Sep 29, 2014 · I am trying to ... make/ find/ use a pourable batter for making something akin to tortillas. I know you can not get exactly pourable tortillas and they will come out more like …

Sep 11, 2011 · I am looking for a frosting/icing made to pour on the cake and harden like fudge when it cools. My husband's grandmother made it with hersheys cocoa powder but that is all I …

Dec 5, 2010 · Add 1 tsp vanilla extract (or a tablespoon or so of favorite liquor). When combined, drizzle in, while still mixing with the mixer/wisk -- SLOWLY and in SMALL AMOUNTS -- milk or …

May 10, 2017 · It sounds like you're looking for a pourable chocolate icing that hardens like fudge. You can try making a simple chocolate ganache by heating equal parts heavy cream and …

Apr 27, 2007 · I keep finding your posts, so here are some more answers. Firstly I am answering all your questions in degrees celcius - You can do the conversions yourself. I have an aversion …

Jan 18, 2009 · Hi, I make a Bailey's Irish Cream caramel sauce but it never fails to get hard as a rock when I put it the fridge. I think that's fairly normal but I bought a jar of caramel sauce at …

May 12, 2008 · I wouldn't call it a glaze. I have taken IMBC, and warmed it to a pourable consistancy though. I poured it over a small cake. It does come out very smooth, and …

May 2, 2016 · small cafe that makes our own barista syrups. We make a caramel sauce (old recipe from my CIA days, chef mckenna, listed below) but it sometimes separates in the fridge. …

May 27, 2010 · I am looking for a recipe for "chocolate glacage" to replace the poured fondant which is too sweet for my taste. It's important that the glacage will solidify after covering the …

Jun 2, 2008 · But can you help me understand why some cake batters are thicker, usually with a creaming method I've noticed, and some are like thick cream and totally pourable - what are …