Posts by LaurenLuLu

.20 a piece?

Usually the bakery section of grocery stores have them where they bake the bread.

I like Chambord (raspberry liqueur) in cake with chocolate frosting or it's good in frosting also with chocolate cake

It depends upon what you intend for the texture of your cone. The batter baked in the cone softens it a bit it to give almost a stale feel. Baking a cupcake and placing it in the top of the cone keeps the cone crisp.

I know that this is totally not the point but I can't for the life of me figure out another way that meringue could be pronounced. Mer-ing-ay, Me-rang, Mer-ine-ge.. What is it??

Swans Down is good but I prefer King Arthur Cake Flour when I can find it.

I second the brown sugar frosting

Chocolate covered reception sticks would be pretty, they have colorful tips that aren't chocolate covered.

Yes, butter! Or even shortening but butter tastes better

Not sure if it's a box or scratch cake but what about using Torani or another brand of caramel flavored syrup in the place of some liquid?