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Posts by Danilou

Enga's if it's not inappropriate. Sorry I did quote her but it didn't work.
I LOVE THIS IDEA!
I wouldn't even fit a 16" in my oven!
Read this.......This question is asked all the time!! http://cakecentral.com/t/769773/how-much-to-charge-for-a-cake#post_7505525
I've been researching this topic the last couple of months as I'm looking for stable fillings that can withstand a few days at room temperature. There are a lot of recipes on the net for white chocolate fruit flavoured ganache fillings, especially macaroon fillings! I winged it the other week and made a passionfruit ganache. I used the 1:3 ratio and I used 2 tb. of passionfruit as part of the liquid ratio and made the rest up with cream. Another yummy one is coconut...
What was the cream cheese recipe and how long was it sitting out for?
And to start with I thought they were a bit thick....I was trying to be polite!! Lol
Funny how these two characters signed up on cc same day, same time! I wonder if they know Helen?
We do need to pick a reference thread and be done with it!!
Are you from the u.s. A standard cake might be a 9" there.
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