Cake Decorating Community - Cakes We Bake

metria's Discussions (22)

Discussions Replied To (20) Replies Latest Activity

"warm it up a little in the microwave before you work with it...it might help it "rel…"

metria replied May 11, 2010 to Fondant Cracking/Drying Out

18 May 13, 2010
Reply by Teresita (Terry) Hernandez

"sometimes people don't know the difference between american buttercream and italian…"

metria replied May 9, 2010 to Buttercream Alternative

7 May 10, 2010
Reply by Judy Fluke

"i don't think it will go "bad". it may melt, though."

metria replied May 9, 2010 to swiss mirengue buttercreem

3 May 9, 2010
Reply by metria

"I think there was an Ace of Cakes episode where they made a Hershey bar...I can't re…"

metria replied May 9, 2010 to Cake that looks like a chocolate bar

8 May 10, 2010
Reply by jeri c

"I make Italian Meringue buttercream only, but I know that Swiss Meringue is more sen…"

metria replied May 9, 2010 to swiss mirengue buttercreem

3 May 9, 2010
Reply by metria

"there are several recipes that change the ratios of their ingredients. you might hav…"

metria replied May 7, 2010 to Italian Meringue Buttercream

13 Jul 9, 2010
Reply by Bettina Dwyer

"i'm not sure on the specifics, but i've heard other people get quite a bargain by re…"

metria replied May 7, 2010 to Do you rent a commercial kitchen?

2 May 7, 2010
Reply by Deah

"It was a competition entry! I had a 3 tier dummy cake. The bottom was supposed to be…"

metria replied May 7, 2010 to Fading Fondant

10 May 8, 2010
Reply by jeri c

"I had Wilton violet change completely to blue in 24 hours with a whole fondant cover…"

metria replied May 7, 2010 to Fading Fondant

10 May 8, 2010
Reply by jeri c

"you may even need to pry open the "mouth" a little more. i heard from another wilton…"

metria replied May 7, 2010 to What's the secret to a #70 tip?

8 May 8, 2010
Reply by Kathy Kmonk

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