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Posts by marya92

I made a recipe of raspberry curd to use as a cake filling but it's a little too runny. How much gelatin or corn starch should I add to thicken it?
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.   https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSbskxKV1PhVimzjxR49rFHoQ7nF60-Pe_t-ftrcthesBli1R0O https://www.google.com/url?   http://www.ballet.co.uk/images/dvd/evidentia/dvd_evidentia_intro01_two_legs.jpg
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!
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