Posts by prterrell

Crusting is caused by having the right ratio of powdered sugar to the fat in the icing.Meringue powder was added to the recipe (was not part of the original Wilton frosting recipe) when vegetable shortenings were made trans-fat free. The...

Meringue powder does not cause frosting to crust.

Margarine's not allowed in my house. It's not food. It's not regulated by the FDA. It's a "manufactured product". Yuck!

Practice, practice, practice.

I like to coat RKT with melted white chocolate to smooth out the texture before applying fondant.

Yes, you can bake a cake and then freeze for later use! In fact, many bakers bake ahead of time and freeze cakes not just for the convenience, but because they claim it makes the cakes more moist.Once the cake has cooled completely...

1st - determine if it's legal for you to sell cakes from home 2nd - do a search. there are literally hundreds of threads on this very topic 3rd - in brief, calculate cost. Your cost is not just the ingredients, but gas and wear and tear...

Wow! What took you so long? Especially with so many threads about IMBC and SMBC! Anyway, yes you can use IMBC to pipe any and everything including borders and roses and the best part is, you don't have to change the consistency!...

Sounds like it might be a family or local variation of the Cassata Siciliana. I would just make 3 layers of sponge, with a layer each of strawberries and peaches and then ice it in whipped cream. Easy and sound delicious!

1st - determine if it's legal for you to sell cakes from home2nd - do a search. there are literally hundreds of threads on this very topic3rd - in brief, calculate cost. Your cost is not just the ingredients, but gas and wear and tear...