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Posts by Dani1081

I LOVE to ice  a frozen cake with buttercream - it seems to smooth out so much easier for me. Then About 6 or 8 months ago I started freezing my iced cakes before I put the fondant on them.  It was one of those "smack myself in the forehead" moments - why did it take me so long to try that? I will NEVER go back to putting fondant on a room temp cake. It gives me more working time and my edges are so much sharper.  I've used Satin Ice as well as MMF to cover frozen...
Oh, my....guacamole.  I'd probably have to charge more at that point.  Probably more like $71.27.  BRB....I need a margarita.
LOVE Satin Ice Gumpaste, or use tylose in fondant.  Either one works, but the Satin Ice Gumpaste can be rolled thinner and dries nicer.
Your questions can only be answered by the person(s) regulating the competition. You might want to contact them with your concern. It would be really awful to do all that work, spend the money and drive 3 hours to be disqualified because you asked people here what to do instead of the people that are In charge of that decision.
Shanter, have you ever tried to frost your tortilla cake with refried beans?  It's seriously the best...and if you mix in equal parts sour cream, you will never go back to a plain ole tortilla cake. 
trans fats, or lack thereof, do NOT make your frosting gritty. Gritty powdered sugar makes your frosting gritty.  Trans fats affect the feel on the tongue of the frosting and the spreadability. It will NEVER affect the grittiness. 
I would guess that the tiers are 4, 6, 8 and 12.  The tier with the ruffles is going to get substantially wider than a normal 8" tier just because of the volume of the ruffles.  You need a larger tier on the bottom to look proportional.
I normally never use anything but DH, but recently I was in a pinch and while in Aldi for some other things, I bought white cake mixes.  They were absolutely delicious.  The cake had a really fine crumb and a very delicate flavor - I actually think it was the best white cake mix I've ever tried.  Can't speak for the other flavors as I've not tried them yet.  I buy their eggs, butter, real vanilla, marshmallows, krispy rice cereal, and flour.  I only use Baker's and Chefs...
Always use Satin Ice for black and red and never had any problems.  Works like a dream. How long have you had it?
Hmmm. . .my recipe for marshmallow fondant doesn't call for shortening or butter either. 16 oz Marshmallows, 2 Tbsp. water, 2 lbs (give or take) powdered sugar.  That's it, unless I feel like adding some flavoring.
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