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Posts by MBHazel

Wonderful!!!!   This is it.  I am so excited to have this again, just in time for fun Halloween cookies.   Thank you so much for sharing these with me.     Hazel
Hi all,   A few years back I tripped up on a great page of patterns for lots of googly EYES and mouths.  (They were used for Halloween cookies)    I seem to have lost the file from my PC,     They were just a page of eyes and mouths that you placed waxpaper over and made the eyes and mouths will royal icing.   Does anyone happen to have that?   Thanks a million!!!!   Hazel
Thank you so much for the info and the link.  I think I will try the Chefmaster color.  We will see how it goes.
For years I have tried to avoid using much purple since most attempts at it faded.    Has there been any improvement in the success of purple lately?     I need to do something purple, and a lot of it, so I don't want to take any chances.  What do you all recommend?   
I understand the impact of the high ratio to the icing. Can anyone tell me what, if any difference does it make when used in baked products? Such as, more tender texture?) Hazel
HI all,Crazy-Gray, where do you purchase the pure cocoa butter, and does it require refridgeration?I can't wait to try this.Hazel
I do all my cake decorating left-handed too and, like you, have been frustrated for years with anything involving the "rose" tips. Ruffles seem to the backwards (pretty part of the ruffle toward the cake!) Roses were just a mess. If have also tried opening the end of the tip, that does help with the frayed edges, but I don't think that is really a left-hand issue. A little corn syrup in your recipe might help with that. (Although, I have never acheived perfection!)But...
Thanks so much for the reply. The way the website had the recipe it said it made 3 -9-inch pans and served 8! Which I knew couldn't possibly be right. Plus, the amount of liquid seemed so high I was scared to try it.I think I will try the original Hershey recipe and then go from there. Thanks so much for your sharp eye in spotting that.Hazel
I caught an episode of Road Trip in Charleston, SC where they visited Tammy Kasarda. They highlighted a Chocolate Moist Cake that she used for a Groom's cake. The layers looked nice, so I looked it up on the site. I don't want to waste ingredients, do these measurements look like they could possibly be right? Thanks, Hazel5 cups sugar 4 1/4 cups plus 1/8 cup all-purpose flour 2 cups cocoa powder 1 tablespoon plus 1 teaspoon baking powder 1 tablespoon plus 1 teaspoon...
Thanks so much for the info. I guess that would be a smart move to go ahead and get the shipping info calculated and then there will be no surprises for me at the post office. I should have thought of that myself!!!!! Senior moment I guess.
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