Posts by lomfise

I can't recommend a book you should buy, but I can tell you about one I don't like. I recently bought Simplifying Sugar Flowers by Alison Procter, and am now returning it. I was looking for a book on simple and easy sugar flowers, but...

Have you tried to Google 70's or perhaps Wikipedia? That might give you some ideas. Other than that, perhaps a tiered cake with each tier representing something from the 70's; disco, computers (that's when they emerged), the films of...

It seems to me this problem arises after every contest. I too would like to see the winner, isn't that the point of a contest? Would it be an idea to leave the contest link at the top of the homepage for a few days after the voting is...

I'm lying here with a bad backache and a guilty conscience because I should be in the kitchen making dessert for christmas, but this almost made me fall off the sofa from laughing. Thanks guys for making my day. And a merry...

Thank you all for your suggestions. I will give it a try Merry christmas to all and a happy new year.

Quote:Originally Posted by MikeRowesHunnyIf she's talikng about the inside of the tin, then it will be baking parchment. Outside the tin will be parcel packaging as laidbackluvvie said. You can, and I have, just use baking parchment...

I want to make the Black Cake in Nigella Lawson's How To Be A Domestic Goddess, but she says I have to line the tin with "a double thickness of brown paper" I do realise this is some kind of paper to keep the cake from scorching...

Hello againHas anyone tried making a strawberry version of this cake? A really need a good strawberry cake recipe, but I don't have acces to strawberry flavored gelatin or any such thing. Only regular froczen strawberries. Can someone...

Quote:Originally Posted by Jopalis I wonder how long this icing will keep in the fridge and then just restir it...?Jopalis, I have an airtight container with RI in my fridge, it's been there at least a couple of months, and it is still...

Yes, I use liquid eggwhites. Here in Denmark we buy them in cups of one and a half eggwhite (strange amount I know). I whip this till its foamy then add a little powdered sugar at the time and then a bit of lemon juice. I find a fork is...