New Posts  All Forums:

Posts by auzzi

9 cups of batter:   http://slice-heaven.com/system/0000/7930/pdf_LongLoafInsert.pdf
http://www.youtube.com/watch?v=RPIBr0yO2dQ
From the blog: http://hello-naomi.blogspot.com.au/search?updated-max=2011-10-03T23:04:00%2B11:00&max-results=20   From her site: $450 or so ... http://www.hellonaomi.com.au/
http://www.kingarthurflour.com/recipes/gluten-free-yellow-cake-recipe,     It's a good basic cake - the "Cake Enhancer" or emulsifier is not necessary ..   I prefer this one:   http://www.landolakes.com/recipe/1312/vanilla-pound-cake-gluten-free-recipe
Try asking your questions on the forum attached to Karen's website:   http://www.cookiedecorator.com/forum.php
Blog entry of interest with packaging instructions:   http://crystalslens.com/2012/08/25/multi-tier-pan-baking-problem/
The first one is a frill tube: FT 080 http://www.classikool.com/media/catalog/product/cache/1/image/500x500/9df78eab33525d08d6e5fb8d27136e95/f/r/frill_tubes.jpg   I have seen the second one before, but I can't find where at the moment ..   The third one is a St Honore tube - makes the herringbone pattern on the pastry http://3.bp.blogspot.com/-YbhejZC83EA/T_iZwp5hiRI/AAAAAAAAAr0/hftafDmNKI0/s320/IMG_2400.JPG   The fourth one is a shell tube: something like Wilton...
http://cakefun.blogspot.com.au/2005/08/how-to-make-barbie-doll-cake.html
 No butter/shortening ? Fruit cake batter is traditionally based on pound cake - equal amounts of butter, flour, sugar, and egg. This batter does not seem to contain enough flour/sugar to produce a strong enough structure to support the weight of the fruit.  Disregarding the fruit, I would remove an egg. Essentially, it is baked, but it is collapsing - making it "stodgy" ..
What recipe are you using ?
New Posts  All Forums: