Posts by peppercorns

A hello to you cazza1, thank you, that is actually the amount of rum I used, however I cannot find all the English ingredients here so I improvised, I usually use dried, apricots,plums, peaches,apples,golden and red raisins,...

Hi Mariel 9898, wow!  Do you really need all that rum? The most I would put in an 8 inch cake is a tbsp of clear rum, once a week, that seems to be sufficient. If you put that much rum, would it not overpower the taste of the cake?

Oh wow, thank you all, to me ripen means to allow cake to develop more flavor with either rum or brandy, oh, I am so scared of molds growing that after 10 days, I put them in the ref. I brought a 10 inch fruit cake  with me...

I want to know if you can ripen your fruit cake out of the fridge and for how long? Someone told me, mold is sometimes a problem, is that true even with brandy, or rum? Please help.

Wow! Rosiepan, that is very funny! reminds me of the days I worked as an ED nurse.

Hello there, if you are charging for your cake, there are a few home works you need to do. The biggest one is  what is State Home Cottage Law says? Then you need to factor in, time spent in making this cake, how much did you spend...

Wow, I feel your pain, there are two ways of looking at this experience, either you rise up to the challenge and bake and decorate more until you master your style like the back of your hand, and sorry folks if you don't like the final...

Black Forest Gateau usually asked for  5-6 tbsp of Kirsch for the filling, I have omitted the alcohol and it turned just fine, try it. Good luck,

That's just wonderful to hear/ see you laugh, that's the spirit. I just baked a double choc fudge for dessert tonight, I sure wish can share it with you

Hello cakeyouverymuch, most of the recipes listed in the Internet includes exact weight measurements. If you want to have the exact weight of your ingredients, you will never go wrong. I use weight measurements myself and I find that a...