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Posts by Mika0201

Buddy (from the Cake Boss) has a recipe for vanilla cake that he says is really good. I haven't tried it as of yet though. The Swans Down cake flour has a really good white cake recipe that I've made several times and everyone loves it.
I will be making my first purse cake. Looking for any helpful tips. I would like to have it standing but worried about trying to transport it without it falling over. Also, what works best for making the handles?
If you're talking about buttercream roses it could be the consistency of the icing or the positioning of your bag and tip.
Has anyone ever used Italian Custard Cream in any of their cake recipes? I came across a recipe for a vanilla cake in which it is being used. Where can I find it?
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