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Posts by HotPink_LipGloss

I'm glad the bread flour is working for you! Blessing in disguise . Is your wasc from a box or homemade?(no judgment just curious if it works with box mixes too)
Yep I really need to do that. I've just had a lot on my plate lately. My mom's sister in the icu who I told you about unfortunately passed about a month ago. The night before the funeral my mom fell down the stairs and severed her ankle...bone was poking through skin and everything. I had to call 911. She had to have several screws, plates, and pins put in and can't work for 3 months or do really anything. So I've been juggling taking care of her around the clock as well...
I always have a little extra and taste before I send things out. If they were nasty, I would've been in a fetal position crying in the corner haha. I had been spending countless hours making fondant decorations all week and that night I had no sleep. Doing it again would've killed me. Chocolate cupcakes were ordered too and I nearly screwed those up too due to no sleep....poured in almost all the cupcake liners then realized I only added half the amount of water. I then...
I literally just realized that I used unbleached bread flour instead of unbleached all purpose flour for a vanilla cupcake order I had a couple weeks ago. I noticed while making the batter that it was thicker than usual(but smoother) and tan instead of white. Then while baking, they didn't rise as much which was OK bc it usually rises a lot....almost too much. They came out almost brown in color BUT they were the best vanilla I've ever made as told by everyone. Still super...
Thank you!!I will try that.
Plungers bc with silicone you have to make sure you don't put too much or too little fondant in. Then you must make sure you coat the mold in cornstarch so the fondant won't stick... and try to dig the fondant out after you put in mold. It's much more time consuming than the plungers.
Hi all. I absolutely love the white cake recipe I use. It requries 4 large egg whites. How many large eggs with the yolk should I use to turn it into a yellow cake recipe? I normally just use 3/4 cup of liquid egg whites(as stated on the back) when I make white cake, but I'm not sure if the measurements for liquid whites are the same as regular eggs. My cakes don't come out as fluffy if I use regular large egg whites for some reason. Thank you for any help.
Yeah I certainly loathe most of Wilton's products; however, it's all that I can get. I live in the New Orleans area and after Katrina, the cake supply store never returned. There is not one close by at all. Buying on the internet can get expensive due to shipping. So I'm glad Wilton improved their fondant. However no matter what brand fondant, chocolate, candy melts, etc I use for decorations, people never eat them. They just admire the decorations, eat the cupcake, &...
Actually Michaels has it.
A fellow caker says that the new Wilton fondant truly is easier to roll & tastes better. Only available at Joann's right now.
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