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Posts by HotPink_LipGloss

Yeah I certainly loathe most of Wilton's products; however, it's all that I can get. I live in the New Orleans area and after Katrina, the cake supply store never returned. There is not one close by at all. Buying on the internet can get expensive due to shipping. So I'm glad Wilton improved their fondant. However no matter what brand fondant, chocolate, candy melts, etc I use for decorations, people never eat them. They just admire the decorations, eat the cupcake, &...
Actually Michaels has it.
A fellow caker says that the new Wilton fondant truly is easier to roll & tastes better. Only available at Joann's right now.
Thank you. I have the king size wilton cupcake pan & liners which are great but they are like 4 cupcakes in one. I did find some taller ones on charming creations site just now 2x1 3/4 that I think these could be. My question is do I need a different cupcake pan now? Thank you.
Maybe you are baking them a little too long? I don't mind slightly harder edges on my cupcakes though & usually by day two it softens.
Is your pan a nonstick dark coated one? Those pans tend to cook the outer part of cupcakes or any baked goods faster. If that's the case, reducing your oven temperature by 25 degrees should help.
One of the cupcakeries here uses this size & They are not jumbo but taller than standard cupcake liners. Also where can you get them? Thank you.
Here's an inside of dorie greenspan perfect party cake when I make it. This time I used it to make lemon meringue pie cupcakes. Totally moist fluffy & delicious.
Ok thank you!
ThankThank you. Is this in addition to the ingredients call for on the boxed mix? Really one cup eggs?
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