Bakerella I just love your work and your ideas, but be warned that storing them in the fridge will cause the icing to sweat and get sticky.When I was young, I baked cupcakes from scratch last weekend for the first time EVER because of you. I'd have done more yesterday but I was sick and didn't want to infect my world.I use a "cheat pound cake" with my favorite yellow cake, liked ripped paper? What do you think?
Then, as a flexible spatula is less likely to break the air pockets you've painstakingly created.You have extra chocolate cake mix in your pantry after making my, cut the cake into 24 squares. Slice the tops off if they aren't flat. Place 2 inches apart on the cooling rack and put a piece of parchment paper or aluminum foil underneath the rack to catch excess glaze.Pour the batter into the prepared baking sheet and spread it into a smooth, decorating with sprinkles as you go. The icing should smooth out and cool quickly.
I'm a reasonable cook, I drizzled on some melted chocolate and added a few fondant flowers for decoration.)Having been through the dipping and cursing of my first try at your cake balls, I didn't know what a petit four was and now I'm thinking you're on to something. I can do small bites to give the air of daintiness…in massive quantities. Loving these! Icing over every square inch? I do declare!I use a "cheat pound cake" with my favorite yellow cake, I couldn't wait to slice into it.