What's for supper - Second Course

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Okay, when you compare It like that it does look a bit soft.

But I suspect it was applied by knife/spatula and not squeezed out of a tube.
 
SauRoNZA said:
Okay, when you compare It like that it does look a bit soft.

But I suspect it was applied by knife/spatula and not squeezed out of a tube.
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There's no way that consistency can be piped.
 
Are we arguing over emojis or icing???? Lol

@Fanie.....put us all out of our misery and tell us what icing that is
 
Now this is how you ice a cupcake

35e044d1a61e1128a766be4a08f24904.jpg
 
SauRoNZA said:
We know you like everything hard as wood.

Looks more like meringue style foamy icing to me.
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The icing is:

Butter250g
Cream Cheese500g
Icing sugar 1kg
Vanilla Extract2 teaspoons

Anyway, best damn cupcakes you'll ever taste.

If anyone wants the full address, give me a shout.
 
faniebraai said:
The icing is:

Butter250g
Cream Cheese500g
Icing sugar 1kg
Vanilla Extract2 teaspoons

Anyway, best damn cupcakes you'll ever taste.

If anyone wants the full address, give me a shout.
Click to expand...
Mine's prettier than yours

Can I give you a tip or two to make the cream cheese "pipeable"?

Firstly, everything must be room temp.
Secondly, if you are using tub cream cheese, drain it for a good 24 hours in a sieve with Carlton towel - you won't believe how much moisture comes out of it.

You can thank me later
 
APoc184 said:
Is there a restaurant recommendation thread on MyBB?

Basically we are going to be without the kids for a week and a half while they visit granny.

I've also put my strict diet on the back burner for that period and the wife and I would love to try as many new and unique food experiences in and around Pretoria while we can.

We'd prefer not to cook anything ourselves and make every day and night like a date night.

For example I have always wanted to try a decent Ramen. We are already planning an Indian night at one of the more authentic Indian restaurants.
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Check out www.eatout.co.za

For authentic French (if you brave enough) Check out La Pentola in Riviera.
 
EMAM said:
Mine's prettier than yours

Can I give you a tip or two to make the cream cheese "pipeable"?

Firstly, everything must be room temp.
Secondly, if you are using tub cream cheese, drain it for a good 24 hours in a sieve with Carlton towel - you won't believe how much moisture comes out of it.

You can thank me later
Click to expand...

What is a Cartlon towel?
 
EMAM said:
Mine's prettier than yours

Can I give you a tip or two to make the cream cheese "pipeable"?

Firstly, everything must be room temp.
Secondly, if you are using tub cream cheese, drain it for a good 24 hours in a sieve with Carlton towel - you won't believe how much moisture comes out of it.

You can thank me later
Click to expand...
First of all, it was so room temperature it was the exact same temperature as the room.

Second of all, I used Kraft, because Philadelphia I can't get anywhere.

So what now miss smartie pants?
 
faniebraai said:
First of all, it was so room temperature it was the exact same temperature as the room.

Second of all, I used Kraft, because Philadelphia I can't get anywhere.

So what now miss smartie pants?
Click to expand...
Then why was it runny a...hole?

Compare mine to yours and then call me a smarty pants!!!
 
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