What method does everyone use for keeping moisture out of the cannisters they store their sugars in? I've heard lots of rumors, but need a good method. Thanks!
This was for my annual tournament of champions that I hosted today. It's where all of my monthly winners come back to see who's best. I made an 8" square cake and an 8" round that I cut in half to make a holdem shaped table. It's...
What I used last night was the class recipe with half white Challenge butter and half Crisco, whole milk instead of water, 1 tsp vanilla, 10 drops of Lorann, meringue powder, and no salt. I was able to smooth it using the paper towel...
The icing recipe? It's class BC (milk instead of water) with half Crisco and half something we have here in Texas called Challenge brand butter. It's a white butter. My half and half crusted just like class BC. ...so I did the half...
I did a pretty simple experiment last night. I did a batch of class BC and class BC with 1/2 crisco and 1/2 butter (white Challenge butter) to compare the crusting. To me, they crusted exactly the same. FYI
Oh my gosh. I just tried the 6" sample cake I made alongside this one. Oh my gosh. It tastes so good. The champagne accompanies the strawberries perfectly. I want to eat the whole thing.
