Needing help...never have done a Daisy flower in BC. what I need to know is this....I've seen videos how they are done...if I make it and place it in something to give it shape, like an egg crate foam piece ....and put in the freezer for a bit.....
Will it hold its shape once I place it on the cake? How do I get the BC Daisy to keep the shape I want it too??? I live in Texas, and it's hot and humid, the cake is for inside...but I have to get it there also. and can I add several layers of petals to make it look fuller also.
Is there anyway to have it keep its shape if done in BC?? and if I decide that this wont work...and try working it in Fondant...can it be eaten??? Sorry...I dont work in fondant...we tend to not get along. lol
Oh!! I forgot to tell you, Im a Visual person...so if you all have BC Daisies I would love to see them PLEASE!!!
Thanks!!!
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Corn Starch makes the BC stiff??? Do I add it into the recipe for my flowers? or sprink it on it...sorry I know dumb question.
no i should have been clearer in my explanation-- as a pro decorator i always kept a squirt bottle of water and a shaker of cornstarch at my station so i could adjust my icing -- a 5 gallon bucket full -- as needed -- but i just would adjust a bit of it at a time--not the whole bucket full -- either loosen it with the water or stiffen it up with cornstarch and just mix an area the size of where my spatula could reach --so you can make it as usual and add the cs after --
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