Posts by JanH

Quote: Originally Posted by Aish90  Sorry for replying late. The cake breaks when I take it out of the pan...or even when moving it around...just really soft...   The cakes should be cooled on racks for a short...

How to correctly measure baking...

WASC cake and variations:   http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630   Original WASC by...

Links to Wilton's tiered cake making & decorating help threads:   http://www.wilton.com/cakes/tiered-cakes/   Illustrated how-to-cut level dowels by...

CakemanOH's brite white b/c recipe:   http://cakecentral.com/a/brite-white-buttercream-icing   HTH

Quote:Originally Posted by bobwonderbuns But please don't insult our intelligence when we say "we DON'T like the new format" because quite frankly, some of us DON'T.It occurred to me that Foxicakes wasn't aware of Jackie's thread asking...

Quote:Originally Posted by HeathJust to hit on a few things:1. We are actively working on fixing the access to saved favorites and fixing the drop downs from the navigation. Many of the things people are having trouble finding are...

Cake mixes and most scratch bakers use double acting baking powder. What this means is that the baking powder is 1st activated when liquid is added, with a 2nd activation when heat is applied (during baking). As a result, cake batter can...

BlakesCakes Red Velvet Redux - Easy and Durable:http://cakecentral.com/recipe/red-velvet-redux-easy-durableThe secrets of cake carving:http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=59361&highlight=carvedHTH

White Lily and Presto are two brands of self-rising cake flour.But you can easily make your own:1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt Read more:...