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Posts by SJEmom

On my 3 year old niece's birthday I promised that when she came to visit me that I would make her pink cupcakes. As last minute plans, my parents are bringing her with them to visit next week...just before the holiday of Passover (which we fully celebrate). I usually bake with DH cake mixes, but I don't want to make that many cupcakes - I have to get rid of all baked type stuff and baking stuff before the holiday. I need a recipe that I can halve (and add coloring to)...
Once a month the parent's committee holds a lunch for the teachers and staff of the school and asks parents in a particular grade to bring in home baked desserts or fruit. Last month it was my son's grade's turn and I made a Purim themed cake because it was right before that holiday. This month it is my daughter's grade's turn and I am not sure what to do. It will be a 11x17 sheet (just to keep it as simple as possible). The lunch is March 17, so I can do a spring...
Since it is a first birthday I assume that there will be kids there...Perhaps find out how many children will be there among the 150 (are they nuts for having a 1st birthday that big!?), and make cupcakes for the children to coordinate with the cake. That should cut down on the size cake you need to make for adults and also make it easier to quickly serve the children cake.I did a monkey cake for my son's 2nd birthday and for the kids I made banana cupcakes frosted with...
I have been using a hand mixer for making buttercream frosting and I got a stand mixer to use. Which attachment would I use? Flat beater or whip?Thanks.
Thanks for the information. I am so not ready to make my own fondant. I will just hope that the few accents that I add with the Wilton pre made stuff won't taste too bad (or will be easy enough to remove). I am not covering the cake with it. If I were to be covering the cake and decorating with it, then I might try. I am still sort of a newbie in the whole cake realm thing.
I figured that it would be just apply while still soft or use more bc to stick it on.No, you didn't scare me. I haven't done fondant yet because it has sort of scared me and honestly whenever I have had a cake with fondant on it, I really don't like the way it tastes. Perhaps the bakeries where those cakes came from just weren't using the "good stuff". I am figuring I won't like the way it tastes and I am not planning on using a lot of it. Good to know that there is...
Probably a really simple question with a totally logical answer...For my daughter's birthday cake I was going to make a 2 layer 8" square cake and frost it with bright pink buttercream and then was going to add white fondant stars to give it an American Girl look for her Doll Fashion Tea Party. I have never worked with fondant before. I bought the Wilton Rolled Fondant in the box and I assume that I just roll it out and use the shape cutters to cut my shapes. Would I...
I have an idea in my head for my DD's party with a 2 layer square cake (no real idea why). I was wondering how many servings could I expect to get from it for 8-9 year old girls?She could have anywhere between 10-20 people (mostly kids). It is a Doll fashion tea party with American Girl dolls. I was thinking of doing something two layer to put stars on the sides, but am wondering if a basic 1 layer 9x13 would be better for the size of the cake (doing a double layer...
so, it wouldn't work to make it 5-7 days in advance and then to tightly wrap and freeze?
I will be making a pull-apart/cupcake cake for my DS's birthday. However the party is on Sunday afternoon of a very, very busy weekend. My usual mode of bake early in the week, freeze, then decorate the night before won't be easy to pull off.How soon before the party can I make my cake? And what is the best way to store it (fridge, freezer)?Thanks.
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