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Posts by teray

i guess ( as i always do), you just have to price it basing on what you put into it. but dont forget, as others say they dont turn on their ovens for just a pound profit.
thanks! will i be using the same proportion or same amount of liquid glucose like that of corn syrup as suggested by wilton classes thru Diane as posted?
thanks for the quick help! i will definitely try it...my kids dont like fondant cover. they like icing which they can stick their fingers and lick them...yummm! but...any alternative to corn syrup? is it an important ingredient? i cant find it here in u.k.
hello! does anybody know about the recipe of a cake cover using that white creamy fluffy icing that flows and easy to manage.its definitely not buttercream. they said they use eggwhites and boiled sugar???i want that recipe please helllppp!!!
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