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Posts by pinkfluffycupcake

I agree with Jason to cut down on the use of the word "really" and eliminate the category of "modest" cakes.   There should not be a comma between "you" and "use" in the sentence "Why should you use us?" For the bullet points under the heading of "Why should you use us", use periods, not exclamation points. I'm also not clear on exactly which audience this is targeting: the wholesale customers or the wedding clients?  It seems like it's geared towards the...
To add to the previous comments, what a previous poster suggested (everything a regular employee would do) is actually illegal under the Fair Labor Standards Act.  One of the "tests" of whether an internship can be legitimately unpaid is: "The employer that provides the training derives no immediate advantage from the activities of the intern; and on occasion its operations may actually be impeded."  The complete list of information is at:...
I think it's a lovely cake.  However, I went to your FB page--just a suggestion: I wouldn't say that the customers weren't happy on the post that everyone can see.  If I were a potential client, I wouldn't know the whole story and I would just see that someone was unhappy for some reason (flavor, delivery, I don't know), so I would probably walk away.    I think there are other things going on here...don't give it another thought.
I'm not sure if this is the one you had, but I found this on the Wilton site; it seems to account for the smaller-sized cake mixes:   Cake recipe: 1 box Betty Crocker triple chocolate fudge cake mix 1 small box Jell-o chocolate fudge instant pudding 1/4 cup cake flour 3 whole eggs 1/2 cup canola or veggie oil 1 1/3 cup water 2 t. good quality vanilla extract 1 t. butter flavoring Mix all ingredients for 30 seconds on low, scrape down bowl, then beat on...
You really need espresso. You might want to check this recipe out, especially the espresso extract and syrup parts: http://smittenkitchen.com/blog/2007/11/tiramisu-cake/
BlakesCakes is my favorite recipe: http://cakecentral.com/recipe/red-velvet-redux-easy-durable
No difference that I noticed. What makes the difference is the type of milk you use (skim, whole, whipping cream, etc.). The higher the butterfat content, the thicker (and creamier and more delicious) your mousse will be!
I think it depends on what type of frosting you are working with.This cooked version from Rose Levy Beranbaum is to stabilize whipped cream frosting: http://www.realbakingwithrose.com/2006/03/what_is_the_best_way_to_stabil.htmlThis uncooked version is for buttercream: http://www.wilton.com/recipe/High-Humidity-Icing-Recipe-IMeringue powder is another option.
Two good suggestions for alternate methods (I never thought about the BPA issue until reading this): http://www.theyummylife.com/dulce_de_leche
This is one of my favorite recipes for buttercream (but I leave out the imitation butter flavor-blech):http://cakecentral.com/recipe/extra-special-buttercream-icing-recipe
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