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Posts by KLCCrafts

I'm new to modeling chocolate too and have been trying to get an answer on how it does in the heat and humidity. Does the above warning against summer use apply only to a 50/50 mix or also to straight modeling chocolate? Would it be a mistake to use modeling chocolate to make some small sculpted (free standing) tree trunks in moderate heat/humidity? TIA.
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.
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 sounds awesome! You've made my day -- I never even thought of trying this but as much as I love PB I've got to try. Thanks for the heads up!
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 squeeze, really seems doable and much neater. Also I would think it would be tons more fun for the kids to sqeeze vs spread. That's just the way I'd approach it as a customer, for whatever it's worth. Good luck!
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.
I too tried Target's powdered sugar one time, when I didn't have time to go to another store and they did not carry C&H, my normal brand. It was so awful and gritty I threw the whole batch in the garbage and then had to make time to go to another store. After reading here that the 10X processing is the real issue, I decided to give another brand a try, this time BANAH 10-X Powdered 100% Natural Confectioners' Sugar, which I just found at Walmart. The ingredients read:...
A few weeks ago I purchased several Magic Line round cake pans. I washed them by hand using Clorox Green Works dishwashing liquid, let them air dry, then stored them nested together inside my cabinet. Tonight when I was going to use them for the first time, while greasing them, I noticed a dark gray, greasy looking residue. It didn't wash out easily and I ended up using Pam spray on the pan (which I also use to remove label adhesive) and then rubbing it with a paper...
This isn't exactly what you are thinking but maybe it will help. I made individual flames for a firetruck cake (see my photos) by cutting out red flames using a oak leaf cookie cutter. The lobes on the leaf were round so I just shaped them into points with my fingers after cutting them out. I also used a knife to cut off a lobe on each side in a staggered fashion so it looked more irregular. For the inner part of the flame I cut out yellow tongues of fire partially...
That does sound yummy! But what happens if you use natural pb? That's what I normally have on hand so I was wondering if it would be a mistake to try with it.
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