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Posts by ECUmom

Ive got a recipe for Key Lime cupcakes. It calls for Key Lime juice, 1/3 of a cup. I was wondering if you can use the Lorann Gourmet Key Lime Natural Flavor as a substitute. If so, how much?
Once fondant is applied to a cake, what causes the "elephant skin" texture? Is there anything you can do to avoid this, or to fix it once it occurs?
I have to agree with the others, Carmijok nailed it! Great ideas! I too am in the process of trying to decide on a name. I'd like to keep it incorporated with my farm. Since I bake my cakes with fresh eggs from my flock of hens, my son suggested "Farm Fresh Cakes". He also offered up "Fresh Laid Cakes" which I found hilarious but not usable. Anyone have any ideas? Im open to suggestions!
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