Posts by KuyaRomeo

Agreed that a good quality extract can be decent, and is a natural or real ingredient . . however I have never ever found any extract that delivers the flavor in the way I want. It normally has a taste that a sensitive palette can...

Thank you for the responses! I will go ahead and try it this weekend.

I am trying to make a raspberry buttercream that is not made from artificial flavors. At the same time, I do not want the seeds in the buttercream, as it makes it more likely to have 'pulls' when frosting/basing the cake.Do you think it...

I have never done it . . but I am thinking . . . .If you have a bowl of white buttercream and you throw a few colors into it .. as you mix it it will make streaks and look kinda cool . . then if you spoon it out on top of the cake and...

I have decided to test freezing the coconut cream, and seeing how it plays out. Maybe there won't be an issue after all.I have also decided to begin making my own extracts . . that way I can still feel good about all natural and high...

Thanks for all of the ideas . . Company responded to an email I sent, explaining that the cream often curdles during the freeze/thaw process.I really liked the use of coconut cream as my flavoring, due to my boasting of high end high...

HelloI make a Coconut Cream frosting, using a few TBSP of 'Coconut Cream' (NOT Coconut Milk) in the buttercream frosting.Here is my dilemma:A 15 oz can cost a little over $2.00. I only use 3 TBSP. Unfortunately this flavor cake is a...

There is nothing wrong with baking a cake for a friend or neighbor. I don't see any reason why she can't pay for the ingredients and you do her the favor. As long as you don't sell the cake . . . Even if you sell the cake . . well,...

Thanks, good to know this stuff. . . So, from the original response, I am guessing that an 8" double layer cake should feed 20 people? Is that truly accurate? I have made tons of 8" cakes where 10 people knocked it out easily . . lol....

Quote:Originally Posted by mplaidgirl2I don't consider baking time into my hourly wage... Well I technically do because thats usually when I'm making the frosting, prepping the boards and so on. I think $32 sounds low. $40 would be $2 a...