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Posts by sweettooth101

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...
cakes2dye4  here is the info on the adore book
Bakeforfun21 does the cake with this buttercream need to be refrigerated? 
I make a  Strawberry flan/pie with shortcrust pastry, baked blind .Fill first with a thin layer of cooled boston cream, Then arrange fresh sliced strawberries, over that goes a fruit glaze. I usually buy the ready packets of glaze but have made it when out of it by boiling  arrow root powder with water, add food color and strawberry essence.Spread over the strawberries. Allow to set overnight, decorate with fresh cream whipped until stiff, sweetened. Pipe on flan/pie.
It is a peony, if you don't have cutters check out my tutorial You will find more detailed tutorials on you tube, god luck.
Did you use bicarbonate of soda? Not mixed well can cause this.
Congratulations, love the name,color and logo. Wishing you a prosperous future in your new venture.
I use milk (sometimes cream) instead of water and maybe your butter might not be enough. 
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