I think www.baking911.com would explain it the best.  I usually just throw some butter and confectioners sugar in a mixing bowl to make buttercream hehe But at work I use boxed icing and cake mix....I know its cheating but I have other stuff to do  and cant be making icing and cakes from scratch all the time! =P

Yeah there are a lot of people I know that do many things in the field and didnt go to school, right now I work at a place called Viva the Chef, we are a culinary school for kids pretty much and I enjoy teaching them how to cook and all.  I went to school to learn the art of it all pretty much, sugar pulling and chocolate show pieces ^_^ But I want to decorate wedding cakes for a living.  Never do I want to work in a restaurant hehe not for me.  I always thought about personal cheffing it up that would be cool =)

I just graduated in June from Culinard, here in Bham AL with a degree in baking, pastry and confectionary arts, I really had a great time in school...Im actually ready to go back and get my Bachleors degree there as well =) If you really have a passion for food it is the field for you.  You need to be ready to get down and dirty though as its not easy...you'll find out fast if its not for you.  Good Luck!  If you need any advice or help or tips or anything my email is heeroyuy16@hotmail.com

I made these at school once, well we had to temper the chocolate for them. The small water balloons worked for us. They are cute, we put avacodo ice cream and stuff like that in there hehe coconut sounds good too

I never noticed the local links before this is cool ^_^ I really dont do anything crafty that impresses me but I try.  If you want to learn some cooking skills Culinard offers really great classes on the weekends. I am about to graduate pretty soon like in June and I've learned a lot so Im pretty sure the weekend classes are pretty much chopped full of info without the 33 grand price tag. Welcome to bama

We always just used plain white crackers they both taste the same though. Yummy nutty buddies

To me black olives would be a subsitute for mushrooms, I hate both so If you like olives replace it with that if not just leave out the shrooms and eat it hehe

Well this is behind but i thought it would help someone who wanted to know.  You would need to spray your pan with veggie spray not too much though, if you were using a mold it wouldnt need to be sprayed but since pans have scratches and dents and stuff the chocolate could grab on to it would be best to spray it, melt your chocolate if using storebought chips just melt them, if you are using couverture temper it of course, brush the chocolate in as disscused and freeze and keep adding coats.  I guess since youve already done it oh well hehe but I just thought I d say something.  Ive had chocolate and sugar showpiece class at school and so I know the workings of both and they are evil!!! hehe

  I spilt red cocoa butter all over my chef jacket once =( but I got it out hehe We get all of our cocoa butter from chef rubber and the notter line. I love chocolate ^_^

duct tape cant stick to anything wet, nor can it wax legs, also it cant repair a hole in a tire.  I dunno just wanted to say something. Great stuff by the way!