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Thank You, andiesenji! That cakes are really great! I would like to copy them, there only should be an occasion

Why not Anything is possible But what is Ringworld ?

This cake it great, I think! Whose work is this?

Pam R Oh, so yummy! Let me try a little piece? I like Russian honeycake and my customers love it!The recipe is similar to one that was given here.

I made hame marshmellows ones (somewhere from this site the recepie was) and made some fondant from this. I think It's easier just to make geltine fondant It it is not worth making MM and fondant than (though only if you already have some). May be probably my marshmallows were not so good (my mixer is very slow), but it was not necessary to melt MM, they were easy mixing with icing sugar. It was my not very successful experiens (as I said my marshmallows probably were not good), may be yours, fodgycakes, will work better?

bjcohan, sounds good! Have it wroten, will try!

Thanks a lot, K8memphis! So funny, I thought it out myself some time ago :) I added some modelling chocolate (corn syrop+chocolate) to fondant and found this mixture fine!

Thank you, prasantrin!!! It something to begin with I like the second proportions much more (order molasses from England ) And also I have quite firm piece of brown sugar (very expencive I should say!) and nothing helped tosoften it .

I am going to make the angel food cake, I even separate eggs, but realised that special angel food pan is needed... I can't find it here (angel food cake is not common, I think noone even heard here about it). I never tried it but was told it is fine! I want to bake, want to try. May I use a different pan? I got a pan for cakes (rectangular) and a cake pan with (quite wide) tube in the center but with ribbed bottom. What do you think?

Does anyone know the ratio of white sugar and molasses to make brown sugar?

heleen1 I think I have much more problems! I live in far north of the country and difficult to find anything! Impossible even to find cream sometimes But at least I found how to replace some ingredients And I order some stuff from... London Yes, it is good, and as K8memphis said if you add some corn starch it will be firmly.I add some shortering to make figures (MMF becomes more pliant), but for flowers I add starch (no shortering). For covering I make softener MMF and for flowers - harder. But what is candy clay, K8memphis ?

heleen1 I never covered cookies with fondant, only cakes. Can't help... Thank you Are you also Russian? I can't help you, I did it by the long way and I think I was wrong - it shoul be much shorter way I know just that you should download your pics to egullet (where all photoes are) and then show.

ludja, can you tell me, where there any recipe of the caramel cake of Mayhaw Man or not? Tried to find it with no success . It looks so delicious... The recipe of Bill Neal Pecan Caramel Cake sounds fine, but no pecan here (may be to change for walnut?). Never tried caramel cakes before, want to make it

Long-long discussion in English... I understood just a little part, cause my dictionary has may be half of the words Will try to read again

Squirrelly You make me feel very embarrassed Hi! I also recognized you here , fellow decorater K8memphis Ooops, such a disaster! Do you make yor chess pieces of chocolate using a special form? oh, if can understang a little bit of English, French is very far from my brains (only bonjur and orevuar ). It would be so interesting to see the result!!!

K8memphis Sarah Phillips Thanks a lot! Yes, far-far noth With long-long winters (what is good for cake making ) and very hot summer (what is not good for cakes ).MMF is fine! Here is hardly any ready fondand, it's nessesary to make it at home and MMF is the best! Only one bad thing - marshmellows here are available only in half pink/half white color (so when melt it is just a pale pink - see the lilly cake color) And before I found the recipe of gelatin(e) and homemade invert syrop fondant (no corn cyrop or glucose are available) I cut every marshmellow for two parts - white and pink to make white color! This is the replay for This cake is from my beginning when I had only MMF recipe It is easy to make a chocolate chessboard - I just made squares of wite MMF, let them dry, then made squares of modelling chocolate (chocolate+corn cyrop) and made a chessboard - put all squares on the grid sheet (soft modelling chocolate easy comes together with strong MMF) and coat with chocolate. Let it dry and turn over. I's the way I made it a year ago but may be now I found easyer way with similar technicue

I'm not K8....I just play her on TV. But I can tell you what colorflow is. Basically, it's royal icing in two different consistencies. You pipe the thicker consistency down as outlines for your image. Let it dry a bit. Then thin the rest down so that when you pipe it, it will "flow" and fill the outlines you have just created. Color as needed, and fill in your outlines. The two neat things about colorflow are that you don't have to worry about reversing your image; the part you see is the part that is supposed to show. And doing colorflow also gives your image a really nice "puffy" effect. There is some info on the Wilton website about colorflow here. But don't let Wilton fool you......"Colorflow Mix" is also known as "Meringue Powder" or just plain ol' egg whites. ← Thanks a lot!!! I'll try it

I love my MMF fondant - 90 g marshmallows, 1,5 tablespoon of water - melt untill liquid on water bath, add 1 tblspoon of corn syrop (or glucose, I use homemade invert syrop) and gradually add about 900 g of icing suger. You may add a bit of lemon juce or citric acid (at the beginning) to make it not so sweet. Very good for covering cakes and making flowers. This cake is covered with my MMF, the lilly is also made with it: For modelling add a bit of shortering.

I like to do chocolate transfers, they look and taste good and should be perfect with cream cheese frosting. K8memphis, can you tell me, what is "colorflow"?

Thanks a lot, helenjp and andiesenji, I'll try to make it with dried plums and lemon juice.

helenjp, what are red plums look like? Are they dried? Is it possible to use ordinary dried plums? jackal10, your reciepe sounds great, I'll try to make it! Thank you guys for shareing reciepies!

Can you guys share a recipie of Dried Apricot jam?

A professional confectioner told me that it is much better to soak seasoned (mature?) cake - it gets as much liquid as needed.

Pelmeni I make a lot of them, keep in a frige and then just boil for a few minutes

Gwhit, lovely cake Looks very beautiful!