Posts by The_Sugar_Fairy

I'm Canadian.  I love the high-ratio shortening from Bulk Barn!  It makes an awesome creamy buttercream.  I would highly recommend it!

Annie, thank you so much for the link for the Chocolate WASC cake. I'm definately trying that!

Here's the recipe I used:http://cakecentral.com/recipe/white-almond-sour-cream-cake-wasc

Thanks Annie! So how do you make the WASC cake as chocolate? How much Cocoa? I'll definately try it with coffee.

I just wanted to say that I'm loving the White Almond Sour Cream Recipe (athough I don't use almond flavour, I just use vanilla)! Thank you so much to whomever posted it!I've always just used cake mixes. I just started using this...

Hi everyone!I'm baking a cake (using the WASC recipe) in a 9x12" Wilton pan (2" high). I put parchment around the sides hoping to get about a 3" high cake. The Wilton directions said to use 7 cups of batter and bake it at 350 degrees...

If you're using only Wilton colors, go out and buy Americolor instead. Then try using their purple, if it's not the right shade, add a bit of burgundy. If still not right, try a bit of black. Just do this on a bit of fondant or...

Whatever.I'm not going to argue with you. Not because you're right, but because you'll never stop.

Danielle, I'm so sorry to hear about your friend's daughter. I'm actually really surprized that more haven't even responded to what Danielle is going through.I've been sitting back watching this post unfold, having a little giggle at...

Quote:Originally Posted by savannahquinnI have used m&m's on buttercream with no problem.Did you keep the cake in the fridge too?