What's Cooking?
Dear Community,

Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.

If you have questions about this, please email help@theknot.com.

Thank you.

Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.

*maeghan21*

For the Cadbury eggs that you posted, do the centers liquify at all?  Or do they stay solid?

Re: *maeghan21*

  • I've been keeping them in the fridge because it's been a freakish week here in Maine (in the 80's) When I have had them out, to take pictures, I've noticed that they do get soft but they don't liquify as much as the name brand. We're talking maybe 20 minutes out of the fridge though. Think that will be my next tweak.
  • Cool, good to know.   Thanks!  Apparently there's some enzyme that they sell to use when making fondant for chocolate covered cherries that helps it to liquify, so I wonder if using that would help?  I don't remember what the name is, though.
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