'food Grade Mold' Recipe

Baking By blwilley Updated 25 Feb 2016 , 2:16pm by blwilley

blwilley Posted 8 Feb 2014 , 12:32am
post #91 of 156

Hi annabakescakes,

 

'Elegant', that sounds nice.  Thank you!  That was the word I was looking for, but it eluded me.

 

The 7 yr. old girl from next door came over to 'make some flowers', or so she said.  All I ever see her do is eat the gumpaste!  By the time she has it softened up, there's not much left. lol

 

She was not a bit impressed with my leaf!  Or my lace, for that matter!!  She just wanted to know when I was going to open the pool...

 

But she ended up making 2 flowers good enough to take home to show 'Daddy', and Mommy.

blwilley Posted 8 Feb 2014 , 12:52am
post #92 of 156

Quote:

Originally Posted by cazza1 
 

If making lace moulds be sure to buy good quality lace with no little thread ends showing.  I made a mould out of a bit of cheap lace I had with the silicone from MYOM and it worked so fantastically, picking up every little detail,  that every little bit of cotton showed and it looked a mess and was unusable.

Thanks for the insight!  Not to worry, I waited until some decent lace showed up.  And luckily there were no visible threads after cutting the lace into usable sized pieces.

 

And my molds are not as ...solid?,... defining?  Whatever the words used, I get good detail, yes, but not like you get with that stuff!  But then I don't think anyone expects to get that degree of definition with a home made mold recipe.  Not a soft one anyway.  I have had great results with the dried gumpaste molds, and getting pretty decent definition too.  Though I have mostly used them for small items.  The layered effect of petals on a flower come out of a soft, silicone like mold much better than a hard one. IMO  My motto is 'try it and see'.  And have some fun at the same time.  I love messing around with different 'stuff'.

Annabakescakes Posted 23 Feb 2014 , 6:56pm
post #93 of 156

AHey blwilley, have you ever tried to rinse one out? I was wondering if the coconut oil would help with waterproofing/melting issues? I wonder about using a little more oil?

Annabakescakes Posted 23 Feb 2014 , 7:14pm
post #94 of 156

AAnd is the gelatin measured by weight?

blwilley Posted 23 Feb 2014 , 8:04pm
post #95 of 156
Quote:
Originally Posted by Annabakescakes 

Hey blwilley, have you ever tried to rinse one out? I was wondering if the coconut oil would help with waterproofing/melting issues? I wonder about using a little more oil?

You bet I have!  I just FORGOT, and stuck it under the running water... And as I rubbed at it, it lost definition, the edges all started to round off, etc..., so I stopped & wiped it off with a paper towel.  The paper towel worked just as well, too.  Can't really remember if the water was warm at the time, or not.  It was one of my leaf molds, so it was not as important, as say, one of my lace molds would have been.  But you can try it & see...?   Also, I am not to finicky about measuring the oil, so a little more will probably be just fine.  Be sure to keep me updated.

 

To answer your other question...Hummmm.. I do own a kitchen scale, and have used it about half a dozen times.  It was my mom's.  I am not the finicky type, so, no-I do not measure in this way.  If the box says an ounce, that is good enough for me.  lol

 

Is God shining sunshine & warm weather on you today?

Annabakescakes Posted 23 Feb 2014 , 8:31pm
post #96 of 156

A

Original message sent by blwilley

[QUOTE name="Annabakescakes" url="/t/765361/food-grade-mold-recipe/75#post_7487390"] Hey blwilley, have you ever tried to rinse one out? I was wondering if the coconut oil would help with waterproofing/melting issues? I wonder about using a little more oil?[/QUOTE] You bet I have!  I just FORGOT, and stuck it under the running water... And as I rubbed at it, it lost definition, the edges all started to round off, etc..., so I stopped & wiped it off with a paper towel.  The paper towel worked just as well, too.  Can't really remember if the water was warm at the time, or not.  It was one of my leaf molds, so it was not as important, as say, one of my lace molds would have been.  But you can try it & see...?   Also, I am not to finicky about measuring the oil, so a little more will probably be just fine.  Be sure to keep me updated.

To answer your other question...Hummmm.. I do own a kitchen scale, and have used it about half a dozen times.  It was my mom's.  I am not the finicky type, so, no-I do not measure in this way.  If the box says an ounce, that is good enough for me.  lol

Is God shining sunshine & warm weather on you today?

