Amateur cake decorators

Comment by June Kowalczyk on July 31, 2013 at 2:38pm

It's SOooooo good. One of my weaknesses. I can buy 2 for $1 @ my dollar store. I just close my eyes & walk past. I also love Quality Street toffees. Oh my, I could eat a whole box. You use to be able to get Macintosh toffee in a plaid box. You smacked the box on a hard surface, opened it up, and took out the individual pieces to eat. They retired it about 5 yrs ago. No one was buying it anymore. Ah... childhood memories. :o)

Comment by Katy Nott on July 31, 2013 at 2:46pm

Oh June - I can actually HEAR you dribbling............! :))

I'm afraid I am a complete sucker for chocolate in any way shape or form.  Toffee not so much, especially with my teeth these days ha ha.

On Monday, I took Daisy out to the library as she wanted some books and next door they have a cafe (oddly enough called Daisy's!), so we went in for an afternoon treat.  She had a huge slice of chocolate cake and a 'luxury choc' drink.  I couldn't believe my eyes when it turned up - a ginormous mug of hot chocolate, topped with about 3 inches of whipped cream, mini mallows and a chocolate flake!  I envied her every mouthful.

Comment by June Kowalczyk on July 31, 2013 at 6:52pm

Oh my
You didn't sneak a nibble..... You good girl!!!! :o)

Comment by Jeanne A. Matthews on July 31, 2013 at 9:02pm

Thanks!! I am baking a freezing cakes tonight :) ...

Comment by Jean Blythman on August 15, 2013 at 6:16pm

Can you freeze fondant then, I normally buy ready made fondant from local supermarkets. Tried making marshmallow fondant, made it no problem refrigerated it like the cake boss said, tried rolling it it just split and was like rubber. Going back to the ordinal question, can you freeze fondant.

Comment by June Kowalczyk on August 15, 2013 at 8:54pm

Yes Jean, you can. I make my mmf, wrap it tightly in plastic wrap, then in a zip loc bag. I have a vacu seal machine. I put the well wrapped fondant in the bags provided, suck the air out of the bag, pop in the freezer. You can place your well wrapped fondant in a air tight container, like Tupperware, or Rubbermaid and freeze. When I remove fondant from the freezer, I let it reach at room temperature. Then I knead very well. Sometimes you have to add some extra shortening into the fondant to make it more pliable.
Hope this helps.

Comment by Toks on February 13, 2014 at 11:19pm

Hello everyone my name is Toks and I have taken some wilton course but I need to know more of this I love creating new cake designs for my family and friends.

Comment by June Kowalczyk on February 14, 2014 at 7:57am

Welcome Toks. This is the place to ask questions and get help.....

Comment by Katy Nott on February 14, 2014 at 9:46am

Welcome Toks - as June says!

Comment by Suzy on September 21, 2014 at 7:58pm

 I am the TX Rep for ICES (International Cake Exploration Societe). We are having an event OCT 5 in Tyler, TX at the Holiday Inn South Broadway. Check out the website www.TexasICES.org and click on the OCT 5 tab for more info. Great classes, a fun Day of Sharing, and a chance to network with other Sugar Artists. I hope you can join us and learn more about ICES.

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