Posts by stampinron

I would love, love, love for someone to weigh the ingredients and give it to me in grams.  Not sure why it never, ever works for me.  I have tried it 5 or 6 times.  No interest in trying again unless it is with weights.

Really????   I think it makes a good sheet cake, that's about as far as I can take it.  Did you make it just as the recipe says?  Mine always falls a bit in the center.  And it is fully cooked.

I have made 3 attempts at making a butter/shortening buttercream with different moscato wines.  I have reduced the wine down from 1 cup to 1/4 cup and then increased it to 2 cups to 1/2 cup when I thought it needed more...

    Here is mine.  If you can tell, I have a seam on it.  I covered it like a cake laying flat and then flipped it over and did the same thing again.  Then I tried to blend the seam together with a fondant...

I just made a shortening based "champagne" buttercream using a moscato reduction.   does anyone know what kind of longevity this will have and storage (shelf or fridge) is best?   Thank you.

@ Relznek----  How do you get your MMF so white?  Mine always has a hint of cream.  I have used Wilton's white white.  Is there another trick?

The crack is actually a cut ontop.  I cut it in half to check on it, since I wasn't going to layer it.  I'm glad I did, cause I would not want to serve something like that.    Thanks for your help anyway.

I am not sure what caused this cake to undercook on the bottom only.  I used a white cake scratch recipe from Cook's Illustrated.  It is one that uses reverse creaming.  I really enjoy the flavor.  The toothpick...

Ok, I really like the one from Scott Wolley, but I think it will produce a small orchid, bummer.   Thank you for the suggestions.

I'm in the market for a cymbidium orchid cutter. Are there any favorites out there? They all look the same to me. Also, is there a preferred viener ? Thanks.