ok for all those out there, im fairly new at this cake deocaritng thing, an most ave done have just been basic with roll out icing making shapes etc.however ive been watchign on you tube makking roses out of "butter cream icing"! however i have jsut purchased a flower nail and i alredy have the pettel tip but what i dont get is most of these vieos are american and i dont think the butter cream icing i make (4oz stork, 8oz icing sugar 2 drops vinalle ess) would "stand up" or set or "not flop" lol if you know what i mean?? do amrican use sumthing differnt? or what should i be using please help?!1
also who can tell me what vegtable shortning is? is it lyk lard or cookeen?
also who knows if there are any forums, scottsh or uk on cake deocrating
and any cake deorcating supply shops i aberdeen!!