Cake Decorating Forum

I really like it ...very fun,bright and funky!
I personally love the Knight Rider reference on the pricing page....but i know its just filler! LOL!

I'm not sure if you can or care to do this...but ...

it will get hard and even britle after a period of time...I've broken extra rose petals often....if you make it a few days ahead, it will still be soft and pliable which is good for things like leaves ...

Wow that's a great birthday surprise - he obviously understands your love for cake!
And what a great/amazing cake you got! So detailed, it's "amazing" (mind the pun)
You must tell us how it was!

good question....I was thinking about making one myself, about 14" long for a giant guitar to go along side an amp made from cake.
I was nervous of it breaking as well

I would say decline the job.....since you do not operate in a wheat free/gluten free environment, and obviously they require that, you cannot guarantee that the cake will be completely gluten free.
I ...

Tdub that's funny! I WISH!!!
Love your avatar!

I really dont know what I'm going to do, but hopefully it will make my life easier!

It's about the size of R2D2 as well - weighs about 200lbs!

Wow now that's a sexy mixer!! I like it! Congrats, you'll love it

I just got a new baby today too! A 10qrt Globe mixer!!! I'm soooo happy right now!

Yes the plunger sunflower/daisy cutter.
You roll out the fondant/gumpaste/choc and cut it out and stamp it at the same time (the stamping gives it the detail or you can make your own detail too)
The ...

Wow those look real. How did you make those? Did you have a mold? Gerbers are my favorite flower.

Thanks! I made them with the PME Sunflower cutter seen here
http://www.[blocked].com/catalog/g ...

what techniques have you tried and how do you want them to look? Do you want stems on them or simply the flower part?
I've made these ones and they are all edible made from white choc modeling paste

Yes eat it! But ganache is what truffles are made from so you can easily let it get hard in the fridge and roll in whatever you like to make some truffles.

mlrojas, SMBC does not crust and thanks for sharing where the recipe is from, I have that book, I will look

I would think chocolate transfers or royal icing run outs would be easier as you can do them in mass.....
just draw, print or trace out the design, lie a piece of acetate or parchment paper on top an ...

check out this site

http://www.extra-icing.blogspot.com/

done by one of our local heros here aine2!