Interesting tidbit about a new law that is being passed. IL Senate Bill 840 allows for “Cottage food operations” (i.e. you can use your home kitchen), with several stipulations, if and only if you are selling goods at a farmers’ market. So if I wanted to sell my cakes at a farmer’s market and got … [Read more…]
I learned several things from this cake, many of them technicalities of cake, and several more general things, such as: Everything will take longer than you think. Cake is hard work, but it does make you popular. Try not to break your dishwasher’s faucet coupler before a large baking project. The Point of Diminishing Returns … [Read more…]
Reduced sugar devil’s food cake with half sugar/half splenda swiss meringue buttercream. Marshmallow fondant used to cover the cake and for pink heart decorations.
This was another commissioned cake for a birthday. Some confusion ensued on when the pickup date was, but everything worked out in the end, and they said it was very tasty. It was a white cake with vanilla buttercream frosting – not too exciting, but it had to feed a crowd of varied palates. (At … [Read more…]
I saw a recipe on the cakecentral.com forums that was highly touted by many people, and it went like this: 1 package dream whip 1 small package instant pudding 1.5 cups milk So heck, I gave it a shot. And… it tasted like Cool Whip and pudding mixed together. Nothing more, nothing less. That slightly … [Read more…]
I made up my first batch of fondant tonight. I tried out the new Americolor gel colors I got from Cakewalk Chicago, as well (“dark pink” – I don’t think I used quite enough to make it very dark, or they mean “dark” as in “not almost white”). I made Rhonda’s Ultimate MMF (marshmallow fondant) … [Read more…]