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Posts by kazita

I know that you're asking leah about her agbay and she'll probably reply....I don't own one but have heard nothing but good about them . I've read on here of so many people wanting to own one. Here's there website they have a video of a lady using it. Only complaint I've read about it other than the cost of course is that it works so good that you only get to use it for a minute. www.agbayproducts.com
I started out using wilton gel colors but now I'm slowly replacing all those with Americolor color gels you can buy them at hobby lobby or online. www.amazon.com/gp/aw/d/B001O8KR4Q/ref=redir_mdp_mobile I also use to use wiltons flower nails as heating cores but they rust very easily so I recommend these. www.amazon.com/gp/aw/d/B0061UGRIC/ref=mp_s_a_1_sc_1?qid=1369407880&sr=8-1-spell&pi=SL75
Why not do a butter cream transfer...I've never done one but they look really neat if done right. m.youtube.com/#/watch?v=AFx38a7Bjfw&desktop_uri=%2Fwatch%3Fv%3DAFx38a7Bjfw
Just remember it will take longer to bake all the way through watch it carefully so that it doesn't get overcooked.
Yeah I've read on here that its best to lower oven temperature to 325 when baking a cake.
I don't know what 180c temperature is because I'm in the US and I don't know how to figure the difference out but a hour and and a half in an oven seems like a long time but it does depend on what temperature you're cooking at.
Well its now up to you you can either fill and ice these cakes or start all over again. You really need to use a separate oven thermometer to test to make sure the temperature isn't off... I've read on here that you would be surprised how many ovens are off quite a bit
Oh it looks ok in my opinion....not to bad.probably be able to fill and ice it or is it undercooked I can't really tell.
Did you use a good digital scale to weigh your ingredients out? Your cake sure looks dry on the edges and not completely cooked in the middle. You probably need to check your oven temperature .
Yeah that cake doesn't look quite right and like leah mentioned you can bake and freeze your cakes ahead of time believe it our not a frozen cake comes out very moist. Just bake your cake let cool a bit in the pan level in pan than turn out on a cakeboard same size as cake than wrap a few times in cling wrap and put in freezer. As far as this cake goes its like leah said only way to make sure its done is to torte.
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