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 RUBY JOHNSON on November 14, 2011 at 9:12am
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No heating is necessary. The liquid does it all for you. Water or milk. Just make sure its not lumpy. I use this technique even to glaze my pound cakes.
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Comment by Patricia Sweetland on November 14, 2011 at 9:13am
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thank you all.. great
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Try some now and tell me what you think. Use one cup of sugar, with maybe two tablespoons of water or milk, stir. You'll see what I'm talking about. A lil liquid goes a long way. So add slowly and stir as you go.
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Comment by Daisy Brown on November 14, 2011 at 9:16am
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Great tip Ruby! Thank you for sharing. We have learned a lot this morning :).
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Comment by Neryl Johnson on November 14, 2011 at 9:18am
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Ruby, what you make is known as glace icing not poured fondant. Poured fondant sets much better than glace icing. To make poured fondant you use your normal fondant, place in a heatproof bowl over a pot of simmering water.
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Oh, ok. I guess its the wrong terminology. But, we used it in culinary school for glazing petit fours. My bad!
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Comment by Linda Wolff on November 14, 2011 at 9:25am
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That's okay, Ruby, it doesn't matter what the terminology is, because it is exactly what you described that I am looking for, and I have made that kind of icing before, but didn't think I was doing the right thing! I want that smooth glaze look. I'll try it.
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I looked it up. Its called Quick Poured Fondant. Use the receipe that you have Linda, would be ok. You can use it with or without the syrup.
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I learned a lot today..
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Comment by June Kowalczyk on November 14, 2011 at 9:41am
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Yes Cha Cha
What Ruby says is correct. Years ago before the decorating craze, I made porable icing for petie fours. Heck, the "how to" was in every 1960's cookbook!!! Now I am dating myself. Anyway, use a cake rack, put something under to catch the mess. Make the pourable fondant, place your little cakes on the rack. Pour slowly over each cake. Of course the run off goes through the rack. If you used a large tv tray, you can collect the poured fondant and possibly re-use. Hope this helps
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