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cakegrl

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Everything posted by cakegrl

  1. I like to add blackberry or raspberry tea to my cream and then strain it out before adding it to the chocolate. Yummy, especially the blackberry.
  2. Ah, but I NEVER use FAKE fondant.....only the real stuff..... ← Me neither Ann, only homemade and WHAT a difference! But there are still a few that we just will never bring over to the dark side.
  3. Hi Lydia, I've only posted a couple times, but thought I'd pop my head in here to offer up what I did when I purchased my airbrush (kopykake airmaster btw and so far so good for what I use it for). I had never used one either and I kind of go about things backwards with the attitude that I can hopefully figure things out on my own without spending too much $. (a crafter's curse really LOL) I did some searches online for airbrushing tips and hints and didn't specify cake decorating. I actually came across a few interesting sites - mostly for t-shirt style airbrushing - but one of the biggest hints I found was to practice on paper towels and coloring book pages to get the feel of the pen. With the paper towels, simply practice fine lines, straight and curved, over and over until you feel comforatable with the control, then you can work with stencils or masks by just using scraps of paper, etc. just to get the feel of it. You can do it freehand and also you should practice following lines you've drawn on and sort of trace them with the airbrush. The coloring books are great because you can practice control around the edges of the images and staying in the lines without masking the areas off. Remember, it's always easiest to go back and add more - use several light coats instead of a heavy first coat because you can't take it away but you can always add more. I love my airbrush! I use it very often, mostly for freehand work or just adding a little background now and then, but it has become an invaluable tool in my studio! Have fun with it! I am interested in moving on to a better airgun/brush for chocolate but it will have to wait until my pocketbook decides I just can't do without one! So I can't offer up any advice on different makes or models, but I hope you find how I practiced technique helpful.
  4. This sounds like a slightly modified version of a recipe I modified for my use as well and I love it. It is my go to cookie recipe for decorated cookies. I'll have to try the salt addition, sounds good. I use almond extract and vanilla in my version, 1 and 1/2 tsp of each. This recipe is pretty darn good for the cookies on sticks for bouquets too. Roll them about 3/8" for that.
  5. The only times I ever get any kind of blowout or visible filling bulges are the days I have no choice but to bake, cool...ice and decorate all in the same short time frame. Cakes settle as they sit, by doing the baking and cooling, then fill and crumb coat the night before needed, my cakes will settle before I decorate them. So the gas has pretty much done its deed by the time I ice the next am. I don't freeze wedding cakes so I schedule the baking time to allow for this, typical schedule for a Sat wedding would be bake Thursday pm, crumb coat, then all decorating is done Friday. Most of my cakes take an all day decorating marathon so this works for me. See if letting the cake sit out overnight crumb coated and loosely covered helps. Not in the cooler though unless ingredients require it. HTH
  6. I agree, that's the first thing I thought of when I looked at how the centers are done. The petals look individual and put in place then the center is piped over it to hold it together. I think it might be ok with ganache, but just in case would probably make a royal icing spike myself (shaped more like a golf tee) put the spike in, place the petals around it THEN pipe the royal centers so it dries to all petals and the spike. HTH Cute cake!
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