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Posts by vicki3336

Recipe calls for 2 1/2 cups of sifted flour. Does anyone know if he means cake flour or AP flour? Has anyone made this and what did you use? I weigh my ingredients but am confused what weight to use. One cup of sifted flour will obviously weigh less than one cup of unsifted flour. I just used my last cake flour making this cake for my friend's 50th birthday tomorrow and as it was baking, saw the oil still in the measuring cup sitting on the counter. Can't run to...
Fullhouse - since my "Baby" is 13 and taller than me, I guess I'm lucky I tend to screw up my cakes frequently all by myself.
Thanks so much for the info Dandelion. I'll give that a try; I really want to include these in my Christmas baskets.
I've been watching this thread and finally got the time to try my hand at the cake balls a couple of nights ago. I used scraps left over from a scatch vanilla cake (Rebecca Rather's) and a chocolate scratch cake (Toba Garrett's). I'm not sure if it was because the cakes were so moist to begin with or if my expectations are off, but they seemed mushy to me, not like cake at all, more like raw cookie dough. I only put a few drops of flavoring into the vanilla cake and...
I'm no expert, but I did use RBC to cover my son's army tank birthday cake a couple of months ago. Here's the link:http://www.cakecentral.com/cake-photo_1461565.htmlIt gets soft pretty fast, but putting it in the freezer for a couple of minutes makes it easier to work with. I had no problem with cracking or anything else once it was on and my family MUCH preferred the texture of RBC over fondant. They don't believe you should have to "chew" your cake icing.The...
TracyLH posted her review of a natural clear vanilla a few days ago. I'll try to attach a link. If it doesn't work, it's in the cookies forum.http://www.cakecentral.com/cake-decorating-ftopict-659379.html
I, too, only bake for family and friends so when I ordered 50 lbs of Sweetex, I vacuum packed several packages so that the packages were flat and only about two inches high and put them in my freezer. I take them out as I need them. I haven't noticed any difference in consistency or performance.
Yes, it's on page three of this thread.
I tried the yellow cake version tonight, using five eggs, butter and 1 1/3 cups milk (mistakenly looked at the amount for the butter when I thought I was looking at the milk). I used two 8" x 3" layers plus 18 cupcakes. I just threw everything in the bowl after sifting the dry ingredients and then added the eggs one at a time. The layers looked kind of weird when they were baking, almost like they had big bubbles on top in the middle and they took a REALLY long time to...
I used rolled buttercream for my son's army tank cake. I just put different sized globs of the different colors near each other and then rolled with a rolling pin. http://www.cakecentral.com/cake-photo_1461565.html
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