tag:blogger.com,1999:blog-5741421776096545506.post8665479891556232929..comments2023-09-01T07:51:21.108-07:00Comments on A Cup Full of Cake: Coconut Lime Snowball CupcakesShanna Schadhttp://www.blogger.com/profile/00077750836969446524noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5741421776096545506.post-91320954702455413562011-03-15T20:59:28.040-07:002011-03-15T20:59:28.040-07:00Thanks! I am trying to figure out how to have jus...Thanks! I am trying to figure out how to have just the recipe print and not the whole blog post. Working in it!Shanna Schadhttps://www.blogger.com/profile/00077750836969446524noreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-65277650044320840472011-03-15T07:15:48.301-07:002011-03-15T07:15:48.301-07:00Wow these coconut cupcakes look great. And I am s...Wow these coconut cupcakes look great. And I am so glad you added the print button, thank you so much. And I have officially printed off my first recipe from you and it is these coconut cupcakes.Medifast Coupon Code 2011http://www.medifasthealth.org/blog/working-medifast-coupons/noreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-69493631888604975462011-03-12T08:56:39.188-08:002011-03-12T08:56:39.188-08:00Ha you are funny. All meringue frostings can keep ...Ha you are funny. All meringue frostings can keep up to a week in an airtight container in the fridge and up to 3 months in the freezer. For fridge storage - thaw at room temp for 30 min to an hour before mixing for about 5 min on low to get it back to its original fluffiness and if it was frozen thaw overnight in the fridge then on the counter for the 30-60 min.Shanna Schadhttps://www.blogger.com/profile/00077750836969446524noreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-88488746141659656242011-03-12T07:55:12.674-08:002011-03-12T07:55:12.674-08:00I can't remember if it was you or another blog...I can't remember if it was you or another blogger (gasp), but how do you store this frosting? If I want to save it and use for another date, do I just keep it in the fridge? NO freezer, right? I am thinking about saving it for about a month.Megan Orsininoreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-28734593124886172382011-03-07T10:41:07.098-08:002011-03-07T10:41:07.098-08:00sorry for the repeat post...didn't see my firs...sorry for the repeat post...didn't see my first one :(mom24orsinishttps://www.blogger.com/profile/08338129613764362729noreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-70615223896055521912011-03-07T05:43:07.585-08:002011-03-07T05:43:07.585-08:00Going backward, I DO make and use a LOT of frostin...Going backward, I DO make and use a LOT of frosting...first, I make a 2 layer half sheet pan cake (what is that? 14 inches)...not one layer sliced in half, but 2 full cakes and 16 cupcakes! Second, I always make enough in case "my 3 year old runs her fingers through the whole side of a cake and I have to re-do it 1 hour before the party"...yes, it happened :) Third, I have a birthdaymegan Orsininoreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-91313128656214354672011-03-06T07:28:16.378-08:002011-03-06T07:28:16.378-08:00*smile* I so appreciate you retyping what you'...*smile* I so appreciate you retyping what you've probably already typed out a zillion times...I'm fairly new to your blog, so I've missed some things!<br /><br />I think I have made this type of buttercream before, for a filling in a cake I call "Suzy Q cake"...the sounds and "panic moments" sound familiar so I think I'll be able to do it! I remember thinkingMegan Orsininoreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-67999401856749005422011-03-06T07:01:27.774-08:002011-03-06T07:01:27.774-08:00Megan
My tips are always included in my recipe dir...Megan<br />My tips are always included in my recipe directions. The best thing to do is to listen to the changes in the frosting texture. I know that sounds funny but you will hear when it goes from soupy to fluffy perfect frosting. Just make sure that the bowl has cooled to room temp when whipping the egg white mixture ( for both types of meringue frosting) the bowl should feel cool to the touchShanna Schadhttps://www.blogger.com/profile/00077750836969446524noreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-67547930749350077642011-03-06T05:20:15.527-08:002011-03-06T05:20:15.527-08:00what quick service! Thanks for that speedy reply!...what quick service! Thanks for that speedy reply!! :)<br /><br />I'm guessing that both the basic Swiss and Italian Meringue buttercream recipes are here on your site? I think they are also in a cook book I have...and you say they double/triple no problem...exact measurements??? I'm trusting you ;)<br /><br />Could you give me some tips to avoid flopping with the Swiss or Italian Megan Orsininoreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-60327803679641588442011-03-05T09:55:51.998-08:002011-03-05T09:55:51.998-08:00Hi Meghan
either Swiss meringue or Italian mering...Hi Meghan<br /><br />either Swiss meringue or Italian meringue buttercreams are my GO-TO frostings for all my cupcakes. They are totally smooth and pipe beautifully. You can make any decoration with them and since they are more butter than sugar they hold up well when chilled and then thawed. I am not a fan of crisco based frostings like the wilton one. I don't care for the taste.<br /><br />Shanna Schadhttps://www.blogger.com/profile/00077750836969446524noreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-79094137134750362102011-03-05T07:38:58.532-08:002011-03-05T07:38:58.532-08:00...AND, THANK YOU for your tips at the end...that ......AND, THANK YOU for your tips at the end...that I can double or triple, change flavorings, etc...I was actually about to come back and post that question BECAUSE when I make my kids birthday cakes, I use about 24 cups of frosting and have been wanting to try a new recipe...do you think this is easy to pipe and decorate with as well? I've been using the standard "Wilton Buttercream&Megan Orsininoreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-32010808700102041132011-03-05T07:32:21.907-08:002011-03-05T07:32:21.907-08:00We must be twins...I LOVE coconut and lime as well...We must be twins...I LOVE coconut and lime as well! Thanks for sharing this fantastic recipe...cannot wait to try!Megan Orsininoreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-65654472681741882732011-03-04T16:43:22.984-08:002011-03-04T16:43:22.984-08:00all i can say is YUM!!!!all i can say is YUM!!!!Thank Heaven for Little Swirlshttps://www.blogger.com/profile/12809530298281733709noreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-88783880861283038402011-03-04T07:06:47.892-08:002011-03-04T07:06:47.892-08:00All my stiffer ones don't do this though, like...All my stiffer ones don't do this though, like the dark brown ones from that gal we order off of on Ebay. And I keep all my liners together so they aren't stretched out. Or at least I thought. I agree that all the ones I have bought from Michaels do this. I need to buy stiffer greaseless ones or whatever they are called from somewhere else.Shanna Schadhttps://www.blogger.com/profile/00077750836969446524noreply@blogger.comtag:blogger.com,1999:blog-5741421776096545506.post-71911848834798931762011-03-03T22:53:05.375-08:002011-03-03T22:53:05.375-08:00papers aren't buckling cause they are flimsy, ...papers aren't buckling cause they are flimsy, they are buckling because they are stretched out before using..so they have no where to go. I refuse to buy the cute ones at Michaels now for this reason..they all buckle & it's so irriating!www.sweetcreationsbystephanie.comhttps://www.blogger.com/profile/07216213712544780491noreply@blogger.com