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Now that's an unusual set of colours for a wedding cake, but you really made it work. What's the design on the side of the cake?

Cake decorating is part design and part execution, and you need to know how to handle both. If you've tried to learn from books and it isn't working, then you could try YouTube or other video-based classes. The advantage of an actual class is that you're interacting with the teacher, who can...

Apparently Wilton makes a no-taste red colouring these days; they claim that the colour is as vibrant as with the regular colouring so it might be worth giving it a try. The red colour I used in England years and years ago didn't have this problem (I was really surprised when I first came to the...

There's nothing like spending time working in a bakery to cure you of any sweet tooth you might have. It's the only time in my life when I was actually craving meat.

Whereabouts is the link to the rules these days? It's still on the blue band at the bottom of the page in version 1 but I don't see it anywhere in the new skin.

Know your limitations and stick within them. Most times, screwing up happens when people try to get too ambitious. And try to create your own designs, don't just copy from books, magazines, and cards. Those are good sources of ideas, but a lot of the fun of cake decorating is the ability to get...

Usually blue food isn't very appetizing, but that one is unique enough that it really works.

Like the others, I'm seeing the "Turn off Right Column" option in the old skin in Firefox, IE, and AOL, but it isn't in the new skin in any of them. At least the change carries over from one skin to the other, though.

I've already posted it but the system isn't letting me post a URL to the thread. If you can find the ISO Fruit Cake thread, it's post 8 (I think) and is from back in June.

I like the traditional English fruit cake which just has raisins, currants, sultanas, and almonds (and a few candied cherries), topped with marzipan and sugar paste. I really dislike those sweet, sticky fruit cakes you get over here with all the candied melon and pineapple and whatever. I...

There's a lot of different photos of the Emperor Dalek out there, and the one you posted isn't very easy to figure out what's going on with it. This thing isn't just the normal Dalek with the big head, is that right? Do you have a drawing of how you want the cake to end up looking?

My favourite dessert in a restaurant is the apple dumpling dessert at the Swiss Chalet restaurant in South Lake Tahoe; they put almond paste and raspberry jam in it along with the apple, and it's wonderful. My favourite home-made dessert is just any really good-quality fresh fruit. That was a...

You could get her to sprinkle the cake with edible glitter so it looks like ice crystals on top of snow. And there's gotta be some cute little figurines of huskies out there somewhere... The Alaskan state flower is the Alpine forget-me-not, which isn't that hard to reproduce in frosting. The...

Also, come to think of it, she might have used one of those cake tins with the removable base. I know one of her cakes tended to stick fairly badly even when the tin was well greased, and it could have been this one.

I think that's probably what she did, but I'm not sure. I know she got really irritated with dad once, who saw half a block of Bourneville left over from the cake and ate it, so I expect she was wanting to use it for the glaze. I just don't remember what she used along with the chocolate to...

This is my mother's chocolate cake recipe; it's somewhat rich for me so I've never made it, but I know the recipe works. 8 oz plain chocolate, melted (she used Cadbury's Bourneville - any good-quality dark chocolate would work) 5 eggs, separated 4 oz butter 6 1/2 oz caster sugar (superfine...

I think the difference is that the American fruit cakes use a much sweeter batter and then add all those lumps of candied pineapple and melon and what have you, so the whole thing is almost unbearably sweet and also rather sticky and gelatinous. People who are used to those sweet things are...

Thank you! I figured that out after having a quick look around the forum, so I deleted that question from my post.

I shouldn't really call it "my" fruit cake recipe because it's my mother-in-law's recipe, but it hasn't let me down yet (except when I was first over in the States and trying to adapt to the different ingredients, which was interesting), and I'm a fairly useless cook. I used to do cake...

Donna is English, like me. English fruit cake is very different from the stuff that passes for fruitcake over here in the USA. I wouldn't willingly eat that sweet muck full of candied eyeballs either, but English fruitcake is good. I don't usually have a problem with the fruit settling, but my...