Posts by CakeScraps

OK, I'm thinking you are talking about a Rosette. I could be wrong here. Try this: http://www.wilton.com/decorating/basic/rosette.cfm

Um, did you notice the beverage at the bottom of the menu for 1 pence? :beer: I suppose the kiddos would've been easier to handle once you got them down off the chandelier!

Assuming chrose's guess was correct (but I think it is Elam Mcknight in 2003), the answer to his I'm guessing it is Frank Zappa. So it would go to "R" if I am correct. "Red Skies"

The only time I ever coat chocolate chips, raisins, etc... is when the batter is thin. I have never coated the chips for brownies and never had a sinkage problem. To me, that is just an extra step that isn't necessary. Honestly, unless...

I can't figure where this should be, so, if this is the wrong place please move it and I apologize. I just answered in another thread about what I made for my sister's wedding (400 cookies, 200 eclairs, 200 cream puffs & 600...

Yes, these were miniatures. I wound up making 200 chocolate chip, 200 peanut butter, 200 mini eclairs, 200 mini cream puffs and 600 mini cream horns with 3 different flavor fillings for the eclairs, puffs and horns. I figured better too...

Have you ever seen the movie "Steel Magnolias"? They had a groom's cake that was an armadillo. A "bleedin armadilla" is just red devil's food cake in the shape of an armadillo. And when it is cut, it looks like it is...

2 1/2 Cups Confectioner's sugar 1/4 teaspoon cream of tartar 1 egg white Sift sugar 3 times with cream of tartar. In medium bowl, beat white until foamy and thick-but not stiff. Add sugar/tartar mixture slowly and stir vigorously...

Yes, foodpump, all of their recipes are listed in weights and not by the "cupful". I have received this magazine and am pleasantly pleased with it. The November issue is only the 3rd issue they have put out and I too see it...

Thank you!