Come and join us!. It's going to be fun. Learn all of the techniques shown on this cake. Click on the classes tab under the Kiwicakes banner for the full info.
Working with fondant course Tuesday March 6th 1pm
Tuesday, 24 January 2012
Subscribe to:
Post Comments (Atom)
Popular Posts
-
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company®. The opinions and text are all mine. This Triple Berry... -
This is the photo that I found taped to my door this morning when I got to work...so cute~I do not crochet or knit...but, I do know a cupcak...
-
This recipe for Salted Caramel is easy and is great for topping all of your favorite desserts! I don't know who enjoys this Salted Cara...
-
If this entire blog wasn't already enough of a testament to my extreme sweet tooth, I'll share another bit of information. Throughou...
-
Roasted Brussels Sprouts with Bacon & Almonds are the perfect side dish for any meal! Simple recipe and unbelievably delicious! #BaconMo...
-
What becomes of excellent old recipes? At the launch for Eight Flavors , Sarah Lohman 's hot new book about American food history, the ... -
My fellow Canadians - we live in a pretty amazing country, don't we? I thank the stars every day for being able to live in my city of Va... -
These Bacon Cheddar Deviled Eggs are the perfect appetizer! Quick, easy and delicious! Are you a fan of deviled eggs? I have to be honest, ...
-
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PutItOnARitz #CollectiveBias Thes...
-
As you read this, I'll be traveling to Nashville to attend a food blogger seminar put on by Food Blog Forum . I guess technically I am ...
0 comments:
Post a Comment