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Gluten-free baking poses it's own unique set of challenges, and once you start baking without wheat based flours you'll notice that each gluten free flour has it's own unique properties. Gluten free flours do not rise as easily or high as wheat flours and you'll often notice an abnormally high number of eggs used in recipes to help resolve that. Also using a small amount of guar or xantham gum in your recipes helps reduce the "crumbling…Continue
Cake carving can seem intimidating when you first start cake decorating with one of the biggest challenges being not knowing where to start! My moto is that if you can stack a tiered cake you can pretty much make anything!
It's all a matter of getting your cake tiers to your desired height and then patiently carving and carving and CARVING!!! :-)…