Posts by Shanghai

I for one does not like shortening in my buttercream frostings as well, I do have a recipe for white chocolate buttercream frosting that you might wanna try...Ingredients:3 large egg whites at room temperature3/4 cup sugarPinch salt1 cup...

I use only two brands of butter Lactantia ($5.99/lb) and Selection ($3.29/lb) but bare in mind that these are Canadian products..... So some of you might not be familiar or have never ever heard of any of these brands but if I have to...

Asian fusion cupcakes....Cupcake MirageCupcake therapyOr "Kek Sedikit" (little cakes in Malay) I hope I said that right if not please correct me....

Found this recipe online hope it helps yeah"...... Let me know how it turns out http://www.food.com/recipe/mango-cake-102221

I think it's safe to say that matcha green tea is the safest one to use when it comes making a green tea buttercream frostingTry this recipe and see if you like it or notIngredients1 1/2 (about 6 ounces) sticks unsalted butter softened2...

Kakeladi truly made a great suggestions on how to do it, but make sure that your buttercream is at room temp as well before doing so. I myself will definitely try what she said crumb coating the cake PB first...But I do have this recipe...

I'm just speaking from my own experience cos there was a time were I tried to use water instead of milk and it did not come out right for me it turned out exactly as I've described it in my last post and yes I was making it from scratch...

Yes! Milks plays an importanr role when it comes to baking, as it is gives the cake more flavor and helps keep it moist and stable. Using water instead of milk is a big no no in baking, but if what you're looking for is a dense, hard and...

U're welcome!!! Glad I could help in some ways!!!

I have this basic buttercream recipe that I use all the time and so far it works perfectly for me....pls do try it and let me know about the the outcome...Ingredients3 large egg whites ( room temperature)3/4 cup sugarPinch of salt1 cup...