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

re: Stablizing cake layers..

Misc.
I have used toothpicks in the past but now use bamboo skewers, they are long enough for a three layer cake and can't get lost. They are not much larger around than a toothpick.
MsgID: 0068797
Shared by: Marge/NC
In reply to: Warning: Toothpicks
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Southern Cream Apple Pie
  • SOUTHERN CREAM APPLE PIE FOR THE PIE: 3 cups sour cream 1 1/2 cups sugar 1/4 cup flour 2 eggs, beaten 1 tsp vanilla 22 oz tart apples (about 6 or 7 - I use Jonathan) 2 unbaked deep-dish...
  • Fresh Fruit Pops (blender)
  • FRESH FRUIT POPS 1/4 cup sugar 1/4 cup water 1 1/4 cups halved strawberries 1 cup raspberries 1 large peach, pitted, peeled, diced Juice of 2 medium oranges Put the sugar and water into a small saucepan, bring to a b...
  • Cold Sesame Noodles (blender)
  • COLD SESAME NOODLES FOR THE NOODLES: 1 lb spaghetti, uncooked 1 red bell pepper, thinly sliced (about 1 cup) 1 large cucumber, thinly sliced (about 2 cups) 1 scallion, chopped (about 1 Tbsp) 2...
  • Marmalade-Glazed Spareribs
  • MARMALADE-GLAZED SPARERIBS 1 cup soy sauce 1 cup orange marmalade 1 cup orange juice 1 Tbsp. minced garlic 1 tsp. ground ginger 6 lbs pork spareribs, cut into individual ribs Whisk first five ingredients in large bo...
  • Quickie Spaghetti with Meat Sauce
  • QUICKIE SPAGHETTI WITH MEAT SAUCE 1 1/2 pounds lean ground chuck 1 (32 ounce) jar Thick and Zesty Ragu Spaghetti Sauce (or any brand) 2 cans (16 ounces each) stewed tomatoes, drained and mashed (reserve juice)* 1/2 te...
ADVERTISEMENT
  • Salt Risen Bread
  • I ate salt risen bread as a child and am trying to learn to bake as it is difficult to find to buy and sometimes does not have the right taste or aroma. Glad to know there are others out there that are interested in kee...
  • Buffalo Pork Skewers with Blue Cheese Sauce
  • BUFFALO PORK SKEWERS WITH BLUE CHEESE SAUCE "While this crowd-pleasing appetizer is great for the holidays, it’s also perfect for football weekends, tailgating, and other entertaining year-round." 1 1/2 pounds pork t...
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
  • re: Stablizing cake layers..
  • 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!