Posts by eve81

I'm sure this has been mentioned in the past, but here's some info for you (especially non-US bakers that cant get bleached cake flour).I was reading an article from a fantastic blog online and the lady there, Kate, did an experiment...

Ha ha Tesso! How dare you inspire me! I made some of your MMF the other night and now I keep going out to the kitchen and snacking on it. but I make sure I make it into a pretty flower first

Quote:Originally Posted by adventuregalI don't dislike fondant, after all it is what initially interested me about cake decorating I am however a bit sad that BC doesn't get as much recognition. IMHO BC takes a higher level of skill...

Quote:Originally Posted by tanutanu -- as far as level cakes and getting BC smooth, I've learned some really good tips. I'll private message you.thank you so much for the offer to pm! i guess you saw the one pic i have uploaded and...

What a feeling! Good for you. Keep that passion in your belly. I'm inspired by this website on a daily basis Would love to see you pic when you eventually get it uploaded.

I dont know why you hate that. Its so artistic and I feel the angst of the angel. I'm from Ireland so i "get" dr who. do you have any bamboo skewers and is the fondant still soft? I'd try to feed skewers through the wings down into the...

http://cakecentral.com/recipes/16337/dawns-vanilla-butter-cakeThis is it in case you're interested. I've never been able to get the flavouring she talks about but i use plain vanilla and its still delicious

Hi! I can recommend Dawns Vanilla butternut recipe. Its listed on here but I'll add the link.Very moist and delicious and holds up well to stacking/carving.

you can do this!

Quote:Originally Posted by Amy061810My bottom 12" cake layers are uneven.. Meaning the top of the 2 layers is smaller...so there is a difference in size. I didnt notice until I filled and stacked them. So my question is... do I frost and...