Both SMBC and IMBC taste better when eaten at room temperature. If you can't wait and eat a cupcake straight out of the fridge, the icing is more like chilled butter. 8 seconds in the microwave makes a world of...
I made some really sparkly glitter by just adding color to pasterized egg white. I used about 1/4 c.egg whites and just a couple drops of gel color and spread it out on a glass 9x13 pan and let it dry throughly(over night at...
Absolutely agree that when "properly wrapped" it will still be good after a year. My neice in law just recently told me they had eaten their top tier from their wedding a year ago. I had them freeze the cake and then wrap...
Ooo-Oooo-Oooo I got this one. I have a walk in closet that I just moved everything out of but my cake stuff. in there I have a little dresser and two open shelf units on either side....BUT If I were "serious" about it I...
All I have is that I subbed Silk Almond milk for the real milk in my yellow cupcakes and they were excellent. I only did it because we were low on milk and it really surprised me. I think they are more tender with the...
I stencil on SMBC all the time. On this, you just have to work quickly right out of the fridge, while the buttercream is hard. The first time I tried stenciling with buttercream, but prefered RI.
I have been thrown into a state of confusion about what glitter is edible and what is not so I have been experimenting with making my own edible glitter. I began with the recipe of:
1T. gum arabic, 1T water and 1 egg...
