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Posts by mom2twogrlz

I have done them a few times attaching onto a fondant covered cake, but like you said, I have seen it directly to the buttercream. I think you shoud do whichever you are more comfortable with. I personally don't work with buttercream all that often, mostly ganache and fondant. That is my comfort zone, so that is what I do. Do what you feel comfortabe with, since it seems both methods work.
I refridgerate ALL my cakes, and 99% of them are fondant, and I have never had a problem. I always stack then store, even if the party is for the next night. When I am done, I like to be done. As long as your support system is strong enough, it can remained stacked for days and never fall. The support system should be taking all the weight, not the cake.
I think it is between 5 and 6 TBS. I think I get two almost two batches out of one, but I can't remember for sure. It has been a while.
Hello all, When using milk chocolate instead of semi sweet, do you guys use a 3:1 or 2:1 ratio? I have seen both on line, and have tried both, but with inconsistent results. So I am confused. HELP!!!Thanks so much!!!!
The tutorial is on her website, we can't post it here, they will edit it. But do a google search for "Bakerella" and it will come up. She is the one who made cake pops famous.
Are your cake pops chilled properly? The best thing I can suggest is watching Bakerella's tutorial on her website. It is fantastic!!!
I use Satin Ice and love it. You would have to buy it at a specialty cake shop or online though. They don't sell it at Michaels or Joanns, not around here anyway.
Anyone??? Bump.....
It looks like the petal tip used flat against the cake for one row, then pulled out slightly and ruffled for the next, then they went over the seem with a small round tip in a loose pattern. Then the top is just the petal tip ruffled. That is my guess anyway. Beautiful cake!
I would wet the dried gumpaste ever so slightly with vodka to attach them. Make sure not to add too much, or it will melt the paper and your ink will run.
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