Posts by Sassyzan

Check out Montreal confections videos on YouTube. She has some tutorials on figure piping royal icing transfers. She doesn't do alligators, just bears I believe, but it would be a good place to start. I'd only go the chocolate route if...

Rice Krispie treat pops

Are you baking them in the middle rack if your oven? What is the consistency of the butter at room temp? It should be a bit waxy and firm, not soupy. The bowl of the mixer should feel cool to your hand when you're creaming the...

Quote:Originally Posted by marya92 Oh dear, it's only 11%. No wonder it didn't work. Is there a way to thicken it?Yes...add more chocolate.

When and how are you tasting the cake? I find chocolate cake to taste better the second day. Are these all-butter recipes? Try subbing 1/3 veg oil.

The recipe you posted is the Hershey's perfectly chocolate chocolate cake recipe with the following modifications: 1. It's doubled. 2. Buttermilk instead of milk 3. Coffee instead of boiling water. I'd suggest starting with Hershey's...

10-12 cups http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm

I did a fireman's hat for my sons third birthday. I baked it in the pampered chef mixing bowl and added another layer underneath. It turned out kind of tall. Prob didn't need the extra layer for height, but we needed it serving-wise. I...

The wilton chart says 42 oz for a 6/8", and I find they slightly overestimate, so for a 4/8, you should be good. http://www.wilton.com/decorating/fondant/fondant-amounts-to-cover-cakes.cfm

Thank you for the advice and kind words! I was a bit disappointed that the wilton impression tool didn't give the petals more detail. I will def use the ball tool on the edges next time and maybe do a bit of veining too. I didn't like...