Both the Wilton and utube sites have lots of tutorials.
In fact, if you can take the Wilton cake decorating class # 1 (Hobby Lobby and Michael's both have them all the time), you will get some great basic info at the beginner...
My reasoning went like this.
All of the butter, now warmed has been bound to the sugar.
The oil is then added, so it is just sitting there on top of the creamed product.
Here come the eggs, gently mixed into this oil...
8 minutes of creaming with a stand mixer will warm the ingredients and make the cold butter and sugar moot.
Nor do I get the reasoning behind using cold ingredients to start and finish with with room temp ingredients.
How about a reduced simple syrup with a few drops of LorAnn coffee oil added to it?
Go lightly and see how it tastes.
You could just reduce your coffee, but I fear it will turn nasty and bitter, kinda along the lines of...
The Wilton basic BC is a designer's go to for learning the art of piping.
No, it is not the most delicious to eat, but it does serve a purpose.
That said, it is not the only recipe out there.
Try Toba Garrett's decorator...
I have a friend that uses ingredients cold from the fridge, eggs included.
Her theory is that the paddle on the mixer will warm things up and her cakes turn out beautifully.
But cold sugar?
I am stumped on this one.
One of the top reasons for becoming a repeat guest of the brick house is the lack of jobs.
IMHO the more angry and paranoid you are, the better luck you have on landing one of the coveted spots on a reality series with BIG...
Great site BDL.
First one was slow time a'comin, and as I am not dilligent with the care and feeding, the 2 since then have been even slower.
Maybe I should use my neighbor's address next time.
Since switching the reminder to my...