Comments on: Answers to cake questions part 2

By: jennifer adalla

jennifer adalla — Mon, 02 Aug 2010 15:00:55 +0000

ilove cake talaga

By: Louise

Louise — Fri, 13 Nov 2009 23:55:31 +0000

Colleen: You could try and use Google translate or simply just try this Italian meringue buttercream which is so delicious: https://cakejournal.com/archives/how-to-make-italian-meringue-butter-cream

By: Colleen

Colleen — Thu, 12 Nov 2009 02:31:21 +0000

I don’t speak French! Would love to know the English version.

By: Louise

Louise — Thu, 16 Oct 2008 22:52:22 +0000

Rae: Glad to hear that :o)

Anna: Well I was the lucky one to be contacted by JM. I will see if he has time for answering how to get the square edges on the cakes.

By: Anna

Anna — Sun, 05 Oct 2008 16:31:16 +0000

I am in such awe of your work Louise, & of course now Jean Michel Raynauds. Plus he’s an Aussie! How did you find such a talented & good looking Aussie?

Can I ask Jean, as a new cake maker, how do you get the square edges on the cakes? I hope this question hasn’t been asked before,
thank you,
Anna

By: Rae

Rae — Wed, 01 Oct 2008 19:57:47 +0000

Thank you so much for all you do. This site has inspired me beyond belief. 🙂

By: Louise

Louise — Fri, 26 Sep 2008 21:23:42 +0000

I am so glad that you all found this interesting:-) I hope that we will be able to make more like this.

By: Shanon

Shanon — Fri, 26 Sep 2008 00:01:38 +0000

Love the information…wish I understood what the recipe ingredients were!
(American limitations!)

By: lynn

lynn — Wed, 24 Sep 2008 01:15:43 +0000

Hi, I know this may sound silly but i looked for the sweet art web site and i found so many which is the one you are talking about. Oh fabulous cake and blog.

Lynn

By: Vivian

Vivian — Tue, 23 Sep 2008 23:39:13 +0000

What is the website for Sweet Art? I’m anxious to see it!!