Posts by Neophyte

I think Gemini's recipe is what you're looking for.  Like her, I appreciate the fact its ingredients are pantry basics, and I really like the flavor and texture.  The recipe is perfection for its simplicity.  

I can vouch for Gemini's recipe - tastes good (love it with lemon extract) and dries quickly.  

I'm with Debbie.  Despite being a southern gal, my family never served up red velvet cake.  Why?  Much ado about nothing.  Cream cheese frosting fixes came by way of luscious carrot cake.  Today, I enjoy it...

KikiandKyle, who knew?  I saw the diagrams of various KAs.  Where to start?  I then Googled for videos and found a couple.  Don't you love the internet?

You're probably right, Charmed.  I have to say, though, I searched the internet high and low before I attempted this, checking and rechecking recipes and video.  Each time someone has written about problems, the response is...

NOT AT ALL HAPPY!    I tried SugarShack's buttercream without the desired results.  I'm wondering if Sharon's recipe is for a 5 qt KA but whipped up in a 6 qt bowl.  My KA is a 5 qt Artisan.  Using the 5qt...

Thanks, Spooky!  I hope I have some success with this.  It was cheaper to purchase the CK brand locally than order Sweetex online.  Unless/until I'm convinced, I figure I'll go this route.

Spooky, are you able to get the Sweetex shortening, or have you used other brands?  I was able to find a cake supply store carrying the CK brand at a good price, so that's the one I'll practice with to start.

Today, I purchased high ratio shortening for the purpose of trying Sharon Z's buttercream recipe.  I have a few questions before I start:   1.  The Cremora mix - I read that it's 1 cup of Cremora to 1 cup of very hot...