New Posts  All Forums:

Posts by Lfredden

It's a stencil. Place stencil on fondant cake, spread royal icing over stencil (not too thin not too thick), remove stencil and voila!
Thank you, it's IMBC
Ok, let me have it. http://cakecentral.com/g/i/3247630/bridal-shower-cake-vanilla-cake-with-strawberry-filling-the-chevron-pattern-is-a-lot-harder-than-i-thought-it-would-be-because-its-so-easy-to-stretch-it-out-of-shape-not-perfect-but-pleased-with-the-results/u/898216/flat/1/
This advice is if your trying to do string work. Egg white royal icing works better than meringue powder royal icing. Any grease that gets into the icing can affect it as well. Make sure to have a super clean bowl and utensils. If using plastic or rubber spatulas, have a set that is dedicated strictly to royal icings since any greasy residue on your spatula can affect the royal icing.
Fill them Sunday, 2.5 dozen cupcakes don't take very long to fill.
I have used the Wilton Strawberry filling recipe for cupcake and it worked well.
Good point, thanks!
I would like to know how to do the one that was posted in the link. Would a crusting butter cream and then airbrushing it with americolor gold work? What color should the buttercream be?
Very creative, love it!
That's exactly right. With royal icing, If it's peaking it's too thick, thin it out a little till it works right. If I remember correctly, while it's in the bowl, run a knife through the icing. It should take 10 seconds for the line to not be visible anymore, that's the right consistency.
New Posts  All Forums: