Self Taught Decorators Club
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For the free spirit cake decorators who had no formal training. Share you journey and what new things your still learning. What resources do you use to gain knowledge?
Members: 674
Latest Activity: Aug 23, 2016
Discussion Forum
Introcuding Myself-Laura
Started by Laura Guynup. Last reply by Laura Guynup Aug 23, 2016. 2 Replies 1 Favorite
Hello my name is, Laura. I am a stay at home mom with two sons ages 10 and 13. One grown daughter age, 34 and one grand daughter age 8. I have been learning about baking and decorating cakes for…Continue
Carving Problems
Started by Lydia Beier. Last reply by Laura Guynup Aug 21, 2016. 15 Replies 0 Favorites
I am so glad I am doing a practice run of my purse cake. I am following a video tutorial (using my own pattern), and that doesn't seem to be the problem. I used my chocolate cake recipe and have…Continue
Victorian plastic cake stand??
Started by Melanie. Last reply by Melanie Nov 19, 2013. 5 Replies 0 Favorites
Ok Ladies! I need some help! Anyone know where I can find this stand or a stand like it? I tried to search eBay, but didn't know what to type in to search it? Check out attached photo! Thanks!!
Favorite fondant
Started by Deborah Martin. Last reply by Ricardo Cancino Nov 18, 2013. 13 Replies 0 Favorites
I want everybody's thoughts on what their favorite fondant is and why. I have done Satin Ice, Duff, and I recently saw a video on utube which adds Wilton to MMF. Just want to hear some opinions. …Continue
Comment Wall
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Comment by Sandra I. Vazquez Lossiseroni on August 13, 2012 at 1:31pm
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Hi Del, welcome and was it the WASC recipe that you did? So I can refer you to a post?
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Comment by Deah on August 13, 2012 at 1:37pm
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Del, possibly overbaked?
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Comment by Katy Nott on August 13, 2012 at 2:32pm
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@Del - I don't think I know the answer to your question, but you may be better off putting this question as a new discussion. That way more people may get to see it and you will get a better response......
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Comment by June Kowalczyk on August 13, 2012 at 2:34pm
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Well Del
Did you change your flour? The amount of leavning you used. Butter instead of oil or visa versa? Those are the 3 main culprits. Bleached all purpose or cake flour is best. I have the book The Cake Bible, and a lot if baking answers are in their. Very useful. Find good answers on her website too. www.realbakingwithrose.com
Hope this helps. :0)
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Comment by Del on August 13, 2012 at 4:57pm
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Here is the recipe, I did use cake flour instead of all purpose, which I normally use.
1 box Pillsbury or Betty Crocker White or Vanilla cake mix
1 cup granulated sugar
1 cup + 2 tbsp cake flour (NOT all-purpose flour)
1/8 tsp salt
1 1/3 cups water
3 eggs
1/2 cup melted butter (lightly salted)
1 cup sour cream
1 tsp vanilla extractThanks June for the link I will look there. Deah, I did happen to over bake one pan and it did not shrink in like that, it doesn't pay to get distracted.
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In Rose's website, she states if you use melted butter & not solid AND unbleached flour, apparently the butter will not stick to the flour. I have never used butter in my cakes. No experience with that.
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Comment by Daisy Brown on August 13, 2012 at 6:09pm
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Thanks so much Jean and Katy!! I consider this my cyber home lol! Every time I check on the group it puts a smile on my face :). Our members rock!!
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Thanks for starting the group Daisy!! For all the beginner self taught to the experts..... we all have knowledge to share. :0)
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June thank you for always being one of whom shares advice or suggestions on a regular. I appreciate your contribution to the members. Your awesome :).
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:0). :0). :0)
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