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Posts by auzzi

    A loose base pan and a springform pan ...
The cake is "Ali"  by Carrie's Cakes Dimensions: 14"-10"- 6" squares [deep] to serve 140 Price: $700.00
Simple - the back of a paintbrush:   http://www.youtube.com/watch?v=uFgwtBYbUDc
http://gluten.net/wp-content/uploads/2013/09/gf-in-nondedicated-kit-04-2012-tx.pdf
It's the photo from a Duff’s Tie-Dye Cake Mix packet .. a "18.25oz Premium Cake Mix"    http://www.amazon.com/Duff-Cake-Mix-Tie-Dye/dp/B00COCDTT6/ref=pd_sbs_k_4   or   http://www.amazon.com/Duff-Goldman-Professional-Quality-Premium/dp/B008J5A09E/ref=pd_sim_k_1   http://www.amazon.com/Duff-Goldman-Camouflage-Premium-Cake/dp/B00F8KSKPE/ref=pd_bxgy_k_img_z     [http://www.duff.com/]
Something similar: http://cakecentral.com/g/i/2927468/3-tier-square-6-8-10-buttercream-finish-with-buttercream-branch-texturing-gumpaste-fondant-cranberries-and-hydrangea-styrofoam-separator-covered-in-black-ribbon/
Lindy Smith 12" square 1 kg butter 1 kg sugar 18 eggs 1kg SR flour 500g plain flour 5ts Vanilla  6 - 8 tb milk to loosen batter Properly lined tin for long baking 160oC/325oF/Gas 3 2 1/4 - 2 1/2 hours Cool in tin. Wrap to stand 12 hours before using.
Hollow spots on cake bottom • Batter too stiff • Excessive pan grease • Excessive egg content • Air under paper liner • Too much bottom heat • Moisture in pan   http://www.dawnfoods.com/public/managed/tools_support/pdfs/cakemixesbasestsg.pdf http://www.quartermaster.army.mil/jccoe/publications/recipes/section_g/g_g_002.pdf  
If you are interested:   http://www.foodtimeline.org/foodcakes.html#devilsfood
9 cups of batter:   http://slice-heaven.com/system/0000/7930/pdf_LongLoafInsert.pdf
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