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Posts by doramoreno62

http://i55.tinypic.com/53tnph.jpgI believe this cake is covered in ganache because it's shiny. You can see it better in the movie "Life as we know it"I have never worked with ganache. All my cakes are frosted and decorated with Pastry Pride.So my questions are:1. Do I pour the ganache on top of the cake? If so, I will put it on a rack before pouring.2. Does the ganache set? 3. Am I supposed to ice it in buttercream before pouring the ganache? Or can I pour it directly on...
Of course strawberry and chocolate go together! Have you never had a chocolate dipped strawberry??? Heaven!!
I hate mine so it's a dust collector too. It's so annoying to have to adjust the pressure and the speed every time you use it. It should just be once, and done! But since its almost impossible to roll out fondant or gumpaste to the exact thickness each and every time, you have to adjust it each and every time!And to top it off, I feel bad trying to sell it because I begged the DH to buy it for me and he did for Mothers Day. In retrospect, I should have just accepted the...
Copper is a good one too. Just a tiny dab will work.
It probably bakes unevenly due to the odd shape of the pan. As cheatize said, use a flower nail. It will definitely help it bake more evenly.
I would use candy melts in the same color as the buttercream so it won't show as much under the m&m.
Hello out there. My cousin is getting hitched and she wants me to make chocolate lollipops with their initials. I suggested a plain pop with small chocolate or candy letters "glued" on top but thats not what she's looking for.Does anyone know if there is a company out there that would make personalized molds like this?Thank you in advance.
Try putting a flower nail in the center. It heats up because it's metal and it helps cook the cake in the middle.
Thanks, I'm gonna mix some up tomorrow and play with it!
I make a lemon syrup from 1/2 to 1 cup (depending on the size of the cake and how moist you want it) of real lemon juice and powdered sugar. You have to use lots of PS because the lemon juice is so sour. Maybe 2 cups for 1/2 cup of lemon juice. I usually go by taste. If you warm the juice in the microwave the PS will mix in easier. The syrup should be a bit thick, kind of like watery pancake syrup. Pour warm syrup over the cake right out of the oven. It will soak up the...
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