http://www.eaglebrand.com/recipes/details/?RecipeId=4370&categoryIndex=5
OR
http://www.inspired-by-chocolate-and-cakes.com/white-chocolate-fudge.html
I am making white chocolate fudge (with...
Great thanks! How about a finished cake with fondant? It's all done and it is hiding in a clean cupboard right now. Where do you guys store your finished fondant cakes? In the fridge, or on the counter?
Hi,
I have a cake that I just finished crumb coating. I am now waiting to make my fondant. What do you guys do while preparing fondant?
Put it in the freezer, fridge or leave on your counter top?
Hi there!
I am making a 2 tiered cake and am wondering if I have enough Buttercream for it.
I have 3.4 lbs (1543g) of buttercream. (or a recipe made with 2lbs of butter)
The cake is 8" bottom, 6" top. I...
Quote:Originally Posted by BakingIreneDroste is a brand of cocoa not colours.Setting time depends on local temperature, local humidity and amount of sugar you added. NOT on acid.Good to know! I was always told COT helps with setting and...
Quote:Originally Posted by BakingIreneQuote:Originally Posted by SarinI did do a test recipe and I put enough black in where I started to taste it, and it turned a purple grey color. It looks like you can't get true black without it...
Thanks for the recipe Janine! However, I only use egg whites for my Royal Icing. I will probably never switch to the powder. Do you know a recipe that is trusted that uses egg whites? I'll be making the icing today and I am a little...
Great to hear! I wasn't sure because of the fact that we'd be adding fat content to the RI. I'll make a batch first before putting them on my cookies to be extra sure on texture and flavor.Thanks!!
Hi all!I am making some Royal icing Sugar Cookies for Halloween. I need a lot of black, and hate the taste. A very good suggestion is starting out with chocolate icing. However, I've never seen this for royal icing.My question is, if I...
