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October Bake-Off Topic
Posted: 26 October 2009 11:17 AM   [ Ignore ]   [ # 46 ]
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Thanks Jeannette. Piping is fun! Though I can see how it could frustrate me if I want everything to looks perfect. But as others have said, practice practice. I would need to find excuses to do a cake with BC, smile.

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Posted: 26 October 2009 01:01 PM   [ Ignore ]   [ # 47 ]
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Very professional looking, Jenn.  Did you have fun doing them?

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Posted: 26 October 2009 01:07 PM   [ Ignore ]   [ # 48 ]
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Thanks Annie! Yes it’s very fun. I want to do more of it and try different shapes! By the way, I used the organic Unbleached All Purpose Flour and could not noticed the textural difference with cake flour. It’s like you said, unless I compare side by side it’s not noticeable. So I’m a believer now.

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Posted: 26 October 2009 01:33 PM   [ Ignore ]   [ # 49 ]
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Looks great Jenn! They look very Martha Stewart-ish.  smile

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Posted: 26 October 2009 09:41 PM   [ Ignore ]   [ # 50 ]
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Lovely, Jenn, I like your piping styles!  It’s so nice to see the color and texture of this buttercream, it can hold the most chocolate of any of Rose’s BCs.

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Posted: 27 October 2009 11:16 AM   [ Ignore ]   [ # 51 ]
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Thanks Rozanne and Julie. IT IS amazing how much chocolate is required, I actually did a double-take when I saw the recipe.

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Posted: 27 October 2009 11:21 PM   [ Ignore ]   [ # 52 ]
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Jenn, these cupcakes are beautiful! Newbie…. hah!

Can’t wait to get back in my kitchen.

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Posted: 28 October 2009 09:14 PM   [ Ignore ]   [ # 53 ]
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I completely agree with Rozanne… very Martha-ish.  I love them!  How did you like the chocolate egg white buttercream?  I thought it was pretty good.

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Posted: 28 October 2009 10:22 PM   [ Ignore ]   [ # 54 ]
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Thanks Silke and Patricia!
Patricia - I love the buttercream. It’s the perfect amount of sweetness and chocolate, and a great flavor combo with the cupcake. Not too sweet altogether at all. It pipes beautifully too! I like the shade of brown. I’m curious to see if this buttercream will go well with white cupcakes? Would it overpower the taste?

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Posted: 29 October 2009 08:45 AM   [ Ignore ]   [ # 55 ]
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Patricia and Jenn (and anyone else who has made both), how does the chocolate egg white bc compare to Bill’s bc?

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Posted: 29 October 2009 09:04 AM   [ Ignore ]   [ # 56 ]
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Julie - 29 October 2009 11:45 AM

Patricia and Jenn (and anyone else who has made both), how does the chocolate egg white bc compare to Bill’s bc?

Hmmm, it’s hard for me to compare them without having a sample of each side by side.  From memory I can say Rose’s egg white is a bit faster to make… might be a bit more firm too.  I really like the flavor of Bills, but I haven’t made it in quite a white so I don’t know if I like it better than the new one or not.  Bill’s might be a tad lighter in color, but then again… not positive on that.

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Posted: 29 October 2009 11:43 AM   [ Ignore ]   [ # 57 ]
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Julie - I haven’t made Bill’s BC, so I’m afraid I can’t comment.

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