Four days after the wedding I have recieved a email from the mother of the bride informing me that my cake was an embrassament to her and her husband. She went to to say that my SMBC tasted of lard and my cakes were dry and the...
I have customers that want a white icing and I use swiss meringue buttercream for my main buttercream. I have be using some of the wiltons icing whitner but there must be a better way and a cheaper one. Any Ideas? Thasnks for your time.
It is the best investment that I made this year. It speeds my production up so much and makes a level cake so much easier! I like the tip on the icing with the single blade. Thanks!!!
I always chop my chocolate in a food processer until it is fine. Then heat the cream in the microwave until it is almost boiling and then pour it over the chocolate at let it sit for a minute or two. Then give it a whiz to blend and...
With white chocolate ganache you have to be careful and not over beat it or it looks curdled. It's quick to beat. I always use a hand mixer for it because a I can't walk away from it.
I think what is giving you the problem is the amount of alcohol. Too much wants to seperate out. I don't know about the butter I would suggest next time using some of the lorann oils there is a Keoke Coffee Flavor that is supposed...
What temperature is it where you are right now. I find that SMBC is very finicky when it come to temperature. If it is too hot it can get runny and soft, too cold it curdles and seperates. Was it the right constisincy when you...
