Posts by BakingIrene

Quote: Originally Posted by katie11  Ok, here's the situation (no, my parents didn't just leave for a week's vacation) ...   I'm making a strawberry cake for Easter with a strawberry jam filling....

Quote: Originally Posted by Claire138  Do you think it would be possible to use margarine instead of shortening or butter? We don't get shortening here (Paris, France) and I don't use butter bc I'm Jewish and...

Quote: Originally Posted by laneybug  Here is a copycat recipe I found for my favorite store-bakery buttercream frosting. It tastes great, but it does NOT dry, and when you clean up your fork, etc. it feels like it was...

Quote: Originally Posted by Claire138  I find that SMBC doesn't crust, is it supposed to? I'm wary of using under cakes bc of that. No it's not supposed to crust.   Its texture when freshly made is...

Quote: Originally Posted by wilma c  You're so kind enough to share your thoughts and suggestions. Thank you so much! Indeed it would be nice to measure everything ahead & arrange according to steps just like...

No need to flip if you want some relief.   Draw the image onto paper.  Put some bakers parchment over that on a large cookie sheet.  Do the outlines first. You will get a nice 2D effect when you pipe the...

Your red royal icing needs to be perfectly dry before you put it on the cake.  At least 24 hours.   You won't get a runny line, you will get a shadow of colour right under the letters after they sit on the buttercream for...

OK two sheet cake pans with half hearts.  Size still limited by your oven capacity.

Quote: Originally Posted by eava  I am trying to make something that will mimic organza and I was wondering if I can take the mixture for gelatine butterflies add some luster dusts so it has the right sheen, let it...

You got the last bottle you will ever see.  This stuff shows as discontinued on the mfr's website.