Cake, Please! introduction
	Hello all, We are Keesha & Jamie cake decorators in the Greater Austin, Texas area. We are making our way around the Internet for stimulating conversation and new ideas. We look forward to being apart of this community. We appreciate any constructive feedback. Thank you. Check out our work at:... more » By Keesha & Jamie from Cake, Please!  - Oct 16 2008 - 1 new of 1 message

	Pavlovas
	My pavlova mixture goes runny before I pipe it. What am I doing wrong? By patricia smith  - Aug 17 2008 - 1 new of 1 message

	icing
	Hi I was hoping somebody would tell me how to mak pearlized buttercream icing. If I mix a pearl powder into my buttercream it would just be absorbed wouldn't it? Thanks for your help and suggestions. By The Cakelady  - Aug 6 2008 - 1 new of 1 message

	raspberry mousse
	I am making a raspberry mousse cake for my pregant sister. It isn't setting up. What can I do? By rjwhite08  - Jul 24 2008 - 1 new of 1 message

	Self Rising flour
	Can you use self rising flour instead of yeast? By sams1luv  - Jan 25 2008 - 1 new of 1 message

	PIE!!!!!!!!!
	I love making meringue pie. i always beat the meringue till it has soft peaks and bake it till golden brown. but i am still having a problem with it weaping after it sits for a day. my pie does not ast that long but after the first day they are ugly on top and not something i want to sit down in front of someone to eat can someone... more » By chris  - Jan 14 2008 - 1 new of 1 message

Moist Brownies using Splenda

Hi everybody! Just found this group searching for a way to make moist brownies using Splenda. My husband is diabetic...and for years was allergic to chocolate! Now that it has been determined that he is no longer allergic, I've been trying to make him some brownies... using Splenda. As I am sure you are all aware...baking with Splenda, as opposed to... more » By lmartin  - Sep 7 2007 - 1 new of 1 message

	Difficulty in changing recipe
	285 gms butter or margarine (softened). 320gms caster sugar. 285 gms eggs (weigh without shells). 285gms fine self raising flour. 2 ½ tablespoons water. 1tbls vanilla extract. Hello The above is for an 8inch round cake..that I am making for my son's wedding. At 73 years all I learned was pounds and ounces I have... more » By BettyBK  - Apr 18 2007 - 1 new of 1 message

	new recipes
	Hey everyone, I am so excited to be here sharing my knowledge. I have compiled a list of all your favorite foods from your favorite restaurants and they are now on this one web site!~CLICK HERE~http:// nickp1020.snappyshop.com/searc h.cgi?affid=nickp1020&cat=262 THANK YOU VERY MUCH... more » By nrp1020  - Apr 11 2007 - 3 new of 3 messages

	Chococolate
	Could someone let me know if it okay to melt chocolate in water? This recipe calls for melting chocolate in the water. I did so and the mousse that it created has a gummy paste consistency. Will this be true all the time? Is this recipe off the mark? Please respond. Thanks, Greg By Greg  - Mar 25 2007 - 2 new of 2 messages