Posts by kimmisue2009

My base buttercream recipe is strictly salted butter, powdered sugar, some vanilla and sometimes a touch of heavy whipping cream if it seems to thick for my needs. There really is no way to mess it up and I have been proposed to several...

You CANNOT mess up the buttercream rose cake. Trust me - I am a seasoned messer-upper and I threw one out like I was good at it. You will get great satisfaction from all the oohs and ahhs!By "threw it out" I just meant did it really...

I may be wrong, but I am thinking that the pictures with the non-melty fondant were just taken fairly quickly after they were placed. No matter what I have done - to the point of having almost an 80/20 ratio of gumpaste to fondant - the...

My new gbaby (grandbaby) is exactly three weeks and two days old and I am already planning his first birthday cake.

I just leave mine on the counter. I can bake 24 at a time, but the most I've ever done is 10 dozen, so the batter didn't have to sit that long.

I was always under the impression that it really did not matter as far as how many servings. I know I never factored it in. It was more of a novelty - and there for the people who have to have chocolate!

I would be very leery of doing anything for a person who would need the concept of cupcakes (cake in a cup? hello?) explained to them.

Just as I suspected. I could tear up a steel ball with a glass hammer.

I am sure that when I tried this, I mucked it up myself, but my buttercream just flat fell off the cake. Needless to say, I will avoid this in the future since I was probably the bad variable and I will inevitably be so again.

Could have been your eggs. I have found out lately that a lot of the time when things get wiggy - the eggs did it.