Posts by LeanneW

Quote:Originally Posted by drakegorei wonder if that "release" stuff they put on the buttons comes with the food safe mold kit. i will have to research that; i'd love to make some of my own molds.thank you!It is called Release-Dit and...

Quote:Originally Posted by bakencakedid you guys see how she put the decorations and THEN put the fondant on it. I thought that was way cool.I totally missed one second of the show, the part where she described putting the molded piece...

I definitely prefer any kind of sweets over cake, I love pie and cookies, so eating cake is kind of a burden. Whenever I stay at a wedding where I made the cake all I can think is "I hope there is something other than cake for...

I'm happy to hear you're trying something new! I agree the bacon doughnuts are awesome, good idea filling a chocolate cake with it.

I am so glad you like the cupcakes. I agree, they could use more lime flavor, a lime extract or oil would be great, as the lime juice kind of gets lost. The lime frosting really adds to the sour bite of the cupcakes, but I think i'll...

I heard that cornstarch is the cause of this. Haven't tried it yet. Glad to hear it worked for you.

I thought it was really important that I mention the reason you MUST COOK THE SYRUP TO 240 DEGREES is to kill any potential salmonella in the whipped egg whites.I am sure you have good results with the other non-thermometer ways of...

short answer is YES you can use it as filling and to crumb cot under your fondantit isn't difficult, but it is intimidating. you need to have a thermometer and DO NOT walk away from your boiling sugar.there are lots of threads...

when I saw the title of your post I was thinking that you could rubber stamp them before you baked them, if they were well chilled i think they might hold the impression.but of course you should get the food safe ones.

if you're up for the challenge then you could do them in pulled sugar. that would look very flame like.