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Posts by hieperdepiep

thanks!  
Quote: Originally Posted by ecb8r2  I make black icing (chocolate icing with black food coloring) and then add some of that to the white.  It gives a better looking grey then the purply blue grey that you get...
I am from a country where it is hard to find cakeflour (Holland). But after some search ( inspired by this site) I did find it and yes, it does make a difference. It gives a much softer and tender crumb. Teddybear soft.
My SMBC or IMBC are white. As in white enough. Not crisp white, but still white.. I live in Holland and luckely we cannot buy butters with yellow dye in it. Organic butters as wel as regular real butter. Look for butter with just...
I only had happy births and happy babies, but no way their was one moment in the first month after their birth I longed to make a cake. I was tired because of broken nigths, hormones and these little ones have their ways to keep you...
35 euro, ...i did nt even realize it was thát much higher. Indeed a long way to go. I have read your post. Good to inform people. I ve seen it is being discussed, so you are making people think. Good job! Just thinking.. you state that...
Quote: Originally Posted by Suuske  oef ... many questions and thanks for the compliment.   I'm a semi professional homebaker ... (I know, very vague), meaning I still have a dayjob that pays my...
Quote:Originally Posted by Suuske  Perhaps I should have mentioned that my 10" "only"  feeds 20 ... we have larger servings here in the Netherlands. Hi suuske! I am a big fan of your cakepops! Being from the Netherlands as well I...
Besides a filling with fresh or preserved strawberries or raspberries, a filling with poached pears is very gourmet-like as well. It does not add any special effect to the colors, but it is a very sophisticated filling and...
Quote: Originally Posted by hieperdepiep  I followed the recipe on the Cake Bible of Rose Levy Beranbaum. On its own, the hazelnut layer last for weeks outside the fridge, but once assembled it will attract moist. Rose's...
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