i have learned so much from cc-it is the best tool ever!! i would like to learn more about "doctoring" cake mixes with pudding, chocolate and creamers? i like the idea of using it in icing-would you use it in place of the milk and i guess i'll just taste it to see how it affects the taste. i guess i should browse the recipies once in a while instead of becoming a forum addict hehe
dragonflydreams Forum Fanatic
Joined: May 31, 2007
Posts: 1156
Location: Canada, eh!
Posted:
Thu Jun 19, 2008 7:45 pm
Mike1394 wrote:
Did you know that Sweet n low is banned in Canada. It was on the ban list here, but there was to big of an uproar. The aspartame I agree with you. Splenda is made by surrounding the sugar molecule with chlorine molecules. So Splenda is chlorinated sugar. Just like chlorinated water. Mike
. . . actually it is not banned in Canada . . . although it had been at one time (it is currently available) . . . I am not touting it's use however . . .
Last edited by dragonflydreams on Thu Jun 19, 2008 7:58 pm; edited 1 time in total
marjiw Junior Member
Joined: Apr 08, 2005
Posts: 63
Location: Texas
Posted:
Thu Jun 19, 2008 7:58 pm
I do not have any secrets that are not already known here. I was keeping track of the thread on best thing learned from CC and then the website crashed before I could read all the pages! I hope this one will be around for me to read all posts and learn more!! I learned to use the flower nail as a heating core and that was a great tip!!!!! Thank you all!
lisad1 Junior Member
Joined: Nov 03, 2007
Posts: 91
Location: Georgia
Posted:
Thu Jun 19, 2008 8:11 pm
mazaryk wrote:
I am a Wilton Instructor and share everything I have learned here....
frosting plug
glaze cake with clear jelly instead of crumb coat
use pam and sugar instead of grease and flour pans
Toba Garetts icing technique of using a 2D tip to frost cake
hot dry spatula to smooth icing
Viva paper towels to finish smoothing frosting
White Almond Sour cream cake recipe (works with other flavors as well)
Hate to ask a stupid question,but what is clear jelly?
Haven't gotten the chance to read the entire thread, but I've definately got to try this one!!! One of my best kept secrets is definately all of the great tips,ideas,knowledge I get here at CC!
meenu Junior Member
Joined: Jun 25, 2007
Posts: 20
Posted:
Thu Jun 19, 2008 8:28 pm
CC is my best kept secret. Love the website. CCers are willing to share their wealth of knowledge and experience. That is amazing. It's a valuable source of information for newbies and self learners.
Besides the tips already mentioned, before I put a cake in the oven I say a prayer my grandmother taught me for the family who will receive the cake when it's all finished.
It's true Denise, I know all of the people I bake for very well so I get to be invited to every party and hear the details even if I'm not going to the party! I agree with pinklesley1, put your heart...and soul into your work and it is a blessing....even if it is 5 AM and I'm baking!
Paula
gottabakenow Forum Addict
Joined: Feb 04, 2008
Posts: 666
Location: Massachusetts
Posted:
Fri Jun 20, 2008 5:30 am
besides the things I've learned here, CC is definitely my secret. no joke. my friends will say oh I have a friend who likes cake decorating, do you know any good website? and I'll be like sure, maybe try wilton.com.
That is tooo funny! Except that's how I found CC. I looked at three discussions on wilton.com and all three of them had a response, "I don't know, but I bet they know on CC!".
Paula
MessyBaker Forum Addict
Joined: May 25, 2007
Posts: 806
Location: South Carolina
Birthday: Aug 19 Gallery Supporter Member
Posted:
Fri Jun 20, 2008 8:31 am
pjmw wrote:
That is tooo funny! Except that's how I found CC. I looked at three discussions on wilton.com and all three of them had a response, "I don't know, but I bet they know on CC!".
i would like to learn more about "doctoring" cake mixes with pudding, chocolate and creamers? i like the idea of using it in icing-would you use it in place of the milk and i guess i'll just taste it to see how it affects the taste. i guess i should browse the recipies once in a while instead of becoming a forum addict hehe
I love the creamers! There are so many different flavors to experiment with and they have each given me ideas for cake flavors to add to my list (I have around 53 flavors now!)
Here is one doctored cake mix recipe that I use for almost cake (WASC), varying the extracts, using flavored yogurts instead of sour cream most of the time, adding one box of pudding (2 boxes makes it too moist), and replacing half of the water with flavored creamer--or using coffee instead of water for chocolate cake.
http://www.recipezaar.com/69630
For a stronger chocolate flavor and for cakes that I need to carve, I simply add melted chocolate to the cake mix. The WASC recipe is a two cake mix recipe (of course it can be cut in half), so I add 12oz melted chocolate to it. For single cake recipes use 6 oz.
I've tried other doctored cake mix recipes, but the WASC is by far the best!
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