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Posts by poohsmomma

This is a pictorial for a Duff rose     Here's one with directions:
You could spend one two-hour class on piping...borders, writing, cornelli lace. It takes a while to master the piping bag. Also- Duff roses, how to decorate with fondant...stripes, dots, zebra, etc.
Most of my cakes are buttercream with fondant decorations. As long as you don't store the finished cake in an airtight plastic container until time to cut it, you'll be okay. I usually store mine in boxes.
I don't think they're creepy. I brush the powder color on dry.
I buy plastic cutting sheets at the Dollar Tree. They come two in a package, and when they get messed up I can still use them for cutting veggies, etc. I throw them in the dishwasher. Also, they are excellent for rolling out small quantities of fondant for decorations because fondant doesn't stick to them.
I think that just looks like shadows. They are too perfectly round, and they graduate in size around to the right of the picture.
I measured the cake mix out by weight, and it's about 1/3 cup.
Could you bake a shallower dome shape and sit it on a round layer...a two-layer breast?
We only do a little piping. I do have a reference sheet with pictures of the basics that I forgot all about until you mentioned it.. (My class is not a Wilton-type class.)
Hello Krista,I teach some classes through our community ed program. One is a basic class-icing, smoothing, VIVA-I have a detailed handout for that but there are few pictures on it. It is a step by step written guide to everything we actually do in class so they won't forget the steps when they get home.On other classes -like a simple purse cake or different fondant bows, I actually make the cake/item and take photos of the steps. I use those pix for the lesson guide.Hope...
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