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Posts by Misska21

IMB= Italian Meringue ButtercreamFBCT= Frozen Buttercream Transfer
http://www.cakecentral.com/cake_recipe-2206-0-Fresh-Strawberry-Filling.html
What type of mousse recipe do you use?
Interesting...I've never heard of this recipe. Whenever I need to make a lemon filling I just use a regular lemon curd.
Here is a link to a really pretty black and white cake...just scroll down a bit and it is titled Black on White Design.http://www.dianescakesandmore.com/weddingcakegallery/weddingcakegallery.htmlI love that brown cake by Antonia....it is gorgeous!
Icing sugar is just another name for powdered sugar. It is sometimes also called 10x sugar.
I agree about the fake layers...that would make it much more stable.
I usually freeze them and use them for ice cream and lemon curd.
Yep...gotta love the cookie scoop! It is funny, I am actually making muffins as I type and used my large cookie scoop, works perfect everytime!
That sight has awesome pictures! Thanks for the info!
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