New Posts  All Forums:

Posts by DeniseNH

If the hall is air-conditioned the switch from extra cold fridge to room temp air will be minimal and you're a cake decorator, not a miracle worker so please relax, enjoy the event and let us know how it went.
Add a heaping tablespoon of plain old white flour to each batch of icing and use milk instead of water.  Let us know how this works for you.  I'm sure it will solve your problem but if it doesn't use less butter and more Crisco - in other words, half and half of each.
Another idea is to ask the customer for one you can copy.  This way it will mean more.  Go to Michaels in the clay department and pick up a food safe two part molding compound , purple and yellow box.  Make a mold of the brooch - takes 20 minutes to set.  Then put gumpaste, fondant or chocolate in the mold and there you have it.
Softened gumpaste works well but dries hard and cracks or breaks easily.  I would imagine it would be easy to get the fondant into the mat but because fondant is so soft and takes a long time to dry it would be a nightmare to get out of the mat UNLESS you add a lot of tylose or CMC to it?
Cutting an image out of fondant then sticking it to buttercream can be done with either a Cricut machine or The Silhouette.  Either way - just for that one cake it's going to cost you 3 hundred dollars or more just to get a machine to do this.  Are you sure you want to go that route.  You can purchase a few appropriate shaped cutters and make your own design out of gumpaste but you need to cover the parts you're not working on because it dries fast.  You can go to a DIY...
I forgot one other tip.  While cutting your stripes.....  Lay a length of waxed paper out on your kitchen counter.  Grease it ever so lightly.  Roll out your paste on the waxed paper and cut it into the half inch wide strips 0 remove excess paste then pick up the waxed paper and place onto a metal cookie sheet.  Place cookie sheet, waxed paper and fondant strips into your freezer for 10 minutes.  When ready to put the strips on the cake, take them out of the freezer one at...
All the best with the new and improved version.  Can't wait to see it.  We're here for you!!!
I've never made an Ariel cake so this thread intrigued me.  Love learning something new.  Looks like you take the Ariel Wilton face pan and line it with chocolate and that's why it's so huge, it started out as an actual cake pan.  No wonder it's so heavy.  And I would skip their directions and do what the other poster did, attach (in the back) four sturdy straws or dowels with more chocolate then put it on at the party.  Several reviewers said they would never do this...
All great advice and I too couldn't get through more than two sentences of the all caps comment.  All caps (to me) means you're screaming at the receiver.  Too bad because your advice was very valuable.  I love the design and the One on top.  The circles under it needed to be cut out of a circle cutter for uniformity.  Your fondant was overworked with powdered sugar so it cracked and left elephant skin, the cakes inside were overfilled and before you put the crumb coat on...
I'm wondering why the decorator didn't use several light applications of airbrush gold?  Maybe the pressure of the air would blow off the sequins.  Wouldn't it be cool if you could get all yellow sequins or all white - for this procedure.  I'll Google it.  And the part about the sequins looking larger than in the photo, maybe it's just the way they were applied - a lot -vs- lightly?  Just thinking out loud.
New Posts  All Forums: