Posts by terri-jo

I haven't been here for quite sometime, but today I uploaded a picture only to find (or not to find) that the homepage picture gallery is not there. Am I missing something? I love to see my pic go by on the homepage and see the...

I keep think of that credit card ad where the bridesmaid takes the bus to her friends wedding. She's all embarrassed to be on the bus and the voice over dude does his thing...gift from tiffany's, 160 dollars, sea-foam green brides-maid...

That is AWESOME!!! My 6 year old would freak out!!

Thanks for taking the time to post this. I wasn't able to see the page, but I'll check back later. I've recently been baking out of the kitchen at my church, but I'd love to be able to do it from home. What's the jist? Can we or...

This week-end, I'm making a spongebob cake for my sons 4th birthday. I'm planning on sculpting spongebob's pineapple house from cake, having a layer of frosting, then covering with fondant. I've just made the pineapple leaves from a...

<----- a lovely shade of monster green with envy. Have an amazing time, and post DETAILS!!!TJ

Hi Alliebear,Here's the one I use all the time. It's moist, dense, and really really good. Where in Canada are you? Toronto here.Hope this helps,Teresahttp://www.epicurious.com/recipes/food/views/Chocolate-Stout-Cake-107105

Tracey1970,I got mine at McCauls here in Toronto. They come in a set of three graduated sizes. Here's a pic of what I did with them.HTH,Teresahttp://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=249113

I very often use jams and preserves as fillings for my cakes. Sometimes I do as suggested...a crumb coat to act as a barrier to the cake. I don't do it all the time, though. The jam will soak in a bit, but in a good, tasty,...

Hey Mike,Is it hard to get the little cheesecakes out of mini-muffin tins? It's such a good idea, but knowing me, they'd fall apart when I tried to get them out. Is there a trick?Thanks,Teresa