I need to preserve some fruits (raisins, figs, pomegranates, and dates), in tiny bottles, so they last for years. I don't mind ruining the food, as it will anyw
I like this for a Halloween offering. The effect is achieved by filling a powder-free latex glove with water and freezing it. I'd like to step it up a notc
I'm trying to make a relief sculpture copy out of sugar glass. I don't live in the US, so the corn syrup is not easily available. I read in multiple recipes tha
Is there some cheaper alternative to real icing so I can avoid wasting good icing and money while practicing? Or can I avoid having to throw the practice icing
I've tried to make cake pops a few times but they never came out as beautiful and tidy as the pictures I found on the web. I would love to try more and more to
The recipe calls for light corn syrup but I couldn't find light corn syrup and would like to use dark instead. Does it affect the color I get at the end (before
I bake a LOT of cookies, but tend to gravitate toward the soft and chewy type - normally a drop cookie but I have also done rolled and pressed cookies. Recently
I used an 8 1/2 by 11 piece on a sheet cake and used transfer paper to put the image on the rice paper. Can I run the rice paper through the printer or will it
I am wondering how are the little figures on this cute cake are made? Whats the material and where can you buy molds and casts to shape them? and how are they s
I have seen some pretty well done decorations, but these ones by a chick named "Christine McConnell" really take the cake. So I was wondering firstly how one d
For the birthday of a keen sailor I want to make a a yacht-shaped cake, ideally with a sail rigged (not least because with my rather limited cake-creating skill
When adding sprinkles to iced cookies, they adhere and are fine to begin with. However the longer they sit, the sprinkle colors start to bleed into the icing.
Are sprigs of plants decorating meat dishes, or the slice of lemon/olive in drinks meant to be consumed? Are they at least safe to eat?
When I try to make small dots on my cookie decorations, sometimes the royal or syrup icing gets stringy so it leaves a trail instead of coming off the dot clean
Is it possible to use a rosettes iron as a branding iron to stamp decorations on cheesecake and bread? Rosettes Food branding iron
Does exist a product in market of imitation of not eatable meringue with the same consistency? This in order to practice decoration and re-use several times th
I have some liquid cream - it's a dairy product with a high fat percentage but thin enough to flow, you can make it into whipped cream by beating it (explaining
My dad's birthday party is tomorrow, and I do not know how to decorate his cake. He does not eat foods containing artificial flavoring or coloring. What are s
I need to frost a ton of cupcakes (hundreds) for an event in a few months and I'm looking for something to help me do this. Has anyone ever seen a manual multi-
I've started producing 1000 cookies a day, and I was wondering if anyone knew of a way to decorate cookies faster with chocolate chips or nuts than doing it by