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In Search Of Ground/Dried Spices in CT

There's a large section of spices in bulk-great prices, including bulk organic spices at the food coop in Willimantic- look it up under willifoodcoop!

Italian Buttercream or Swiss Buttercream???

Hi!

I'm looking to make either, this week, for a wedding cake. Flavor vanilla, cake is chocolate, which kind would yield me best results, best flavor? It seems to me that swiss is easier to make and very comparable in flavor to Italian-what does everyone think? Also, it seems you don't need a candy thermometer for swiss, just whisk until sugar dissolves/mixture is hot.

can i use "just whites" product in italian buttercream?

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Buttercream question

I'm doing a layer of ganache and a layer of raspberry cream (pureed deseeded frozen raspberries+raspberry jam, butter & sugar etc). Can someone give me a not too difficult buttercream with the aforementioned non-peaked whites? something a beginner can excel in in three weeks?

Buttercream question

Sadly, noone to borrow mixer from. just moved to Ct. and don't have people here-my peeps are in SF. Maybe I won't do the shortening mix, I personally don't like it. but do you think doing a buttercream with egg is really worth it?

Buttercream question

Hi!

I'm testing some buttercream recipes for a wedding cake I'm making. I'm considering doing an 'American' buttercream, as honestly I don't have a stand mixer and last Christmas I tried to make royal icing and it just didn't fly. I can't peak those eggs, no way no how. Powdered meringue, equally sad. So, I'm doing unsalted butter-confectioners-milk (or maybe cream) and vanilla (have the colorless kind). THe one I made lastnight I made rather thick so it can stand up to being exposed for a time and all the sugar made it grainy. Any suggestions? and what do people think about adding a few spoons of shorteniing for stability? I added a bit to see what it would be like and didn't notice anything odd.

THANKS!!!

wedding cake.making it. talk to me.

What does everyone think about how long I should freeze the cake layers for? I was cosidering doing the first layers today and freezing them (wedding on the 27th).

Martha screwed up and I need help!

YAY! I actually in desperation called the magazine (M.S weddings) who in turn gave me the number to the headquarters whom in turn gave me the test kitchen and the girk called me RIGHT BACK! it's 1 1/4 cups warm water! I'll never draw mustaches on martha AGAIN!!!!

Martha screwed up and I need help!

So, I've just added the eggs in this lovely wedding cake recipe, and I notice it says in the instruction to add warm water. no warm water amount in ingredients~~~~~~~!!!!!!!!!! here's the recipe-someone please help! THANKS!

http://www.marthastewart.com/portal/s...

wedding cake.making it. talk to me.

Chowser, you are the wind beneath my wings.

wedding cake.making it. talk to me.

It's for a friend. And honestly, I've just always wanted to make one. I bought a 'decorating comb' to have elegant yet simple raked sides and i was thinking about shaved whote choco curls cascading from the tops of the tiers (against whote frosting, with choco inside)I'll pipe around the edges with white, and do red calla lilies (what she's having)along bottom of cake. Also considering ribbon bands around bottoms of tiers, bt not so sure about tht. What do you think?

wedding cake.making it. talk to me.

so...did you do all the frosting at the venue, or just the final layer?

wedding cake.making it. talk to me.

I'm going to make the test cake tomorrow. If all goes well, I'll then do the 2 14 inch layers next and freeze them until what...2 days before the wedding? then crumb coat and I guess I could just frost them AT the venue...at least the final round of buttercream? ONe question is, should I do the ganache and raspberry cream between layers before freezing? Or would that cause more problems? Thanks!!

wedding cake.making it. talk to me.

great-so maybe I'll mostly defrost the layers first then crumb coat? Or should I crumb coat before freezing? Will that crack the frostinig as well, or does that not matter as it would only be the crumb coat?

wedding cake.making it. talk to me.

HI.

I'm making a wedding cake for a wedding (duh)on October 27. I have the pans, 14, 10, and 6 inch X 3 inches. I have the recipe, rich chocolate ala Martha. I plan to make two of each tier and slice each tier in half w/dental floss, thus having multi-frostinged slices of love. So. I've read in some places that it's actually preferable to freeze the layers first-just with a crumb coat-then to defrost and frost, etc. I've also heard that you can have the whole cake still partially frozen while you frost and transport-bringing it to the wedding in the morning so it will defrost by night. Either way, I would like to at least make the big layers this weekend and freeze them, and they will each entail 5X (or so)the recipe. Good or no? I know about the dowels and the cardboard, i've bought both.

show some love & help a sister out!

Isabella