I don't buy my gelatin in boxes, but in a large food service container :-) I tried putting 2 oz of gelatin in a 1/4 cup of water and it wouldn't mix! 2 oz of gelatin was about 3/8 of a cup, or 6 tablespoons. Does that seem right? I am clarifying the gelatin as well, since all the little bubbles bother me :-/ I just am letting it sit, then peeling the top marshamallowy, layer off, then nuking it again, letting it set without storing, and peeling it off again.

And the weather is nasty! We had 6" of snow on the ground when it starting raining and them all that froze. It say there for 3 weeks until The Day the Sun Was Shining, then started melting, and the next day it rained and melted the rest of it. Then it rained 3 more days and my basement flooded around the window. >:-[ it is alternately snowing and raining today, with no sun in sight.

blwilley Posted 23 Feb 2014 , 9:29pm
post #97 of 156

Hi Annabakescakes,

 

I don't buy my gelatin in boxes, but in a large food service container icon_smile.gif I tried putting 2 oz of gelatin in a 1/4 cup of water and it wouldn't mix!  It will be very thick & chunky-lumpy!  2 oz of gelatin was about 3/8 of a cup, or 6 tablespoons. Does that seem right?

Yes!   It will not dissolve or really come together in any way.  Just keep stirring until all the dry stuff is no longer visible.  Hence the 'lump, bumpy consistency' comment in the recipe.  It will, overall, be just damp enough to soak up all of the dry mix, then nuke it before it has a chance to dry out.   Stir, & nuke again, then stir.  Proceed quickly after this, because it does set up fast.  Do not waste what you already have used.  Just melt it again & proceed.  Should work.  Not sure how, or even why, it works this way, but it does.  I adapted this recipe from one used in polymer clay mold making, so it is not your typical 'food type' recipe..   I will need to look into getting it in bulk, since I am using so much of it, lol   I am reposting the revised recipe now.

 

 

I am clarifying the gelatin as well, since all the little bubbles bother me :-/ I just am letting it sit, then peeling the top marshamallowy, layer off, then nuking it again, letting it set without storing, and peeling it off again.

I am new to all this, not even sure what clarifying is, but am afraid you are removing the very stuff needed to hold all this together?

And the weather is nasty! We had 6" of snow on the ground when it starting raining and them all that froze. It say there for 3 weeks until The Day the Sun Was Shining, then started melting, and the next day it rained and melted the rest of it. Then it rained 3 more days and my basement flooded around the window. >:-[ it is alternately snowing and raining today, with no sun in sight.   I only had water in the basement after Hurricane Issabell.   I'd say, about three feet at the time.  Two days after our last heavy snow, we were back up to 70!  Go figure...  Wish I could send some of this sunshine your way, and the 'wet' out west where they are having the drought!   

blwilley Posted 23 Feb 2014 , 9:34pm
post #98 of 156

I have '2' things for you today, first a revised version of the 'Mold' recipe, then a link to Composi-mold.  Does the same things that mine does, but looks to be doing them better, because they are mass producing & charging for it. lol  Here goes, the updated recipe first:

Food safe 'Mold' Recipe
 
NOTE: I say 'food safe' (non-toxic), because it is made from food(edible products),dahhh...  Has NOT been Govt. tested! 
Prepare mold by securely attaching target item to bottom of container, using sticky stuff, like syrup, honey, etc...  Make enough mix to completely cover chosen item, keeping the container as close in size to the item as possible, can cut away any excess when done, for reuse, & less waste.  Most clear plastic cookware, disposable margarine tubs, silicone containers, etc..., work here.  Spray item, & inside of container, well before adding mold mixture.  This recipe is great for when you need something in a hurry, a one of a kind item, or anything not available in a bought mold.  You can have the final, finished, fondant or gumpaste piece in your hand in about 30-45 minutes.  I have found that you get very good definition in the finished mold.  NOT for use with isomalt, or very hot chocolate, because the heat melts them.
 
      2  oz clear gelatine (Knox)
   1/4  cup cool water
   1/3  cup glycerin    
1 1/4  tsp glucose/corn syrup - optional, try it both ways 
   1/6  tsp coconut oil, no substitutions, as your solvent  
 
1. Using a microwave safe bowl, warm the glycerin in the microwave for 20-30 seconds, & set aside. (You do NOT add it to the gelatin unheated).

