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Posts by VicB213

Thanks Anna!!
As I collect and work from "antique" recipes I will not share my recipes with anyone.  I have been told that I am rude and disrespectful... but know the time, money and engery I put into getting these recipes just right I can not...
So sorry this happened to you... Is there any way that you could use them for something else so it is not an entire loss??
King Arthur is the only flour I use.  AP/Cake/Bread... I have found through trail and error that King Arthur is the very best.
I loved my Wilton classes, but then again I had a great instructor.  That is very key... I tried taking a different Wilton course over at AC Moore and the instructor sounded like Jennifer Tilly on steroids... it was horrible. So,...
I just did my first wedding cake this past saturday... I did a white almond sour cream for the bottom teir, german chocolate and then red velvet for the top teir... it was fun.
I may get blasted for this, but I can not feel sorry for anyone who purchases a wedding cake from Wal-Mart and then complains that it did not "live" up to expectations.  I mean we all know what Wal-Mart is and if try and delude...
A truly beautiful cake... that is talent.
KISS... Keep It Simple Stupid.. (not calling anyone stupid) just using the acronym... If you try and do too much nothing will be your best. Since this is your first event like this you need to make a good showing so choose your best...
Mine was my grandmothers... yes that smell is the best.
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