Comments on: Chocolate Covered Cherries, Part 2

By: The Other Tiger

The Other Tiger — Mon, 09 Nov 2009 23:28:24 +0000

Thanks! I got mine at Chef Rubber, but it's A LOT of invertase, and it needs to be refrigerated. I only used a few teaspoons of it at the most, I think, and the rest has been taking up room in my fridge ever since. Amazon has a small 1 oz bottle available. The shipping is steep, but it still works out to less money than buying the big bottle from Chef Rubber. I know there are a lot of websites that carry it, though, so you might just Google and see what you can find. If you have a local cake decorating supply store--an independent one, or one that caters to more serious cake decorators--you might try there, too. I think the one here in Seattle had it when I was last there.

By: Erin Langford

Erin Langford — Thu, 05 Nov 2009 02:18:37 +0000

Your recipe sounds amazing!! Where do I buy invertase?

By: heidileon

heidileon — Tue, 13 Jan 2009 08:37:00 +0000

Hi, I really want to try to do this!!

By: Hayley

Hayley — Sat, 03 Jan 2009 15:25:00 +0000

Thanks for the friend request on Foodbuzz, I love your site! And those cherries look gorgeous.

By: HoneyB

HoneyB — Sat, 03 Jan 2009 11:14:00 +0000

Thanks for finding me as it brought me here! This is a great blog and I look forward to following you! Gorgeous cookies below!!

By: Hayley

Hayley — Fri, 02 Jan 2009 23:41:00 +0000

Wow, those are beautiful! Looks like lots of work, but it seems like it’s worth it. Great job