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Posts by heartsnsync

If the ganache is made at the appropriate consistency and if you cake is kept air conditioned, all should be well for a 30 minute delivery. Just make sure you do not add the topper details until you get there and that your car is very well cooled and that no sun can get on the cake in transit. I delivered a ganache covered cake just a few weeks ago in 90 degree whether. I followed the steps above and had no problems.
I would roll out white fondant the length and width to get the amount needed for the bow and the tails. Roll the fondant a bit thicker than you want the finished thickness to be. Roll out black fondant pretty thin. Cut out cow print odd shapes and apply with a light coating of gum glue to the white fondant. Carefully re-roll the now cow printed white fondant to the desired thinness. Cut out bow as usual.
Freezing and refrigerating do not achieve the same end with cakes I don't think. Freezing can assist in moisture retention because of the ice crystals that are formed in the cake itself when frozen. You would not get that with refrigeration.   As for the Thursday timeline, that is when I fill and frost cakes for Saturday weddings all the time so that I can have Friday to fondant and decorate. As long as your cakes are moist to begin with and you get the frosting on and...
When I make stargazer lilies I make sure to have a bend in the wire as soon as I have it in the petal. I then crease the center and hang from a rack like what you find for organizing cupboards. They stay creased and curved while hanging upside down. HTH 
Is the cake frosted in buttercream or is it covered in fondant? If it is covered in fondant, what I do when applying something like that is to take Press-n-seal and wrap it around the cake tiers below the top one. I add the possible messy component to the top tier and then carefully remove the Press-n-seal from around the cake tier below it. I do this again for the second tier by wrapping Press-n-seal around the tier below that and so on for each tier including covering...
I found that using corn starch I could use less than with powdered sugar and as others have said it stopped the "elephant skin" thing.    For those who roll out with just shortening, 1) how do you keep the fondant from sticking to the rolling pin or catching and creasing and 2) how do you smooth it once it is on your cake without out a glide free surface that powdered sugar and/or corn starch allows? Just curious as I would love to do without all that powder mess, too!
In adding tylose to fondant for figure modeling, I usually begin by kneading in about a tablespoon's worth to a ball about the size of a baseball. Add more shortening to your hands and your kneading surface as you knead the tylose in so that it will not get too dry and will remain pliable. This is just a starting point as each type of fondant and your humidity and room temperature can also play roles in how much tylose it will take. What you are looking for is a stiffening...
I had some cake orders that really needed some details that using Sugarveil would fulfill. So, I made the investment back this spring and bought a couple of mats and some of the icing. There is a bit of a learning curve and you must follow the instructions to the T to get the right results. I am still fine tuning my way with it but am getting better all the time. It looks amazing and works just like they claim.   As for alternatives, I have been looking into trying "cake...
For drying wired flowers and leaves I use those shelf organizer racks that have the wire cross pieces and just hang my flowers and leaves upside down on those. You can fit a lot on just one of them and you can often find them at yard sales. I have four of them and when I am doing a large project they are often all in use. When not in use, they stack together to take up very little room. For non wired flowers and leaves I use heavy duty aluminum foil that I have doubled...
As Jason said, unless it is an original design, most images are copyrighted by somebody and you have to get their permission before use or purchase rights to the usage. Once that permission is obtained, you have two ways to go about it.   Edible Image printer and edible image inks:  If you are not going to use an edible image printer on a really regular basis then the ink in it often dries up and it becomes problematic.   Find a company that will print the edible...
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