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Posts by cakeymom

I personally bother because I love a challenge. I get great satisfaction out of baking from scratch. So for me it is a matter of preference. But on the other side if it works for you and baking from a mix and doctoring it is good for you then do it. I completely understand the aspect of having a consistent product. The baking part is not even half of what goes into a creation. And there are some artfully talented people and I really wish that I was of them. My...
Claire138 do you just whip the two together???
What about plain liquid coffee creamer, coffee crystals and a little vanilla added to the mousse mix????  Does anyone think that would work???   Otherwise, I will probaly go with a regular frosting(shortening based).   Cakeymom
I am going I to fill a my chocolate cake with chocolate mousse and then ganache and fondant.  So no problem there.   I am just unsure if I need to refrigerate it overnight since it will have a mousse in it.  Can I possibly just add water instead of milk and some flavoring,(maybe some coffee crystals), to help make it shelf stable.    Also, I am unsure how the fondant will do in the fridge overnight??????   Cakeymom
Need the ratio of chocolate to cream for a thick chocolate ganache. Also, can I use Ghirardelli dipping chocolate to make it?? Cakeymom
Thanks. I added pudding, eggs, water, oil, and some sour cream. Smelled heavenly.
I normally bake from scratch, but since this is a family freebee and my chocolate cake recipe is rather expensive I am in need of a good moist and not overly dense doctored chocolate cake recipe. Baking tonight and will go to the store on my way home. Thanks in advance, Cakeymom
If there is anyone that uses Wrap Candy software for the printing of edible images please tell me how you like it and why?  I am thinking about purchasing it because it is so inexpensive.   Cakeymom
I made a WONDERFUL banana cake this past weekend!!!  Not heavy or dense.  But, light and moist.  Perfect for an old fashioned banana caramel layer cake.  I finally perfected my caramel.  It is soft and melts in your mouth and has not one single sugar crystal in it.  Smooth and silky and not crunchy like a good caramel cake should have.  With all the depth of flavor one could ask.   I only had 1 cup of sugar so I subbed 1/2 light brown sugar.  Instead of AP flour I used...
I would agree with the others, in that a digital scale and research at the library is a good place to start. Then from there trial and error. That is what I did. I only bake from scratch because that is what I prefer.(not trying to get into a scratch vs doctored/mix debate). I read Warren Brown's Cakelove and he even refers to a book that I have also read that devls into the science behind baking and I found it at the library as well. For my efforts I have won first...
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