Posts by ponderiffic

Earlier in the thread I talked about double extracting your beans. Don't bother. It's not as good as the first go round and you will be disappointed. Just stuff your spent beans and seeds into some sugar. Mix it up really well and you...

Quote:Originally Posted by tarabaraIt sounds like people make pretty large quantities of this, which I'd love to do but I'm worried I wouldn't use it fast enough. How long is it good for?From what I have ready about vanilla beans they...

Quote:Originally Posted by sillywabbitzI'm so excited to try this. I really want to give homemade vanilla as part of Xmas gifts. I found a few bottle options. Does anyone know if a corked bottle will work for the homemade vanilla extract...

At this point I intend to compete in this show. We love Austin so my husband and I are thinking about making mini-vacation out of it too. I am already working on my tasting competition cake. My coworkers will eat anything so I have no...

I googled "martha stewart red velvet recipe" and got several options from her site. Which cake did you make? Can you post a link?

Thanks for taste testing those recipes for us. I will have to grab that Martha Stewart recipe and see how I like it.

I've never done this but I would suggest Gorilla Glue. Does it HAVE to be glued or can it just be stacked?? It might save you some heartache if it can be stacked without glue.

Very cool products, but definitely not a toy for the hobbyist. Thanks for sharing!

I usually use the decorators cream cheese frosting because you can pipe with it too. As far as refridgeration, if it fits in the fridge put it in there. If it doesn't, don't worry too much about it.

1. I would try a little ivory and adjust as necessary. I've never made a champagne color so maybe someone else will have some insight.2. Make sure your berries are super dry before you dip them. Water and chocolate don't mix. Also wait...