Posts by saapena

I agree with Krypto regarding FromScratch's cake!  I have tried a lot of white cakes and this is my favorite.  It is light and "fluffy"; works great as a cake and cupcakes; and just tastes wonderful!

Thanks for the clarification, Jason.  I knew if anyone would know the difference, it would be you.

In the Chicago area, GFS sells "pastry" flour in 50# bags for a very reasonable price--and they have several locations.  Now I am not sure if it is the same as "cake" flour, but I use this in all my recipes calling for cake flour...

Anna--that is a great idea!!  I don't think I ever would have thought of that.  I will have to file that away for a future reference!   And only on one cup of coffee--quite impressive!  What happens when you...

I love this recipe!  I keep the Godiva liqueur on hand just for it.

I always put my bc frosted cakes with fondant accents in the frig.  So far, I have not had any issues.     I would definitely refrigerate the cake overnight to firm it up for travel.  I delivered a fully stacked...

If you search the forums, BlakesCakes detailed how she properly wrapped and froze a fondant decorated cake for a client.  The cake was made approximately 2 weeks ahead of time and frozen--and it was perfectly fresh and perfect...

The Vanilla Butter Cake from the Mermaid Bakery makes a very light cake; you can find the recipe in the recipes section.  I have made it several times and it is an excellent and light cake.  From Scratch's cake recipe is also...

When I made a pink champagne cake, I used raspberry filling and everyone loved it.  I would be interested to see what other people are using to fill theirs.

I have also put the fondant directly onto the hot cookie like Leah--and it works really well.