Let me preface this by saying her cakes are gorgeous! However, you'll notice her roses have jagged edges:

The only reason I'm pointing this out is because sooo many newcomers freak out if their edges aren't smooth (hehe, I was one of them ).

Even God doesn't make a perfect rose every time!

Well I can see why........she is from Australia, not usually a b;cream decorating paradise
Can you believe how much icing she used on those leaves?? YIKES!!!!
Sorry, but I wouldn't rank her as a 'pro'. The rose wasn't exactly well done. If I had any way to make a video I would show how and much more.

I think roses with jaged edges are pretty anyways...
My question though, WHAT IN THE WORLD DID SHE USE FOR THE RED DYE???? IT WAS SOME POWDER AND THE RED WAS VIBRIANT!!! I WANT IT!!!!

chefdot - do you read the blog Cake Journal? Louise just reviewed a product called "crystal colors". Looked like the same container to me. She said a tiny bit of crystal coloring goes a long way, making very vibrant colors.

I haven't heard of cake journal before, do you know the address to view it?
I wonder if the powder tastes as good.
Thanks for the info.

http://www.cakejournal.com/

Her description says there isn't the aftertaste that a lot of liquid/gel colorings have. I'm pretty intrigued by it and thinking of trying some! I saw that they have a ton of the colors at intotheoven.com

I wish I was as calm and relaxed after making cakes like she is! I'm usually screaming and pulling my hair out!