Your cookies are beautiful!! Your piping lines are so perfect and the designs and colors you use are stunning! May I ask you for some advice? Do you use a piping tip? How do you get your lines to be so thin and even?
Hi! Thank you for your reply! I am trying to translate your message to English or Spanish, but the Internet translators don't make much sense! I have sent the message to my brother in law, whose parents were Italian, to see if he can help! I'll write back soon!
ciao..Cup of Cakes Joy...grazie..!! è poco che faccio biscotti, per il ricamo devi usare una punta N°1..non è semplice spigarti...perche dovresti vedere per capire la consistenza della ghiaccia... deve essere sostenuta, ma nellostesso tempo fluida...la devi far scendere piano dall'alto, così riesci meglio a fare curve e linee diritte..
Hola .. Copa de las tortas Joy ... gracias ..! Hago las galletitas, el bordado tiene que utilizar una punta # 1 .. No es fácil spigarti ... ¿Por qué usted debe ver para comprender la textura del hielo ..... debe ser apoyado, pero al mismo tiempo sin problemas ... la necesidad de derribar lejos de la planta superior, así que mejor puede hacer que los rizos
Yo uso este azúcar es muy fina .... en Italia hay debe recomponer 12,5 g de polvo de clara de huevo con agua 84ml .. dejar reposar durante al menos reactivar el huevo día bate blanco ....... luego combinar 500 g de azúcar glas ..... pero la densidad que tiene que fijarse solo ... dependiendo del uso ..!!!!
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