New Posts  All Forums:

Posts by Spooky_789

You may want to give this recipe a try.  It's almost like a hybrid like Costumeczar mentions, but it's made all at once.  http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/
You can make vanilla sugar by adding your scraped vanilla bean pods to your canister of sugar.  The flavor of the vanilla will penetrate the sugar, and that will help flavor your cake.   You can also steep vanilla bean pods in your liquid that you use in the cake, then remove the pod, let the liquid cool, then add as normal.   Making your own vanilla extract, whether with alcohol or without, is quite easy and lots cheaper than store bought vanilla extract....
Per Wikipedia:   Coffee cake is a common cake or sweet bread available in many countries. The term "coffee cake" can refer to any of the following: A class of cakes intended to be eaten alongside coffee (for example, as part of a breakfast meal) or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table. Under this definition, a coffee cake does not necessarily contain coffee. They are typically single...
Try mixing it for less time at a lower speed after adding all the ingredients.
What size is your full sheet?  I've used 20"x30" 1/2" thick foam core boards for my very large sheet cakes.  They work great.  I get them at Michael's craft store.
You may want to ask Sharon those questions on her Facebook page.   https://www.facebook.com/pages/SugarEd-Productions/288797535998
First column is for round cakes, the second column is for square or rectangle cakes.
Craftsy has a Decadent Chocolate Cakes class where they teach you how to make chocolate fans.  Hope this link works.   http://www.craftsy.com/class/Decadent-Chocolate-Cakes/64?_ct=sbqii-sqjuweho-qbb&_ctp=64,23
This isn't online, but my Better Homes & Garden cookbook say that the red velvet cake is also known as the Red Waldorf Cake, which goes back to New York City's Waldorf-Astoria Hotel.  It uses the creamy frosting made with milk, flour, sugar, butter, and vanilla.
If you are looking for a powdered sugar based icing, this is a good one.   http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=109208&FTVAR_MSGDBTABLE=   If you are looking for a less sweet, smoother mouth feel frosting, try Swiss meringue buttercream (SMBC).  Here is a really good recipe and directions/explanation on how to make it.   http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
New Posts  All Forums: