[DOLLYbeans]

hey, could someone give me some ideas of how i could decorate a cheesecake? its actually a white choc ones so i wasnt really sure about the fruit or jelly toppings

[--joyful.]

has anyone ever made a cookies n cream cake before? I want to see an example before I make mine so I could get an idea of how it SHOULD look afterwards

[lockettex3]

CUPCAKE INSPIRATION
pictures, tips and recipes below !

frosted cupcakes











add some coke balls !


chocolate and vanilla spinkles



topped frosting or whipped cream, some caramel a banana, more frosting and sprinkles !


first stripe the cupcakes with chocolate and vanilla frosting and spread with a knife

icing cupcakes





does anyone know how to get them that flat ? mine always rise in the middle ):

fruit / cheese cake


cheese puffs



Recipes
frosting and icing

royal icing (used to decorate cookies and cupcakes, usually flat and baked with cookies)
1 egg white
1 1/2 cup confectioners sugar
tsp lemon juice (recommended)[/list]
beat ingredients together with electric mixure and store in airthight container. it hardens very quickly

whipped cream frosting

1 cup whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated white sugar
combine ingredients and mix together, refrigerate for 30 minutes before use
add 1 1/2 tbs of cocoa powder and some more sugar to make chocolate frosting

frosting

1/2 cup butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon milk[/list]
beat until smooth

cream cheese

1 package (3 ounces) cream cheese
1 tablespoon warm water
1teaspoon vanilla extract
3 cups sifted confectioners' sugar

mix until smooth


more recipes to follow ! share share share!

[rojas123]

Westmoor High School is an American public high school in Daly City, California that serves grades 9 through 12 as part of the Jeffershttp://www.soompi.com/forums/style_emoticons/default/rolleyes.gifon Union High School District (JUHSD). It generally serves the residents of Daly City, Pacifica, and Colma.

Antigua Holidays
houston playground

[__CHINA.DOLL]

thanks lockettex3 for the pretty pictures! ;D

i was wondering if anyone knows what these beaded candies(?) are that are on the cupcakes she posted?
thank you! ;D



does anyone know if the flowers are made out of fondant? and edible paint? or..
haha thanks! ;D

[Fifi]

Not sure if this has been asked before, but if a cupcake recipe asks for plain flour and baking powder, can that both be substituted with self-raising flour? If not, what will the difference be?

[AngelAngel]

Not sure if this has been asked before, but if a cupcake recipe asks for plain flour and baking powder, can that both be substituted with self-raising flour? If not, what will the difference be?

Well, yes. Yes you can but I don't like self-raising flour cause I don't like how you don't have control over the amount of baking powder and salt. And what if it's not evenly distributed?

But yes you can use it.

[Fifi]

Well, yes. Yes you can but I don't like self-raising flour cause I don't like how you don't have control over the amount of baking powder and salt. And what if it's not evenly distributed?

But yes you can use it.

Ohh, I understand your point. Thanks for replying! ^^ It's only because I don't bake often that I tend to not buy baking powder as I won't be using it the next time. I had to throw a packet out awhile ago because it wasn't good anymore :S

[3letters]

Cake my cousin and I baked for our cousin's wedding.
I made the flowers

[converse1918]

^^^^^ Wahhhh that's so nice !!!

[Myss Blewm]

I was wondering if someone can give me advice on making really good looking french almond macaroons? I've made them a few times, but most of my macaroons end up with cracks across the top. If I let them out of the oven sooner than 6 minutes they're undercooked. I feel like I'm doing it wrong. Any advice? I used Martha Stewart's French Almond Macaroons recipe.

I want my macaroons to come out like this:



Mine came out like this:


What am I doing wrong? T___T HELP! Please?

[packet85]

quick question, pls help:

i bought betty crocker ready-made frosting. i wish to make it fluffy via mixer on medium-high speed. can i do it or is the frosting made to be just stirred with wooden spoon only? i am afraid to do it if not sure cos i might ruin it and end up with no frosting to use. thanks for replies.

I was wondering if someone can give me advice on making really good looking french almond macaroons? I've made them a few times, but most of my macaroons end up with cracks across the top. If I let them out of the oven sooner than 6 minutes they're undercooked. I feel like I'm doing it wrong. Any advice? I used Martha Stewart's French Almond Macaroons recipe.

