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Posts by Corikiky

Hi! 've been baking for about 15 years in Venezuela. I am trying to bake here but the cake doesn't  cook perfect. The texture is more like a bread, and it became compacted near to the bottom. I already change the recipe, with less flour and sugar, but it's still compact in the bottom. Help me please!!! 
Hola, el color es turquesa (o teal en inglés). Yo he usado el Wilton y el americolor, muy buenos los dos. Suerte ;)
thank you very much
Yes I am from Venezuela, but I am at the US right now.  I wanted to know from somebody in Charlotte that already got it. 
I want my County Health Department Permit to make cakes at home in Charlotte NC. How hard is it?
What about the brand?
I live in Venezuela and have a favorite cake recipe. But now I am in Charlotte NC and tried my recipe but it was kind of like a rubber sponge. The taste was good but the consistency was not ok. The recipe I used was: 250 grams of margarine (0,55 pounds), 400 grams of sugar (0.88 pounds), 6 eggs, 500 grams (1.1 pounds) of self rising flour, 1 tbs of baking powder 1,5 cups of milk and vanilla. Can you help me? Thank You!!!
Oh, I wish I could write this in spanish. I have exactly the same problem. My cakes are tasty and very good looking, but people don't like to pay the price I deserve. But if I charge the price according with the quality of my work I will have no customers :( and I really want to keep making cakes because is like a hobby for me. But my family is always telling me I am giving art for nothing :(
pudiste familiarizarte? ya no me gusta como antes :(
Hola amig@s!!! quien tiene la misma sensación que yo? Con la versión anterior era más fácil ver nuestras fotos y los likes. O será que no se manejarla aún? Probablemente sí es más fácil cargar las fotos pero no se, no logro acostumbrarme    Saludos desde Venezuela
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