New Posts  All Forums:

Posts by arlenej

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.
Remove the doll. Slice horizontally through the 'dress' half-way up and separate the halves so you so have the top (waist to knee) and the bottom (knee to hem). Slice as usual.
Remove the doll. Slice horizontally through the 'dress' half-way up and separate the halves so you so have the top (waist to knee) and the bottom (knee to hem). Slice as usual.
2 runs would be safer, then sandwich them with buttercream and skewer them.
I refridgerated one of my fondant coverd cakes once and that once was enough for me to declare 'Never again!' to sticking a fondant cake in the fridge. There wasn't condensation, there was SWEATING! as I recall , I CRIED! It did not dry. So I'd leave the cake out of the fridge... There shouldn't be any problems. unless, of course your filling needs to be.
Hats off to the founders and members of Cake Central!! We all ROCK!
Cornelli lace with a diference? Maybe some kind of random embosser?
Have a look: http://www.youtube.com/watch?feature=player_detailpage&v=hURyXNQRuYY[url]jesterscakesupply has them [/url]
New Posts  All Forums: