ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks Kelly

Misc.
Thanks for the hints, I've used the jell before, but have never quite got the illusion of water. I am going to try your method of the thick undercoat this time. I was also thinking of using a navy blue shade with a lighter shade of blue. Will let you know how that works.
MsgID: 0214813
Shared by: Patsy, La
In reply to: Recipe(tried): Making Cake Frosting look Like Water
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Kobe White Sauce
  • This is the right recipe to follow: KOBE WHITE SAUCE 1 1/4 cup Hellmann's mayonnaise * 1/4 cup water 1 tablespoon melted butter 1 teaspoon sugar 1 teaspoon tomato paste 1/2 teaspoon garlic powder 1/4 teaspoon paprika...
  • Date-Nut Bread (1950's)
  • DATE-NUT BREAD 1 cup boiling water 1 teaspoon baking soda 1 cup dates, cut up 1 egg, lightly beaten 1 tablespoon butter 1/2 cup sugar 2 cups flour 1 teaspoon baking powder pinch salt Combine baking soda and boiling w...
  • Wearever Super Shooter Manual and Recipe Book
  • Hi Miriam, To request a manual contact: Wearever Consumer Affairs 1-800-527-7727 M-F 9:00am – 6:00pm (EST) Happy Holiday Baking! Betsy IN REPLY TO: i need instructions for using the wearever super shooter. i...
  • Deep-Dish Apple Pie and Mille-High Apple Pie (3)
  • Hi Cher, I think the first recipe will give you the crust recipe you're looking for. Emeril's technique for precooking the apples will give you less shrinkage when baking and help with that high dome you're looking for. ...
ADVERTISEMENT
  • Pillow Cookies (Hershey bars between cookie dough)
  • PILLOW COOKIES 2 1/4 cups flour 1/2 tsp. salt 1 cup butter 3/4 cup sugar 1 egg 2 tsp. vanilla 8 Hershey bars Cream butter and sugar, add egg and vanilla. Beat well. Blend in dry ingredients. Using saw-tooth plat...
  • Walleye in Parchment with Lemon and Dill
  • WALLEYE IN PARCHMENT WITH LEMON AND DILL "Walleye, often called the sole of freshwater fish, is snowy white, fine flaked, sweet, and tender. Although sometimes called walleye pike, the fish is not a pike at all, but i...
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
  • Thank You: Thanks Kelly
  • 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!