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Posts by heartsnsync

I know of this recipe:   http://www.texascottagefoodlaw.com/Resources/Recipes/TraditionalCreamCheeseFrosting.aspx   I make one with even less cream cheese than that to agree to my state's laws and supplement the cream cheese flavor with Lorann Oil's "cheesecake" extract.
These immediately come to my mind:   A smooth non-stick mat to roll the gumpaste on A small smooth roller A gum paste storage board A good set of basic gum paste modeling tools A good basic set of flower cutters Leaf veiner Fabric coated floral wires in various gauges and in green and white Moss green and white floral tape A selection of stamens Nitrile or like gloves for protecting hands when coloring gum paste or dusting flowers
I purchased a real guitar stand for less than $10.00 at a local music store. It held the cake weight with the MDF base and everything perfectly fine. There is one detail that I had to add and that was a rectangular piece of black painted MDF to place on the "arms" at the bottom of the guitar stand in order to create a platform for placing the cake. Also, at the very bottom of my cake base was a platform that I covered in fondant, too so that I knew there would be a hard...
You could try modeling chocolate and see if that is an acceptable go between poured chocolate and fondant. Basically, as you probably know, modeling chocolate is pretty much just seized up chocolate. See if it comes out of the mold. Let it air dry and it will harden quite a bit. It won't be shiny and glossy but you could dust it with some pearl dust. Sorry you are having so much trouble.
I don't know how to make the chocolate come out of this mold as you have tried everything I would have. Have you thought if you can't figure that out to try a mixture of modeling chocolate or modeling chocolate and fondant in the mold? That would be an option that would probably behave differently than the straight up chocolate. Sorry I can't be more help.
Just beware that dry ice needs to vent so the container cannot be sealed completely. The resulting carbon dioxide can become toxic to the people riding in the vehicle if you are in there very long. I did a lot of research on this recently because of a cake order I had out of state. 
I had an adventure in making a replica of a 1955 electric guitar back earlier this year. I made the base out of MDF as well as the neck of the guitar. I had an internal structure made such so that he neck of the guitar was screwed into the body area of the cake. There were also shelves spaced about 8" apart so that when the cake was placed on the guitar stand there would not be as much gravity issues. I covered the MDF with cake boards hot glued to the base. I then used...
I recently did a lot of research because I was going to have to deliver a cake 15 hours away. I found out that traveling with dry ice in a car is a huge risk. The fumes coming out from the dry ice can cause the people in the car to get sick. If you read the warnings regarding transporting dry ice you will see this information.   I ended up just freezing the cake (it was not covered in fondant) and it arrived just fine. If I were to travel six hours with a cake and it was...
You can certainly use a butter cream on red velvet and carrot cake. I occasionally have customers who say that's what they want. As for the cream cheese flavoring, you can get "Cheesecake" from Lorann Oils. I use this a lot because my home based bakery has restrictions on the use of cream cheese.
It would help the cake to stay more solid if it were refrigerated. However, I don't ever do this as I like to know that there will not be condensation problems with my cakes and their decoration. Using a cake board that is not coated may become problematic especially with cream cheese frosting. I know some people cover their cake boards with press-n-seal and I have done this in the past when I did not have a coated board on hand in the size I needed. I do not know if...
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