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|134 days ago||
Pasta Machine for fondant? - 2 replies
Does anyone use one for rolling out even pieces? What brand do you recommend?
|177 days ago||
How is the gold so GOLD and the silver so SILVER? - 17 replies
I keep seeing cakes with Gold and Silver on them and I’m wondering what that is? I have gold luster dust, but I can’t ever make it look like that. Is it a different product, and is it edible?
|189 days ago||
Who is the best edible photo vendor? - 0 replies
I need to order an edible photo. Who has the best quality of all of them out there? Also, does anyone know how easily this photo would cut with a cookie cutter? I’m taking a family photo and cutting it into puzzle pieces to affix to fondant or gum paste pieces for an adoption party.
|191 days ago||
Helllllpppppppp! - 4 replies
OK, so I’m journeying into a totally new area here…. I’m making a cake for a friend’s nephew and I took the logo off the front of his jersey and put it into Photoshop and then Illustrator and made a line drawing of the logo. So now I have it all drawn out on paper. What’s the best way to replicate the image onto the...
|198 days ago||
Let's give Rose a hand!!! - 4 replies
https://www.facebook.com/CoutureCakesbyRose?hc_location=stream Couture Cakes by RoseI will have to bore y’all with this long windy post. For me, cake is always sweet and delicious. Undecorated, it is a work of love. heart and soul. When decorated, it becomes a work of love, heart, soul and art. Cake is meant to make people happy. It ...
|198 days ago||
My biggest shortcoming is taking a decent picture of my finished cakes. One reason is because I don’t have any sort of photo box, so I may have to come up with a solution for that. But also, I don’t like to stack my layers until I get to the site where the cake is being delivered. So, for those of you that take such fantastic photos,...
|204 days ago||
I just gotta say... - 18 replies
I LOVE cakesdecor.com YOU GUYS ROCK. So much better than that “other” site!!!
|205 days ago||
Swiss Meringue recipe? - 4 replies
I keep seeing mentions of this type of buttercream. Can you share your best recipe for this? I am a fondant girl and new to working with buttercream. I have trouble getting it super smoothe. Will the SMBC do better?