Posts by kmstreepey

It is so true that anyone can bake from scratch, though I do think you have to be a little more attentive and follow the instructions given. Box mixes are more than just the dry ingredients of a cake. They also include emulsifiers and...

That does make sense, Maria, but I don't think that's it either. I keep my butter out overnight so it is really, really soft when I add it to the egg whites. I've never noticed any bits that aren't melted in.As for the eggs, I have...

Thanks, Mariacakestoo! Yes, it was for MisoBakes. Those challenges are so much fun for me because I don't really pipe very much or think to play around with the tips. For my cakes, I just put mine in the frig for awhile, then scrape...

You can see it in this picture if you look closely at the white right in the front. I know there is also a bigger air bubble to the right, but that isn't the "bumps" that we are talking about. Is this what yours looked like,...

I agree with Annie! A successful scratch cake should have a nice, soft texture and quite a few really do melt in your mouth. They can be wonderful! I love Shirley O'Corriher's book, BakeWise. She explains all of the different mixing...

The best way to keep it from sticking is with cornstarch. For me, nothing has worked but that. As for the creasing at the bottom of the cakes, this takes practice. Just keep trying it! Here is what I've found that helps: roll out...

There are very good reasons on either side of this debate - good reasons to use a box mix, like those given from everyone above, and good reasons to bake from scratch. I bake from scratch always because I personally prefer the taste of...

I keep my nails short and unpolished just because it's easier, but I also have a scrub brush for cleaning under my nails when I wash my hands. I hate the idea of germs and stuff that get stuck under there and that doesn't come out with...

Mine were more like little bumps than holes or pock marks.As for the color, I have started using only candy colors (oil based) in my SMBC and have not had any problems since with streaking or with the colors in general.

I think I know what you are talking about - little tiny bumps all over the buttercream that appear awhile after you are done icing/smoothing. It almost looked like condensation on the surface of the cake, but it was just the icing...