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Posts by badylugs80

King cake is actually made from pastry dough. It is a "yeast dough" rather than a batter like cakes are made from. The bakery I get my King cakes from uses the same dough they make their danishes from.
they are too moist. If they are too moist they will fall apart...add less liquid or icing to ypur crumbs. you can also stick them in the fridge for a minute...not too long or it will crack your chocolate when it hardens.
I would trash them if it were me...but you might be able to pop them in the microwave with a moist paper towel to soften them up. The beauty of a NFSC recipe is that they don't swell enough to to mess up your cut out. I love the NFSC recipe I use!
Thank you so much for posting this! I have the erg to make one and I might just to see if I can!
Here is Wilton's guide: http://www.wilton.com/cakes/cake-cutting-guides/wedding-cake-cutting-guide.cfm or there is one on this site: http://www.fairydustcakes.com/cakeservingschart.html
I do not like fillings in my cupcakes, So I'm with you on that. I have tried subbing the water for key lime juice and found it too much...maybe 1/2 juice and 1/2 water. And it does take longer to cook for some reason. I used all juice in my buttercream (instead of milk) and had the best icing!
I tend to roll mine abour 3/8". I also like to add a little almond flavor to mine...mmmm, they are so good!I cover my cookies in rolled buttercream. I use the same cookie cutter for the cookie and the icing and I know that these ship very well!
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