Pittsburgh Nesties
lala5507
member
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.
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.
Cake bakers and icing makers come on in...
It took me a while but I have finally figured out my homemade cakes. I made an awsome Easter cake if I do say so myself.
But, I'm still not happy with my icing. I do have a recipe for a cream cheese buttercream whick I LOVE. I think a fellow nestie gave me that recipe. I am looking for a not too sweet classic buttercream. The one I did yesterday was a basic butter, powdered suger, and a little milk. It's soooo sweet. I've made it with shortening before which did seem less sweet but it kind of made me sick to my stomach. So is there something I'm missing? What does everyone use? Maybe I am looking for the wrong thing. Would a whipped cream frosting be better?
But, I'm still not happy with my icing. I do have a recipe for a cream cheese buttercream whick I LOVE. I think a fellow nestie gave me that recipe. I am looking for a not too sweet classic buttercream. The one I did yesterday was a basic butter, powdered suger, and a little milk. It's soooo sweet. I've made it with shortening before which did seem less sweet but it kind of made me sick to my stomach. So is there something I'm missing? What does everyone use? Maybe I am looking for the wrong thing. Would a whipped cream frosting be better?
Re: Cake bakers and icing makers come on in...
I like this cream cheese frosting
http://glorioustreats.blogspot.com/2010/02/cream-cheese-frosting-recipe.html
But when I do butter cream it is the very sweet kind, and don't use shortening. Cause it is gross.
)
I want to try
I made a super simple icing--which was amazing, but it isn't anything that would hold any sort of shape if it needed to.
It was a strawberry whipped cream icing.
1 c. heavy whipping cream
1/3 c. sugar
4 tbs
I make an Italian meringue buttercream. I am in love with Cakelove in the DC/Silver Springs, MD area and my brother bought me the c
I make an Italian meringue buttercream
Everyone including several girls on here that have had my cakes usually rave about the buttercream.
It is a little soft and although I do absolutly everything including all my 3D cakes in this buttercr
Married, September 23, 2006