| Author |
Message |
| Topic: Pumpkin shortage |
Callyssa
Replies: 15
Views: 262
|
 Forum: General
Posted: Fri Nov 20, 2009 10:10 am Subject: Pumpkin shortage |
| Meat pie; care to share a recipe?! I'm always looking for something different that I can make ahead and freeze. Thx! |
| Topic: Cooked fudge |
Callyssa
Replies: 10
Views: 133
|
Forum: Candy Making & Pulled Sugar / Blown Sugar
Posted: Thu Nov 19, 2009 3:56 pm Subject: Cooked fudge |
| Sorry, I didn't answer your question! Yes, I stir it when it comes off the heat, add vanilla and butter, and just keep stirring. It should lose it's shine, but if it doesn't I know I've messed it up, ... |
| Topic: Cooked fudge |
Callyssa
Replies: 10
Views: 133
|
Forum: Candy Making & Pulled Sugar / Blown Sugar
Posted: Thu Nov 19, 2009 3:39 pm Subject: Cooked fudge |
| Would you like my recipe? It's hard to master, honestly....but so worth it in my opinion! And as far as diet, what was I thinking anyway? Thanksgiving is next week!! And then we have our special day o ... |
| Topic: Cooked fudge |
Callyssa
Replies: 10
Views: 133
|
Forum: Candy Making & Pulled Sugar / Blown Sugar
Posted: Thu Nov 19, 2009 3:30 pm Subject: Cooked fudge |
| I'll bet we have different recipes. Mine is from my great grandmother and I've never seen anyone else make anything close; always like the microwave kind that you made. To me, that is not fudge becaus ... |
| Topic: Cooked fudge |
Callyssa
Replies: 10
Views: 133
|
Forum: Candy Making & Pulled Sugar / Blown Sugar
Posted: Thu Nov 19, 2009 3:04 pm Subject: Cooked fudge |
| Cooked fudge is an art to master! LOL I think you let it cook too long. I let mine get to the hardball stage and go just a little bit longer, no thermometer; too much and it's hard as a rock, not enou ... |
| Topic: New Moon Cupcakes....What tip is used here?? |
Callyssa
Replies: 10
Views: 480
|
Forum: Cupcakes!
Posted: Wed Nov 18, 2009 2:16 pm Subject: New Moon Cupcakes....What tip is used here?? |
| But don't most leaf tips leave a small opening at the end, or come to a point? It does look like a leaf tip to me also, except at the end of the petal? |
| Topic: Cooked Chocolate frosting |
Callyssa
Replies: 1
Views: 24
|
Forum: Recipe Requests
Posted: Wed Nov 18, 2009 11:25 am Subject: Cooked Chocolate frosting |
| I've never cooked, then whipped a frosting, but I think storebought is just regular buttercream? Are you asking about the kind they use on bakery cakes, or that you can buy in a can in the baking aisl ... |
| Topic: Anyone notice a difference between Sweetex and other.... |
Callyssa
Replies: 7
Views: 157
|
Forum: Cake Decorating
Posted: Wed Nov 18, 2009 7:11 am Subject: Anyone notice a difference between Sweetex and other.... |
| I think Penguin is horrible; the icing has a funny taste, and it's harder to smooth than made with Sweetex. It gets really bubbly in the bowl very quickly after mixing. At least, this has been my expe ... |
| Topic: Bill in Texas for legal home bakeries! Calling all Texans! |
Callyssa
Replies: 2035
Views: 84502
|
Forum: General
Posted: Mon Nov 16, 2009 1:33 pm Subject: Bill in Texas for legal home bakeries! Calling all Texans! |
| I would hope that this thread doesn't get locked down, but that you Annacakes, would be disqualified as a member here. Calling people names as you just have, is completely unacceptable here, and it sh ... |
| Topic: How do I make this color? |
Callyssa
Replies: 10
Views: 321
|
Forum: How Do I?
Posted: Mon Nov 16, 2009 12:01 pm Subject: How do I make this color? |
| Yes, many cake decorating supply stores carry them. You won't find them at Michael's, Hobby Lobby, etc. They are the BEST IMO!! You can also get them online but I can't recommend where since I've just ... |
| Topic: Huge crack in my cake |
Callyssa
Replies: 22
Views: 588
|
Forum: Cake Disasters
Posted: Mon Nov 16, 2009 9:09 am Subject: Huge crack in my cake |
| Oh, baking strips are very nice also; they help keep the outsides of the cake from baking too much while the inside is still working on it. I got mine with a 40% coupon from Michael's. |
| Topic: Huge crack in my cake |
Callyssa
Replies: 22
Views: 588
|
Forum: Cake Disasters
Posted: Mon Nov 16, 2009 7:56 am Subject: Huge crack in my cake |
Sorry that happened to you; I had my own 'crack' disaster a few weeks ago, after the cake was all iced and decorated. I had to start all over again....
I've found that anything with pumpkin is ext ... |
| Topic: Why is my Buttercream shiny? |
Callyssa
Replies: 2
Views: 110
|
Forum: Cake Decorating
Posted: Fri Nov 13, 2009 4:35 pm Subject: Why is my Buttercream shiny? |
| It's the shortening and butter in your recipe; if you switch to hi-ratio shortening you won't have that issue. Crisco changed their formula and no longer has trans fats in it, and you need those to ha ... |
| Topic: We've all seen it but... |
Callyssa
Replies: 28
Views: 1688
|
Forum: Cake Decorating
Posted: Fri Nov 13, 2009 12:13 pm Subject: We've all seen it but... |
| if you're using RI or BC it attaches itself when you spread it over the stencil (that you are holding in place on the side of the cake), then you just peel off the stencil, and the beautiful pattern i ... |
| Topic: We've all seen it but... |
Callyssa
Replies: 28
Views: 1688
|
Forum: Cake Decorating
Posted: Fri Nov 13, 2009 10:12 am Subject: We've all seen it but... |
| Just wanted to add; I did a wedding cake with stencils but used bc (sam's club, black but-r-creme) instead of RI over fondant, and when it dried it looked exactly like black velvet. I know originally ... |
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