Posts by handymama

I'm wondering if they placed white fondant over black and then cutout the white. I can also see how it could be done with a cutout chocolate transfer.

The three tier stained glass cake in my photos looked a lot like the Michelin tire logo guy before decorating it, and still does underneath it all. I know the new-Crisco BC slumped somewhat under the fondant (although not everywhere) and...

Dries somewhat, but syas tacky. I just posted pics of a cake I did a couple of days ago, and the gel is still tacky on the leftovers. You can paint it thin. If you water it down the water will evaporate and leave a splotchy finish.

Holy Bakery, prterrell! Are these all different recipes, or variations on a theme? Share some details please? Also, do you find that only a few are the ones mostly called for (like vanilla still being the way favorite ice cream flavor).

Work in a gob or two of Crisco, wrap in plastic, then wrap with foil, put in Ziploc bag and let rest overnight. Try kneading in the morning and see what you think.

Have been applying a thin coat now with a paper towel and it's been beautiful as far as the sides of the cake go. Was baking 12" rounds and didn't trust it to realease the bottom entirely, so used parchment paper. Any of you use only the...

For gateaux: Crisco changed its formula before it changed the label. The true "old formula" cans have the trans fat listed in the percentages on the back. The new formula in old-style label looks the same, but if you read the back label...

Which is better for price and selection--Baker's Delite or Heinrich's? I'm in Traverse City but will be in the area on Fri. with only enough time for one stop.

Ally--the book pan shows up frequently on eBay

So far all of the choc. MMF recipes have been "chocolatey" but not that wonderful, dark "this is practically ganache" chocolate. Anyone with a good recipe?