What am I doing wrong? T___T HELP! Please?

my guess is that you did not let the piped mixture sit on the parchment paper (or silpat or any baking mat) for two hours before baking? or it is because the heat did not spread evenly on the stuff cos your sizes varied with big differences. my advise is draw some circles BENEATH (the other side) of the baking sheet so you will be guided as to how much you are to pipe on the sheets.

also, i advise you to fold in the mixture into the beaten egg whites until the egg whites have fully incorporated into the mixture, letting go of a bit of the fluffiness so that the egg white parts will not float and cause cracks.

hey, could someone give me some ideas of how i could decorate a cheesecake? its actually a white choc ones so i wasnt really sure about the fruit or jelly toppings

try canned blueberry or canned cherries.

or: spread with white chocolate ganache and then get a bar of chocolate (i used Andes mints, the miniature sized Andes) and scrape bar of chocolate using a potato peeler or grater. start from the middle of the cheesecake then go around the edges. be creative!

[starrykt]

can someone explain the different outcomes if:

oil is used instead of butter?? is the cake lighter?

and

if egg yolks are removed and only egg whites are used, what is the outcome?


im trying to look for a super airy/soft cake sponge to make a birthday cake~

[packet85]

can someone explain the different outcomes if:

oil is used instead of butter?? is the cake lighter?

and

if egg yolks are removed and only egg whites are used, what is the outcome?


im trying to look for a super airy/soft cake sponge to make a birthday cake~

based on my experience in baking cupcakes, the recipe with oil usually comes out airy. and the butter recipe will come out like poound cakes. also, when the batter is runny, it usually comes out airy.

when you take out the egg yolk to make it a light recipe, it is necessary to include water or milk in that recipe. the ratio i do not know.

to look for the quality of cake, i suggest you go to GOOGLE IMAGES and then type in angel cake. you are bound to be just a click away from the recipe/website where that particular picture is featured. i wish you good luck.

[AngelAngel]

can someone explain the different outcomes if:

oil is used instead of butter?? is the cake lighter?

and

if egg yolks are removed and only egg whites are used, what is the outcome?


im trying to look for a super airy/soft cake sponge to make a birthday cake~

Oil will make it more moist but not as airy.

Egg whites will make it rise more but...it's not a good idea, you need the emulsifying qualities of the yolk.

[CrazyYochy]

I was wondering if someone can give me advice on making really good looking french almond macaroons? I've made them a few times, but most of my macaroons end up with cracks across the top. If I let them out of the oven sooner than 6 minutes they're undercooked. I feel like I'm doing it wrong. Any advice? I used Martha Stewart's French Almond Macaroons recipe.

I want my macaroons to come out like this:
http://z.about.com/d/frenchfood/1/0/f/5/-/-/macaroonsgal.jpg
http://199.199.209.134/email/almond/eNewsl...s/Macaroons.gif

Mine came out like this:
http://i26.tinypic.com/x0nos1.jpg

What am I doing wrong? T___T HELP! Please?

I can't exactly tell you what you did wrong but, I can give you the recipe I have. We made it in class last thrusday, they werent the best macaroons (it was my first time making them) but, you can try and check it out, kay?

I will apologize for my english because I suck when it comes to translating recipes from spanish to english.

Ingredients:
Sugar 125 grs
Water 40grs
Egg Whites 47 grs
Tartar cream 2grs
T.P.T (confectioners sugar + almond powder, same cuantity) 250grs (125 confectioners sugar + 125 almond powder)
Egg Whites 40grs
cocoa powder or colouring to dye the dough.

You need to make a syrup with the water and sugar, then you need to beat the egg whites with the tartar cream and then pour the syrup when the mix of egg whites and tartar cream till it gets nice and creamy . You mix the TPT with the rest of the egg whites. You mix together the TPT with the rest of the other mix (egg whites, tartar cream, syrup).

Place small mounds (about 1 tsp) of the batter on the parchment-lined baking sheet, spacing several inches apart. I totally forgot, you are supposed to let it try for abour 30 or 40 minutes befor putting them in the oven.
Cook them in the oven for about 10 minutes at 160 degrees C

[CatGoesMeow]

Our wedding cake pic

[MyLovelyBlondie]

^ WAH! It`s so pretty! ^

I want cake now All the cakes look gorgeous!

[__CHINA.DOLL]

hey guys! (:
i was wondering if someone can answer my question!

can someone tell me how they got the shape of the cheesecake to be like that?
thank you! ^^

[firefly16]

thanks lockettex3 for the pretty pictures! ;D

i was wondering if anyone knows what these beaded candies(?) are that are on the cupcakes she posted?
thank you! ;D



does anyone know if the flowers are made out of fondant? and edible paint? or..
haha thanks! ;D

The flowers are made out of frosting n left in the refrigerator to harden. You can either make the flowers from buttercream frosting or royal icing. The buttercream frosting will become soft again in room temperature, but the royal icing flowers will stay harden. Hope that helps. This is my first time posting on this forum.