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Posts by FlourPots

Here's a few:   http://www.mycakeschool.com/blog/pretty-pink-flower-cake/   http://cupadeecakes.blogspot.com/2014/04/ruffle-ribbon-rose-tutorial.html   http://littledelightscakes.com/coral-ruffle-wedding-cake/   http://www.veenaartofcakes.com/fondant-rose-ruffle-cake/
I use Nestle White Chocolate morsels + heavy cream...heated and left to set like ganache...   I've only made small RKT pieces so 1 cup of morsels + 2 Tb cream worked great. In fact, after it's applied and has dried a little, you can rub the spatula marks out with your finger which I really like.
You can also use cocoa powder to "age" your design...
Paul Bradford has a tutorial on his site, but you have to be a paying member to see the entire lesson...   Here's a preview that might be helpful...it shows many of the steps: https://www.youtube.com/watch?v=F73yRY75USY&list=UU9dFRePg0QYEDljoxsU1zgQ
Yes...the recipe is on her blog...   http://jessicakesblog.blogspot.com/2011/05/most-commonly-asked-questions.html   Scroll down to: "What buttercream do you use?"   It's the second one...   This is THE BEST tasting buttercream ever!   I add 1/2 tsp. salt I use 2Tb + 1 tsp (instead of the 3 listed) of Vanilla because I use Vanilla Bean Paste (Nielsen-Massey) I use Kraft brand marshmallow cream   I've never tried the cream cheese version, but I have decreased...
It always turned out great and not too sweet with the tweaks I mentioned.   (I only stopped making it because I found one I love even more...the marshmallow bc from Jessicakes)
I used to make Indydeb's recipe all the time...I ALWAYS added 1/2 tsp. salt and decreased the powdered sugar to 6 cups.
Is this the recipe you made for your friend? http://cakecentral.com/a/easy-bavarian-cream     It's my #1 favorite filling...
http://cakecentral.com/a/indydebis-crisco-based-buttercream-icing
I don't have that pan, but if I did, I would most definitely bake the top and bottom separately...
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