I enjoy baking and I really enjoy decorating and want to try doing more of it. However, I've lost my sweet tooth and while I can adjust the baked goods to my tastebuds, any frosting like fondant, buttercream and royal icing is far too sweet and ruins the cake and cookie for me. Are there alternative neutral or even tangy-sour-sweet icings that I could use instead?
How does the icing get on black and white cookies? The line between the chocolate and the vanilla is often very precise but with some overlap. Is it dipped? Brushed? Poured? Is there masking? Search engine brings up lots of home recipes but no descriptions of how it is made in commercial bakeries. PLEASE HELP ME ANSWER THIS BURNING QUESTION.
I like elaborate cakes, with complicated and/or interesting combinations of flavored fillings, icing and other add-ins-- the sort of thing one sees all the time at restaurants, but that seems to turn up surprisingly infrequently in cookbooks. Thus, two questions: first, what especially yummy, original cake flavor or texture combinations have you encountered in the wild, or in restaurants, etc.? And second, anybody have any excellent recipes for flavored fillings, or similar interesting stuff to add to a cake? [more inside]
I have on hand semi sweet chocolate chips, butter, honey, confectioner's sugar, vanilla, whole milk. Can I substitute honey for light corn syrup? Or, can I substitute milk and butter for heavy cream? [more inside]
I have read that a low refrigerant charge in a refrigeration system can cause the system's evaporator to ice up. I happen to have a dehumidifier which is exhibiting this symptom. I do not expect to be able to repair the dehumidifier but, as something of an HVAC enthusiast, I am curious as to why and how this happens. [more inside]
I just frosted a cake using Martha Stewart's whipped frosting recipe, and now I'm stressing out about how to store the cake until tomorrow. Please help! [more inside]
I'm getting married soon, and the baker making the cake sez they use Vreamay, a vegetable-derived shortening, in the icing. I was expecting good ole buttercream, so I'm a bit skeeved out about the Vreamay--we eat pretty low-down on the food chain normally, and Vreamay has trans-fats. Any professionals, or clever amateurs, out there want to weigh in on how this stuff tastes and what, in fact, it is? I suppose Vreamay is cheaper... but why else is it used instead of butter?
Calling all cake decorators: I want to construct a cake that looks like the EDP Wasp synthesizer. Having problems wrapping my head around the specific logistics. Halp. [more inside]
Frost my cupcakes! Please suggest your best recipe for an excellent middle-of-the-road chocolate frosting-- not too dark, not too heavy, not too fragile, not too sugary. [more inside]
Cake-decorating filter: Help me make a queso fundido & chips cake! [more inside]
I am looking for a cake decorating book that does not use fondant (except for things like flowers on top of the cake). I despise the taste of fondant and refuse to cover the entire cake with a layer of it just to have a smooth surface. Buttercream and royal icing, and ideally -- but not necessarily -- also gum paste. [more inside]
I want to make something special for my mother's upcoming birthday. I've been looking around and I got inspired to make a cake with rad decorations on it. I've got a few questions tough, namely regarding icing, and I'd love some pointers. [more inside]
I want to make these cookies for Boyfriend and mail them to him. Which shortbread recipe should I use, and how do I paint the clover on to them? [more inside]
Wondering if anyone's familiar with a packaged seven-minute type frosting that I used to be able to find until a few years ago. It came in a pouch and you whipped it with hot water in an electric mixer. The frosting was the marshmallow type you would put on an angel food cake. Availability in Alberta, Canada would be helpful too.
Coca-Cola Chocolate Cake recipes, please! [more inside]
What are some non-dairy alternatives to cake frosting? [more inside]
How can I make nice, thick, non-buttercream frosting for my cupcakes as seen on these Candy Cakes cupcakes in London?
[Cupcake-Filter]: Why is my cream cheese frosting an irreparable mess? How can I make some that is temperature stable? [more inside]
What is your best frosting recipe that doesn't use confectioners' sugar but does use a liqueur? [more inside]
Can my batch of (sorta)buttercream frosting be saved? [more inside]
Where can I get a good chocolate brownie with chocolate icing in NYC or Brooklyn? I've got a craving for one... Any recommendations?
Two questions about baking. [more inside]
What is the cause of the bitter taste in some kinds of red/pink icing? [more inside]
Do you have a killer icing recipe? I'm making a cavalcade of cupcakes for my birthday next week and I want to make some yummy buttercream icing to go with. [more inside]
I'm going to ice a cake and the icing recipe calls for 1 tsp (5 mL) light corn syrup. Can I use honey instead? [more inside]
I'm in dire need of a chocolate icing recipe. I know the basic ingredients but need the ratios. 2 cakes await! [more inside]