Thank you so much for taking time to follow my tutorial. I decided to make this tutorial because I have heard a lot of people complaining how hard gelatin is to work with. Hopefully I will be able...
When I first started making custom cakes, I bought a Peggy Porschen book, Simply Spectacular Cakes. I had been making SMBC (Swiss meringue buttercream) on the advice of another caker friend, but...
NOTE: I wrote the following for the uneducated out there who flip out when I tell them that I don’t turn my oven on for less than $150.00:
When I speak to potential clients, I always ask “Do...
