Mexico Nesties
*Barbie*
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
for TT:royal icing
MIL uses merangue powder in hers -
3 even TBSP of merangue powder
1lb sifted confectioners sugar
5-6 TBSP of warm water (add a little at a time until it's a good consistency)
she said to mix for 7-10 minutes on low until the icing is no longer shiny.
cover with a damp cloth while working with the icing.
MIL also said that you need to make sure that everthing is completely clean (no shortening/grease/oil) on your bowl/spoon/pastry bag because it will break down the icing.
Re: for TT:royal icing