Posts by sweettooth101

Heating the sugar to soft ball stage is only for IMBCwhisking sugar and egg white over simmering water until it is not grainy is for SMBCIf you are a visual person here are two links for both...

I've made swiss meringue thrice and italian once trying to get my family to like it but they are not buying it. They all find it taste like sweet butter. I reduced the butter too but it did not make much of a difference. So I will be...

Here's a couple of links that might helphttp://www.youtube.com/watch?gl=CA&hl=en&v=3qu9ZtV51RM&feature=relatedhttp://www.youtube.com/user/tonedna1?gl=CA&hl=en#p/a/u/2/NvaCSW78ybc

Here's a couple of links that might helphttp://www.youtube.com/watch?gl=CA&hl=en&v=3qu9ZtV51RM&feature=relatedhttp://www.youtube.com/user/tonedna1?gl=CA&hl=en#p/a/u/2/NvaCSW78ybc

I've made the Devils food cupcake and the Yellow buttermilk cupcake both recipes were excellent.I did pipe some rasberry jam into the devil/f cc's.

OOPS !! I posted a reply to the link JanH had given plz check it out and let me know if you want to try the recipe.

I've used a cream in cupcakes which is made with a custard (made with cornflour) cool it and add to buttercream. Doesn't require refigeration. if you think this is what it is and want the recipe let me know.

Would the flour not leave a grainy taste in the mouth? Do you cook it first making it like a thick paste? I think Magnolia bakery does that I saw it on you tube.

Would you know if the sps is available in Canada?

My husband cut mine for me by heating a regular Knife on the stove when hot it just slices through, no mess but you have to keep heating it (wipe the knife with a paper towl) before placing on the stove again 'cos whatever styro. stuck...