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Posts by AnnieCahill

Right...I'm not sure what the food laws are in Australia so of course OP would have to make sure it's something that's allowed.
Many use ganache under fondant for sharp edges. http://m.youtube.com/watch?v=imfDvvSZn5I
You can refrigerate fondant...I do it all the time.
Wrapping them should be good enough I think...
Is that the Martha Stewart bird cake? You could cover the twigs with plastic wrap or foil before you stick them in the cake.
I leave mine out at least two days with no issue. There isn't that much cream to make it a problem. Maybe a few tablespoons...
Yes to both questions.
Make it now and freeze. 
Roses look fine to me.  I would wrap them and use the bubble wrap as you suggested.  If they are dry enough they may not melt.
What makes this question difficult is that each person's costs and recipes are different.  The fondant I use is probably different from what you use.  You need to figure out how much your fondant is per ounce, and estimate how many ounces you use for your decorations.  So weigh one of your toppers and multiply that by the number of toppers you're making.  You'd use that method for your sprinkles and sugars too.  You could do that by teaspoon if you wanted to.  It does take...
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