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Cake supply stores will typically sell 'cake forms'. They're made of styrofoam in typical cake-tier shapes (round, square, etc.) You can then put icing or fondant over the form and decorate it as if it were a real cake. They're also useful if you need to hide something inside a cake.


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Hello Nicole and welcome to Seasoned Advice! Per the information found here , 4.5 months should not be a problem. It should be noted that freezing chocolate is not generally recommended. However, if you must do so you should be very detailed in your effort and you need to be sure and plan for enough time to do so properly. As @ElendilTheTall notes, the ...


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Freezing chocolate is not ideal, because when it defrosts it can 'bloom' - you may have seen this happen with chocolate that has been stored unwrapped in the fridge. It gets an unsightly white coating. If you absolutely must freeze it, wrap it very well, and bring the temperature down slowly. First let it cool out of the fridge, then in the fridge for ...


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It struck me that THEE one important piece of information that's forever left out of the equation IS that we just do NOT have any perfect way of knowing ENOUGH about any one particular egg. Let's name our RAW egg "Henry-in-the-RAW". (1) How many days was it until Henry-in-the-RAW even got from the "farm" to the market; and (2) How much poop was on him; (3) ...


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As previously mentioned, any pasta recipe can be dried out. Semolina only pasta will dry harder and faster than one with eggs. If you use spinach or other colorful ingredients, they can fade with time or sunlight. Lets talk equipment. Even a single pound of pasta takes a surprising amount of room to dry. Cleaned, upturned barstools, oven racks, ...


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Any standard pasta recipe (basically flour, salt, water or egg) should do. Unless stated otherwise, fresh pasta can be cooked right away or dried and stored for months. Cooking time will vary, of course, with fresh pasta done in a few minutes, dried in roughly the same range as store bought. When drying pasta, use the same aproach as for laundry: ...


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We normally remove the stems from the chillies before storing them in the refrigerator. This certainly helps prolonging the shelf life. As these kind of chillies are essentially for the flavouring/spicing and not for eating as a "vegetable", it is also a common habit to grind them into a paste (preferably with a little salt) and storing this paste in the ...



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