Posts by stsapph

Yeah, you're probably right about the juice. Had a bit of a late night brain fart. Definitely want to look into using the lemon extract, though.

Just made carrot cupcakes Friday with pretty much the same cream cheese frosting (I use more vanilla!). They were awesome! Might have to try the lemon juice addition for the frosting though. Could be interesting. . .

Not at all. As long as you use real egg whites, there is no problem with them whipping up nicely. You might need to use the cream of tartar if you use pre-packaged egg whites are egg white substitutes, but if you aren't using either,...

Mel, if you can find it, Torani makes a Blood Orange syrup. It makes awesome SMBC flavoring! Actually, any Torani syrup does, but the Blood Orange is to die for. I have to make it per order or I will devour the entire batch. Plus, it's a...

Rosie - Bet you made sure you never got sick!

I have never had a problem covering the cakes in fondant the day before. I think the moisture from the buttercream helps to keep the fondant from hardening. You should be perfectly fine.

'Cuz I'm blonde and completely forgot that I had that size!( and had previously reasoned the the 6" wouldn't look out of proportion because it was in the air.) lol! Ok, off to bake another cake. I'm sure the people I work with will enjoy...

She doesn't want fondant, but I thought about that just to hide it. Still might be the trick..we'll see. Thanks!

Ok ladies (and gents), I need your help.I am doing my first pillar cake as a wedding gift for a friend. The wedding is tomorrow and I have been a busy girl with all my baking, filling and icing. So, I get to the tier that will be...

Actually, the Wilton flavors aren't horrible. Lorann's are good, as well as Watson's, if you want to check them out. Definitely better quality than Wilton, but in a pinch, Wilton will work fine.