Posts by Prettycake

I boil rice everyday. We Asians eat rice three times a day and we never eat minute rice because we do not like it. We eat Jasmin or Japanese Homai brand rice, like the one used to make sushi , somewhat sticky. It takes at least 20 mins...

Quote: Originally Posted by ED BUCHANAN  I do not agree with you. The ART of pulling sugar employs many intricate techniques. Temperature and time  as well as relative humidity being  big factors. One must...

When I make modeling chocolate,  I use Wiltons  Candy Melts..  I know it is not exactly chocolate,  but I love  the taste of the Vanilla one.  just as good as white chocolate and some of them come already...

I found this under Martha Stewart... she made this hazelnut cake... this I did one time.. the Hazelnut were dipped into melted sugar/caramel then pulled upwards at the right temperature of the sugar.  

I have been wanting to learn these... I made some today.. I think I have the idea now,  but I have room for improvement..these are very similar to empanadas.    

Quote: Originally Posted by FutureBaker  It looks almost exactly like fondant!! It's actually modeling chocolate?? Completely? I might use that more. Is it easier to handle than fondant and cheaper? :D Yes, ...

Besides water, can I use milk or juice to activate yeast? As long as it is in the correct temperature?

Quote: Originally Posted by FutureBaker  awesome :) thanks I love modeling chocolate clay/leather/plastic.  It is easy to make.  It can be rolled out paper thin and it  will stay very smooth and...

By adding some liquid. That should make softer and easier to pipe. Like warm milk or warm water.

Quote:Originally Posted by FutureBaker I would like to improve on my knowledge of cakes (especially decorating). When I use the storebought Buttercream from Sam's in my culinary class, nomatter how much I whip it, it is still very...