For my own part, I just initially make the frosting very stiff, too stiff to spread without shredding the top of the cake, then transfer a few tablespoons into a separate bowl, add the appropriate color, and load into a piping...
I think mine does, and it's always been all-butter. But being a dense, hand-mixed, cold-process buttercream, it's kind of hard to tell. But it definitely resists being pulled away by aluminum foil over the cake in the...
While I typically use a 50/50 mix of butter and margarine in cookie dough, for frosting, I've never used (or even imagined using) anything but 100% butter.
And the one time I did need a dairy-free frosting, I made a...
The traditional camera support is a tripod. Three legs. Studio television cameras are often mounted on pedestal dollys, but they still typically have three casters.
Light stands, music desks, candle stands, milking stools,...
I'm guessing that a chainsaw is not the correct implement.
Ditto for a fire axe or a meat cleaver.
Would a bread knife do the job?
Somebody here must know.
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. . . but I know the non-NSF certified one comes in different colors, instead of just white . . .
Why do I suddenly find myself thinking of Alton Brown's stand mixer with the flame paint-job?
I think you hit it on the head: "dry" is relative to what the individual is used to.
Let's consider the most extreme case I can think of: If an individual is used to a tres leches cake, then almost anything is going to seem...
All this talk of giftwrap, shelf-liner, and wallpaper on cake boards has me hearing Alton Brown's voice in my head, declaring, "definitely NOT Good Eats"!
Then again, I tried and abandoned press-and-seal (it doesn't...
