Posts by VillageCakeLady

What about a rustic berry tart? I found this recipe in an LCBO magazine a few years ago. It looks as impressive as it is tasty! I don't have a picture right now but I will be making this next weekend and I will come...

If you ever get to North Bay Ontario Canada. Go to Churchill's The Loft. It is hands down the best caesar salad I have ever had!!!!....be prepared to pay big $$$ for dinner. But it was so freaking worth it!!!!!!!!!!!!!!!!

Recipe 1 1 kilo icing sugar 5 mls gum tragacanth 120 mls cold water 15 mls gelatine --In small bowl sponge gelatin in water. Melt this over water until clear(do not boil) --Separate bowl mix gumtrag with sugar. Make well in centre and...

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My question was not what you bake at but more have you watced your temperature guage. As an ex-HRAC technician it is well know that ovens of the gas type have a 15 degree swing in calibration or 350 + or - 15 degrees when your oven is...

Have you checked your oven temp lately?

OK I went with sponging and the cake turned out perfect. Thanks all!

Is it possible that it is not fully baked in the middle? Do you use flower nails to disperse the heat more evenly?

It is a wedding cake. It is to resemble their invitations. I'd post a picture but I can't figure out how?

Has any one put royal icing through a paint gun for a stucco look on fondant or should I just stick to sponging?