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Posts by pettmybunny

I was just on the   https://docs.google.com/document/d/1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws/edit?pli=1  gourmet flavors document, and the carrot cake recipe is missing.  There's a comment below that the recipe was changed, but it's not just changed, it's missing!  Can anyone put it back?  Or post it here?  Thanks :)
BwaaaHaaaaaHaaaaaa! I used to work in a retail store, that allowed customers to bring in things they wanted to ship UPS. When we would ask if it was fragile, because UPS uses conveyor belts and packages may get dropped from one to another. The people would tell us it was packed ok, we'd respond with, "So if I dropped it on the floor right now, you wouldn't mind?" People would absolutely freak out. They just don't understand that these packages are not handled with kid...
I use raspberry flavored coffee syrup by Torani along with a tsp or two of extract when I make my raspberry lemonade cake. It works well, and makes a nice pink colored cake.
What kakeladi was wondering was if you used the 1 stick butter in addition to the 1 cup shortening. If so, it threw off your ratios (especially with that much liquid). I think the reason the Wilton has that much liquid is because of the addition of the meringue powder, and the fact that they push the no transfat crisco use in their recipes. If you use Kakeladi's recipe, you will have a wonderful tasting (not as mouth coating IMO) crusting buttercream!
Instant-gratificaketion, I use the wacky cocoa cake all the time for cupcakes. I bake at 400 for 7 minutes, then drop the temp to 350 for another 10 or 11 minutes. I take a few vegan (buttercream done with EarthBalance soy butter) cupcakes to the farmers market. It's funny, because people will always say "ewww... vegan, I'll take the regular kind", then exclaim how good it is. I never tell them that the cupcakes they are eating are the same as the vegan, just with a...
I'm sorry Panel, I didn't mean to sound snarky at you. When going back through the posts, I see it was knlcox who wondered what would happen if Walmart was confronted about selling copyrighted images. Then again, I didn't mean to sound snarky to them either
I have dairy and egg allergies, and absolutely love the wacky cocoa cake recipe. I have found, however, that it doesn't stack well. I also agree with the previous poster about the Ener-G egg replacer. It's made with a couple of different starches (the only one I remember is the tapioca, and I think potato--but the cat is on my lap, so I'm not getting up to check out the box), and there's no weird chemicals in it, no worries there! The only time I have had a problem with...
For the people commenting about the copyrighted image... If the shops are buying the edible image decorations and the boxes to make and package the cakes in, they are buying the permission to use the image.... Unless of course, the original distributor of said items is doing it illegally. That's a whole 'nother can of worms though!
I always have to adjust mine too, and go through 3 or 4 sheets (of regular paper) before I get the colors adjusted right. When you click on properties on your print screen, then click manual settings. If you're too blue, take that slider bar, and move it towards the opposite color. Then, I print a test picture on regular paper. If it's not right, then I adjust again. I know I'm wasting tons of ink, but I haven't figured out any other way to do it yet.I've got two...
Haven't heard of it, but googled it, and this came up...http://www.ichef.com/recipe.cfm/recipe/Whiskey%20Cake/itemid/73728/task/display/recipeid/73391/recipecategoryid/35http://cookingsecrets.org/cake/pecan-whiskey.htmlhttp://cookingsecrets.org/cake/irish-oatmeal-whiskey.html
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