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Posts by Lfredden

It helps if you put a paper towel roll, or rolled up towel or something underneath the box on the side closest to the seat back.  This will help level your cake and keep it from sliding.
Have you done royal icing stringwork on buttercream before? I was taught that it wouldn't work, royal icing will melt on the cream. Was I misinformed?
Great! Thanks to everyone for your help
Thanks MBalaska and K8memphis, do you think they are gum paste or royal icing?
Ok thanks, I'll give it a try. 
Sorry never mind, I didn't know I needed rights to attach the image.
What do you think? Are they gumpaste, royal icing or fabric?
My recipe calls for 248. And I pour the sugar in a way where it touches the side of the bowl first. By the time it cools down enough to put the butter in, its thick and glossy. Is your end result the same as before? If so, I wouldn't worry too much about it.
What's the temperature of your sugar?
There's a website called keep on caking. It has a tutorial for a cake with a similar concept. You'll have to adjust it but it may help. Look for pleated fondant tutorial.
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