ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Fanny the Fish

Misc.

If you are unable to find cut out directions, maybe you might want to try a
freehand of sorts. I've, in the past, traced the outline, and if it needed
enlarging did so a copy machine and cut out the copy. I ice a sheet cake, lay
the cut on the cake, trace around it with a toothpick, and using a star tip,
filled in the pattern. You can get as detailed as you want. Hope this helps.


MsgID: 023803
Shared by: Patsy,La
In reply to: ISO: Cake Cut-Ups
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: cut-out cake ideas for kids
  kathy
2 Cake Cut-Ups
  Jeffrey
3 ISO: Cake Cut-Ups
  kathy
4 Cake Cut Outs
  Jeffrey
5 kathy, have you checked your
  Shirl
6 Fanny the Fish
  Patsy,La
7 To Patsy, Jeffrey, Shirl re: Cutout Cake
  kathy
ADVERTISEMENT
Random Recipes
  • White Fudge (with candied cherries and pecans)
  • WHITE FUDGE 2 cups sugar 1/2 cup sour cream 1/3 cup white corn syrup 2 tbsp margarine 1/4 tsp salt 2 tsp vanilla (white vanilla) 1/4 cup candied cherries, chopped 1 cup pecans, chopped In large heavy skil...
  • Warm Lemon Pudding (microwave)
  • WARM LEMON PUDDING 1/2 cup sugar 5 tbsp cornstarch 1/8 tsp salt (optional) 2 cups low-fat (2%) milk, divided use 1 large egg, lightly beaten 1/4 cup lemon juice 1 tsp finely grated lemon rind In 1-quart microwave...
  • Poppy Seed Pie recipes - 5
  • PURIM POPPYSEED PIE Source: Jewish Cookery by Leah H. Leonard Yield: 1 pie or 6 tarts 1 pie shell Milk or slightly beaten egg white (for coating crust) FOR THE FILLING: 5 medium apples,...
  • Beer Mustard
  • BEER MUSTARD 2 cans of Colman's Dry Mustard (you must use Colman's) 1 cup of malt vinegar (use only malt vinegar) 1 cup beer 6 eggs 1 1/2 cup sugar Mix mustard, vinegar and beer let stand over night. Beat the eggs ...
  • Fresh Strawberry Tarts
  • FRESH STRAWBERRY TARTS FOR THE CRUST: 1 Pillsbury refrigerated pie crust, softened as directed on package (from 15-ounces package) 3/4 teaspoon sugar FOR THE...
  • Italian Creme Cake with Cream Cheese Frosting
  • ITALIAN CREME CAKE FOR THE CAKE: 1 1/4 cups (2 1/2 sticks) butter, softened, divided use 2 cups sugar 5 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 2 teaspoons...
ADVERTISEMENT
  • Thyme Popovers
  • THYME POPOVERS Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted 1 1/2 cups all-purpose flour, sifted 3/4 teaspoon kosher salt 1 teaspoon chopped fresh thyme leaves 3 extra-large eggs, ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Fanny the Fish
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!