Posts by LindaF144a

Quote:Originally Posted by cakeandpartygirlScratch cakes by nature are more dense than box mixes ........No there not. What you need is practice. Most scratch cakes that are dense are from first time scratch bakers. Go to you local...

I believe you gumminess comes from the melted white chocolate. Not all cake mixes translate well to cupcakes. If you have gumminess try finding a base recipe without the white chocolate in it. It is a good idea to not use that as your...

I made 1,000 mini cupcakes a week ago for a charity food festival. I used mostly my real heavy duty commercial pans, but needed more so I bought 8 of the Wilton mini pans to make sure I had enough. I knew exactly which pans were used...

Sorry I worded it wrong. The combination of pumpkin and oil is too much. The oil should be reduced, not the pumpkin.

Sorry, I worded my message wrong! My cake shop is NOT in the NYC area. I am upstate and we have not had the law passed here. Although the major grocery store up here has promoted that in their frosting, so I do the same. Plus I do...

Quote:Originally Posted by AnnieCahillI love this recipe. Seriously. BUT, like most things, it could use a little help. I find that it bakes kind of flat and heavy. I'm not that good yet with the chemistry of baking to know what I...

delete. Not talking about the same thing as the OP and I don't feel like arguing with a stranger either.

I have luck when I add a bit of shortening to white chocolate. I don't know why it just works.

My cake shop is in NY, NYC area and I have not been informed of any law that says I can't use transfat. But having said that I do use Sweetex Z because I want to go transfat free. It is softer andmore temperature sensitive. Luckily it...

We make about 400 cupcakes a day. I find this happens when they are shoved in the sleeve from the manufacturer and come out a little wonky. But I know that my liners fit my pan. We get this every so often, but had one sleeve where the...