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Posts by VKakes11

You're very welcome :)
All good ideas, especially the floor tiles. I'm going to keep this in mind
I love the stained glass cake shown above - very artistic!
I did find this on google, but this is a really nice cake (hope it shows up):...
Maybe this will help: http://cakecentral.com/t/635054/how-do-i-make-fondant-look-like-a-stone-wall-castle or this: http://cakedecorating.about.com/od/fondantdecorations/ht/How-To-Make-Fondant-Rocks.htm :)
Hi, ladies, gent's...I just purchased this book, and I was wondering if any of you have it, or have read it? If so, what do you think of it?
I think I get what you all are saying. I'm going to research it a little more, and see what more I can learn. Thanks all :)
So, you all are mentioning Sam's, what about BJ's wholesale? Does anyone know if they sell them as well? TIA
So, the "reverse creaming' method, as opposed to the "standard creaming" method, makes the cake/cookie more "tender" and "delicate"? Meaning, the cookie and/or cake falls apart easier, is softer? Am I getting this right? Since I'm a beginner, this is the first time I've heard of this method...TIA
This should help tremendously: http://www.ehow.com/how_8398208_keep-gum-paste-soft.html
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