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Posts by Spooky_789

You may want to ask Sharon those questions on her Facebook page.
First column is for round cakes, the second column is for square or rectangle cakes.
Craftsy has a Decadent Chocolate Cakes class where they teach you how to make chocolate fans.  Hope this link works.,23
This isn't online, but my Better Homes & Garden cookbook say that the red velvet cake is also known as the Red Waldorf Cake, which goes back to New York City's Waldorf-Astoria Hotel.  It uses the creamy frosting made with milk, flour, sugar, butter, and vanilla.
If you are looking for a powdered sugar based icing, this is a good one.   If you are looking for a less sweet, smoother mouth feel frosting, try Swiss meringue buttercream (SMBC).  Here is a really good recipe and directions/explanation on how to make it.
I've made this cake and it is very good.  It uses butter, not oil.
You can make your own alcohol free vanilla flavoring - I won't call it extract since it doesn't use alcohol.  It's really easy to make.   16 fl. oz. food grade vegetable based glycerin 6 fl. oz. hot water 2 oz. vanilla beans   Mix glycerin and hot water in glass jar with lid.  Split beans, remove seeds, cut beans into small pieces, add beans and seeds to glycerin water mix.  Put lid on jar, close tightly, and shake well. Shake daily for one week, then every few days...
No, high fat is a good thing.
Imperial brand margarine has a high fat content.  I used to use Parkay back in the day when baking cookies that called for margerine.
I tried a European cultured butter at $3.85 USD for 1/2 pound (8 oz).  It was 80% fat, just as the butter I get from Sam's Club.  I could not taste a discernible difference in the cultured butter in my SMBC.  
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