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HELP! Gourmet flavors???? - Page 422

post #6316 of 6374

Macsmom- Just to clarify, the buttercreme you use is more like whipped topping and not scratch buttercream (powdered sugar, heavy cream, crisco/butter..). I have never seen that here in AL. Do you think if I used my buttercream recipe it would be the "same" with either the oils or puddings added? Thank  you. I am just loving everything your have posted. Wow! 

post #6317 of 6374
Quote:
Originally Posted by MacsMom View Post
 

I only add extra cake mix if I am using 10" or larger pans. Otherwise everything stays the same but the sugar (1-3/4 c). I reduce the sugar to help keep cakes from sinking.

 

 Perfect - thanks for the quick response!  You're always so helpful! :)

post #6318 of 6374

I have had a lot of requests for pink champagne cake, lemonade cake and white chocolate cake lately.

post #6319 of 6374

How do I print this thread?

post #6320 of 6374

You probably don't want to print 422 pages off the web. There is a Google doc:

https://docs.google.com/document/d/1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws/edit

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #6321 of 6374
Quote:
Originally Posted by playingwithsugar View Post

Digressing to the question about saving the thread, you can also use the "print topic" button at the top of the page to copy each page as a text document. Since there are no pictures involved, you can save room in your hard-drive by using text documents instead of Word docs. The extra room is always handy, in case you fall into the cupcake thread, and want to keep all 1-billion pages. LOL! icon_lol.gif

Theresa icon_smile.gif

 

 

 

I know this post is really old, but where is the "print topic" button? I simply cannot find it.

post #6322 of 6374
Quote:
Originally Posted by shanter View Post
 

You probably don't want to print 422 pages off the web. There is a Google doc:

https://docs.google.com/document/d/1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws/edit

 

I'll try that too.

post #6323 of 6374

I think the "print topic" button got lost in the last re-design of the site.

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #6324 of 6374

oh, ok,...glad to know I wasn't going completely nuts!

post #6325 of 6374

I have a question about the red velvet cake. Vanilla creamer, I'm assuming in liquid form? Also, does anyone know how many ounces of chocolate pudding?

 

Has anyone tried this recipe? I want to make a 3D cake with it and want to know if it'll hold up  well in the humidity (Puerto Rico). I'm so nervous about that "super moist"  label on the box!

"Life itself is the proper binge." - Julia Child
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"Life itself is the proper binge." - Julia Child
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post #6326 of 6374
I accidentally left 3 cartons of frostin pride in my car last night icon_sad.gif when I got to it it was room temp. Is is bad or can I still use it?
post #6327 of 6374
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post #6328 of 6374
I would call the company. I think it should be OK though in my opinion if you stick it in the freezer right away.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
Reply
post #6329 of 6374
Quote:
Originally Posted by Adris Pastries View Post

I accidentally left 3 cartons of frostin pride in my car last night icon_sad.gif when I got to it it was room temp. Is is bad or can I still use it?

When you got to it the temp was room temp...but what abut in the interim? How much does it cost? Weigh that against the cost of a possible lawsuit from getting a party of 30 sick. I know how tight $$ is but it would be more costly from the business I would lose if someone were to get sick or it somehow got out that I left "dairy" products in the car overnight and then used them. Even if their is no real danger I would not contact a baker if I heard thru the grapevine about such a thing.

post #6330 of 6374

ok, thank you. I tossed them and bought more. Better safe than sorry.

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