Posts by momoreg

Hi Seaflour, You can paint directly on fondant with food coloring, but humidity can make the colors bleed, so it's not always the best option. Yes, there are lots of embossers out there. Look for FMM products-- it's one of many...

Yes, it's a match made in heaven. That's mocha! Dark choc. marries well with something dark and rich (French roast). I'd sweeten the coffee, though, so it doesn't seem flat against the sugar in the chocolate.

I will give a free tasting of something that I already have on hand, or I charge $50 for a custom tasting (usually 2 or 3 flavors (no more than an hour!)). Good luck. Ditto mbrown.

Hi eeyore, It's true, this unwritten code of ethics, and sometimes it's unethical, ironically. There have been many times in my 20+ yrs. in the business when I felt like I should be home recovering from some sickness or another, but...

First bake a cake, then fill it, ice it, and decorate it. Which part do you need help with?

I would use rolled fondant, for a smooth finish.

Thanks...:blush:

I would do what you're doing, but I'd probably forego any liquid that drains off. I agree that you shouldn't cook the fruit twice; it will turn to mush, and who knows, even the IQF stuff may still have some texture if you cook it only...

Here's the winning cake: http://www.oksugarartshow.com/2006%2...Payne-OK-2.JPG Thanks for the kind words. :smiles:

Good question.