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Posts by JanH

Bulk cocoa powder:http://www.foodservicedirect.com/index.cfm/cfi/1/temp/vsearchhttp://www.bulkfoods.com/whole-foods.asp?wholesale=4023http://www.myspicer.com/catalog/product_info.php?products_id=3257http://www.znaturalfoods.com/Cacao-Powder-Extra-Rich-Organic-Raw-(5-lbs)http://www.sweetearthchocolates.com/objects/34.itml/icOid/34http://www.sfherb.com/store/SearchStoreResults.asphttp://www.nutsonline.com/nuts/cacao/organic-powder.html?gclid=CKCqkZb24qwCFdAEQAodr37CoQHTH
Can you freeze sour cream:http://www.ochef.com/905.htmHTH
They've just been moved to a new location: your avatar photo. Click on that and they all appear:my profileedit profilemessagesnewsletterfavorite recipesmy photosfavorite photoslogoutHTH
There were only 10 posts displayed on the homepage and they were posts which were made since your current sign-on. If you utilize the "view posts since last visit" feature you can review ALL the posts entered (possibly hundreds) since your last CC sign on.This feature also frees you from needlessly waiting for topics to change on homepage, as you can quickly choose whatever interests you from ALL the forums.Or you can utilize the "newest forum posts" tab.....HTHEdited to...
Hi-altitude baking recipes:http://www.highaltitudebaking.com/recipes.htmHTH
Here's a similar style cake (the poster advises she used paper towels to achieve the drape):http://cakecentral.com/gallery/1505855HTH
There are quite a few variations on the wine barrel cake theme:http://cakecentral.com/modules.php?name=gallery&meta=search&type=full&search=wine+and+barrel&album=-&search_user=You might get more responses, if you can decide on one you like and then post a link to it.HTH
Here's a link to a shaped hourglass cake that is made from 3 tiers:http://www.heidelbergcakes.com.au/d179/hour-glass-3-tier-cake-with-shardsHTH
Thanks for the clarification. And there are previous threads on non-caking people having no idea the time and effort that goes into custom baked and decorated cakes. To paraphrase the essence of those posts - most people just haven't got a clue!Hopefully soon when you're asked to make a cake, you'll have some free time to enjoy your hobby.
icer101, the plastic sleeves are RTU (ready to use) spreadable pastry fillings:http://www.globalsugarart.com/search.php?q=pastry+fillingThe icing fruit is concentrated so it's more paste like:(I don't think it's something you'd use as is - it's definitely a mix-in.)http://www.thebakerskitchen.net/icing_fruit.aspxhttp://www.countrykitchensa.com/catalog/mini.aspx?ShopId=46&CatId=532&SubCatId=799I've tried using the sleeved pastry filling to flavor b/c and by the time the...
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