I bought these food colorings; the ones from the grocery store, in those tiny bottles, are not appropriate for this decorating. Only a drop or two of this cake decorators' coloring will change the color and not dilute whatever you're coloring . . . I wanted to make the frosting a light purple, but my arm gave out too soon, so I settled for pink. NTS: USE YOUR HAND MIXER; THAT'S WHAT IT'S FOR! OK. Deep breath, and here we go . . . At this point, my photographer seems to have lost interest and wandered off, so you'll have to imagine the steps I took to get from the above to here . . . The frosting had become a bit soft, so everything got a bit smooshy. Neal had mentioned he liked the way the professionals dribbled chocolate over the edge of the cake, so I used a chocolate ganache recipe from another project . . . . . . and sprinkles, like glitter, can make things look prettier. To quote Rod Stewart: The first cut is the deepest. In this case, it was also the most difficult, as the cake was more solid than I expected. NTS: Try a different cake recipe next time. It wasn't quite the checkerboard affect that I wanted . . . . . . but at least it wasn't all one color or flavor. And doesn't this Cairn (who has RicoBadBoy's coloring) . . . . . . look like he'd like a taste, too? RECIPES I USED:
	CAKE: This is a very dense cake, not at all light & fluffy. FROSTING: I made one-half of this recipe and added almond flavoring. Sifting one pound of powdered sugar took more than five minutes. GANACHE: I made one-half of this recipe; I had only milk & bittersweet chocolate chips, so I mixed the two, but the flavor was still strong.
Until I looked on the Web for a heading for Page 1, I NEVER realized that there was a "baking show" called NAILED IT! Do a search for it on YouTube; it's quite funny. A Top 20 of the show can be seen HERE

NAILED IT! COMMENTS ON MY TALENTS,
OR LACK THEREOF, ARE HERE