It's a sticky line to walk if we start getting suspicious of every new poster - we all started somewhere! Nobody started out with 100 posts. For myself, when I found this site (what seems like four score ago), I only read for a few months before I joined to make my first reply and start posting. And I remember one of my first posts ever being one of my own cake disasters. You're just trying to "break the ice" somehow and humor is usually a good place to start.
I also agree that the OP probably doesn't even need to take the Wilton courses. You've been doing pretty great so far on your own. There are so many helpful tutorials out there - this site and youtube are great places to start.
Well I don't know you K8. Don't think it really matters that you have 2300 posts or not considering your post counts can go up just by playing games in the Lounge. I don't see any cake photos of yours. I seen a website on your profile, are those your cakes? And why don't you post any on here?
Glad you apologised to OP! I found the people on this site to be really nice and hope it stays that way.
When you've been around here awhile, you'll quickly (!) find out how very, very helpful and knowledgeable K8 is. She's on my short list of people whose opinion I HIGHLY value and is one I would go to with a problem. We have a rare occasion where we might disagree with each other, but don't discount her valuable contributions to this site.
Yeah me too. I don't fault her for thinking this post was bogus. It actually crossed my mind too. Nothing personal to the OP, we just have a lot of really immature people who join (or make aliases) just to see the kind of commotion they can start.
I think K8 was just being protective.
Chef Rubber carries a cold spray that I use for Sugar, Chocolate and Fondant work. If I am using Chocolate as a glue for a dried fondant piece on cake, I just spray it with some cold spray. It is not cheap...About thirty dollars a can with shipping. It is Food Safe though 
And I especially don't believe you'd waste money on a Wilton course, when you are far beyond that.
My very first cake was two tiered and fondant covered. And I made my own MMF for it...skipped the Wilton crap all together!
The quality of the Wilton classes is entirely dependent upon the expertise of the Wilton instructors. Having 11 years experience plus nearly 100 hours of professional instruction from the likes of Debbie Brown, Nicholas Lodge, Bronwen Weber, Jennifer Dontz, Lorraine McKay, and others, I happen to be one of those who teaches way beyond the Wilton way.
So perhaps one ought not make blanket statement about Wilton classes.
Too funny. 
I made a batch of BC a few cakes ago & I always taste first (just incase!) & good thing cause it had the most foul under taste to it! 
I kept tasting it to be sure if it was my mouth or the BC. 
I tired different spoons/spatulas/forks/butter knives you name it! It kept tasting funky. I rinsed my mouth with water, still funky. 
I finally remembered that I had used that same bowl to hold some lemon wedges the week before & even though I had washed the bowl, the lemon juice had infected my BC flavor. That was the weird under flavor that I was tasting!! 
Duh. 
I was doing a lecture on fondant the other day and one of students said " it taste gross".....I stopped them dead. I roll my fondant about an 1/8 of an inch thick. In all reality the piece will have next to no fondant on it Also, the brand really matters. I think it is a texture issue I just say that it taste like the middle of an Oreo cookie! They think Oreo and love it! All my students are hooked! They fight over the scraps!
maryjsgirl, I just have to tell you that every time I see one of your posts with your avatar, I laugh out loud! I don't know where you scored Ms. Franklin's hat, but that is hilarious and silly and I love it! Thanks for all the chuckles.
And I especially don't believe you'd waste money on a Wilton course, when you are far beyond that.
My very first cake was two tiered and fondant covered. And I made my own MMF for it...skipped the Wilton crap all together!
The quality of the Wilton classes is entirely dependent upon the expertise of the Wilton instructors. Having 11 years experience plus nearly 100 hours of professional instruction from the likes of Debbie Brown, Nicholas Lodge, Bronwen Weber, Jennifer Dontz, Lorraine McKay, and others, I happen to be one of those who teaches way beyond the Wilton way.
So perhaps one ought not make blanket statement about Wilton classes.
I wasn't saying anything negative or blanketed about Wilton classes, lol. I was just complimenting the fact she has done such awesome cakes without classes. Why take them now?
And the other poster you quoted without a doubt said nothing bad about Wilton classes.
It's all good. I'm just sayin'.
Mea culpa for mistaking Jamie's comment about the "Wilton crap" being aimed at Wilton classes rather than the fondant.
