I know this is what Wilton instructors use and a lot of you CC people use. But I have had horrible luck! It always ends up dry and flavorless, even when doctored! Does anyone else have this problem? I will only use pillsbury from now on. I had to give away a cake the other day because the customer hated the way it tasted. I had to buy the mix in a pinch because the store was out of my usual. Does anyone have any idea what I did wrong?
post #1 of 64
10/5/07 at 6:29am