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Posts by LeanneW

Try the blooming technique.   When coloring buttercream I take a small amount, like 1/4 cup, and mix my color into it. Lots of color, way deeper than you want your finished color to be.   Then melt the colored stuff in the microwave or in a small pan. Do not make it hot, just melted. The color will deepen intensely.   A bit at a time, add the melted colored buttercream to your white buttercream until you get the color you want.
You could carve one. This tutorial might help you though it is small pots not a large one.
 Sadly we all lost an amazingly generous, kind and talented person just over a year ago. I still think of him often, obviously his presence is missed here in the Cake Central community as well.
I think it's fondant too. But maybe you could reach out to the cake maker who made it.
NY Cake 56 West 22nd Street NY,NY 10010 212-675-CAKE Hours Mon-Sat 10:00 am-6:00 Pm       Sunday 11:00 am-5:00 pm
 Shanter will you be at the Washington State Sugar Art Show? Do we know each other? Please come to the show and find me and say hi. Colette will be doing a demonstration as well. 
 You can do this technique w/o a microwave too. Just remove 1/4 to 1/2 cup and heat it over med-low heat until melted, not hot. Then add back to the rest of the batch
Dawn's Candy and Cake in Bothel WA is hosting Colette Peters and Kathleen Lange, sandwiched on either end of the Washington State Sugar Art Show. I'll be taking Kathleen's Lambeth boot camp and of course can't wait to see them both at the show.   Colette Peters April 22-24  - Cake structure, fantasy flowers, brush embroidery and over piping- only $900   Kathleen Lang April 28-29  - Boot Camp 101-102: 2day accelerated program  $475 April 30 - May 3  Boot Camp 301-401:...
 The carved BC is awesome, especially where you can see the other color peeking through in the words! Would love to see a tutorial if you had time to take the photos. Those mobile shots are not bad at all. Better than ones I take with my point and shoot.
BTW, this cake was made by Jana's Creative Cakes, and it is made with SMBC.  
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