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Melissa how do you upload your own pictures …thank you
tried sending you a message and after i hit submit i got a bunch of letters on a blank pink page
Loving the new site!!!!!
love the new site!!!!!
The new site is gorgeous, looks os elegant! thanks for all the great tutorials!
Hi this site is fab how do you become a member ??
Thanks everybody!
Lisa, you can click on the circle in the right side bar that says “Click for Information on Joining”. You’ll find our FAQs as weel as a link to PayPal. Thanks!
I LOVE this website! I learned cake decorating through classes at Michaels, but depended on dvd’s & books to develop my skills after- time consuming & expensive. Now I can go to MyCakeSchool.com anytime for clear & simple instructions on all the cakes & techniques I’ve been wanting to try! And you make it look so easy! You’re awesome! Thanks!
Melissa,
Do you have a tutorial for a hat cake? I need to make one next month.
Thank you!
Thanks Pamycakes!
marionalois– The only hat cake that I have is how to make a baseball cap cake.
Congratulations! …for your achivement, and hard work …same to your mom.
How many members are we? I wish you the best, and long life .
Helene
Just joined but this looks like it’s going to be a fun place to learn lots of new ideas.
Hi there, I just have to say i love, love, love your new site!!! The other was great, but this is even better, great job, and worth the wait, congrats. Also all your halloween ideas are fantastic! I love this holiday, my first born son was born on halloween and it has always been an important holiday. But now with my sons passing at 18 yrs old, it is very difficult to see all the halloween displays everywhere. Our family makes an effort to still celebrate his life by still making halloween a special part of our lives however difficult it may be. All these ideas of yours are perfect, and although they brought tears to my eyes, we will be using all of them for his birthday memorial. Thanks for enjooying halloween, it feels like the world celebrates my sons life when they partake in its holiday even though they never knew him.
Roseanna, thank you so much for your post. My heart aches for you and your family–I can only imagine what you all have been through in losing your son. I know that he is still very much with all of you, and your loving memorial/celebration of his life every Halloween for his birthday is such a special way of honoring him. Thanks for sharing with us, and know that you all (and your son) will be in my thoughts this Halloween– xoxox
Don’t forget about your Canadians fans…our Thanksgiving is fast approaching. Can’t wait to see this years ideas!
I have a question about piping royal icing onto plain wire. Will it stick? I’m having a hard time finding wire that’s covered in fabric like you use. I plan on putting the wires in a straw filled w/ chocolate and then put into the cake. My main concern was if the royal icing would ahere correctly to the wire or if it would dry and fall off. Thanks for your wonderful website. I had debated for a few weeks if I wanted to join or not, I’m so glad I did. What a wealth of information and ideas. Thank you!!
Hi Periwinklecakes— I’ve never tried to pipe royal onto uncovered wire, so I cannot say for sure. With the covered wire, it helps to rub a tiny bit of light corn syrup or piping gel on the wire first–it just seems to help it to adhere. Not sure if the same is true for uncovered wire. If you try it, let us know how it goes. I would think that it would work.
Hi Melissa,
For the ruffling cupcakes and cake that are coming up, will the wilton ruffling tips work or just the 070 and 050?
Hi Debra—It’s a good old Wilton petal tip 104 :0)
Melissa: I am just a new member but absolutely love this site! I cannot tell you how much I enjoy watching your tutorials. I have passed on the info to many of my friends who love to decorate cakes too! Thanks again!
I love the new site. Love the new tutorials, halloween cupcuts are so cute. May the Lord continue to bless you with so much talent.
Hi Melissa, I am trying to color the Wilton chocolate melts with food coloring. Is there a trick? I was trying to color the dark chocolate black (after melting) and it got all weird.
do you have to keep gum paste in the fridge?
Hi Robyn, I don’t know if you’ve gotten an answer to your question about coloring the candy melts, but if you are trying to use regular food coloring or gel colors it wont work. The water content in them will cease up your chocolate, what you need to get are candy colors. Micheals, Hobby Lobby, and online stores sell them and these are oil based colors made especially for chocolate. This will end your problem.
Chris
Dear Melissa
Since I am unable to watch my videos I was wondering if need to renew my subscribtion. Please informe me how to do it.
Thank you for your prompt response
Best regards
Anne-Marie
Hi Melissa
Thank you for this wonderful site.
Have you ever considered doing a tutorial/video on ruching?
