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Posts by sweettooth101

I agree with cakefat, I make Nicholas Logde's recipe, comes out great every time and the flowers are not even effected with the humidity and probably works out cheaper then the ready stuff.
Here's a site with a ton of tutorials only its in russian, I'm sure your computer can translate http://www.lovelytutorials.com/forum/showthread.php?s=44cf711745b9ac064a6bb8cbde5a17e0&t=3314   For orchids try http://acupcakeproject.blogspot.com.au/2009/01/gum-paste-moth-orchid-tutorial.html and http://www.duskyroseveiners.co.uk/duskyroseservices.html  
Chai literally means tea but it is flavoured with different spices depending on the region one is from or what one has aquired the taste for. Most common spice is ground cardammon. To make it into chai masala, you have to grind the whole cardammons (say 1/4 cup) with 1 tablespoon of whole peppercorns, 2 only  whole cloves, 1 tspoon of cinammon powder and 2 tsp of ginger powder. Grind all this in your coffee mill until fine.  You can make masala chai by simply adding to...
In this short tutorial Colette Peters shows how to do the stripes evenly, although hers  is painted after making the markings. http://www.youtube.com/watch?v=Ma6vc2UWhSo 
This is a great tutorial by Montrealconfections on making the stamp out of royal icing for cookies. If you could get some images of the computer and do it on plexiglass or something that is bendable to imprint around the cake and then work in the details. Just an idea hope it helps. http://www.youtube.com/watch?v=Hj9YsUDOWbo
Edna de la Cruz has a tutorial on you tube  http://www.youtube.com/watch?v=qqiNRkSQLf8   I have used round cookie cutters made into oval and it worked for me here's a link   http://cakecentral.com/a/inexpensive-cutters-roses-peony-calla-lily     HTH
I  have stabilized cream with gelatine, the link below will give you an idea how its done. You do have to watch when the cream when whipping, too much and it can start separating and become butter. http://baking.about.com/cs/hintsandtips/ht/stabilizewhip.htm   http://allrecipes.com/recipe/stabilized-whipped-cream-icing/   read some of the reviews to give you a better idea 
I use the wilton'' no taste'' red and follow Martha stewarts red velvet cupcake recipe which uses only half teaspon for 24 cupcakes. I have made  large cakes with the same recipe too.
Here's a good tip to watch http://www.youtube.com/watch?v=n7OwnTAbfvQ
Tutorial is available from the site below in South Africa http://www.cakesandcookies.co.za/product.php?mode=catpage&id=75
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