Posts by didi5

Quote:Quote:I like to have doors to hide my mess behind but that might be a little hard to do in a bedroom, good luck!How about a freestanding screen to hide away the mess? The foldable kind so when guests/clients pop up you could just...

My buttercream becomes spongy when left untouched for awhile. I just use a rubber spatula and beat it by hand. Usually does the trick of deflating those unwanted bubbles!

Quote:Quote:Never heard of Italian Meringue Buttercream... what does it consist of? check martha stewart's site for a IMB recipehttp://www.marthastewart.com/page.jhtml?type=content&id=recipe1980&contentGroup=MSL&site=living

How about just regular jam? Some kinds don't need to be refrigerated. You can even mixed it with the buttercream to use as a filling, so there will be less tendency to ooze out.

For cakes I always use cake flour. I mainly do sponge and butter cakes. I just find the cakes are much more fluffier. In the beginning of my cake decorating endeavor i used all purpose flour and the cake came out gummy and dense. ...

I'm so glad I'm not the only one who feels this way. I love the fact that we can show off our creations and ask directly others on how they acheive a certain effect. I've learned so much from this site. This site got me hooked! Is...

Hi thereCheck this site out. Maybe it can help a bit. Good luck!www.earlenescakes.com/brdslet1.html

Chantilly cream is whipped cream with sugar and vanilla. I read somewhere that if you add 1/4 tsp. of Cobasan to a cup of cream, the whipped cream can stay at room temp for 6 hrs.

Hi there,I found this recipe in Bo Friberg's "The Professional Pastry Chef". It is called Caramel-Macadamia Nut Mousse; maybe you can just omit the nuts or maybe not. Sounds yummy either way. I haven't tried this recipe myself but...