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Posts by doramoreno62

For me, the Cricut Cake was a complete waste of money and time trying to figure it out. I got it when it just came out too. Paid almost $400. UGH!
The cake was due for NEXT Tuesday! It is a French Vanilla cake with cookies and cream filling. The filling was made of Pastry Pride, powdered sugar and crushed oreos. Its all put together and frosted with Pastry Pride. Can I Freeze it till Monday??
Here is a tutorial on how to get BC smooth using a paint roller   and here is one where you use a Viva paper towel to smooth BC
bbsmom that is my baby, my pride and joy! Her name is Maya and she turned 5 this past August. LoveLoveLove her!
MILF and cookies, OMGeee that is brilliant! I like your hubby!
What about 4K's Sweet Stop? That will get rid of any mucky thoughts, including mine!
So I was reading another thread where the cake fell and SPS was mentioned. SPS is always mentioned when the cake falls, lol. Someone basically asked if the SPS was foolproof. I have never used them before. I use either pvc for larger cakes or bubble tea straws for smaller ones. I drive a wooden dowel in the center all the way down to the drum. I have never had an accident (knock on wood) in 26 years but I am very stressed during delivery as I deliver fully stacked. So,...
I don't crush them. I paint them with a thick coat of white chocolate like JWinslow. Once dry I file away any raised areas with a fine cheese grater or micro plane. Then cover with a thicker piece of fondant.
For 1lb of chocolate I use no more than 1/3 c. of corn syrup and no powdered sugar. I've never heard of adding powdered sugar to it.
6 is not normal, nor is 8. I think you can get at least 12 from a bag. The chocolate must be runny, which Wilton candy melts is not. It is thick and hard to work with. If you add shortening, It will help but not much. And if you keep reheating you are probably overheating it which will thicken it.Add Paramount crystals to thin it out. Better yet, use a better quality melt such as Merkins. I never have a problem with that.
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