In2Pastry

Don't take to long to finish this... I need to know the rest! This cake is a gorgeous! Wonderful job on all those flowers....

Very beautiful cake Steve! Just a couple of questions if you don't mind. 1. Do you cover your cakes with chocolate? 2. Do you have a close up photo of your flowers that you could post for us? Thank you so much for taking the time to pass this event on to the rest of us! It's events like this that I wish I had unlimited finances

Would be be so kind as to post your caramel buttercream recipe. That sounds like it is absolutely delicious! Thank you. BTW-- your cake is so precious, what a great idea. Kelli

WOW!! Very nice website. Your cakes and sugar art are outstanding!

bKeith, I see that you also use the Aztec Airbrush. I was wondering if you have used it to airbrush with luster dust? I have been wanting to, but everyone I talk to uses something other than the Aztec and I just don't want to mess mine up. Thank you for any info~~ Kelli

I'm not sure if it's still being made, but Wilton had a white color called White-White. I had used it a couple of times a few years back and it worked quite well. Hope this helps~~~ Kelli

Sherri, Thanks for the gelatine conversion! ~~Kelli

Chefette, thank you. Those tips and tricks will save me so much time! Do you happen to know what the ratio would be between gelatine sheets and powdered gelatine? I know I've read it somewhere here on the board, but for the life of me can't think where. Actually maybe it was in the marshamllow thread...... If these turn out well I will take a picture and try to post them. Thanks again for all the wonderful help!! ~~Kelli

Wendy thanks again for the information. WOW! Chefette your work is terrific, those plane were incredible. I just can't thank everyone enough for all the great information. Being from Montana, we just don't have the resources for sugar art. Thanks again. I will let you know how my projects turn out when I get them done.

Thank you for the great information on the pastillage Chefette! I will definately give Ewald's recipe a try. I haven't used pastillage, I usually stick with gumpaste, but for a couple of projects I will be working on I needed something a little stonger and after having read that pastillage is the better of the two, I thought I would give that a try. Thanks again!

Thank you Wendy. I have always had trouble adding flavoring to already made fondant. I find that it gets way too wet then when I add in more powder sugar, I get a nasty mess. Do you have a trick for that? By the way, I LOVE YOUR BLOG--lots of great information. Thanks again for the reply

Wonderful photos! There is definately some great inspiration here!!! Thanks for posting those pix!!

I am looking for an out of this world White Chocolate Rolled Fondant recipe. I have purchased ready mades, but still don't like the taste. Does anyone have one and be willing to share? I am also in need of a recipe for a stong pastillage. Thank you so much for any help~~~

Thank you for the welcome Wendy. I am in awe of the talent shown on this board and I have already picked up so much information. I can't wait to try my hand at these marshmallows! Great technique for the tulips! Thanks again Kelli

Those are absolutely wonderful, Wendy!! Thank you for posting the pictures for us to see. Kelli