Posts by SugaredSaffron

I like the mobile version I got on my phone, its like tapatalk for cakecentral! I don't like the organisation of photos, different photsets, community galleries etc. I just want to click on someones name, then click on their photos,...

Don't thin it with temperature lol! You can crumb coat with the normal consistency buttercream if you want. Here's a vid I just quickly found on youtube, looks the same as any method I've ever seen for it:...

It will still end up a dark chocolate ganache with those percentages, but 86% is very bitter to most palettes. It might still end up being fine because of the 60% one. I mix dark and milk chocolate sometimes to make ganache and its...

Haha, too much time on pinterest!  

openoffice calculator  

Ah Thanks bikemom, icer and Annie. I've used it in baking before, cookies and cakes, but thought it might affect the state of the buttercream because its been melted and cooled. I shall be experimenting then. Remnant, I don't brown...

Quote: Originally Posted by taartenmaker  de_montsoreau haha yes we certainly do, and my cakes also are a lot of times 4'' tall, but some people just prefer a very small piece of cake for their clients, I just don't want...

Has anyone tried using brown butter in buttercream, specifically a meringue based one. I've used brown sugar and added caramel sauce but thinking that it might give a deeper flavour that normal butter. Any experience?

I agree, you can always add caramel to a swiss meringue buttercream? You can make it with brown sugar as well.

Do you mean using it uncooked? It would collapse after a while, so I wouldn't use it as a filling. And I don't think it would take the weight of a cake on top of it as well, even with a dam.