Thanks to Spot, or was it Snowie, who directed me to that marvellous baking decoration heaven, called Wilton, in Section 14. Of course, don't expect to pay your average Bake With Yen prices for any of the merchandise. But hey, yutt fun cheen yutt fun for. I think Venetia had earlier on directed me to that site as well, but I had deleted her comment in haste cos it revealed my name, and it aint Rumpelstiltskin.
Check out my latest purchase....what got me was the T-Rex cutter. But after buying it, I remembered that 3rd kid, ie, boy no 2, is no longer into dinosaurs, but more into Ultraman and Power Rangers..... oh well, Christmas is around the corner, so I guess they (the cutters) can be used for a whole gingerbread zoo, though I have no idea how gingerbread is related to the birth of Jesus Christ in any way.
Anyway, I also enrolled for the Level 1 Cake Decorating course. The lady there asked me at least twice if I was registering for myself. It wasn't until I announced that I was bored with my day job, did they believe me. I very foolishly showed one of them my attempt at my first wedding cake, and she almost condescendingly said, "hmm, not a bad effort for first time"... and proceeded to show me a styrofoam coated with fondant cake by one of the students, proudly telling me, oh, this was done by a guy, first timer with no experience. I have to say the fondant was exceedingly smooth.
Meanwhile, this morning, to my horror, I discovered that two lemon meringue pies I had made for a delivery today had gone partially soggy in one section. (ie, the crust). I'm not sure why this is so, probably the meringue leaked or something. And what is with the bleeding of the meringue? Can anyone enlighten me? (usually when I ask these kind of culinary question, it's directed at Boo_licious)