Hi,
Nice to be back. New computer. I am taking my wilton course 1. I am really enjoying it and learning alot. As soon as i learn how to upload photos, i'll post one.
I am new at this but I work in a supermarket bakery/deli. The cakes sheet and rounds comes in shrink-wrappedm and frozen from the factory. 1" maybe 1-1/2" thk. The appropiate size is cut and the re ...
I was about to place a post about doing buttercream transfers when I saw what you did with chocolate. I have a "Ariel" transfer to do and the buttercream way came out not to my liking. I ...
Thanks for all the advice guys. I am doing my first tiered cake today and I am a little nervous...but it is a excited feeling! A carosusel separator kit is what i'm using. good or AAAUGH !!!, i'll ...
Am I correct in this? Someone told me that when baking from any pan 10" and above you need a heating element in the batter? I have a 10" round and just wanted to make sure? Thanks for answering a new ...
