Posts by LaurenLuLu

Torani syrups are good but it will turn the frosting light pink

My advice is to use quality extracts (not McComick) like Nielsen Massey extracts or vanilla bean paste. A good vanilla/flavoring makes all the difference.

I would use a dried banana chip instead of fresh (like the ones sold near the raisins). Sounds good though!

Nutty chocomel ?

If it is crumbly it sounds like a flour issue to me.. too much being added. Try adding less or spooning it into your measuring cup rather than scooping.

You may be mismeasuring your flour. Try adding more until the texture of the dough is not sticky

How about a dollar a piece? Strawberries are in season and once the chocolate is tempered the process goes fairly quickly.

How did you post a picture?? Must have the Midas Touch

What?? Wow.

I think of a well made classic cake as being just that, not intended specifically for a wedding or any other purpose. To me, it's the colors that make a cake feel celebratory or somber. Go with your gut instincts on what looks nice and...