Y'all can go back to arguing amongst yourselves. I'm gonna go snack on a big ball of Wilton fondant. Yummmmmmm :crackup:
I wasn't saying anything negative or blanketed about Wilton classes, lol. I was just complimenting the fact she has done such awesome cakes without classes. Why take them now?
And the other poster you quoted without a doubt said nothing bad about Wilton classes.
well the reason I am taking classes now is because even though i caught on pretty quick with fondant, I totally sucked at BC and stuff like borders, piping roses and things like that. In my first class I sat directly in front of the instructor (who is amazing by the way) and watched her pipe out some roses like I was a cat about to pounce on something wiggling in the corner. I went home with my new CRUSTING BC (see, didnt know about the whole crusting-gets-hard thing... ::rolls eyes:: ) and tried it myself. Well after about two tries I started getting it. For me it takes me actually seeing people do something for me to catch on. I hope to learn alot more, I think cake decorating is great!
In fact, I think I'm going to start a just for fun thread on "your secret food obsessions sure to gross someone out"...I think that would be fun!
Going to post in the Lounge, if anyone is interested in seeing who can come up with the grossest of the gross...lol!
In fact, I think I'm going to start a just for fun thread on "your secret food obsessions sure to gross someone out"...I think that would be fun!
Going to post in the Lounge, if anyone is interested in seeing who can come up with the grossest of the gross...lol!
Peanut butter and bologna sandwich (on toast). YUM! 
Peanut butter and bologna sandwich (on toast). YUM!
Omg--now that's harsh!!!
(Where's the 'gotta hurl' smilie face?)
Royalty, I was checking your cakes... girl you are a natural!!!
Great cakes
In fact, I think I'm going to start a just for fun thread on "your secret food obsessions sure to gross someone out"...I think that would be fun!
Going to post in the Lounge, if anyone is interested in seeing who can come up with the grossest of the gross...lol!
Peanut Butter & Spam sandwiches!!!
Ok, I thought the girl i worked with that LOVES peanut butter and bologna was the only one in the world. oohhhh I guess I was sadly mistaken. LOL Wonder how that would taste grilled? LOL Nuthin better than a grilled (on a griddle, not a grill) pb and j sammich. Specially if you use strawberry jam.. tastes fresh made LOL YUM-O!
Peanut butter and bologna sandwich (on toast). YUM!
Omg--now that's harsh!!!
(Where's the 'gotta hurl' smilie face?)
Don't knock it 'til ya try it! It's DELISH! The secret is toasting the bread.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6299530#6299530
It's already pretty GROSS!
I can't help but think....what a blast it would've been when the candles were lit! WOW! Angels had to work OT to keep that one from making its' destination, eh?
HA!!!!!!!!
I mean, will you really be devasted if she goes to the big "ICES convention in the sky" because she croaked from eating her cake?
Would you show up to her funeral wailing about "why did she have to use the butane? WHY!?!"
I was too scared to post anything in this post because it did not seem to be the usual "nice" posts that I see on CC, however this comment actually made me laugh. I know the topic is serious but....... that was too funny! Tita9499 I really like your sense of humor.
I don't want to ruffle any feathers....several have suggested that labels need to be checked...and they are OH SO RIGHT too! So, while reading this thread...I'm only at page 2 now...and being at the computer, I reached into the drawer and pulled out the canned air(or whatever you call it...blasting stuff to remove popcorn(eaten at the computer when threads are laden with drama) and other debris from the keyboard) and read everything on it....there isn't an ingredient listing. It does, however, state that it contains a bittergent to deter huffing. but it states nothing about butane or other ingredients...
I imagine...if I were to have made a tiered cake and it was early in my caking experience, I would've tasted (did the 'num num' and spit it out) on every tier to determine a possible cause of the problem. My first thought would probably have been, "I used W----- fondant! I will never use that shikaka again!" "Hey! wait a minute! Lemme try this tier....I used the good stuff on this one. Oh (&&%%**&^&%#$#%$U^% !!! WTF IS THAT NASTYASS TASTE!????" Eyes flashing back and forth trying to think of all the steps I took....AH HA!!! Maybe it was the canned air...rushing to get the can.... Oh what a dumbass I am! it contains butane!!!! And then thank God that he was looking out for me and for those who would've received the cake had the dates not gotten mixed up. I believe everything happens for a reason.
I'd just like to say that I've been watching this post in hopes that the Drama Llama would make an appearance... and I am sorely disappointed.
DRAMA LLAMA!!! I LOVE YOOOOOOOUUUUUUU!!!!!
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