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Posts by Spooky_789

Per Wikipedia:   Coffee cake is a common cake or sweet bread available in many countries. The term "coffee cake" can refer to any of the following: A class of cakes intended to be eaten alongside coffee (for example, as part of a breakfast meal) or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table. Under this definition, a coffee cake does not necessarily contain coffee. They are typically single...
Try mixing it for less time at a lower speed after adding all the ingredients.
What size is your full sheet?  I've used 20"x30" 1/2" thick foam core boards for my very large sheet cakes.  They work great.  I get them at Michael's craft store.
You may want to ask Sharon those questions on her Facebook page.   https://www.facebook.com/pages/SugarEd-Productions/288797535998
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.   http://www.craftsy.com/class/Decadent-Chocolate-Cakes/64?_ct=sbqii-sqjuweho-qbb&_ctp=64,23
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.   http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=109208&FTVAR_MSGDBTABLE=   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.   http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
I've made this cake and it is very good.  It uses butter, not oil.   http://www.woodlandbakeryblog.com/chocolate-cake-2-new-improved/
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...
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