alligande

How about soy milk/creamer I have used soy milk in cakes and have used the vanilla creamer to make pastry cream, which worked surprisingly well.

I have a small tub of Satin Ice at home and it has hydrogenated oil to. I agree, bet they all do

What's in this drink?! ← A pint glass of Guinness about 3/4 full then with a shot glass full of baileys is dropped in then you drink.

I got my square and round pans from here.Lloyd Industries they have odd and even sizes and ship very promptly. The corners on the square pans are "square", I have not used magic line so I do not know how they compare directly, but they are heavy and compare well to the rounds that I purshased from a local restauraunt supply store.

I am have never been succesfull baking bread, but I have now baked 2 loaves from my first batch of the basic dough ( I subed 2 cups of whole wheat) and the bread came out really well. Next I have to buy the book. Thanks Zoe for a great concept. PS I should add I always really hated kneading.

I am trying to have them get me some samples, because it has to be ordered a case at time. The only info I was given I passed on. Jeanne I thought it was just me, I hate Satin Ice. Since I discovered that a number of venues and caterers in this area strip fondant from the cakes before cutting I have been questioning why I pay so much money for decent fondant, hence the curiosty ........

I currently use Carrara Massa Ticino Tropic rolled fondant, and was talking to a supplier who mentioned he could get "Euro" fondant at a much lower price and was wondering if any one had worked with it etc and had any reviews. I also want to say please lets not a debate about the relative merits of rolled fondant just this particular brand.

I have never heard that either, I did not make my cake, but I did decorate it in 1994. edited to say still married.

Thanks for the input on this, I am curious how much of a cream cheese flavor does the frosting have, it is such a distinct flavor normally?

Now Annie, I did not say it was going to be decent, edible yes..... I have a soft spot for brides with dietary restrictions but really want a wedding cake, now I am not a pushover I do refuse to make things like red velvet. I did once make a wedding cake that was gluten, egg and dairy free its only saving grace was she could eat chocolate with that no cake..

I have had a request for a sugar free wedding cake, I don't have any problems with the cake part, but I was wondering if I could use Isomalt as a sugar sunstitute in IMBC and french buttercream, and if I can what would be the ratio sugar = isomalt? If Isomalt won't work has any one any suggestions? Thanks

I think this is the same artist I have had it booked marked for a while http://www.artcake.ru/

I pay $60.00 a day in Rhode Island, but it is not a formal arrangement I am suppost to get the kitchen from 12.00 onwards but in reality I come in when ever I want.

Here in Rhode Island any food products being wholesaled have to be tested and have an ingredient label that was anayleised ( I cant spell today) by the university when I got my license (for cakes) the inspector and I had the conversation that went along the lines of don't start selling at wholsesale your life will suck! A business in the same building has one product "stuffies" as it is very expensive to bring new items on line and at the moment she does not want to invest.

I am going to be in Key West next week to cook for 20 people for a week and was wondering if any one had any suggestions about good shops, and where to stay away from. thanks