2. Mix the water & the gelatin.  Start mixing immediately & keep mixing until all the water & the gelatin is thoroughly mixed together, & all the dry powder is gone.  When ready, the mix(mess) should be consistent in (lumpy-bumpy) quality. lol

3. Heat in microwave, for 20 sec. intervals & stir, until the gelatin is melted and free from lumps. 

4. Add the warmed glycerin, and glucose if using, and stir until blended.  

5. Add the coconut oil, and stir until thoroughly blended.  It is now ready to use, & should be used immediately.  Will start to set quickly!  I use a small wooden skewer to first stir, then scrape mixture out of bowl. 

6. Cooling the new mold can be accelerated by placing in the refrigerator for 20 minutes.  To remove, place finger near edge, pull toward center to detach from side, & lift out.  Store the molds in a baggy, or other container, in the fridge, to extend the life of, and retain the flexibility of, the molds.  Simply remelt in the microwave, in 20 sec. intervals as above, to reuse for pouring new molds.  Cleanup is easy.  Leave skewer in bowl, let cool, then pull stick up & out, twisting as needed, & all of the leftover mix will come out attached to the stick.  Bag it, or return it to bowl till next time, that's what I do.   

7. The life expectancy of a mold is yet unknown, it is too early to tell.  It is 6 months and counting at this time.  With no visible signs of any deterioration, or molding(as in green & black stuff-lol),... as might be expected, since this recipe is totally made from edible products.

8. Just a reminder: Water will dissolve these, so don't plan on rinsing them off, and heat will melt them.  Don't expect anything that looks as detailed as SugarVeil, they are not firm enough.  I have not tried SugarVeil in them, don't have any.  I've also noticed that they get a little firmer each time they are melted in the microwave, because it dries them out a little more each time, but they are still very flexible & usable, just not as soft, which is good for some applications, like leaves.  I have added more warm glycerin, when reusing the mix, & it seemed to help with the consistency.  Will try adding more warm water next time instead, to see which works the best.  If you find a solution, please let me know.  

Updates, & any further changes, will be posted as needed.  Questions &/or comments welcome.  This is an ongoing process, & learning experience, that just happens to also be fun!  My little grandkids love making things with it (with my help, of course).

 

 Now on to new business:    

This stuff sounds good!  Not as cheap as when using my recipe, but looks like the 'real deal'.   They remelt to reuse the same.   This stuff looks like it might hold it's shape better than my mold mix.  Probably does, since it is a commercial product. lol
It says that it can be melted & reused 35 times, and can be used with chocolate, which I have never tried with my mix.   Maybe the chocolate is not too hot when being poured, so as not to melt the mold.   I never tried this with my mould, because I have never worked with chocolate, yet.  It doesn't mention isomalt, but that is understandable, since isomalt is pure melted sugar, and VERY, VERY hot!  Would probably melt most things it came in contact with, and it dries so quickly.   Anyway, check it out below!
 
http://store.composimold.com/        40 oz. is $44.95 + shipping.  Free US Shipping over $20!
ComposiMold Reusable Mold Making Material for Chocolate, Fondant, Gum Paste, and More. Custom Molds that are uniquely yours.
 

Making Material for Chocolates, Fondants, Gum Paste and More

Certified Food-Contact Safe and Reusable over 35 times!

Make Molds that You Want by duplicating your own objects.

ComposiMold-FC is a 100% reusable mold making material for chocolate, fondants, gum paste castings. It's a flexible, rubbery, molding material that works by melting and pouring. Many casts can be made using the same mold. ComposiMold-FC is good for the mold maker and confectionery artist because it can be reused to make different molds without worrying about wasting mold making material.

Try using many different casting materials such as chocolate, fondant, gum paste, gummy recipes, no rise cookie shapes and more!

blwilley Posted 23 Feb 2014 , 11:46pm
post #99 of 156

Hi Annabakescakes,

Change that to 23", not 3 feet.  Like it makes a lot of difference.  It still ruined all the receptacles & phone jacks that were lower than that.

brendajarmusz Posted 24 Feb 2014 , 8:10am
post #100 of 156

AThis is AWESOME!!!! Thank you so much for sharing with us blwilley, you have worked hard on this and have found success and then shared with others, you are a sweetheart. You should be very very proud of yourself for what you accomplished with hard work and research. Thank you again. :-)

blwilley Posted 24 Feb 2014 , 3:09pm
post #101 of 156

Quote:

