Cake Decorating Community - Cakes We Bake

Karen Marie's Discussions (546)

Discussions Replied To (522) Replies Latest Activity

"Sherry posted this on this forum here is the link: http://www.cakeswebake.com/forum/…"

Karen Marie replied Jul 22, 2010 to Georgia Kitchen Requirements

4 Jul 23, 2010
Reply by Jennifer Carter

"It has to be whipped no matter what you use it for. "

Karen Marie replied Jul 22, 2010 to Meringue buttercreme

4 Jul 22, 2010
Reply by Karen Marie

"Wax is added to lower quality chocolates to create the "snap" of quality chocolate.…"

Karen Marie replied Jul 22, 2010 to Alternative to cake boards

9 Jul 22, 2010
Reply by Karen Marie

"The amount of powdered sugar you add depends on the humidity the day you make it. St…"

Karen Marie replied Jul 22, 2010 to hi about cakes and cupcake with fondant

5 Jul 25, 2010
Reply by Eileen S

"If you are doing all natural foods then red and black will be really hard to get sin…"

Karen Marie replied Jul 22, 2010 to Natural food coloring

7 Jul 23, 2010
Reply by ebony bardell

"Some basics for baking: Make sure all ingredients are at room temperature especiall…"

Karen Marie replied Jul 22, 2010 to Semolina cake

3 Jul 22, 2010
Reply by Rina Kwok

"Diana are you covering a cake or making a figure with the plaid?"

Karen Marie replied Jul 22, 2010 to Plaid fondant?

13 Jul 22, 2010
Reply by Ingrid Berry

"Here is the Yellow Cake recipe....some people were having a hard time opening the fi…"

Karen Marie replied Jul 21, 2010 to Whimsical Graduation Cake in Fondant

6 Jul 21, 2010
Reply by Karen Marie

"Great site! I have a recipe for yellow cake that is always moist and never fails See…"

Karen Marie replied Jul 21, 2010 to Whimsical Graduation Cake in Fondant

6 Jul 21, 2010
Reply by Karen Marie

"Ebony try some gel or paste food color...Wilton makes it and you can get it at Walma…"

Karen Marie replied Jul 21, 2010 to Natural food coloring

7 Jul 23, 2010
Reply by ebony bardell

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