Cake Decorating Forum

I'm leaning towards just doing dummy cakes if she really wants fondant but like I said, it's up to her. I do know she loves buttercream though so who knows. lol We are getting together this weekend ...

Agbay Agbay Agbay

(My husband said one day, "Why is their company name 'bag' in Pig Latin?" Razz

I have a favorite chocolate cake recipe that I found in Family Circle magazine, of all places. It's dense and rich--almost like a brownie.

I usually use regular (salted) rather than unsalted butte ...

I use a long metal spatula for applying and smoothing the ganache. I wish I could say I have some amazing and helpful secrets, but I really don't! Patience and persistence are the keys, really. I gues ...

Sure--I think you can use whatever you want! If you chill the ganache-covered cake, the ganache firms up is easier to decorate on.

Hi!

I've never decorated with whipped ganache, but it seems like it would be hard to smooth. Maybe it would work if you were going for a swirled texture finish?

I have used unwhipped ganache a ...

I've been with CC well over 2 years and I have...dum, dum, dum...

57 pages of favorites!

So, no, you are not maxed out.

*Edit* Make that 66 pages! I remembered wrong. Very Happy

It looks like you've only been posting cakes since June. Give it time! The cakes of mine that have 100+ saves for the most part took a year or two to get saved that many times.

I've noticed that c ...

Here's that recipe. I based it on a SMBC recipe of Martha Stewart's.

White Chocolate Swiss Meringue Buttercream

3 cups granulated sugar
12 egg whites
2 pounds salted butter
2 teaspoons real ...

It must be a regional thing. Here in Utah unsalted is about $1/lb more than salted unless it's on sale.
I buy most of my butter at Costco. It's about $7-$8 for 4 pounds.

It's an amazing cake! I love it--it's in my favorites now.

No wonder people were asking for your contact info! You have talent, girl!

I keep cake decorating as a hobby for the same reasons you m ...

Thanks for your input, ladies. That's what I thought also. In fact I just e-mailed her and told her I thought it wouldn't look good and that I'd just use the other flowers unless I can find a safe way ...

That's incredibly dumb. They're just catering to ignorant consumers who will now think the only way they can make cupcakes is with a "cupcake mix." Are you serious that it costs more? Shocked

Another benefit to the salted butter is it's almost always cheaper. It's still good quality butter, though.

I'm with Melysa. I think if a lot of people who didn't like the meringue buttercreams at first would add more flavoring, they might change their minds.

Even if I'm only using vanilla, I always add ...