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Posts by marya92

I've been asked to do a wedding cake for an outdoor wedding in Ohio in mid June. The couple prefers Swiss Meringue Buttercream, but I doubt it will hold up. The cake will be sitting under a shelter in a park for two hours until the reception. Is there any other option besides a Crisco-based icing for this? Does anybody have experience with cream cheese buttercream outside? Any advice or experience would be great!
No, I still haven't figured it out. I guess my new sugar cookie recipes are my secret! What recipe did you want to share?
How do I submit a new recipe on this website? I can't seem to find a link to it anywhere.
Hey There Bakers!   I was wondering if any of you had found a good recipe for a gluten-free cut-out sugar cookie.   Thanks!
I recently bought some isomalt crystals that you're just supposed to melt down and then be able to pipie through a pastry cone. My problem is that when I melt them and fill the pastry cone the tip immediately hardens so I can't pipe anything. Is there a way to fix this?
Here are two links showing what pointe shoes look like. I used to be a dancer so I'm a stickler for this kind of thing.
Just wondering if anyone had come across a good book about baking other than The Cake Bible.
I just got a request for a marble cake with strawberry cake and chocolate cake. Is this possible?
I chill the cut-out cookies. I'll try your recipe and see if it works. Thanks!
I don't use any baking powder or baking soda in my recipe. It calls for 1 cup of butter, 1 egg, 1 cup of sugar, 2 1/2 cups of flour and 2 1/2 t. of vanilla. I chilled the dough 15 minutes and they still spread like crazy.
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