tag:blogger.com,1999:blog-7563860463270735094.post3491740436835437158..comments2023-10-10T05:39:02.627-05:00Comments on Adventures In The Life Of Mrs. A: some new cake pictures and some cuteness.Gingerhttp://www.blogger.com/profile/07795344042152429323noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7563860463270735094.post-55702215231927576112009-03-30T11:09:00.000-05:002009-03-30T11:09:00.000-05:00WOW! Beautiful!!! Great job!WOW! Beautiful!!! Great job!Lindseyhttps://www.blogger.com/profile/11973851588856294863noreply@blogger.comtag:blogger.com,1999:blog-7563860463270735094.post-8296888512686772842009-03-29T08:19:00.000-05:002009-03-29T08:19:00.000-05:00Yeah, You did it. Your rose isn't that bad. Trus...Yeah, You did it. Your rose isn't that bad. Trust me it takes practice. My instructor insisted we use the Wilton ready to use decorating frosting. It helps you get a smooth looking rose without the jagged edges plus the flower lifter helps you transfer onto the cake. Always let your rose crust for a bit before transfering so it won't be too soft. I have such a hard time trying to keep my Michel-leehttps://www.blogger.com/profile/17627805949188697424noreply@blogger.com