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Posts by BCJean

The recipe posted is for their bUttercream not bEttercream. There is a big difference. The whipped topping which they use is called bEttercream and it is made from oils which are whipped up to resemble whipped cream. They use a lot of additives, preservatives and emulsifiers. There is no way you could duplicate their recipe at home. You can buy the mix to whip yourself. You can get it in both quart and gallon sizes. It is a liquid and you just whip it. It is sold...
The recipe posted is for their bUttercream not bEttercream. There is a big difference. The whipped topping which they use is called bEttercream and it is made from oils which are whipped up to resemble whipped cream. They use a lot of additives, preservatives and emulsifiers. There is no way you could duplicate their recipe at home. You can buy the mix to whip yourself. You can get it in both quart and gallon sizes. It is a liquid and you just whip it. It is sold...
No, there are several "Cake Lady's". Frances Kuyper is also no longer living but the one referred to in the recipe discussion is, Gladyce Fixman.August 25, 2003Gladyce Fixman, a longtime Stamford resident who worked as a dental hygienist for more than 40 years, died Saturday, Aug. 23, at Stamford Hospital. She was 63. She died of cancer, according to her family. Born Jan. 8, 1940, in Brooklyn., N.Y., she was the daughter of the late Simon and Ann Stern Kreisler. Mrs....
OK, folks, I am a very good cake decorator (well sort of)...but, I cannot figure out how to send my file of recipes in an email. I will be happy to send it out....when or if I get this figured out. Or if someone, not only knows how to decorate cakes, but also knows how to work a computer, please help me. Thanks.
I do have a copy of the cake lady recipes, if anyone wants them. I haven't heard from this thread for a long time. The file I have has, I think, 24 recipes...some cake, some fillings, some are just photos and some are desserts. All are very good!
If she says, "There is a flaw", then I would reply with, "Oh, no that isn't a flaw, that is my trade mark.
I have this Iris cake in my photos. I like to keep my flowers dimensional though so I put it on the edge of a 9" cake which had a 6" cake stacked on top. This let me put some of the upper petals back further. I use a tip #104 for making the iris...and it is my favorite flower to make.Pansies would be easy to pipe on the side....or you might do the flowers with the embroidery technique and you could do an iris flat that...
I made a poodle on this cake, using buttercream. For the poofy parts I used a tip #2 and just squeezed really hard on the bag so the lines came out squiggly and made the poodles curly hair.http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=642253
I have a clip on youtube showing how to make 10 different borders using a tip #17. A lot of working with buttercream is knowing just how to twist that bag and use the right pressure control.http://www.youtube.com/watch?v=nfbJI7QdJ0o
Oh, yes, there are buttercream decorators out here. It is a whole different form of decorating, in my opinion. I love it because you just have you and a bowl of icing and maybe 4 or 5 decorating tips. You put yourself in deco mode and squeeze, twist, push and pull that decorating bag until you have created just what you had visioned in your head..........and you are finished in 10 or 15 minutes with a cake which can be sliced, eaten, and enjoyed. No cutters, wires,...
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