New Posts  All Forums:

Posts by mpaulson

Thanks all! 
These ruffles are cool...any idea how to do it??
Hi there.  I've never made the "crisco crusting" buttercream but I can't imagine a buttercream that fondant would *fail* to adhere to!  The buttercream just needs to be a little tacky for the fondant to stick to it.  I use mostly Italian Meringue buttercream so you might try that...but given that you're also having issues with cracking/splitting, it may be that the issue is with the fondant.  You should definitely avoid putting fondant in the refrigerator - condensation...
If the ribbon can get wet enough, it should work but there are some materials that may not work (i.e., sheer ribbons, etc).  Also, you don't have to worry about the ribbon falling off once it dries; the fondant becomes sticky enough when wet that it'll stay attached.
I use ribbon a fair amount.  If using it on a fondant cake, it's really easy to just dunk the ribbon in water, wring out the excess water then stick it on.  No pins, royal icing, etc necessary.
Maybe a stagecoach theme:  Definitely red and gold to match their logo.
I was a little apprehensive about it too the first time I made Italian Meringue BC but now I love working with it.  It pipes great and I love the sheen.  Definitely store it in the freezer if you won't be using it within a few days.  If you're concerned about leaving it at room temperature...I can say that I've left an IMBC cake out at room temperature for at least 4 or 5 days without the buttercream going bad.  I'm not saying that you SHOULD do that but it wasn't a...
New Posts  All Forums: