Posts by KLCCrafts

You're situation is similar to mine -- I only recently started baking from scratch (after box mixes for family and friends for 10+ years) and I love it! Definitely learn the science behind why/how baking works. You can start at the...

Add a little bit of salt to cut the sweetness. Use popcorn salt (it's finely ground salt) or dissolve regular salt in a tiny bit of liquid to get it to incorporate fully.

Quote:Originally Posted by KrisD13There are recipes out there for a non-crusting buttercream, if you prefer, or reduce the fat content, but it could change the taste.Actually you'd want to INCREASE the fat content to get less crusting in...

Quote:Originally Posted by costumeczarI use a 50/50 fondant/modelling chocolate for some ruffle cakes, but not in the summer! I'm new to modeling chocolate too and have been trying to get an answer on how it does in the heat and...

A little bit of salt (about 1/4 tsp or to taste) will cut the sweetness without tasting salty. Use popcorn salt (finely ground salt) or dissolve regular salt in a little bit of liquid to allow for full incorporation in the icing. HTH.

Quote:Originally Posted by kakeladiAnother option would be to crumbcoat the cake w/PB before icing w/b'cream Wow! Does this work? I mean, does the PB crust enough with chilling to stay in place while adding the BC? If it does this...

Thinking of thank you gifts, when we bought our new car several years ago, the dealership sent a reusable tin (with the dealership logo on it) of homemade chocolate chip cookies as a thank you. They were really good, I still remember...

I think it's a really cute idea, but as a mom, the thought of giving my kids a knife and icing for their cookie makes me really nervous about the mess. However, a baggy filled with frosting, with instructions to snip the corner and...

A fellow CC'er has a blog entry about Georgetown Cupcakes' packaging for shipping that you might find informative:http://fromscratchsf.wordpress.com/2012/01/23/review-georgetown-cupcakes-packaging-and-other-stuff/

I always use butter instead of Crisco; as far as I know all the MMF recipes use Crisco only for greasing and butter works just fine for that.