New Posts  All Forums:

Posts by shannycakers

o i see! crank it evenly and the lines may not show, ok im going to try that out. I know so many people use these with great results! mine came from michaels craft store in clay aisle. On mine the highter numbers are larger gaps, the lower number you go the thinner it gets..   hoping i can get a smooth piece of fondant to come out soon! thanks
Hello, I am finally getting around to using my pasta clay machine i got at michaels. The last one I purchased it make marks in my fondant so i took it back and got this one, now Im finally trying to use it and this one makes marks on my fondant too? what am i doing wrong, i put a small piece of partially flattened fondant, start it on 4/5 and it seems to do fine, but then on 2 or 3 it makes marks on my fondant strip?
Thank you, yes Im thinking I am giong to have to change my recipe:) I looked up cake girls one that using butter and shortening... I will try that one as well. Another person on here sent me her recipe generously and I will try that too:)
yes I leave the cake on the counter, not wrapped and not boxed like always till the next day when i start decorating it...   I have tasted it, everything looks and tastes normal just the icing crusted wrinkly:(   I agree with the moisture thing.. I just dont know what to do, do i need a dehumidfyer in house? its a huge open floor plan so i dont know if that would even help :(
Hello, no I let the cake settle already for 24 hours before frosting, its the WASC recipe i always use and there is no slippery filling, just buttercream....   So upset over this.. I am going to have to change my recipe and see if it still happens. Maybe use milk instead of water now. I feel it has something to do with the new house.. maybe the air is dry or something. Just very sad about this since its wedding season and this keeps happening
Please help, this is the second time I have posted about this issue because its still happening. I am using the same american buttercream recipe as always , water, powd sugar, high ratio and real vanilla, BUT we have moved to a new larger home??   Do you think this has anything to do with it, the air or something?? I am so distraught because the cake was perfect and then next morning after sitting it is ripply wringle around it all over, I cannot let this keep...
hello, I have used the same recipe for 3 years and never had an issue.. I iced a sheet cake and a ball cake over the weekend for my friend, smoothe it with hot scraper and then viva, smooth as silk, let it sit for 24 hours, came home the next day and the cakes were wrinkled, like they had been in a bath tub too long! The sheet cake not as wrinkly but it had cracks in the icing..   Can anyone tell me what happened? I use high ratio shortening water vanilla...
NO, i wish... I hope there are some good stories out there from people to give me hope.. i dont see how anyone can make 50k or more alone doing cakes... I am super busy as my side job and cant even make half of that... even if I was booked every day, i dont see how I could make enough/...
wonderful! thank you again:)
love your trees!! awesome job! Could you share how you made them? Also how did you secure the tree inside the cake so it was stable and didnt fall, it looks super heavy ?
New Posts  All Forums: