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Posts by sweettooth101

Forgot to mention do it only twice with each color if making one cake, so it would be chocolate, yellow , chocolate and yellow.
Or try it this way with a chocolate batter and white cake tinted yellow. http://www.youtube.com/watch?v=kAbZVT8rDVU
The same thing has happened to me since coming to Canada. I brush my cake with warm apricot and thought that might be the cause. Love to know why that happens.
http://www.uline.ca/BL_5613/?Pricode=DB039&gclid=CKzKkbvO0aUCFQTrKgodlkS-jg   I have not bought from them but had bookmarked this link.
Check this out, pretty cool !!!     陳柏元 - 蛋糕.... 裁切 整形 裝飾 超神機器 | Facebook               陳柏元 - 蛋糕.... 裁切 整形 裝飾 超神機器 | Facebook 蛋糕烘焙師傅........... 這下快失業了啦!!! ><"   View on www.facebook.com Preview by Yahoo      
I have a tutorial you might want to try. http://www.cakecentral.com/a/inexpensive-cutters-roses-peony-calla-lily
If you don't have molds you could try and do it the way Ron Israel does it by using lace.  Watch the link below, https://www.youtube.com/watch?v=K_IpaRl_rkc
i don't use cake nails either.
White chiffon cake Follow recipe below leaving out 1/2 cup cocoa and replacing with 1/2 cup cornstarch        Chocolate  Chiffon Cake   Prepare a round 11'' x3''deep pan by greasing only the bottom (NOT THE SIDES) and lining the bottom with parchment paper.   1 3/4 cup flour (all purpose) 1 3/4 cup sugar 3 teaspoon baking powder 1      ''       salt 1/2 cup cocoa Sift all above together in a large bowl   seperate 7 eggs   Whisk the 7 egg whites and...
I too make chiffon cakes all the time, in fact all my  wedding cakes I have made are chiffon. I use the wilton 3'' pans, line the bottom only with greased on both side of  parchment,cake pan  sides should NOT be greased. As soon as the cake comes out of the oven I cover the center part across with cling wrap   and then flip the pan over resting the edges onto a couple of butter knives and allow to cool. The reason for  placing the cling wrap only in the middle is to leave...
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