Cake Decorating Community - Cakes We Bake

Karen Marie's Discussions (546)

Discussions Replied To (522) Replies Latest Activity

"I watched that video...seems to take so long to get sharp edges.. I stand by my tech…"

Karen Marie replied May 25, 2010 to smooth icing

25 Jul 6, 2011
Reply by Pearse Hashmi Franklin

"Judy not all icing crusts especially Swiss and Italian buttercream....so you have to…"

Karen Marie replied May 23, 2010 to smooth icing

25 Jul 6, 2011
Reply by Pearse Hashmi Franklin

"Buttercream is better or just some extra soft ganache for "glue" Royal icing tends t…"

Karen Marie replied May 22, 2010 to Fondant Cutouts/Royal Icing Flowers Added to a Ganache Covered Cake....

4 May 23, 2010
Reply by Rosann Testa

"First get yourself a plain sided cake comb to smooth the edges. Then take your spatu…"

Karen Marie replied May 22, 2010 to smooth icing

25 Jul 6, 2011
Reply by Pearse Hashmi Franklin

"Professional cakes go for between $5.00 and $15.00 per person...it is customary to c…"

Karen Marie replied May 22, 2010 to HELP WITH A PRICE!

17 Jun 2, 2010
Reply by denette lynch

"I know I sound like I work for these guys but I get most of my stuff from Jester's w…"

Karen Marie replied May 22, 2010 to catalogs

13 May 22, 2010
Reply by Karen Marie

"Use powdered food color and it wont make your fondant sticky. You can get it at www.…"

Karen Marie replied May 22, 2010 to Red

10 May 22, 2010
Reply by Kim Hamilton

"Freeze the layers before you place them..they will hold together and defrost in abou…"

Karen Marie replied May 22, 2010 to HELP

4 May 23, 2010
Reply by Barbara Jo Forant

"I use parchement circles in all my cakes and then just cool them on racks completely…"

Karen Marie replied May 22, 2010 to placing cake on board

13 May 24, 2010
Reply by wendy martz

"Looks like the icing is too stiff and I am left handed so that isnt the problem. Try…"

Karen Marie replied May 22, 2010 to Buttercream Icing is cracking

21 Nov 8, 2010
Reply by SeriousCakes

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