Posts by ShaunaNicole

Thank you for this post!!  I was really stressed about a cake I have to package.  Thanks for the visual!!

Thanks Elcee. I've done a bunch of reading on the adjustments rec for altitude, but yours is much more concise! Thanks! Does anyone else have specific recipes that are reliable? Even doctored cake mix recipes would be fine with me if...

Thanks Elcee. I've done a bunch of reading on the adjustments rec for altitude, but yours is much more concise! Thanks! Does anyone else have specific recipes that are reliable? Even doctored cake mix recipes would be fine with me if...

Hi Everyone,I am having a very hard time with certain recipes where I currently live-in Denver, at 5000 feet. In particular, the cakes tend to fall in the center. If anyone is willing to share some high altitude recipes for any flavor...

Could having softened my butter in the microwave been the problem? If so, is there any way to fix the problem, such as refridgerating it?

Wow, thanks for all the responses everyone!As for using all butter, believe it or not, I just don't like the taste. It's way too rich for me. I felt like I was eating a stick of butter when I have made it that way. Maybe I'm using too...

Well, it's all vegetable shortening. But it is a cheap shortening-I looked all over town to find one with trans fats. Do you have a shortening you prefer?I just did an experiment. I made two tiny batches of red frosting: one with all...

I used store brand (Kroger) 10x powdered sugar. But I'm wondering if it is Beet sugar? It only says: "sugar, cornstarch" on the ingredient list. for liquid I used 1% milk. It is really bizarre. The longer the frosting sits, the more...

Well, it's all vegetable shortening. But it is a cheap shortening-I looked all over town to find one with trans fats. Do you have a shortening you prefer?I just did an experiment. I made two tiny batches of red frosting: one with all...

Well, it's all vegetable shortening. But it is a cheap shortening-I looked all over town to find one with trans fats. Do you have a shortening you prefer?I just did an experiment. I made two tiny batches of red frosting: one with all...