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Posts by infields

I always offer a Gingerbread class in November and another in December. People get so busy during the holidays, that it is more convenient to do it early. Some eat them, some keep them.
Yes, according to Wilton, you can also use it as a candy mold.
When I did my leather cap, it looked too smooth at first, so I took some parchment paper, crinkled it up and then smoothed it out slightly. I took the paper and rubbed it lightly on my fondant. This gave it a texture that looked like wrinkled leather. You can see it here: would just experiment with a piece of fondant, some paper, paper towels or real leather to get the look you want.
Here's a link to an egg replacer. I've only tried it once in a cake, but it worked pretty good.
There are some clips from Ace of Cakes on
Can anyone recommend a good sifter? I had a metal one that I bought from Ikea. The first time I tried it on a cake mix, the thing got so clogged up that I couldn't get anything out of it. I ended up bending the piece inside by accident and throwing the whole thing in the trash.
I just rub my fondant with crisco to make it shiny. You can see it on my leather cap:
Just FYI, there have been a lot of discussions on the site as to whether it is safe to use those with fondant or gumpaste. Someone contacted the company and they said it is not a food safe mold. If you're going to use them, you might want to make sure that nobody eats the decorations.
Those look more like a sweetpea to me.
If you're using the Wilton tip 67 or 68, they need to be opened up. Take a small spatula and pry it open. You can rock the spatula back and forth to open it more. Make sure you are using a thin icing with piping gel added (about a 1/2 tsp. per cup) and you should get much better results. Also, try using a tip 352. They make a perfect point every time.Renae
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