Posts by lyndim

Thanks for this advice. Makes sense. I'll do this.

Just wondering if anyone has any advice on how to simplify making labels for your cakes. There are so many ingredients, never really realized it. I'm in CA and applying for my CFO license. Any advice would be helpful.

I'm sure this has been addressed here before but I missed it. My question is "can you freeze ganache?" Thanks for any reply.

I've never used buttermilk before in cakes. Do you use it instead of water? What makes it different? Richer cake? I'm always looking to try something different and I always find something here at CC. Thanks for any advice.

Wow, thanks for sharing! They all sound delish!

Thanks all, I love this place! (CC) I'm gonna try this on my next cake.

I've heard that some people combine modeling chocolate with fondant. I'd really like to hear from anyone that has done this, is it easy to work with? How about the taste? I'm really curious, so if anyone has any advice, I'd really like...

Thanks for the "corn syrup" tip, never thought of that. BakingIrene always has great advice. You've helped me out a few times.

Thanks BakingIrene, this is very helpful. Just one more question if you don't mind, is Rich's Bettercream the same as Pastry Pride? Thanks again, I never thought of using poured ganache, which I think I'll use.

My son wants a ice cream filled cake, it'll be my first. My question is "what is the best buttercream to cover cake" seeing it will be in the freezer for some time. Thanks all!