Cake Decorating

Why does baking everything in the UK have to be so complicated?!  I already have to add extra flour and baking soda to everything!

It's actually not that complicated, but it really does make things easier if you use UK recipes. I mean, if you moved from here to the US and tried to follow British recipes with American ingredients, you'd run into just as many problems.

Seconded. I completely ruined a cheesecake becaue it was too soft in the middle so I overbaked it!

Thinking more about this today...has anyone had any luck with draining their philly in cheesecloth over night to make it firmer? Might be worth a try next time!

Thinking more about this today...has anyone had any luck with draining their philly in cheesecloth over night to make it firmer? Might be worth a try next time!

Hmmm... good idea!

Anyone have a good recipe for icing to practice with? I don't need to use Philly just to practice. I mean, I don't even need something entirely edible! Just want something easy to control while I get a hang of the piping bag, etc., and hopefully learn to make straight lines to start with! 

The nozzles I bought are really small, and would be good for small details, but I'd like to start with something larger (plus have larger ones for piping things like mashed potato pie tops and other savoury stuff). Any suggestions for the size I would need? I hear Wilton's number one is the best for cupcakes, but I can't seem to locate it. Thanks!

It's actually not that complicated, but it really does make things easier if you use UK recipes. I mean, if you moved from here to the US and tried to follow British recipes with American ingredients, you'd run into just as many problems.

genau!