Posts by Marianna46

Since it's the dowels or whatever supports you use that take the weight of the upper tiers rather than the cake itself, there is no reason you absolutely need to have a dense cake as the bottom tier, as -K8memphis said. And I'd take...

I like this idea very much for the ones I use all the time. I have way too many to be able to have them all out, but it would be good to be able to get at the ones I use every week. I've seen the lower one used for several craft...

Thanks for these tips, BakingIrene. I just started a batch yesterday with the tail end of some commercial extract, some vodka and my beans. I'll follow your method and see what comes up. I'd like to do some extracts for Christmas gifts...

I'm actually interested in making extract. What gave you the best results for that, BakingIrene?

Ah, BakingIrene, leave it to you to come up with the best solution! I think I'll do this with my beans instead of making the extract with vodka. Thanks for the idea!

Congrats! Glad to hear everything turned out okay!

On the Texas Bakers' Bill Facebook page, there's a link to an Alabama bill page. You might want to check it out.

Speaking of drama queens, y'all... you're going to give this poor woman an unnecessary heart attack - hahaha! I've done several 6" & 8" two-tiers without doweling them and nothing has happened. They were for family...

The ones I just bought are brittle, too, but I was so happy to find any at all that I bought them anyway. No problem for me since I'm planning to make vanilla extract. I wonder what would happen if you buried them in some moist sugar...

It's just about the proportions of flour, eggs, sugar and fat I use for my modified 1-2-3-4 cake, which is a nice, dense and moist cake. I agree with -K8memphis though about the sugar for the pan. Wouldn't that totally make it stick to...