Cake Decorating Community - Cakes We Bake

Dinny's Discussions (12)

Discussions Replied To (12) Replies Latest Activity

"I use High Ratio with this all the time and works very very well  "

Dinny replied Oct 13, 2011 to Serious Cake's Buttercream Recipe (Crusting)

99 Dec 9, 2011
Reply by Kathy Kmonk

"How about frozen? How long can it be frozen and still be good. Thank you!"

Dinny replied Feb 11, 2011 to Serious Cake's Buttercream Recipe (Crusting)

99 Dec 9, 2011
Reply by Kathy Kmonk

"With the white chocolate mousee filling does this cake need to be refrigerated? Tha…"

Dinny replied Nov 13, 2010 to Dark Chocolate Oreo Cake

23 Jan 25, 2013
Reply by lynette conlon

"Well I made this buttercream and it was FANTASTIC! The taste was great... flavored i…"

Dinny replied Aug 16, 2010 to Serious Cake's Buttercream Recipe (Crusting)

99 Dec 9, 2011
Reply by Kathy Kmonk

"I use piping gel a lot. Works well for me. "

Dinny replied Aug 16, 2010 to Modeling Chocholate/Royal icing

7 Aug 16, 2010
Reply by Dinny

"Now, reading the post again, I have never used this to "cover" a cake. Only used to…"

Dinny replied Aug 16, 2010 to Modeling Chocholate/Royal icing

7 Aug 16, 2010
Reply by Dinny

"yes go ahead and make it in advance. It keeps a long time. I make mine and let cool…"

Dinny replied Aug 16, 2010 to Modeling Chocholate/Royal icing

7 Aug 16, 2010
Reply by Dinny

"I use candy melts all the time for modeling clay and it works great for me. Might no…"

Dinny replied Aug 11, 2010 to Modeling Chocholate/Royal icing

7 Aug 16, 2010
Reply by Dinny

"Thank you thank you all for the replies... Much appreciated "

Dinny replied Aug 7, 2010 to Serious Cake's Buttercream Recipe (Crusting)

99 Dec 9, 2011
Reply by Kathy Kmonk

"Well Swiss buttercream can not be used under fondant and I just wanted to be sure. A…"

Dinny replied Aug 7, 2010 to Serious Cake's Buttercream Recipe (Crusting)

99 Dec 9, 2011
Reply by Kathy Kmonk

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