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Posts by kello

What about walking about with a tray of assorted mini cupcake samples. That way you can ask which flavor they would like to try and they have to talk to you.
I spent a lot of time figuring out supports and such for this cake.... I had to travel a few hours by car with it. It was only my second 3' or taller cake.
Yep, I did it to! It was for my husband's co-worker's wife's b-day/twins arrival. They are French, and I had to put "Bonne Fete" I was in a rush and was going to be late. I had to get it on the cake. So I asked my husband how to spell it and he told me Bon fete. The customer noticed it right away of course, but didn't say anything until a week later to say how good it was and what a laugh they all had.....I can't tell you how embarrassed I was!!! It's in my pics...
Jules5000: Thank you! Not sure what is going on.....there seems to be a few quirky 'bugs' lately here on CC. Like duplicate posts and such. I appreciate your kind comments....thanks!
Well thank you both so much!!! Glad I could help.
I've done two tree stumps in two different ways. This one: I covered with a circle on top first and then a thin layer around the stump and then added "snakes" vertically and scored them as I went. You can build up the "snakes" and fold over the top to make it higher around the edge. Then I painted it with food color gels.The second one: I just added chocolate fondant to the cake (after I...
I'm not quite sure what you had in mind, but I did one last year and it wasn't as hard as I thought it would be. Just needed some patients. lol. Let me know if you have questions and if this is what you wanted to do.
I am self taught. I started doing "different" and "personalized" cakes way back, when I was about 12yrs. old.CC, youtube and Google have joined my team!
I started using the Hersey's special dark cocoa. It is nice and dark. I've blended it with regular cocoa as well for not so dark icing. It's quite tasty.
I know Wilton makes colors just for candy melts.....I believe they are oil based.
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