Posts by platinumlady

I know this is an older thread...but I'm interested in cooking ahead and freezing my cakes. 1. Is there a difference in freezing a cake in a commercial freezer and the home freezer? (I use a commercial freezer)2. Also do I thaw it in...

Thank you I've been hearing some whispers about "The Cake Bible" I think it's time for me to see what it's all about I appreciate you all

MimiFix, I know and I can tell your very knowledgeable I've been reading your blog and looked at your FB page. I just didn't word my question right. Sometimes it's hard to put words to what I'm actually thinking. Sometimes the nerd in...

Thank You BakingIrene Ya'll don't know how much I appreciate you.

Yes! Jason this is what the post I was looking for was talking about. Thank You Thank You Thank You!I'm going to get the book today which give me plenty of time to test out the recipes before September.

Thank you for your search, I appreciate it. This information I already know and have mastered. What I'm looking for is information the amount of baking soda, baking powder and such as that. In larger recipes you don't multiply that by...

Thanks MimiFix,That part I get that. However, multiplying the ingredients works for doubling and sometimes tripling it. But when I need to make 10x the amount of batter, then some ingredients like baking soda & baking powder etc is not...

bump ... is there anyone that can guide me in the right direction

I'm not sure if this is in the right forum ... But my business is growing and I can't keep making single or double batches of recipes. I have a huge event coming soon that will have approx 5,000 ppl. I have plenty of kitchen space in...

Ok thanks ladies that helps a lot. I will keep them the way they are. Short, natural and no polish. It is always great to her other people's point of view