Posts by Nonni53

Chihuli?

I love this for frosting and smoothing after doing the final whip.  I find that if I mix the 5 lb sugar batch, remove about 1/4 for piping before the final creaming, then go to town on the rest the consistency is better for piping.

Sorry Cat, fell asleep. Floors were chocolate Kailua mud cake with chocolate ABC, coconut pound cake with seven minute frosting and caramel cake with Swiss buttercream and dulce de leche filling and topping.

Did three birthday cakes for family last Sunday and today whipped up a batch of red velvet cupcakes to try out my new CK crime bouquet flavor in th icing

I don't use bake strips, tried them not thrilled. But I do collar my pans with parchment which also results in a more even rise and worry free removal (parchment bottom and sides). Also press cakes immediately after removal from oven...

I walked into the course with no previous experience, just on line tutorials, and did fine. If you already have a knack for gum paste then should have no problems.Good luck!

The site noted as having the elusive Cake Lady recipes is no longer in existence. Twilight zone moment.Now I really,really want these recipes!

When a phone call starts with those words I know it's already over. Yesterday it was someone wanting three dozen cream filled devils food cupcakes with ganache topping and decorative pink squiggles. And obviously $2.50 per cupcake was...

I just made the 5lb ofconf sugar version today. It is very light and does taste more like whipped cream than the usual crusting buttercream. My batch came out a bit soft so will need to stiffen some for piping.