Posts by Bevwilliams

Thanks for the reply I live in the UK and haven't seen any in the stores but will be looking out for some because the mess definately wasn't worth it.

I wanted to make a round head for a small cake and thought RKT would be best due to the weight. I have never made this before and followed a receipe that just told me to melt the marshmallows and add the rice crispies. It would not go...

I agree much prefer the old format. Please can we change it back.

I recently made a giant cupcake (I have posted the photo on here) and it looked fine I delivered it to a neighbour as it was for one of her family members. They collected it a few hours later. However they rang when they got home to say...

I have made several batches of cookies and whilst they look ok and taste ok they seem to go soft and no matter what I do I cannot seem to keep them nice and crunchie. Does anyone have any idea's or receipies that stay nice and fresh...

I see thanks so much now I understand how it would be white. Very many thanks for all your help everyone.

Sorry I am not quite understanding what you mean by 'shortening' what exactly is this? It is probably something we have here in the UK but known as a different name. Many thanks for your replies so far.

Hi All,I am just starting to decorate with buttercream (because I prefer to use fondant as I find it much easier) and I am wondering how you all manage to get your buttercream a lovely white colour. I live in the UK and ours is always...

Thanks so much for your advise and words of support I do feel a bit better and once over the shock may try a few practise one.

Can you explain what a 'cake dam' is please as this is a term I have heard but don't understand. The filling was soft chocolate fudge and strawberry frosting. Yes I think maybe the filling caused the issue but also them not keeping the...