IntenseDebate

2 years ago @ Treats & Trinkets - Homemade Devil's ... · 0 replies · +1 points

Buttermilk is acidic, so you would have to replace the acid somehow. Adding a little vinegar or lemon juice would probably work

5 years ago @ Treats & Trinkets - Frozen Buttercream Tra... · 0 replies · +2 points

Hi Katrina,

You can use the cake mate brand for the black outlines, but the majority of the frosting needs to be butter based in order to freeze properly. Premade frosting is usually shortening based, and shortening doesn't freeze as firm as butter.

I hope this helps!

6 years ago @ Treats & Trinkets - Frozen Buttercream Tra... · 0 replies · +2 points

Hi Rubeena,

Once the design is finished and fully frozen, you can wrap it in plastic wrap. I just wrap around the board for easy transport. A week in advance is more than okay as long as it's wrapped well. You want to use plastic wrap to keep it fresh, since buttercream can pick up other smells and flavors really easily.

I hope this helps!

7 years ago @ Treats & Trinkets - \"Darth\" Chocolate Cu... · 0 replies · +2 points

Yes! It's just my favorite chocolate buttercream with the emulsion added. You can replace it with red food coloring (or beet juice if you're not down with artificial coloring) or leave it out all together

7 years ago @ Treats & Trinkets - Shift the Balance: Rez... · 0 replies · +2 points

I'm glad you enjoyed!

8 years ago @ Treats & Trinkets - Fudge Frosted Brownies · 0 replies · +1 points

I've never doubled the recipe, so I really can't tell you one way or the other. However, I don't see any reason it wouldn't work.

8 years ago @ Treats & Trinkets - Frozen Buttercream Tra... · 0 replies · +2 points

Once you're finished filling in your design, freeze for 15 minutes, add an even layer of your base color, then freeze again until firm (2 hours).

The fifteen minutes freezing before your last layer isn't strictly necessary, but I prefer to do it, so I don't have to worry about accidentally messing up the design.

Let me know if you have any more questions!

8 years ago @ Treats & Trinkets - Frozen Buttercream Tra... · 0 replies · +2 points

That's absolutely correct. You want to do one last layer of frosting over the whole piece to make sure everything's even. It's the back, so it won't effect the design; it just ensures the transfer has a flat surface to sit on.

I hope that clears everything up!

8 years ago @ https://cookingactress... - Potato Scones · 0 replies · +1 points

I have never heard of potato scones before, but they do sound really good.
My recent post The Longest Journey Balance Cupcakes

8 years ago @ Treats & Trinkets - Red Velvet Cupcakes an... · 0 replies · +1 points

I hope it works out well for you!

IntenseDebate Comment System

Connect with Kim

My blogs/sites

People I'm following

Kim