Posts by southerncake

I am looking for supply stores in the Calabash/Myrtle Beach area (and as far north as Carolina Beach/Wilmington) or within an hour or so around that area in any direction. Are there any supply stores or even wholesalers in this area? I...

I have caked (and other desserts, candies, etc.) plus held my full-time job for the past 7+ years. The plan was always to quit the full time "eventually," but at this point I need my benefits through the full time too much to quit!! ...

Does anyone have a recipe for a strawberry whoopie pie???

Quote:Originally Posted by melleeSoutherncake, I make cooked milk icings all the time. The cooking, solids, sugar, etc., really help to stabilize the milk. I've left mine on the counter for several days with no ill effects except maybe...

I know that this question is asked over and over again with icing, but I have always steered clear of icing with milk in it...I have made the Wicked Whoopie Recipe posted earlier in the thread, but wondered if they are shelf stable due...

Thank you so much! This sounds perfect!!

I might should post this in the recipe section, but I thought I might get more response in the candy forum. I need a recipe or some advice for making Chocolate Fudge Easter Eggs - the kind with fudge in the middle dipped in chocolate...

I can't really offer any extra advice for the first question, but I did have a similar situation to yours with the cafe owner. A family "friend" owns a VERY popular, expensive lunch restaurant in our town. About 2 years into my...

Quote:Originally Posted by j-palI always stack my cakes the day before. Even if it's 6 tiers, it gets stacked, decorated and delivered that way. As the others said, so long as you have the proper support, it should be fine.I agree ! I...

I worked at a local bakery for about a week 8 or 9 years ago that claims everything is "made from scratch." Probably 99% of their products were "just add water" -- not even eggs or butter or oil or anything! I was shocked!