Cake Decorating Community - Cakes We Bake

The Topping
  • Female
  • Fishers, IN
  • United States
Share

The Topping's Friends

  • iris rezoagli
  • Sandy
  • Sherry Qualls
  • Theresa Happe

Gifts Received

Gift

The Topping has not received any gifts yet

Give a Gift

 

The Topping's Page

Profile Information

Are you a professional cake decorator?
Yes
How did you hear about us?
Email

http://www.thetopping.com


The Topping's Photos

  • Add Photos
  • View All

Comment Wall (4 comments)

You need to be a member of Cake Decorating Community - Cakes We Bake to add comments!

Join Cake Decorating Community - Cakes We Bake

At 12:37pm on April 27, 2018, mrs abiola bawuah said…

Good Day,

How is everything with you, I picked interest on you after going through your short profile and deemed it necessary to write you immediately.I have something very vital to disclose to you, but I found it difficult to express myself here, since it's a public site.Could you please get back to me on this email( mabawuah9@aol.com ) for the full details,
Have a nice day

Thanks God bless.
Mrs Abiola.

At 10:56am on October 29, 2010, CUQUI'S DESIGNS Cake Supplies said…
We invite to visit this Cake Supplies On-Line www.cuquisdesigns.com. , and the store located in Miami 3164 N.W. 72 Ave. Miami, Fl. 33122 Phone: 305-436-8335.
CONGRATULATION VERY NICE CAKES!!!!!!
At 10:21am on January 10, 2010, The Topping said…
of course! It's a take on the Wilton Snow White Buttercream (out of all the recipes I've tried it seems to work the best- you can find it on their website) 1. Sub out mer. powder for real egg whites (pasteurized but make sure they can be used for frostings, etc) 2. sub out shortening for real butter or during the summer I do use half short, half butter for stability 3. Take out butter flavoring, add scraped vanilla bean. I try very hard to only use natural and/or local ingredients. Buttercream is a fickle lady though so like I said, shortening adds some stability during the heat of summer. :) Of course, everything is room temp, I whip the eggs whites to a sparrow's beak, add the powdered sugar to make a loose royal icing and beat in the butter then more sugar. Then whip whip whip! It always turns out smooth and creamy, has a GREAT flavor (I get more compliments on that than anything) and holds and dries well for decorating. It's perfect for the crumb coat underneath fondant. Try it out - I hope you like it!
At 11:07am on January 5, 2010, The Topping said…
ha! the down side of cake baking- it makes me hungry just researching projects!
 
 
 

© 2022   Created by Theresa Happe.   Powered by

Badges  |  Report an Issue  |  Terms of Service