Self Taught Decorators Club
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For the free spirit cake decorators who had no formal training. Share you journey and what new things your still learning. What resources do you use to gain knowledge?
Members: 674
Latest Activity: Aug 23, 2016
Discussion Forum
Introcuding Myself-Laura
Started by Laura Guynup. Last reply by Laura Guynup Aug 23, 2016. 2 Replies 1 Favorite
Hello my name is, Laura. I am a stay at home mom with two sons ages 10 and 13. One grown daughter age, 34 and one grand daughter age 8. I have been learning about baking and decorating cakes for…Continue
Carving Problems
Started by Lydia Beier. Last reply by Laura Guynup Aug 21, 2016. 15 Replies 0 Favorites
I am so glad I am doing a practice run of my purse cake. I am following a video tutorial (using my own pattern), and that doesn't seem to be the problem. I used my chocolate cake recipe and have…Continue
Victorian plastic cake stand??
Started by Melanie. Last reply by Melanie Nov 19, 2013. 5 Replies 0 Favorites
Ok Ladies! I need some help! Anyone know where I can find this stand or a stand like it? I tried to search eBay, but didn't know what to type in to search it? Check out attached photo! Thanks!!
Favorite fondant
Started by Deborah Martin. Last reply by Ricardo Cancino Nov 18, 2013. 13 Replies 0 Favorites
I want everybody's thoughts on what their favorite fondant is and why. I have done Satin Ice, Duff, and I recently saw a video on utube which adds Wilton to MMF. Just want to hear some opinions. …Continue
Comment Wall
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Comment by frogkingkonfections on June 30, 2010 at 7:22am
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I usually can cover a 8" and 10" tier cake with that recipe. and have some left over. For my light house cake I made 2 batches to be on the safe side and only used a little out of the second one. Coat it with some Crisco then wrap it up with cling wrap tightly and place in an airtight container for several weeks.You can also freeze it.
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Comment by Jhoanee Beltran on June 30, 2010 at 7:31am
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oh thats a lot! lol, i had to look up what crisco was. apparently our equivalent is copha or solite :) have to get me some of that .. sorry another question : if i freeze it, do i just thaw it at room temp?
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yes, but I usually just leave mine on the counter, cause I use a lot of it, I have only frozen it once. I make a lot of cakes, and my daughters and grandkids love it.
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im sure i'll love MM fondant! ive got a sweet tooth :)
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I am sure you will then. I usually roll it out thin for my cakes. I also mix it with some gumpaste to make smaller pieces that I want to firm up, like the seashells on my lighthouse cake.
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Comment by Edna De la Cruz on June 30, 2010 at 1:14pm
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I am more of a buttercream girl, I dont like the chewy feeling pf fondant..lol
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Have you tried the WASC recipe?
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Comment by SeriousCakes on June 30, 2010 at 2:00pm
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Edna, I never knew you were a buttercream gal! Adding that to my list of things I have in common with the amazing Edna :D
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Comment by Daisy Brown on June 30, 2010 at 2:07pm
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I'm with on the fondant issue, use it for presentation only lol! I usually tell my clients when they finally eat a slice to peal away the fondant first.
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See that would kill me though, knowing that my work was being thrown away. That's just my block though, I know a lot of cakers don't have a problem with it :)
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