New Posts  All Forums:

Posts by AnnieCahill

You need liquid of some kind.  It sounds like it's too stiff.  I use whipping cream to thin mine out.
You should disassemble and put supports in for every 4 inches of cake.  With that Bavarian cream it's kind of a disaster waiting to happen.  Good luck!
American buttercream maybe...powdered sugar, fat of your choice, flavorings, liquid to thin.
It sounds like the one I use.  Mine has orange juice and it's supposed to have orange rind but I omit that. 
I personally think it's dumb but it's original I'll give em that.
Those have been around for a while...people really seem to like them.  They are baked fresh every day or every couple of days so I would assume they would be ok.
I'm assuming you'd have to scale it down to a smaller portion and approach it from that angle. 
Yep!
If they are younger I would stick to what you know kids like.  Chocolate, vanilla, funfetti, something "non-offensive" haha.    You can decorate cupcakes however you want.  You can use any buttercream...Italian meringue (with or without the butter-without will basically taste like a marshmallow), Swiss meringue (which is basically the same, just prepared differently), French buttercream, "American" style with butter and powdered sugar, etc.  You can even use poured...
gemmal, I use a very basic recipe with no raisins, nuts, pineapple, or coconut in the batter.  I do use nuts but only on the outside.  I caramelize them with vanilla and spices and grind them in a food processor to make a praline crust.  If I have to decorate it then I will add toasted pecans to the batter.  I grate mine larger.  You're right that grating them small makes the cake mushy.
New Posts  All Forums: