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Posts by mareg

True... I hope they opt for butter cream.
Do you think that a filling other than butter cream would ok? I've never done over and I don't want it to be a disaster. TIA!
I'm using the larger soccer ball pan.
Do I use 2 or 3 of the 8x2"rounds under the sports ball pan? Thanks in advance
Thank you all. I think I will do the ruffles in fondant. Less headache in the long run. Last thing I want is a ruined wedding cake. It's for a good friends daughters wedding..
I'm Making a wedfing cake like this but can't figure out how they did it. I gave to transport it 75 minutes to. Any suggestions would be greatly appreciated  tia
Mousse filling Ingredients 1 cup heavy whipping cream 1/3 cup sugar one box any flavor pudding mix Instructions With a mixer whip the cream slowly adding in the sugar until thickened. Not quite as thick as you would for whipped cream topping. Fold in the dry pudding mix until well combined. Refridgerate for about 10-15 mins to let set up to a nice thick mousse. I need 2 different flavors peach and raspberry. Any advise on how?
I need a good one asap. I've tried a couple but they are way too runny. Thanks for your help.
Thank you!
I need to make these. Any ideas   how?
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