Cake Decorating Forum

My friend works at Sam's the icing does crust but takes alittle longer than home made. It is good for up to 6 months at room temp does not need to be in ref.

You can also buy the molds from first impression molds on line they have some wonderful sea shell molds for fondant and gum paste.

I have also used Princess emulsion in my cakes and icing. I like the light citrus flavor it has.

I like Red and Gold and also Red White and Pink, I am from Ga so I am a fan of Red, White and Black

I used light blue with a small amount of electric blue and I like the color

I love the taste of buttercream and most of my orders request buttercream. I also like fondant but the flavor of buttercream can not be beat.

I have not had this request in my area as of yet. I do not agreee with the A/B List and I can not see serving guest different this really would be a nightmare for the caters

If you mix it in with the buttercream it does not harden back up and it makes the buttercream taste wonderful

Also the local Micheals would be a good place to post about cake club meetings. Find out where your ICES meetings are held and when this will also help you meet cakers in your new area.

cover the top with plastic wrap them use a air tight container. I just keep mine on the counter. It is good for 2 weeks like scwmi said. Just beat it good and it will be just like you just made it.

I sift mine and this is so helpful and has improved the texture and prevented the holes.

I would use the 14 10 and 6 inch top teir and it will look beautiful.

You have to add this before the buttercream crusts.

I do refrigerate it after it is opened and you are correct it is a 3 month shelf life after it is opened. 6 months if it is not opened.

I would dowel the cake so that you know it will be stable and not have any mishaps with your cake.