Posts by Gingoodies

I work in a cake decorating supply store. If I had $1 (inflation you know, lol) for every person who walked in asking for help/info on making a tiered cake with absolutely NO EXPERIENCE IN BAKING, I would be retired! A lady came in a...

KsCakes09, I feel the same way you do about the wilton charts. Especially when the cake is being cut by "non-professionals". What I have begun doing is averaging out the wilton wedding and party charts. What I mean is, (for...

I alway bake in individual layers too. I like the idea of having that top and bottom "crust". I never have a problem with fillings seeping into my cakes. Not having to deal with milllions of cake crumbs is also a BIG plus for me!

Like SPCC said, the cake needs to settle. I would fill and crumb coat the cake. Stick it in the fridge for a little bit to set up. Then let the cake settle before final frosting. Leahs suggests putting a heavy tile (or I use a book)...

thanks for the tips GrandmaG and Mel. I was totally intending to put the booze into the cake, but just wanted to see was the concencus was about the frosting too. I will stick to the extracts/flavorings for that. Thanks!

I would like to know if anyone has used alcohol to flavor this icing (rum, tequila etc)? I am making a variety of cupcakes this coming weekend and wanted to try an MBC for a couple of them. I am doing a Pina Colada and a Margarita...

If you are making a full batch of buttercream, try adding 1 or 2 squares of unsweetened chocolate (melted) a little at a time. You can also add the Lorann chocolate to bump up the chocolate flavor. I don't think you will get a real...

Yes, thank you for posting. Lots of yummy looking recipes.

Use the bottom of the "cupcake" as your flower pot. The top part can be frozen and saved for snacking, or just frosted and used for snacking by the family.

Thanks for the feedback! I was leaning toward option1 myself.