ZOMG. YOU PIPED? Ugh. I have a #12 tip and bag I got for macarons and haven't used and now I think I know how.
The trick, which I only figured out the first time I made it, is to boil the milk and flour to the right consistency. My problem was that I compounded that badness by not letting the butter soften beforehand and tossing it in the microwave to defrost. Can't do that with butter. Half of it turns into dribble and that's bad for the whole thing.
Took the leftover cakes and icing and made cake balls. And they're actually pretty good. The guy at the grocery store suggested the fruit dip chocolate stuff and it worked pretty well, just need twice as much as they give you in those lil' cups, I think. Dipping the rest in the blue, red, or green couverture I bought last year at SLT.
Posting tonight too. Yay!
And no, I definitely want to bake in March and will bake in April too before I go. Gotta use up the 2lbs. of butter I've accumulated. :)
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The trick, which I only figured out the first time I made it, is to boil the milk and flour to the right consistency. My problem was that I compounded that badness by not letting the butter soften beforehand and tossing it in the microwave to defrost. Can't do that with butter. Half of it turns into dribble and that's bad for the whole thing.
Took the leftover cakes and icing and made cake balls. And they're actually pretty good. The guy at the grocery store suggested the fruit dip chocolate stuff and it worked pretty well, just need twice as much as they give you in those lil' cups, I think. Dipping the rest in the blue, red, or green couverture I bought last year at SLT.
Posting tonight too. Yay!
And no, I definitely want to bake in March and will bake in April too before I go. Gotta use up the 2lbs. of butter I've accumulated. :)