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Posts by doramoreno62

Pastry Pride is the only thing I use to frost my cakes. I can get it as smooth as buttercream. Pastry Pride, Frosting Pride and Bettercreme are all very similar. I don't know where you are but I buy I buy it at Smart & Final in California. I believe you can buy Bettercream at Costco and Sams. But please know that these do not crust. I smooth mine with a very warm spatula and 25 years of practice!Good luck!
Easier still, buy Wiltons Sugar Sheets. You can easily cut them into ribbons and put them on the cake with no worries. I use them all the time.
How about fondant squares with edible silver leaf on them?I've never done it but I know there is edible gold and silver leaf available. I guess you could just google it. Hope that helps!
I just did my 1st ganache cake tonite and I'm pretty surprised at how easy it was to cover. It's in my photos if you want to look at it.I did frost it in buttercream before pouring the ganache. It made for a smooth finish.This is what I did. First I put the cake under a piece if foil covered foam board that was cut just a bit smaller than the cakeAfter assembling and filling the cake I refridgerated for about 1 hourThen I frosted it in buttercream (indydebbies recipe) and...
OK! My cake is finished and I'm very happy with the way it turned out. It's in my photos if you're interested. Thanks for the help and advise!
OK! My cake is finished and I'm very happy with the way it turned out. It's in my photos if you're interested. Thanks for the help and advise!
Thank you TexasSugar! I will do that.
I just used the black ones tonite but I did add a splash of vegetable oil to them. They were fine. I believe shortening will work also.
I've never used a poured ganache but this cake requires it. I will be making a top and bottom border using Pastry Pride, a non dairy whipped topping. I'm afraid the top border may slide off. Any thoughts or suggestions are welcomed!
Thank you both. I will try the ganache recipe RebecaR!
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