Here is an example of what I am thinking of.
http://www.intricateicings.com/inspiration/sequins-lace/
Thanks, Diane
Hi! I read that i can keep MMF in plastic bag in the fridge, but for how long?? 2-3-4 weeks?? Because i have a cake to do in febuary, and the next one is in April and i wanted to know if i can keep the extra mmf for that long???
Sorry for my english!
Thank you!
Hi Melissa,
Love love your site – I am so happy to have found it – Glad I joined! Could you consider doing a tutorial on doing the candy shell or fondant for the bottom of the large cupcake. Love your tutorial but thought that other ways would be fun too – Thanks!
Hi Melissa,
! Thanks.
I have been trying to resize my pictures to upload but I am not having any luck. Help
Hi Melissa, I love your tutorials but I can’t seem to view the tutorials to the end because it pauses after a little into it. Is there anything I am supposed to do? Thanks.
hi i m planning u join ur site in summer vacations…cuz i will be free….i wanted to know….will we also be able to learn cartoon characters like mickey, smruf, almo , etc….thx
sent you a message, 2nd time. please let me know if you did not receive it. thanks,
Hi Joanne– I’m sorry, I am somehow missing it. Did you send in an e-mail or as a blog comment? If you can send an e-mail to info@mycakeschool.com, I’ll be on the lookout.
Hi Melissa,
Can you tell me approx. how thick you roll out your fondant?…and also why would my colored fondant start cracking at the edge of a cake when I mould it to the cake…I use lots of crisco so it doesn”t dry out but it stills cracks..am I using too much?
Hi L and A– The general rule of thumb is to roll fondant between 1/4-1/8″ thickness. I usually roll mine to approx 1/8″. What brand (or recipe) of fondant do you use? Is your colored fondant pre-colored? If not, do you only notice the cracking when you have colored it? — I haven’t experienced that. –
Do you prepare your countertops with cornstarch or powdered sugar…or do you use Crisco for that also?
Let me know and we’ll try to figure it out!
Thanks Melissa for getting back to me….I use Virgine Ice Fondant (it’s a canadian brand) I buy both depending on what I need it for but the last two times I used it and the cracking started happening I had used one of each (pre dyed and white) and both did the same…I didn’t powder my surface with either (sugar/starch or crisco) but the cracking only happens once it’s transfered to cake and I start smoothing it out….very weird as it was never happening before and I can’t think of anything i’m doing differently…any suggestions will help
Thanks
Anabela
Hi I signed up for the website on Monday and I have no clue what my password is. I don’t recall setting one up when I signed up. I have tried clicking on the forgot password link but I never receive an email telling me what my password is. I emailed you but I never heard back. Im really excited about this website and cant wait to get started. Please help!!! : ) Thank you so much.
Hi Adell-I’m sorry! Have you checked your Spam/Junk folder? The e-mails may be landing there. I can set your password to whatever you would like. Can you try e-mailing again? You can copy to melvisgrits@gmail.com. Thanks!!
How do you flavour buttercream???
Hi Asproella, we use extracts such as vanilla extract. There are many different flavors.
Hi! I was wondering if you received my comment about cancelling my subscription. Unfortunately I don’t have time to make cakes right now! Thanks so much for all your help and advice. I have loved being a member of your site! Kelly Polizzi@gmail.com
Hi Kelly–I somehow missed your comment but just took care of it! I sent you an e-mail–thanks for being a member this past year ;0)
Hi Melissa,
I was trying to use a stencil for side of cake and somehow just can’t get it done right. I smooth buttercream on top and peel off stencil but the whole design does not transfer. Could it be the consistency of the icing? Should I wait awhile before peeling off stencil? Such an easy looking project has ended so frustrating!
Help!
Thanks!
Hi Aleisha, I’m sorry you have had a problem with this. It sounds as though it could be the consistency of your buttercream. It should be nice and soft so it will easily press into the openings of the stencil. You can thin your buttercream a bit with milk or water whatever liquid you use. Maybe you could practice on wax paper first……putting a piece of wax paper on your countertop, smoothing some buttercream over the stencil openings and then gently pulling it up. This would let you know if your buttercream is the right consistency (you can scrape up your buttercream from the paper to reuse). You don’t need to wait before pulling off the stencil. Melissa uses a crusting buttercream for this project.
Cant get on to your site…???
Hi Linda– I e-mailed you earlier today, I think that it may have landed in your spam/junk folder. Can you check & e-mail me back (I’m going to try sending another one through my personal e-mail) –
Hi Melissa, just wanted to say THANK YOU, THANK YOU, so happy to have found you and Bebe
You both do an Amazing job