Posts by jemchina

Quote: Originally Posted by motherofgrace  I am so excited, we just bought my bosses shop. There is a lot of work ahead for us (fixing mistakes he has made) But I am confident that we can turn this place...

Quote: Originally Posted by mcaulir  I always use it. It's more traditional here than in the US. I mostly do mudcakes, which pair really well with ganache. Ganache makes a better surface to lay your fandant on and...

I did a little experimenting this morning. I made a very small amount of chocolate ganache, in white and chocolate flavors..let it sit overnight...whipped this morning, and added a bit of the WHB until i got the consistency I was...

Quote: Originally Posted by cookielvr13  I've never tried this . Sounds interesting as I try to achieve sharp edges too. Does anyone have a good recipe they are willing to share? Thanks! I tried making some...

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What are some variations/additions that have worked nicely with the Whimsical Bakehouse buttercream?  I've added about half a bar of cream cheese and it has worked nicely. And most recently , I added about half a package of...

Last year I attended the Toronto cake show, and kept the booklet with the Exhibitors list.  Besides those already mentioned, here are a few more. I have not ordered or visited their store   Creative Cutters L&M...

An easy way to get all those colors in the bag, might be using the buttercream plug method. Lay a piece of Saran Wrap on the counter, add your color in thin layers either side by side or on top of one another. Fold up the Saran into a...

I used 1 bowl that was about 11 inches wide, and 2 smaller bowls that were about 4.5 inches wide.  I did have a little bit of a problem with the bigger bowl, even though I used a nail head. The cake baked over it, and then the...

I had the same exact experience. Purchased a tub at a Canada cake show. Thought the price was not to bad compared to retail. I hate it. I have almost used up the tub now,on three cakes. Each one of them had excessive stretching,...