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Posts by arlenej

I usually make my own pastes but to get true primary colors like red and black I use store-bought. By the time you add enough colour to paste to get a true red or black your paste tastes horrid! I've never used Wilton (I hear the taste isn't all that great) I do have Duff's black. I've had it going on a year now and it's still pliable and it still tastes okay. Just re-wrap it well and keep it in the pail.,,,,and try to find designs that'll use some black!
Welcome to the zany world of caking! After CakeCentral, Your best site should be Youtube! Alan Tetreault, Tonedna, Mayen and Aine2 and who you'd want to start with. Then continue to explore!Globalsugarart.com, Jesterscakesupply.com and Sugaredproductions and great sites you should visit....
How about a purse with stuff (jewellery, makeup) spilling out and the I-pad peeking out of a pocket?A small knapsack of books again with the i-pad peeking out?
http://www.youtube.com/watch?feature=player_detailpage&v=N5yrYZgIXr8[url]
http://www.youtube.com/watch?feature=player_detailpage&v=N5yrYZgIXr8
.From what I gather, you're not supposed to use powdered sugar. Check the following link:http://www.youtube.com/watch?feature=player_detailpage&v=N5yrYZgIXr8[/quote]
.From what I gather, you're not supposed to use powdered sugar. Check the following link:http://www.youtube.com/watch?feature=player_detailpage&v=N5yrYZgIXr8[/quote]
My two cents worth? Royal Icing. Because I'm in the Caribbean I've never ventured into using chocolate to stick anything. But is it really better or at least as good as royal icing? Other than powdered sugar flying everywhere, is there any other reason any of you would prefer using melted chocolate as 'glue'? And would it hold up in the heat and/or humidity that is usually present in the Caribbean?
I usually make a sheet cake and print out a Dora pic and do color flow. I think I got the idea on [url]coolest-birthday-cakes.com[/url]
As long as the cc frosting will be eaten within a day, yes it'll be fine 'stored' in the cupcakes without refrigeration. The sugar acts as a sort of preservative. DON'T add milk to the frosting.
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