Originally Posted by brendajarmusz 

This is AWESOME!!!! Thank you so much for sharing with us blwilley, you have worked hard on this and have found success and then shared with others, you are a sweetheart. You should be very very proud of yourself for what you accomplished with hard work and research. Thank you again. icon_smile.gif

And a very big thank you to you too!  I have been very fortunate, in being able to find an avenue to pursue, that is useful, as well as fun.  I am new to this, been doing it about a year now, so do consider myself lucky to be able to even converse with you guys, on ANY level.  I just never did any baking, not even a cake a year.  And bought all my cookies too.  I do love to cook, but mostly that involves the main meal, which I am finally getting the knack of after 50 years. Now I have a pretty good chance of falling into that category called 'Grandma's cooking'. lol  Both Mom & Grandmom were excellent cooks, so they tended to do all the cooking.  Makes it hard to learn young that way.  I had my son cooking full meals, and inviting relatives over to eat them, by age 8.  His wife appreciates it even now. lol 

 

Anyway, now that I have the time, and the inclination, I am having so much fun.  It was a thrill when 'Jersey', as I call her, made molds using my mix!  And posted pics of the cakes done with them!   She made my day!  So far she is the only one that I am aware of that has actually made, and used, the mix.  

 

And now there is Annabakescakes, who is apparently trying out the mix herself.  I do sincerely hope that she has as good a result as I have been having!  And will keep us informed of her experience with it, good or bad. 

blwilley Posted 24 Feb 2014 , 3:23pm
post #102 of 156

Hi Annabakescakes,

 

Hope you're having the desired result with the mix.  If the 'clarifying' worked with this process, please let me know, and how to do it.  Might be just what is needed to give it a better texture.  Thanks, Bonne.

blwilley Posted 24 Feb 2014 , 4:47pm
post #103 of 156
Quote:
Originally Posted by Annabakescakes 
 

And the weather is nasty! We had 6" of snow on the ground when it starting raining and then all that froze. It say there for 3 weeks until The Day the Sun Was Shining, then started melting, and the next day it rained and melted the rest of it. Then it rained 3 more days and my basement flooded around the window. >:-[ it is alternately snowing and raining today, with no sun in sight.

Can you believe that I totally missed this the first time I read it?!  Is it anything like The Day The Earth Stood Still? lol, & lol!

Annabakescakes Posted 24 Feb 2014 , 5:34pm
post #104 of 156

AI made 2 batches yesterday. The first one, I did according to the recipe, except for it only having 1 1/2 oz of gelatin because it was so thick already, I didn't think it could right! Haha I do recommend measuring it all out first, then adding it to the water all at once, since it is much easier to stir this way.

The mold was pretty floppy, so I actually added the last 1/2 oz and a little more gelatin in, by using about 2 tsp of water and quickly stirring, the microwaving and stirring, then adding it to the warm mixture.

To clarify, Each time I microwaved it, I let it set about 15 minutes, without stirring, then peeled the top bubbly white layer off. I did this 4 times, and the first mold was clear and without so many holes on it. I did not stir it at all while clarifying, since the microwaving and setting brings the marshmallowy layer to the top.

I had a rather large mold to make, and didn't want it too thin, so I made a made a mold by pouring the mixture on it, then peeling it up, mounting it to a piece of oiled foam core board, and then placed that into a container and poured over it, to make the back smooth and thicker.

I did have a hard time pouring it and getting it smooth, because the first time I tried it that way, the mixture was too hot, and I melted the mold layer in a few spots, haha. But I had to do it that way because the piece I was molding was round, it was the side of an elaborate cake separator. It had to way to have it sit flat.

I made a second batch, using 1/4 cup of ]glycerine and 2 more tablespoons of gelatin, and it made it a lot firmer, but almost impossible to pour. I did not clarify this batch, and it had lots of bubbles in it, and it wasn't clear, like the first batch. I poured it over the first, and had to quickly use a spatula to move it around. It was a lot firmer, i was pleased! [IMG]http://cakecentral.com/content/type/61/id/3191847/width/200/height/400[/IMG]

blwilley Posted 24 Feb 2014 , 10:10pm
post #105 of 156
Hello Annabakescakes! 
Your project turned out beautifully.  I enlarged the picture, and you were able to get some really good definition!  I just luv it! 
 And you did a good job of thickening the mold's depth for more stability.
 
