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Peanut butter frosting
Posted: 08 April 2009 03:57 PM   [ Ignore ]   [ # 16 ]
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Looks and sounds delicious Tammy! Your decorating skills are very good.

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Posted: 08 April 2009 04:22 PM   [ Ignore ]   [ # 17 ]
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TAMMY:
  Good afternoon. I think it is a wonderful looking cake. grin
Enjoy the rest of the day what is left of it.

  ~FRESHKID. cool hmm

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Posted: 08 April 2009 04:34 PM   [ Ignore ]   [ # 18 ]
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Thanks Rozanne & Freshkid.

I still have trouble getting the frosting on the cake even and smooth and the corners sharp.  I was afraid of messing with it too much and quit while I was ahead. LOL
....I wished I would have used a smaller tip to write the message too. 

Where can I learn to frost a cake smoothly and make corners look like corners?  I took a Wilton cake 1 class last month but she didn’t show us how to do that.

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Posted: 08 April 2009 05:00 PM   [ Ignore ]   [ # 19 ]
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YUM. The flowers look amazing!!!!!!1

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Posted: 08 April 2009 05:00 PM   [ Ignore ]   [ # 20 ]
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Tammy - I think your piping is divine!  Gorgeous cake!!!

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Posted: 08 April 2009 08:47 PM   [ Ignore ]   [ # 21 ]
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I wish I could pop one of those roses in my mouth!! Great work. Tell us what the reaction is when you deliver it!

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Anne

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Posted: 08 April 2009 09:56 PM   [ Ignore ]   [ # 22 ]
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Your cake looks really delicious, and I’m sure it was too! PB & chocolate - what’s not to love? Your piping is gorgeous! Such neat handwriting, and beautiful roses!

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Posted: 09 April 2009 04:18 AM   [ Ignore ]   [ # 23 ]
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Tammmy, are those ganache roses?  Wow, I didn’t know you could pipe roses from ganache, how wonderful!  How did it work to add the confectioner’s sugar?  Another option would be a tablespoon of corn syrup, but probably only one as more might thin it out too much.

Lovely cake, thanks for sharing!

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Posted: 09 April 2009 12:15 PM   [ Ignore ]   [ # 24 ]
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coming in late to say that peanut butter mousseline is one of the best things on earth! i don’t subtract any of the butter either. i wanted to add that I buy costco’s organic PB which is a little more peanut butter-y and it is even better than jif.

one of our specialty cakes is choc butter cake with peanut butter MBC filling and choc ganache coating.  it tastes devine and looks absolutely beautiful when sliced.


i also do nutella and add a touch of orange zest. we call it the “ella nutella” cupcake flavor.

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