When is the wedding day? If you planned to make the wedding cake, I would suggest starting making the gum paste flowers about one month before the wedding day because these gum paste flowers can last more than few months, and will save you a lot of time and stress when the wedding day is approaching.

About the questions of attaching the bouquets... At first, I combined all flowers and taped them into one bouquet, then, used a piece of foil to cover the roots (the bottom end of the bouquet) . After the cake was delivered to the wedding hall, I just intserted the roots into the cake directly. Well, the key point is that, you'd better bend the roots into an "L" shape, so that it can stay the position after inserted into the cake.

If you need to make the sugar flowers ahead of time, I suggest using gum paste instead of fondant because colored fondant might lose the color if it's exposed to light directly, especially for pink, purple and blue colors.

You're very welcome! Let me know if you have any other questions, and I'll be more than happy to help!^^

I'm kind of lazy and busy..... Please let me know what kind of dishes you'd like to see here, and I will try to find the recipe for you.

Thanks for visiting!!
I'm sorry for the late reply..... I was away for vacation in Taiwan, and just came back to US~

Glad to know that you like my site!
I will try hard to make it better and better~^^

I'm not sure which kind of fried chicken you're looking for.... Do you have a name of the dish?

You'll get different kind of results depending on what kind of coating you use:
In this Taiwanese Salty-Crispy Chicken, I use yam starch (sweet potato starch).
http://community.webshots.com/photo/321346709/1321350689060913283EsbqsF In
this
fried chicken leg, I use all-purpose flour:
http://community.webshots.com/photo/34428230/1035179414035287291EpzfId Both
of
above are crispy~
Or if you have the name of the dish that you're learning to make, maybe I can have a better idea on how to make it.^^

Wendy, Thanks for your reply. Yes it looks like the tawianese crispy chicken. I didn't know can use sweet potato starch for coating. I learn something new today. Is it possible to share this recipe? Thanks. :-)

No problem!
I'll translate the recipe for you. ^^

Thank you, Flower!
I'll work hard to add more contents here~

Thanks for visiting!^^

Cakes using egg-separation method should be more fluffy in texture and easier to make as well. To beat whole eggs completely, it takes longer time and more efforts, but the texture will be silky and soft, I guess it's worth the efforts.^^

Thanks for visiting~~^^

I'm so happy to know that the translated recipes are helping someone!! :D
If you want to have any recipes translated here, please feel free to let me know, and I'll do it for you.
:-)

Thank you for visiting my site, Grace!
I'm glad that you enjoy the work I did for this site. If you have any improvement ideas, please feel free to let me know!

Thanks again for the comments~^_^

Hi, JC~
Thanks for stopping by!

For piping little dots, you need to release the pressure when you're about to finish the piping, so that the icing won't come out too much and leave a small "tail" to the dot. Also, you need to pause for 1 second while your tip is still attached with the dot, and then turn the tip a little bit and then slide and remove it to avoid the forming the tiny "tail". This way, the icing inside of your tip is not pushing out, and it will keep the closure clean and neat.
These are just some tips I have for piping. If you have any questions, feel free to let me know.

Happy decorating! ^^

When do you need the cake? Where are you now?
I'm in NJ of USA. So, if you're in the same state, maybe it will be easier to deliver the cake.
The price will vary greatly according to the design... normally, I would ask for the budget first, and then design the cake within your budget.

But, as a reminder, this kind of cake is normally more expensive than butter-cream or whipped cream cake because of the higher material costs.

I just sent you an email~ ^^