com. Works great. My only complaint is the blades start to rust quickly when I clean them so I have to wash and dry fast.

My daughter works in a vet clinic and I did one for her a month ago (sorry no picture) and did it in bc. It was quick and easy. Let it crust and then smoothed it out. They loved it.

Mandi1613 you can do the chocolate ones just like a Frozen bc transfer as long as you have a pattern to trace. I like the chocolate ones because they get really hard and not so fragile.

I am a Pilsbury fan, I usually add a scoop of sour cream or flavor (cream bouquet or princess emulsion) and sometimes nothing. I haven't had the best luck from scratch so I prefer this.

In my photo's I just did a pink/yellow ribbon on the cakes, and didn't have any problems with grease. I use a all shortening recipe (no butter) and it doesn't show any spots. I frosted the night befo ...

The area I live in likes bc, but I did do a fondant cake a few weeks ago with mmf mixed with white chocolate and got afew good comments on it. Already have a order for October wedding with it. But t ...

If it ISN't a crusting one it stays soft and for me hard to smooth out. If it IS a crusting bc then after putting on cake let it sit for 15 min and it sorta forms a crust and you can smooth it with a ...

You will get different answers on this, some say never frost frozen. I do it all the time, I actually crumb coat frozen, stick in the fridge to thaw gradually for a day then take out and frost. I liv ...

I did a square one (in my photos) and to get the corners I ironed the corners. They would not go around the corner straight without smashing the edge so I decided to try this and it worked great for m ...

Countrykitchensa.com sells the chocolate for $3.25 a lb. which would be $16.25 and the shipping is $7.95.

Leahs, have you used the agbay to level the tops of cakes? Mine come out flat most of the time but every once in a while I need to trim the top. Or do you just use it to torte? Does it work on semi-f ...

You can make bc a week or so in advance, I do and keep it in fridge. Take out the morning I will be needing it to let it come to room temp. I use a recipe now that doesnt have butter (because of heat ...