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Posts by FromScratchSF

Getting sidetracked on the type of camera, I had a nikon point and shoot, I don't remember the brand.  I hardly used it although I am always the gal that RTFM, in this case for some reason I read it an nothing stuck in this brain of mine except "point + shoot = perfect photo" but rarely was that the case to I blamed the camera.  This camera, which I paid around $500, became my nemesis and I HATED it.  I was so irritated that I didn't save money more for a decent quality...
Sorry this post it to the wrong thread. I guess Cake Central is wiggling out today. or user error. probably user error.
Alton Brown did an episode of Good Eats explaining tempering chocolate and it was excellent.  It was on You Tube forever and I have posted the link so many times on here - now I can't find it on You Tube and I am really bummed, looks like it was taken down for copyright.     Honestly, tempering chocolate is an art and it takes practice - that's why most people buy candy melts, which need no tempering and when cooled are nice and shiny.  I used to really hate candy melts...
Oh and come to think of it, my stripes were no where near as thick as they were in the photo on the box, so if I were trying to reproduce the stripes like they did, I'd probably use 2 mixes and use them in one pan to get those nice, perfect thick stripes.
Ah, if it's a mix then it probably will come out that color because it's genetically engineered to come out that color (but I still think the pic was PS the heck out if it).  Just look at the entire panel of "ingredients" that go into that tie dye cake on the box!  So yeah, I guess you have no worries there.   I, yes, me, recently bought the zebra Duff mix because it was on sale for $2 at the store, I normally see it for $8+ and I'm a scratch baker so no way would I ever...
Use modeling chocolate, not fondant.
My vote is buttercream separating and leaking out the bottom.  I have only ever had this happen the one time I used ABC.  It was on this cake:       The top tier was wheat free and dairy free cake with ABC made with margarine, organic shortening and vanilla soy coffee creamer for flavoring to thin it out and make it usable.  I basically used the ABC recipes ratios I normally see here on CC but used dairy free subs.   The bottom tier was my regular cake with my...
Looks great!  Can't wait to try it, don't know why I never thought of putting it straight on SMBC.
OK so lets state the obvious - some states, NOT ALL, require licensed home bakers to have all food transported and delivered in a box or a food safe container as part of the cottage law and some cottage laws require your food have a sticker on it stating it was made in a home kitchen - the only way to abide by said law is to deliver your cake in a box with the appropriate sticker... if you are legal then you should already know if this is a requirement or not.  Not trying...
I just realized CC's main website colors are pretty much radiant orchid.
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