Recent content by alex566

yeah i know, thats a long time and i don't think i would ever do that. I live by myself and i make very small batches of cupcakes and always put them straight into the fridge. I would like to have a room temp cupcake once in a while.

The frosting recipe where you cook milk and flour together with sugar and add shortening, is it ok to put it on a cake thats not going to be in the fridge? You would think so. If i were to make cupcakes and put that on them and set my cupcakes out on the counter for 4 days would they still be ok?

I don't want to bother with those jars if i can just use a plastic container or something with a tight fitting lid. Its not really the price of the jars thats holding me back. Its the sterilizing etc. I also have another question, do i have to sterilize what ever i plan to put my jam in even...

I forgot to add that what i want to do is to make a little jam, keep it in the fridge and use it up in 2 or 3 weeks, then make some more. I just want delicious jam thats cheap easily.

Ok, i have never had the interest of making jam or jelly before because i was afraid of killing myself or my family with making a mistake when sterilizing the jars or something. Well, i don't want to spend $8 for a jar of delicious organic jam anymore, i want to make my own. I would be...

Ok i thought that my oven would be a little off. So yesterday i happened to find an oven thermometer at a thrift store in its original packeging (cardboard thing with plastic covering front with staples). Today i tested it, i heated my oven up to 300 degrees and i looked in the oven without...

I have the money right now to buy an oven thermometer. Also i would like it not to have to buy cake flour when every one says that you can just sift, sift, sift.

You know i really think its my oven and not the ingredients. I will be getting a new one sometime in 2008. Do you think a new oven will be right on with the temperature? Also my oven doesn't brown anything on the bottom, not pizza, cookies, nothing. I have tried different pans, but it just...

I agree about the not saving time with boxed mix. I use all purpose flour. Some recipes i sift it many times and others i don't.

I love the way boxed cake mix is. The texture is very fine and they have lots of flavor. I'm always trying to find a recipe for cake that tastes like boxed cake mix.

I said that every recipe that i have tried is this way. I have heard that this is quite common. Boxed mixes are so perfect because of the chemicals they put in them.

My oven rack is in the middle. exactly

Always from scratch. I have done the normal butter cake with 4 to 2 eggs and like a cup to 3/4c butter. I love how the box mixes always turn out perfect.

I have tried a lot of cake recipes. I have never had a soft top on a cupcake. I don't like these crispy tops. I guess you don't notice it once the frosting is one, but still. What is going on? I have been baking for 9 years and have never had a soft, spongy, shiny, top.

I forgot to say that i did not want to have to sift through my flour, it will make it too light.