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Posts by hbquikcomjamesl

Hmm. Looking at only the thread title, I was expecting somebody to have actually made "a cellular peptide cake with mint frosting" as described in the ST:TNG episode, Phantasms.
You mean, there's more than one of us? Do you hand-mix yours, too?
The back of the one-pound box is reproduced online, right here, at sufficient size and resolution that you can read it for yourself.   But it calls for the entire 1-lb box of powdered sugar, a 1/4 lb stick of salted butter, 1/4 cup of milk, and 1 tsp vanilla.   And I hand-blend with an ordinary dinner fork because I LIKE my BC dense and candy-like.
"Cake Stackers." The very name reminds me of a slightly off-color joke involving such professions as cork soaker, crock stacker, and so forth.
What "-K8memphis" said. Personally, I find "The Recipe That's Been On The Back Of The C&H Powdered Sugar Box Since Before Most Of Us Were Born," made with all real butter (plain, ordinary, salted store-brand sweet butter, the same kind you put on your toast in the morning, not some exotic gourmet stuff), to be nicely balanced.
CUSTOMER: I'm only willing to pay   BAKER hands CUSTOMER one or more box mixes and one-pound boxes of powdered sugar, a carton of eggs, one or more sticks of butter, and a bottle of Canola oil.   BAKER: Here's what I can give you for that price. Some assembly required.
I believe the new name-brand box mixes have gone from approximately 18 oz. net weight to approximately 15 oz.   Since most of the mixes I deal with call for 3 eggs, if I find that a particular mix is wimpy on volume, I'll weigh out 1 1/3 boxes (and increase all ingredients by 1/3) for a 9x13 pan, or I'll weigh out 2/3 of a box (and reduce all ingredients by 1/3) for the 8x8 pan I bought specifically to make 1/2 of any recipe that normally fills a 9x13. Beats trying to...
Here's the link. You might also include my comment about how many she'll need to bake, to feed 50 (especially if they have Texas-sized appetites). The upside is that she'll be able to do it in multiple flavors.   Hmm. Now if they also offered an Alaska-shaped cake pan, would it then be ideal for a baked Alaska?
According to Amazon, you could get a PAN to bake a Texas-shaped cake for about $50. Or about $20 for a silicone mold. But given the size (about 11" square), I don't think only one of them would server no 50 guests. And if they expect Texas-sized servings, you'd probably need to bake 4 or 5 of 'em.   Less than 150 posts to go before this thread hits 3000 posts.
I would be inclined to agree with what "winniemog" has to say When I did my first strawberry marble cake, I did it strictly for family. And I think I'd already done two by the time I did one as my own 50th birthday cake. I seem to recall that lemon is considered very traditional for wedding cakes, in some circles, but I'll also say that there are plenty of people who don't like lemons, don't like lemons in their water, and don't like lemon cake (or lemon chicken) unless...
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