I know there has been plenty of discussions previously on here about buttercream. I am looking to try to shorten
some work time and a lot of customers would rather have buttercream. I’m having problems with a good recipe for smooth finish. ...
I’d love a little feedback from you cakers. I’ve been thinking about teaching a little course of cake decorating or cupcakes to little girls in my backyard shop. I was thinking of starting with ages 6-10 and something very simple. What would...
I’ve got an order of cookies to do later this week. I’m a little worried because I need to use black icing. I know sometimes dark colors get chaulky looking after they dry. Any advice when using black royal icing would be greatly appreciated!
Can anyone tell me if there is any way to prevent fondant (especially hot pink) from fading? It’s so frustrating. I start out with hot pink and by the time I’m finished with the cake, it’s almost pale pink!
I have an order for a very chocolately cake. I love the Hersheys cocoa recipe but I’m afraid it’s too soft to cover with fondant. Anyone experience this or have a great moist recipe to share that’s similar to this one? Thanks!
I have a small building in my yard for my part time caking. I was interested in buying wholesale ingrediants but don’t need a HUGE amount at the time. What do you do? Sooooo many trips to the grocery store get old AND expensive!