re: Elmo Tutorial

Oh how exciting is this?? Yes I like that – The Aussie Corner!…although I’m originally from NZ so can I stay? It was a looong time ago lol!

Now you both know my name is Raewyn but I don’t know yours…… :)

Ok, where to start…yes I want all the recipes please haha! I have used copha and it seemed ok to me but then i got onto Solite. I buy it in a 4 litre ice cream tub from my local cake supplies shop. She buys it by the drum! I think it’s identical to Crisco and is very buttery in texture whereas I find the Copha a little oily, but that could be the recipe I tried. I think the copha holds a little better in extreme humidity tho. I’m so excited now to try SMBC…I will just have to find some time :)

I’ll also have a look at cakesaroundtown for modelling chocolate as I’m sure I would manage to destroy a lot of perfectly innocent chocolate making it!

I get so annoyed when I see the prices of products overseas and postage kills any hope of a saving but I too have found some great bargains on ebay. There are quite a few sites based in Hong Kong that do free delivery that I have ordered from. All the cake suppliers her in Sydney do the same thing and don’t even bother changing the packaging! I purchased some gorgeous sunflower, daisy, holly, heart and star cutters for under $3 each and found them all priced in Sydney shops between $25 and $50!!!

3c an hour is CRAZY The Greedy Baker! I have recently started charging more appropriately and I’m busier than ever. I figure it’s time away from my family so it has to be valued. Would love to talk further about pricing as I’m finding that is the question I’m getting asked most by people just starting out….listen to me, a year in and I sound like a geriatric! lol ;)

I’m off to have a like your page Toottifruitti, looking forward to seeing your little bears too, I haven’t made any bears yet.

Thanks ladies, talk soon

Raewyn :)