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Karen Marie's Discussions (546)

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Discussions Replied To (522) Replies Latest Activity

"Italian and Swiss buttercream HAS to be at room temperature before rewhipping it. Do…"

Karen Marie replied Jul 6, 2010 to Italian Meringue Buttercream

 13 Jul 9, 2010
Reply by Bettina Dwyer

"Tiffany here s the yellow cake recipe I use it never fails me.... This is the recip…"

Karen Marie replied Jul 6, 2010 to Help! My cakes keep crumbling

 6 Jul 6, 2010
Reply by Jeanne

"Jenifer no you cant use whole eggs.. the fat in the yolks will change the recipe...…"

Karen Marie replied Jul 6, 2010 to Whole Eggs vs Whites

 6 Jul 26, 2010
Reply by Jenifer T

"http://cakecentral.com/cake-decorating-ftopict-632290.html"

Karen Marie replied Jul 6, 2010 to Interesting discussion on Cakecentral about wires in cakes

 19 Aug 16, 2010
Reply by Karen Marie

"The weight is on the bar wrapper so add up how many you need for the recipe..."

Karen Marie replied Jul 6, 2010 to Modeling Chocolate question ,

 1 Jul 6, 2010
Reply by Karen Marie

"Edna has a great buttercream recipe on her site...in fact some great recipes http://…"

Karen Marie replied Jul 6, 2010 to Difference between Bc ? Wiltons ready to you white icing

 10 Jul 10, 2010
Reply by Kathy Kmonk

"I have seen some very intricate stringwork and some is over the top but if done righ…"

Karen Marie replied Jul 6, 2010 to 70s and 80s buttercream -- does anybody still like a little foo-foo?

 20 Jul 15, 2010
Reply by Bunny Flowers

"Trish this is the Italian buttercream recipe. It is a little more complicated than t…"

Karen Marie replied Jul 6, 2010 to smooth icing

 25 Jul 6, 2011
Reply by Pearse Hashmi Franklin

"Swiss buttercream is a cooked meringue with butter whipped into it..it is really del…"

Karen Marie replied Jul 6, 2010 to smooth icing

 25 Jul 6, 2011
Reply by Pearse Hashmi Franklin

"I put popsicle sticks in mine and make cake pops. :D"

Karen Marie replied Jul 5, 2010 to Cake Balls, posting 2 of 2

 14 Jul 5, 2010
Reply by Karen Marie

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