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Posts by Marianna46

Acabo de leer lo que te posteé al principio de todo esto y, como ves, ha habido cambios. En ese momento mi fondant favorito era el de Michele Foster, pero ya encontré esta receta de Liz Marek y la uso exclusivamente desde hace como 6 meses. Y ya no vivo en la Ciudad de Mëxico, sino permanentemente en Cancun (¡viva la jubilación!) con mis hijas, yernos, nietas y un buen de amigos y amigas que he encontrado aquí. Y ahora, cada vez que puedo, uso el ganache en vez del...
Sí, yo también soy gran fan del Fondant de Liz Marek. Después de probar varios diferentes, es el más fácil de hacer. Se puede encontrar un video en YouTube (Lizzo Marek Fondant, creo que se llama, o búscalo bajo el nombre de su compañía, Artisan Cake Company). Si queda un poco suave, que es lo que a veces me pasa, le agrego una cucharada sopera de CMC (Tylose, Tylo) a la receta cuando lo voy a usar para cubrir un pastel.
Cute infographic, but you're right about saving your money for an Agbay, leah_s. I would never use a cake pop baker, because as far as I'm concerned, the only reason for making cake pops in the first place is to use cake left over from leveling and trimming! LOL. That said, I might invest in a roller if I find out they really work and take less time than rolling balls by hand. But where I live, you can't get either a cake pop roller or an Agbay, so I guess this...
Hi, Rosie2, it's been a while since I've been on here, but it's great to see you here. Indydebi, as usual, you are the voice of reason, and I'm thrilled to see your input once more. I've been away because I moved and don't have internet service at my house yet (and am not likely to for some time, unfortunately), not because I'm unhappy with the site. I find it perfectly navigable.
That was a really beautiful cake! I know it took a lot of time, as did the other things you did for the wedding, but I can see you enjoyed it all and that it made all the difference to your day. Congratulations on making your wedding day the one you and your husband wanted!
Thanks for the info about the original decorator, AppleGumPam. What lovely things she has on her Facebook page! I gave her a Like so I'll be able to see more of her stuff.
Great cake! I commend you for your patience in doing those henna designs. I really love those designs, but I have basically no piping skills (something I proved to myself once more not two hours ago!).
You could do the innermost petals with a 5-petal cutter (or with a cutter that cuts individual petals, I'm just partial to the 5-petal one) and do the outside petals with a larger single-petal cutter. I think the main difference between this flower and a more traditional rose is the way the edges of the petals are shaped - more gently waved than curled back. I'd say that that's what makes it look like a cross between a rose and a gardenia, too. Best of luck with this, by...
I'd say it was a rose, too. Just without the top edges of the petals curled back like you see on a lot of roses. But I'd definitely do it with a rose cutter, either the 5-petal kind or the one that cuts individual petals.
Good question, AtomicBakes. I would freeze any kind of buttercream, but I don't know about cream cheese-based frostings, either. Be sure to let us know what happens with your experiment. I don't know whether you can freeze pudding-based things, either.
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