Posts by FromScratchSF

Hi all!  So glad this is still going!  I've been really busy so I'm trying to backtrack and critique.  If I don't that's because I have nothing to add.  

Making a good sugar dahlia is really hard.  I know, I'm still working on it!  Dahlia petals are not rounded, they are pointed, they are almost exactly like a daisy except the petals are cone shaped, have 3 creases in them and...

Quote: Originally Posted by AZCouture  I didn't watch this with the volume on, did she really not mention anything about cutting the remainder up, or did she refer to it as waste?      She...

Yes, but Cake Central doesn't know that, and they aren't going to check each mixing instruction posted to make sure it wasn't taken direct from a website or a book.  So they just delete them all.  

yortma - that's just silly... I'm wrong ALL the time :D  Just ask my husband.  

Quote: Originally Posted by vgcea  Anna, I knew under all that crusty meanness there's a heart of gold. That was so nice of you. God bless you for being such a blessing. Please hand in your badge and e-gun. You're...

You can make either SMBC or IMBC with clarified butter and it comes together, and I always use soft butter so I don't think that is your problem- I think your problem is all the color you've added before it was ready OR you've used...

All of my stuff is paid in advance by credit card.  I don't do contracts for anything under around $300.  I have a catering contract and a wedding contract.  I generally use the catering contract for everything but...

Biggest mistake people make is the vanilla cake to chocolate cake ratios.  The chocolate can overpower the vanilla really easy!  So when I make it, I just make my regular vanilla cake recipe, scoop out about 1/4 cup and add a...

I am intimately aware of 3 different kitchen set-ups where I live. 1). My kitchen has the desperate bakery space. It is slightly larger then an average bedroom and has 1 metal prep table, 1 giant wood table, a double convection, a...