I use mostly butter in my buttercream but sometimes fight air bubbles which prevents me from having a smooth cake. How do I prevent this? What am I doing to cause this? What makes a buttercream a crust?
I bought a plastic CK book pan. It didn't have any instructions. I baked the cake in the pan on a cookie sheet-the lady at store did tell me that- but the cake stuck. I used pan grease. Does anybody have any experience or tips?Thanks,Molly
How would go I about making my flour frosting recipe chocolate? How much do I add, at what time do I add and do I use powder or melted chocolate? Sorry about ASAP but just received the order last night wanting it tomorrow!Thanks,Molly