Posts by kmstreepey

No one, and I mean no one, does a perfect, professional cake right away. Those people that make it look so easy have been practicing for years. I don't think it's a matter of talent at all, but a matter of practice. A quote I read...

I think torting just takes practice. Here's what I do (for round cakes anyway): Place the cake on a turntable. I have a very long, sharp bread knife that I hold with the blade on the cake where I want to cut. I hold it in my hand...

I found that one out the hard way! Unfortunately, more than once....

Sometimes Bundt recipes need the extra support of the pan portion that is in the middle in order to set properly. It's hard to tell if yours is this way without looking at the recipe, but you could bake it with a flower nail in the...

I've found that if you over-beat your cream cheese, it will break down, get a little liquidy/very soft and will be very difficult to firm up again, even when adding a ton of powdered sugar and refrigerating. So, I'm careful to beat the...

Thanks for all of this information! I've been wanting to try a beet-based red velvet but haven't yet. One question - does this recipe produce a red cake? Or is it more brown in color after it has baked?

Sorry I missed that earlier, Maria! I think that must be it.

I had the little bumps and have never used the carton egg whites. They only appeared once (the picture I posted earlier in the thread) and haven't happened since. Now that I am reading these later posts, I think it might be the butter....

I would try almond milk or non-dairy creamer. My personal preference would be almond milk, but I'm not sure how it would effect the flavor of the cake. A little almond flavor in a white cake would be really good. Does your recipe call...

I have done both - created my own recipes and tweaked existing recipes. Both are a lot of fun, but I must say creating your own without starting from another recipe is more work. I've sat down and done the math on each of those...