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Posts by sweettooth101

Whenever I want to change a chocolate cake recipe to vanilla I replace the cocoa powder with equal amount of cornstarch/cornflour/maizena, different countries use different terms.And add vanilla essence.
Beauty is in the eye of the beholder.
Love the way the pattern went at an angle. 
I think the palest color could have done with a few drops of liquid to thin it, water or milk. If you notice how the darkest color looked smoother and less air holes because of all the extra liquid it had to achieve the color.
You could use this (link below) technique but not go in a straight line. http://www.mycakeschool.com/blog/pretty-petal-effect/
I have  used the chocolate chiffon cake for years and everyone loves it. If you are interested check it in one of my posts. good luck.   I have recently made the mayonnaise chocolate cake and its good too and the other one is Barefoot contessa's   Beatty's choc cake but has coffee in too which not everyone ;ikes.
I like to use this recipe for my cake, it was given to me by an elderly man who was a regular at my store and so I have had it in my book for the past 30 years or so named after him.It is a very easy method. When I want a Lighter version I just reduce the fruit to half the quantity.     Mr Corbett's Fruit cake     6 ounces (3/4 cup)  butter 1 1/4 cup brown sugar 1 1/2 cup water 3 cups mixed dried fruits----currants,...
Hey Samm09 don't be discouraged. You can do it, the cakes are  small in size, much easier to work with. Place both cakes on exactly the same size boards  8'' on 8'' and 6'' on 6''.  Then do your torting and buttercream. Then cover with fondant and decorate. It is a good idea to watch a couple of...
Here's a couple more http://www.youtube.com/watch?v=MA1m9F1Z4do    She layers the icing directly in the bag, you could place the icing in rectangle pieces of cling wrap and make in a log shape, making sure the one end is open. Place 3 or 4 different color logs in the piping bag, open end down and as you squeeze the 3 colors should fuse.   http://www.youtube.com/watch?v=8T_PsvU-DwQ  I like this method for the edges of roses to be a darker shade.
If you think about diameters you will notice that porcelain cake stands have a pretty small one yet it can take the weight of 3 tiers. I think a heavy based vase should be able to take the weight of a single 14'' cake. Try it out with a 14'' pot filled with water.
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