6/7/14 at 6:05pm
Posts by gigiel
5/23/14 at 7:57pm
Thank you winniemog! I will try this at once. I went ahead & tried to melt them on stovetop in double boiler, added a little corn syrup as it looked as if the candy was getting very hot and not completely melting, was not 100% pleased with results, however it could be used. Will try your idea as soon as oven preheats.
5/23/14 at 2:10pm
5/23/14 at 1:41pm
3/22/14 at 12:47pm
Very ambitious project & nicely done! They must've loved it : ) Thanks for posting detailed pics. They make a nice tutorial.
3/18/14 at 2:21pm
Either the above or to make it easier, do scope mounts like this ^ maybe. use Styrofoam under pvc to hold the mount up. Just cut a curved cradle out to hold the pvc flush. Continue to support as needed. HTH.
3/18/14 at 12:09pm
if you are making only the scope you can drive the dowels through the board on the bottom for extra support into your baseboards. for the underneath side of the scope, if you can, cut a pvc into halves (approx.) (lengthwise) and let rkt or cake sit in the pvc pipe, have pre-drilled holes (a little smaller than the dowel rods going into the board) drilled into the pvc pipe and fit the dowels (tight, snug fit) into the top part of the pvc which will be supporting the...
3/17/14 at 7:27am
3/14/14 at 7:52pm
Went ahead & bought the BETTERCREAM. Testing both tomorrow. No better way to find out than doing it myself : ) Just really concerned with the heaviness of buttercream & saw a blog where the buttercream roses SLID down the side of the cake. Soon I will know. Thanks for the votes! I did some research online & looks as if buttercream is the popular answer. SMBC &IMBC look like good options too, however, not wanting to do icing w/eggs (whites or otherwise.) Thank you...
3/14/14 at 7:44pm
Bought the BETTERCREAM. Testing both tomorrow. No better way to find out than doing it myself : ) Just really concerned with the heaviness of buttercream & saw a blog where the buttercream roses SLID down the side of the cake. *Not on my watch Happy caking.