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On a visit back home, good old Pgh, PA, at the mall, I had 'Birthday cake' flavored ice cream. It was the most wonderful thing I ever ate.And trust me--I've baked and ATE alot of sweets. I have got to duplicate this. The closet I ever came was adding a box of white cake mix to my ice cream...

I am looking for the best chocolate chip cookie--just plain tradition chocolate chip--recipe. Please send them to me. I prefer recipes that use no or little crisco. If your recipe uses margarine--let me know the fat content.. I am on a quest for the ultimate chocolate chip cookie--a top...

Looking for advice on meringues. I know there are 2 types--crunchy like that in kisses and soft centered llike that in pavlova. Is is just a matter of cooking time and temperatures? I read that the amount of sugar to egg ration has something to do with it..Anyone?

Hi, I am looking to decorate cheesecakes in more of a traditional cake manner. How ever I can not imaging buttercreme or royal icing on top of it--ick! I am leaning to some type of fondant, chocolate, or creme cheese type icing--it is highly important that I can decorate it for weddings...

I just made good old caramel sauce from sugar, creme and a bit of butter and vanilla...after a try or two I got the caramelizing down... The color is great and the flavor good--rich and deep. The trouble is that as it cools it isn't that smooth to taste..has a bit of a grainy consistency--how...

I need a recipe for decorator icing for sugar cookies. I want something more substantial than the glaze of water, p. sugar and flavoring...I need this cookies to be left out at room temperature or above, and I am worried about the butter based icings-(should I be??). I want a thinker...

Have a cheesecake recipe calling for 5 whole eggs and 2 egg yolks..what exactly will the difference be if I add 6 whole eggs instead? I have many many cakes to make and will have nothing to do with so many egg whites. I expect that it will be a little fluffier and not as dense, but will it...