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Posts by FromScratchSF

OK so obviously I'm the "expensive" wafer paper flower teacher but my class isn't till April and I'm teaching something totally different, so I'm glad you mentioned the 2 classes you are considering are this month.   Hey There Cupcake makes AMAZING cakes and they have been doing stuff with wafer paper for a LONG time.  I follow their work like a fangirl.  I can also say the production value of Craftsy blows MCS away so I wouldn't worry about the teacher "not being very...
Yay!  Thanks!  Which one?
I'll be teaching for Cake Central in Seattle April 13 & 14...   http://cakecentral.com/b/classes/instructor/jennifer-bratko
OK I will admit, I don't make cookies so my advice is strictly based on the books I've read and experience specific to cake, BUT, what kind of recipe and what kind of colors?  The recipe above calls for water - I never thin with water, ONLY fresh lemon juice if I need to thin but that doesn't happen very often.  The acid in lemon is essential to help strengthen the royal for what I use it for.  But I am careful not to make the mistake of making my royal it too stiff then...
 I don't normally work with meringue powder, only fresh egg whites and certainly no disrespect to Sweetopia, I know she has a huge blog following, very protective followers and I'm sure her and I shall cross paths someday, but I respectfully disagree with the advice that you "ruined it forever".  No such thing.  Royal hangs out in my bakery after being made for about a week.  And depending on how we want to use it depends on how we make it.  I'm about to share with you the...
I just got this email and although it does not apply to me, I thought I'd pass it on to my fellow CFL peeps in my state:   "Hello California Cottage Food Supporters! I just found out that the California Department of Public Health (CDPH) has decided to consider requests for additions to the list of allowed foods in two annual bundles and they have put out a call for suggestions for additions to the list of allowed foods under the California Homemade Food Act.   The...
I use a 16x16x18 box I buy for about 3 bucks from storage rental facilities.  This will perfectly hold a 4 tiered cake and my 4 tiered cakes are at least 24" tall.  With some modifications I basically assemble the box (except folding down the top flaps, I leave those sticking up and unbent so they are rigid), I use a cutting of the rubber stuff you put under your rugs on a hardwood floor in the box to keep the cake from sliding around (but only if the cake is on a board...
Getting sidetracked on the type of camera, I had a nikon point and shoot, I don't remember the brand.  I hardly used it although I am always the gal that RTFM, in this case for some reason I read it an nothing stuck in this brain of mine except "point + shoot = perfect photo" but rarely was that the case to I blamed the camera.  This camera, which I paid around $500, became my nemesis and I HATED it.  I was so irritated that I didn't save money more for a decent quality...
Sorry this post it to the wrong thread. I guess Cake Central is wiggling out today. or user error. probably user error.
Alton Brown did an episode of Good Eats explaining tempering chocolate and it was excellent.  It was on You Tube forever and I have posted the link so many times on here - now I can't find it on You Tube and I am really bummed, looks like it was taken down for copyright.     Honestly, tempering chocolate is an art and it takes practice - that's why most people buy candy melts, which need no tempering and when cooled are nice and shiny.  I used to really hate candy melts...
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