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Posts by LeeBD

I use vanilla yogurt(not sour cream)in my vanilla cake. Plus liquid vanilla coffee creamer.
I have applied images to fondant as well as butter cream. I would not refrigerate the cake though after applying image to fondant. Fondant tends to "sweat" after being in the fridge causing the image to dissolve some.
I always use a cream cheese frosting filling for carrot cake.
I have seen some pretty simple recipes for actual cheesecake fillings. You basically make a cheesecake, minus the crust, in a pan lined with parchment paper or foil.This way it's easy to lift out of the pan, flip onto cake and remove paper or foil. Just do a search for "Cheesecake filling for cake", you will def find something. Another option which is VERY easy is Cheesecake mousse. Cheesecake instant pudding mixed with cream and milk. It won't have the same strong...
Esco foods makes a cherry red food coloring, not sure if that's what you're looking for.
Last week I posted in regards to making WASC cakes with the new smaller size cake mixes. Since then I contacted JM Smucker Co, makers of Pillsbury, and this is what I was told. "The cake mixes make the same amount of cake as before. The only thing that has changed is the bake time. Rest assure it is the same great product with the same great taste". Okay so this doesn't make much sense to me. Why should baking time be less if the cakes are the same size? How could...
suzylynn58...when you do this are you finding the taste to be the same as before? I was wondering if the companies did some reformulating(is that even a word?!)and perhaps the new size was due to that. The recipe on the back of the box is the same as the 18 plus oz box. Just wasn't sure if it was as simple as they are just putting less in the new boxes. ??
I have seen a few threads on here about the new smaller boxes of cake mixes.Has anyone had success with converting WASC recipe to accommodate these smaller mixes? What are you doing that's different?I use mostly WASC recipes and am a bit nervous about proceeding same as usual with these smaller mixes Thanks.
Did you try doing a search in Galleries? Type in Daisies, it may be in there. HTH
Bakerella's tutorial is great. You need to use a little shortening mixed in your melted chocolate(not sure if you're doing that). It will give them a smoother finish. Also after dipping stick in chocolate and inserting into cake ball, stick them back in the refrigerator for a while.
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