Posts by planetsomsom

It can taste kind of "bland" if you use unsalted butter. 50-50 mix is usually ok in case you've been avoiding the salt. I don't know your recipe but that's the only thing I can think of!

I had a coworker make salty cookies. Like, REALLY salty cookies. Unbearably salty cookies.   We set them out as a trap for our other coworkers.

Is the colour coming out too saturated and bright for your liking? If you want to neutralize it a little bit, you could try adding a very small amount of orange if it's blue, or yellow if it's violet.

I keep looking at that picture trying to see the "leaves" or the "petals", but to me they kind of just look like randomly torn pieces. Anyone else think they actually look like they have a leaf shape?   You could buy sheets...

They probably don't cost walmart much in terms of wages either. I saw a job posting for Costco when I was in school. They paid a dollar above minimum wage and required applicants to be able to assemble and mask FOUR entire cakes per hour.

I think the "glue" was common to be piping gel, but I take a much lazier route and spray a light mist of water from a spray bottle onto the cake before putting the fondant on. I do still get bubbles occasionally, but much less if I...

This happened to me at least twice before and it was very sudden and without meaning. That was when I was doing the bain marie method of melting the marshmallows. I wasn't sure if it was too much water or what. One time, I did forget...

If you don't have toothpicks handy, you can also gently poke the cupcakes. If your finger leaves an indentation, they're not done. If they "bounce" back, they're ready to come out.

The carton egg whites have to be shaken really well... I've only had an issue with them once, and I think it was because they'd been in my freezer for several months. If you originally had a meringue, I don't think your hot sugar would...

I usually make mine ahead of time so mine is ALWAYS runny. LOL! I often don't get the egg whites up to peaks and I never wait for it to cool down before adding butter, so I always end up with sweet buttercream soup. I prefer this,...