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Posts by virago

why would you want to thin out the candy? its just going to seize up as soon as you add the corn syrup...that is what it is supposed to do.   you really don't want the candy to be hot when you add the corn syrup, otherwise you might experience separation issues. melt the candy slowly, keeping it warm (not hot), until it is smooth. even if it is thick, as long as it is smooth it should be fine. add the corn syrup and stir; it will be an arm workout once it starts to...
 Thanks for the cake kudos MBalaska! Yes, the pb, choc, banana combo was OH SO GOOD! so rich, so decadent!
I agree, the "Best Ever Banana Cake" recipe is AWESOME! -- http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256   It does not need to be 'freezered'; it's moist from the start and stays that way even over days in the frig. it is a very rich cake!   I bake it low and slow, just like the recipe says, in 2 NordicWare 9x2.5" rounds, parchment lined bottoms, flour-sprayed sides, cake-strip wrapped pans. the cakes rise almost to the top of...
 you are likely over heating the candy and scorching it...if so, they're pretty much a goner. heat candy slowly until it has partially melted, then slowly stir to melt the rest, then begin adding the paramount crystals. candy and bowl should never feel hot, only warm. I rarely use Wilton candy melts all by themselves; the flavor is just too strong. But when I need dark colors, I mix candy melts with Plymouth Pantry almond bark, then add oil-based candy coloring if needed...
 Agreed! I picked up the double pack from Sams Club (half-sheet jelly roll pans, heavy aluminum, brand name "Bakers & Chefs") a few years back. A solid buy for a sinfully low price! Also, "NordicWare" sells an assortment of heavy-duty, natural aluminum pans through Wallmart. Types include quarter-sheet/half-sheet jelly roll pans, a new one (new for me?) half-sheet-high-side (2 inch) jelly roll (perfect for large cinnamon roll batch), 9x2.5" rounds (straight sides, makes...
FYI -- link restored...   http://www.cakecentral.com/b/tutorial/sugar-ribbon-flower-cake
you'll need to wait until CC techs fix the "502 Bad Gateway" error...   once they fix the problem, navigate to http://www.cakecentral.com/b/ ...you'll see all the posted tutorials that were announced in emails.   
http://thesugarlane.com/how-to-make-edible-glue/
it should definitely NOT taste like soap...what is the recipe?   I've stored mine in the refrigerator, triple wrapped, without any issues for up to a year. 
another reputable source for the tiny blossoms...    http://www.countrykitchensa.com/shop/cake-decorating-supplies/pme-blossom-plunger-cutters-set/38/756/1586/2167/   never seen the 5-petal cutters before (seen 6-petals or 8-petals)...how about a small calyx cutter, the shape is very similar?   http://www.countrykitchensa.com/shop/cake-decorating-supplies/calyx-pme-cutter-set/38/756/230/2224/
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