I am so pleased that you were able to make it work.  I know you are busy, running a bakery & all, but when you get time, would you put both of the steps used to do this mold into recipe form for me?  The one with the clarifying, and the one without?  I can relate, understand your steps used, better that way.  I want to do one your way asap! lol  Remember that you can melt & reuse it whenever you have the need, just keep it covered till then.  I often cut mine up & throw the small pieces into a covered bowl till needed, easier to melt again if pieces are small.  Anyway, thanks for trying, and proving, the mold mix recipe! 
brendajarmusz Posted 25 Feb 2014 , 9:42am
post #106 of 156

A@ Annabakescakes, wow girl i love that piece you molded there in the picture above, its gorgeous!!!!

brendajarmusz Posted 25 Feb 2014 , 9:50am
post #107 of 156

A@ blwilley, well after reading your post to me and seeing that annabakescakes tried the recipe and got a beautiful result, i'd say you are pretty happy right now lol and you should be. :-) Im going to try it on my next day off wich should hopefully be friday and i will post results. Im very excited, just dont forget us when you become rich and famous with this mold maker. Lol you were saying that you didnt do any baking much in the past but thats ok because if it weren't for people like you trying things out and coming up with this stuff then we wouldn't be able to do some of the beautiful pieces we do on cakes. Everyone has a purpose and i think you found yours. Again let me say JOB WELL DONE MY FRIEND!!!! :-) :-) :-)

blwilley Posted 25 Feb 2014 , 3:55pm
post #108 of 156

Quote:

Originally Posted by brendajarmusz 

@ blwilley, well after reading your post to me and seeing that annabakescakes tried the recipe and got a beautiful result, i'd say you are pretty happy right now lol and you should be. icon_smile.gif Couldn't be happier...!  Im going to try it on my next day off wich should hopefully be friday and i will post results. Im very excited, just dont forget us when you become rich and famous with this mold maker.  Too late for that, lol  It is all over the internet, I HOPE!  I want everyone that has a need for it, to be able to use it.  Send it to anyone you even remotely think may be interested in it!  Will set up a donation fund instead! lol   Lol you were saying that you didnt do any baking much in the past but thats ok because if it weren't for people like you trying things out and coming up with this stuff then we wouldn't be able to do some of the beautiful pieces we do on cakes. Everyone has a purpose and i think you found yours. Again let me say JOB WELL DONE MY FRIEND!!!! icon_smile.gificon_smile.gificon_smile.gif  Thanks you...you are so very kind to say so.:oops:

You got that right!  Annabakescakes REALLY did a job on that one! 

blwilley Posted 25 Feb 2014 , 4:51pm
post #109 of 156

Hello to whoever can answer this one!

I tried to correct the spelling on the last one, but, AS USUAL, it tells me 'You don't have permission to edit this POST!  Tell me something.  If I cannot edit my own post, then who can??!  And NO lol intended!

Dayti Posted 25 Feb 2014 , 6:59pm
post #110 of 156

Hi - I have been sneakily watching this thread with the idea of trying this one day, sorry I hadn't posted yet! But I wanted to chime in and say you only have a short window of time in which you can edit a post (not sure how long that actually is though). You can delete after a while, but not edit. 

blwilley Posted 25 Feb 2014 , 7:40pm
post #111 of 156

Quote:

Originally Posted by Dayti 
 

Hi - I have been sneakily watching this thread with the idea of trying this one day, sorry I hadn't posted yet! But I wanted to chime in and say you only have a short window of time in which you can edit a post (not sure how long that actually is though). You can delete after a while, but not edit.

Hi Dayti, Welcome-Welcome-Welcome!

 

Thanks for joining us!  I posted it, read it, & tried to fix it, all pretty much bam, bam, bam.  Then I tried, on & off, right up till the little 'pen' went away.   It is some times not so important, but can be frustrating at other times.  Wish a moderator, or whatever they are called, could help.

My hubby likes your little blue cake.  Oh, and I see you are from Spain!  Have been trying for about a year to learn Spanish on my own, but no go.  Can't seem to remember anything.  Can't be my age....

lbensoncan Posted 4 Mar 2014 , 8:32pm
post #112 of 156

This is fantastic! Thanks so much for posting this. I have been looking for ready made products to make my molds and just happened to stumble across this thread.

lbensoncan Posted 4 Mar 2014 , 9:01pm
post #113 of 156

Sorry didn't finish my thread. Would hot sugar melt the mold? I want to make sugar glass, bottles etc.

