Posts by LoveonCloudCupcake

So for those that have different recipes, how different are they? Like a vanilla cake and chocolate cake? Do you just sub in the cocoa powder or is it a total different recipe in general?

Do you have one base recipe for all your cakes or do you use several different recipes?

I use a recipe off annies eats & it's never failed me. It has eggs, oil, buttermilk, & vinegar. No butter. I've actually never seen one with butter in the ingredients.

Well i know alot of people around where i live like the buttercream they use in bakeries...I havent been able to get close to it yet, so i wasnt sure if i should buy it in bulk..Im scared the SMBC wont hold up to Texas heat

Im facing this delimma...I love to make homemade buttercream...I love the way it tastes as well, but im looking for a general frosting to decorate most cakes in. I try to save it for my specialty cakes.. But is it cheaper to frost with...

Awesome !!! About what does this cover? Cake wise & cupcakes? Does it frost more than 48 cupcakes? Does it frost a 4 layer 8 inch? Ect..

I am trying to decide which buttercream to use. I typically favor pure buttercream over American & European buttercreams. I sometimes do 1/2 butter 1/2 shortening but it's not really my favorite. I recently made Wilton's White...

I've baked two white cake recipes, & both ended up with golden edges that are crunchy & very sugary...is this from the sugar content? Has anyone else had this problem?

Im having the issue of getting people to understand why i charge $2-3 a cupcake. Im new in my town and im not sure if its becuase there is no cupcake business here & they dont know what a normal cupcake cost...I charge $2 ($24 per...

Thanks :) ill be sure to look on ebay. hope i can find them!