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Posts by trixie05

Thank you, thank you & thank you!
I also would like to have the Royal Icing Transfer tutorial.  I have done buttercream transfers before, but never RI & just learned about it.  Thanks!
Thank you again.  Ordered it, order was acknowledged, now just am awaiting delivery.  You have been so very helpful.
Leah, Thank you so much for your help.  I will now be able to place my order.
This is so confusing to me.  I am doing a 5 tiered stacked wedding cake, 6", 8", 10", 12" & 16", each layer 4" high and transporting it about 50 miles.   I can't figure out what I need for support, and I have emailed three of the cake supply companies, even calling one.  It's been over a week now and haven't had any replies, & I do want to order a set, but can't figure what I need.  Can anyone help me?  Thanks!
That's great to know.  This June I'm doing my first 5 tiered cake & traveling 1 1/2 hrs.  Usually just do 2 & sometimes 3 tiers, so this will be fun!  Thanks again.
Thank you so much for your quick response.  Found the instructions & they are just so great.  Added it to my Favorites Bar.
Help!  I followed directions to open SPS Instructions, from Forums on down, and landed in the here.  Where did I go wrong?  Thanks
Thank you Getus, what a good idea!  I will try the piping gel.   K8memphis, I've traveled short distances with fondant on BC & so far have not had a problem.  Guess I'm worried, as this will be a 5 tiered wedding cake, which I will assemble on site.  Thanks also
Thank you for your reply.  I'm just worried about my fondant fish decorations, etc. falling off.  That should work.
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