Posts by handovertheasparagus

Oh, awesome! I will definitely try that. Thanks!I'm so miffed that they changed their mix!

I love the WASC recipe and I use it often, but yesterday was the first time I have made WASC since DH changed their mix. When I served and ate the cake the texture was wrong...it was denser and sort of gummy-not at all what I am used...

It won't show. The white wedding cake in my pics was iced with chocolate ganache and covered in white fondant...no problem at all!

Thanks everyone. It means a lot...Both cakes turned out fine, and now I can concentrate on time with family and maybe try to catch up on sleep. I was amused at my hubby, who at one point over the weekend suggested that if I plan on...

....that the cakes can somehow tell when you are tired/stressed/short on time/having a bad day and they think it's funny to make it worse. Seriously. This week has been one big cake disaster.I started with one cake booked for the...

I would probably use a basic yellow cake and fill it with whipped cream and sliced strawberries between the layers. Of course, if it's being sculpted I'm not sure if fresh strawberries would lend themselves to the carving. Maybe...

Quote:Originally Posted by sweettreat101Creme Brulee - MacsMom2 boxes white cake mix2 c flour1 c brown sugar1/2 c white sugar1/2 c caramel sauce (like ice-cream topping)1/4 t baking soda1 pkg cheesecake pudding mix1-1/2 t salt2 c sour...

It turned out pretty well. The sugared top turned out a little more chewy and less crispy than I anticipated but still not bad. I know I can't get the same texture in a cake as a creamy custard, but I was hoping to capture some of the...

So... I'm making a cake for my cousins wedding shower this weekend and for the last week I have been pondering flavors. (flavor choice was left up to me) I was originally going with a simple WASC cake, but today I had an idea for a...

The recipe I use for ganache is 1 part cream to 2 parts chocolate. I haven't made the white chocolate ganache, but I know its a little different...I want to say its 1 part cream to 3 parts chocolate, but don't hold me to that...I'll...