freddurf

I usually put my bows in the oven with just the light on. The light gives off enough heat to dry the bow by the next day.

I made the Chocolate Ganache Gelato and it was so good! I also made the Florida Pie. Loved it! The flavor was fantastic!

Try sky blue with just a tiny amount of green added.

It's me again. I'm hoping that someone can guide me on the buttercream that goes with the Perfect Party Cake. Does anyone know if it can be left at room temp for a few days? I believe it's a Swiss Meringue. I'm guessing if I can leave IMBC at room temp for 2 days then I'd be able to leave SMBC at room temp too. Thanks in advance for any input.

I made the Perfect Party Cake and loved the Swiss Meringue Buttercream! It was so smooth! I want to use this recipe for a cake this weekend, but was unsure if this buttercream can sit at room temperature for 2-3 days. Thanks!

Have you considered using an edible image for the logo instead of writing on it?

This thread was started so long ago I see that many places are no longer here. OceanView Inn is closed. It's changed hands and is under construction. Oodles of Noodles is now called "O's". Same owner different name. Sam Choy's is gone. The best place in town to eat is a new place called Jackie Ray's. It's off Kuakini Hwy. Great food, reasonable prices, friendly service. I eat there 4 times a week! Quinn's on Alii Dr. has the best fish sandwich. I went to the Sand and Stars buffet at the Mauna Lani a few weeks ago. Very pricy, but the food and atmosphere were incredible. They have a telescope set up to view the stars and dinner is on the beach.

I have them too, but mine are black. I love them! I'm by no means a professional baker so for what it's worth I haven't noticed any difference when baking with them. I bought them for my 8 inch pans so I could test them out. I loved them, so I went back to the store and got them for all of my pans and cut them to size. I was lucky enough to get them on sale. They cost more than the parchment circles, but in the long run it will be worth it in time and money.

Here's a great thread on choux. http://forums.egullet.org/index.php?showtopic=74731&st=0

Are you tasting it cold, or when it has returned to room temp? I've never had this problem when the buttercream is back to room temp. ← Ruth, I didn't mean to disappear on you! I caught a horrible cold. Anyway, I was adding only half of the flavor like you were when I noticed the loss of flavor. The last time I made it, I added the full 3 oz and it seems to be holding the flavor well. So when you only add half, yours doesn't seem to change after a few days?

After a few days in the fridge, I notice my IMBC seems to lose it's flavor and tastes more like butter. Has anyone else had this same experiance?

They turned out so cute! Did you apply icing to the sides of the cakes before applying the chocolate wraps? If not, did you have any problems with it adhering to the bare cake?

Rachel, you've started a new trend that's going to sweep the nation!

The sheep cake is adorable!

AHHH! I had a feeling this was the answer I was going to get! I think for small areas I can score it as suggested, but for larger cakes, I'm afraid it will make a huge mess. Thank you all for your help