I made this for a stage basically, I don’t know about the colors , I wanted dark purple pansies but they didn’t have it🫤but any constructive criticism on plating will do

I am planning to make Unicorn Cake, Buttercream but with fondant horn/ears in a month or so, and I had a question about Fondant; When people make fondant cakes or assemble cake with fondant, how do they go about storage? Cake for me should be stored in the fridge, but obv you cannot do that to fondant because the condensation will make it go gummy...

So what I plan to do is add some tylose to my fondant, dry it out and only add the ears/horn once I'm ready to box up. But I am just curious as to how others go about this when they are making cakes of this nature

Hello guys! I am struggling to find options here in the US. I'm looking for recommendations on authentic copper canelé molds. I'd like to purchase at least 24 molds.

A few requirements:

• Must be tin-lined copper (no silicone, aluminum, or coated steel)
• Suitable for seasoning
• Produce authentic Bordeaux-style results with a crisp, caramelized crust
• Ideally made in France or from a trusted professional manufacturer

If you've had great results with a particular brand or supplier in the US, I'd love to hear your recommendations.

Thanks so much!