This may be more rustic/simplistic than you are looking for, but I found dragging the tines of a fork through chocolate ganache makes very easy yet realistic bark. Add a few circular motions for knot holes and you're set. ...
Just an update in case others find themselves with a similar question.
We ended up cutting the cake 4 hours and 45 minutes after removing it from the freezer. It was still totally frozen in most of the...
Good idea about letting individual pieces thaw if necessary, I'll keep that in mind.
No scraps leftover -- but it will be between 30 and 44 degrees F during transport and party time, with no rain expected so I wouldn't...
I've got a finished (BC decorated) cake in the freezer ready to take to a family party this weekend. It's basically an 8 inch round (slightly carved into a squatty sphere) with 3 layers, filled with chocolate BC and iced with...
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Originally Posted by -K8memphis
try rolled buttercream for cookies--cut it out like you cut out the cookie & freeze it while cookies bake then place on hot cookie--can be impressed with lace molds &...
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Originally Posted by KoryAK
If the champagne is part of the batter recipe, there won't be any alcohol left by the time they are baked. Also, vanilla extract is 40% alcohol FYI :) (If this makes...
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Originally Posted by tykesmommy
The thought of warm milk alone makes me queasy. The smell of milk, whether straight of the shelf or after sitting out, makes my stomach turn. She is a lot braver than I...