Thanks again.

blwilley Posted 4 Mar 2014 , 9:12pm
post #114 of 156

Quote:

Originally Posted by lbensoncan 
 

This is fantastic! Thanks so much for posting this. I have been looking for ready made products to make my molds and just happened to stumble across this thread.

Welcome,... and you are welcome!, to use this & share it around.  Enjoy.

And don't be concerned with how lumpy & dry it appears when first mixed, it will melt down just fine in the microwave.  Cut it into smallish pieces to remelt, and it is reusable.

blwilley Posted 4 Mar 2014 , 9:17pm
post #115 of 156

Quote:

Originally Posted by lbensoncan 
 

Sorry didn't finish my thread. Would hot sugar melt the mold? I want to make sugar glass, bottles etc.

Thanks again.

I feel sure it would melt the mold.  Hot sugar melts flesh off of bone!  These are made to be remelted for reuse, so , NO, it would not withstand that kind of heat.  Sorry.  I have not tried this, just a very likely assumption on my part.

blwilley Posted 14 Mar 2014 , 2:56am
post #116 of 156

Hi everyone!

 

I have started another new thread, and hope you will take time to check it out.  Yesterday I watched a tutorial on a new product called DecoGel by IcingImages, used in decorating a cake.  You know what the grandkids all say, 'Can we do it? Yes we can!'  Well, we did it! lol   Hope to see you there, Bonnie.

 

 

 

http://cakecentral.com/t/769021/homemade-gel-for-decorating-cakes-recipe

blwilley Posted 14 Mar 2014 , 3:01am
post #117 of 156

Just think, 'Kids' & 'Gummies'!

blwilley Posted 4 Apr 2014 , 2:32am
post #118 of 156

FYI: I used this opportunity to add a Tablespoon of water to my leftover, cut up, mold materials, instead of glycerine, before reheating it, and it did help restore the desired consistency to the mold itself!   Reheating leftover mold material in the microwave tends to dry it out over time, this is another option to correct this issue.  I am still reheating, and reusing, some of my original batches.  Have not had to throw any out yet! 

 

I finally found a receptacle of the right size to try this project.  Or so I thought!  Make sure that it does not get smaller at the top!  Do as I say, not as I did!  I had a hard time getting the doll out of the mold, so I could get the mold out of the glass!  If it had been larger at the top, I could have pulled doll, in mold, out easily.

I put reg. leftover gumpaste in bottom of glass, to size the glass to the doll, less wasted space this way.  Left about 1/2" between the paste & the top of the head.   

 

I made a cut up the BACK of the mold, so any seam, in the finished fondant/gumpaste/chocolate doll, would not be an issue.  This will allow easy removal of the finished product.

 

One doll topper is finished, and another one is in the mold.  The excess is left on the bottom to form the top of a skirt, any shape you need, once the 'doll' is removed from the mold.  Fill the mold fully, to fill all the little nock & crannies.  Squeeze just enough to close the slit in the back, forcing excess material back into the mold, or remove it as needed.  Then remove from mold to dry.  It will not dry well in the mold.  I did not spray, or powder, before putting the fondant into the mold, and they came out well, but will try them next time, just to see what works best.

As you can see, the doll 's head got a little too close to the edge while in the mold, but it has not been an issue, still holds the full pattern of the hair when removed.  Just keep your doll straighter! lol

 

I was able to get a pretty good model from the mold.  Now, if I could only paint...

 

You can move the head around while still soft, for desired effect, one is looking up, the other down.  We also have 2 different skirt top shapes.  And 1 is holding a scarf effect, the other is not!  Both from the same mold, play with it!

 

 Now you can have a totally edible Princess, or Barbie, cake.  Just put one of these on top, instead of a real doll, and it looks just as good! (Assuming you can paint! lol))  I was quite pleased with them.  Clarifying the mix before pouring will probably come in handy here, for an even smoother finish.

 

Happy playtime in the kitchen everyone!
 

Sammy09 Posted 4 Apr 2014 , 3:17am
post #119 of 156

AThank you!

dreamacres Posted 5 Apr 2014 , 5:52am
post #120 of 156

awesome!!  You rock

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