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Posts by LaurenLuLu

There's a place near Raleigh called the North Carolina Paper Company that's supposed to be incredible. I know it's a bit of a trek (I'm in High Point) but may be worth it to go every couple of months or so to restock. http://www.ncpaperco.com/
Cause it tastes gross. Nothing like frosting with real butter in it.
WASC (the doctored cake mix recipe on here) is great under fondant. Is firm yet spongy. You can use any flavoring you'd like in it, of course not just almond.
Oh what a relief. Did you look at the links of the cakes that made it to print? Scary! Imagine the ones that aren't as "well done".
I would pass on this one, lifelike artistry is difficult enough on a flat canvas much less frosting and fondant. I totally wouldn't do it.
Either Betty Crocker or Duncan Hines is nut free, I forget which one. There is a customer service number on the back of the box, they'll tell you happily. Sorry I couldn't be more help.
jaw on floor
chocolate covered toffee, chocolate dipped oreos (decorated), there is a chocolate truffle cookie that is INCREDIBLE on allrecipes. It is a cookie on the outside but the inside stays soft, the secret is to underbake. Hoping this link goes through..http://allrecipes.com/Recipe/Chocolate-Truffle-Cookies/Detail.aspx
Poured fondant like what is on petit fours?
Maybe your batter is thicker than mine? I pour the batter into the pan and then dropped spoonfuls of pie filling around the top and baked, hoping to make little pockets but always getting tunnels and the filling pooling at the bottom of the pan.
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