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 Magdalena Visser on September 23, 2012 at 8:11am
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What size sunflowers do you have to make! And how many?
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Comment by Melanie on September 23, 2012 at 1:45pm
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I'm thinking I'm going to vary the sizes. Probably the biggest being 4-5 inch diameter. It's for a wedding cake. I do have a whole daisy cutter set. I love the sieve idea. I was wondering how I was going to texture the center of the flower. Do any of you use leaves or a catalyst of sorts??
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Comment by art deco cakes by galidink on September 23, 2012 at 2:25pm
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sieve ?????
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Comment by Katy Nott on September 23, 2012 at 3:14pm
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Yes Gail - see my original post. Pressing the centre of the flower on a sieve gives a pockmarked effect which works quite well. Melanie - what about dark brown sugar for a texture effect? Or just nut brown petal dust? Catalyst - do you mean calyx lol! If the backs are going to be on display, I would think yes to a calyx. Never done it, but would think you could use the cutter as the calyx is the same shape as the flower, I think.
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Baha!! Yes, calyx!!! Tee hee! And a sieve is the same thing as a metal strainer :)
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For that size I would use my grater. The side you would use for lemon zest. If you press the ball of paste against it, it looks more like the seeds of a sunflower.
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Oh I get it - a sieve isn't the same word for you! Right enough Magdalena, I had heard of using the zester before - good idea.
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oh ! i think i get it lol ??
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Comment by Anne M on September 25, 2012 at 10:18am
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What is the best tip to use for a leaf, I find the ends of my leaves torn, sometimes the whole leaf is torn. Please help.
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Anne - I'm guessing that means you're not getting on with the leaf tip (Wilton No. 67). There really is a knack to this tip I think - sometimes I get it, sometimes I don't. Make sure that your tip is absolutely clear of any obstructions, make sure your icing has absolutely no grains, lumps anything that can block the tip in the slightest or it will tear your leaf. Also push the icing down really firmly so there's no air caught in the icing, this will mess your leaf up too! Take a look at this vid from youtube - there's a lot in it you don't want, but at around 3 minutes she uses the No 67 tip and I found it quite useful to watch someone do it so well.
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