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		<title><![CDATA[The Cake Pals Forum - All Forums]]></title>
		<link>http://www.cakepals.com/forum/</link>
		<description>The Cake Pals Forum - http://www.cakepals.com/forum</description>
		<pubDate>Wed, 10 Mar 2010 09:44:58 -0600</pubDate>
		<generator>MyBB</generator>
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			<title><![CDATA[Hat Cake for my Grandma's 90th Birthday]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=577</link>
			<pubDate>Tue, 09 Mar 2010 21:33:28 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=577</guid>
			<description><![CDATA[I used Satin Ice Blue Fondant and edible fondant pearls coated with silver luster dust.



]]></description>
			<content:encoded><![CDATA[I used Satin Ice Blue Fondant and edible fondant pearls coated with silver luster dust.



]]></content:encoded>
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		<item>
			<title><![CDATA[I'm a new entry]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=576</link>
			<pubDate>Tue, 09 Mar 2010 10:35:14 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=576</guid>
			<description><![CDATA[ Hi I'm a new entry :D I decided to register me in this forum because I like too much American cake recipes, but is too difficult for me understand your units of measurements (i.e. I don't understand to how many grammes corresponds one cup :( ). Few days ago I tried to cook muffins and chocolate chip cookies... I made a disaster, they were disgusting and horrible also at sight :( there's somebody cuold help me?? 

Thanks and sorry fo my English :D]]></description>
			<content:encoded><![CDATA[ Hi I'm a new entry :D I decided to register me in this forum because I like too much American cake recipes, but is too difficult for me understand your units of measurements (i.e. I don't understand to how many grammes corresponds one cup :( ). Few days ago I tried to cook muffins and chocolate chip cookies... I made a disaster, they were disgusting and horrible also at sight :( there's somebody cuold help me?? 

Thanks and sorry fo my English :D]]></content:encoded>
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			<title><![CDATA[before starting to sell]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=569</link>
			<pubDate>Mon, 15 Feb 2010 21:38:38 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=569</guid>
			<description><![CDATA[I am new and wanna ask question to you. What will happen if the cakes or pastries we have baked make one of the restaurant's customer sick? Is there some sort of insurance that they carry? Thank you for the answers.]]></description>
			<content:encoded><![CDATA[I am new and wanna ask question to you. What will happen if the cakes or pastries we have baked make one of the restaurant's customer sick? Is there some sort of insurance that they carry? Thank you for the answers.]]></content:encoded>
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			<title><![CDATA[Easy chocolate cheesecake]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=565</link>
			<pubDate>Mon, 08 Feb 2010 03:00:50 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=565</guid>
			<description><![CDATA[Hi,
Easy chocolate cheesecake&nbsp;&nbsp;
2 pkgs. (4 oz. each) Baker's German sweet chocolate, divided
2 eggs
2/3 c. Karo light or dark corn syrup
1/3 c. heavy cream
1 1/2 tsp. vanilla
2 pkgs. (8 oz. each) cream cheese, cut in cubes
Crumb crust (recipe follows)

Melt 1 1/2 packages (6 ounces) chocolate. Blend eggs, syrup, cream and vanilla in blender until smooth. With blender running, gradually add cream cheese; blend until smooth. Blend in chocolate. Pour into crust. Bake in 325 degree oven for 45 minutes or until set. Cool on rack. Cover, chill. Melt remaining chocolate; drizzle on top.

CRUMB CRUST: In 9 inch pie plate or 9 x 3 inch springform pan combine 1 3/4 cups chocolate cookies or graham crackers crumbs, 2 teaspoons sugar and 1/3 cup butter, melted until well mixed. Press evenly in pie plate or on bottom 1 1/4 inch springform pan.]]></description>
			<content:encoded><![CDATA[Hi,
Easy chocolate cheesecake&nbsp;&nbsp;
2 pkgs. (4 oz. each) Baker's German sweet chocolate, divided
2 eggs
2/3 c. Karo light or dark corn syrup
1/3 c. heavy cream
1 1/2 tsp. vanilla
2 pkgs. (8 oz. each) cream cheese, cut in cubes
Crumb crust (recipe follows)

Melt 1 1/2 packages (6 ounces) chocolate. Blend eggs, syrup, cream and vanilla in blender until smooth. With blender running, gradually add cream cheese; blend until smooth. Blend in chocolate. Pour into crust. Bake in 325 degree oven for 45 minutes or until set. Cool on rack. Cover, chill. Melt remaining chocolate; drizzle on top.

CRUMB CRUST: In 9 inch pie plate or 9 x 3 inch springform pan combine 1 3/4 cups chocolate cookies or graham crackers crumbs, 2 teaspoons sugar and 1/3 cup butter, melted until well mixed. Press evenly in pie plate or on bottom 1 1/4 inch springform pan.]]></content:encoded>
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			<title><![CDATA[do you know of a better sugarless cake recipe]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=564</link>
			<pubDate>Sat, 06 Feb 2010 01:04:48 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=564</guid>
			<description><![CDATA[Hi,
I am planning a 1st birthday for my nephew. As she is 100% organically fed, and has no sugar/salt in her diet, I am having a hard time finding a cake recipe for her.I have been told of a banana cake recipe, but it sounds very heavy and not much fun for a birthday. I have however come across some cake and icing recipes that mention an American ingredient, corn syrup. Does anybody know what it is or what an alternative Australian organic ingredient might be? Or do you know of a better sugarless cake recipe and/or a solution on what to ice it with?]]></description>
			<content:encoded><![CDATA[Hi,
I am planning a 1st birthday for my nephew. As she is 100% organically fed, and has no sugar/salt in her diet, I am having a hard time finding a cake recipe for her.I have been told of a banana cake recipe, but it sounds very heavy and not much fun for a birthday. I have however come across some cake and icing recipes that mention an American ingredient, corn syrup. Does anybody know what it is or what an alternative Australian organic ingredient might be? Or do you know of a better sugarless cake recipe and/or a solution on what to ice it with?]]></content:encoded>
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			<title><![CDATA[New Mixer]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=563</link>
			<pubDate>Thu, 04 Feb 2010 08:39:58 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=563</guid>
			<description><![CDATA[
Help!!&nbsp;&nbsp;Have retired my old Sunbeam mixer and this new Kitchenaid is giving me fits. What adjustments are needed for cake baking?&nbsp;&nbsp;I am also trying to figure out how to use this forum since I am sort of technologically challenged.]]></description>
			<content:encoded><![CDATA[
Help!!&nbsp;&nbsp;Have retired my old Sunbeam mixer and this new Kitchenaid is giving me fits. What adjustments are needed for cake baking?&nbsp;&nbsp;I am also trying to figure out how to use this forum since I am sort of technologically challenged.]]></content:encoded>
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			<title><![CDATA[Yummy Brownies Recepi(Scandinavian Brownies)]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=562</link>
			<pubDate>Thu, 04 Feb 2010 07:25:17 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=562</guid>
			<description><![CDATA[hello every one just note down the recipe for Scandinavian Brownies

(One-layer Chocolate Cake)
Yield: 24 servings
 
Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee
Scandinavian brownies]]></description>
			<content:encoded><![CDATA[hello every one just note down the recipe for Scandinavian Brownies

(One-layer Chocolate Cake)
Yield: 24 servings
 
Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee
Scandinavian brownies]]></content:encoded>
		</item>
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			<title><![CDATA[Why cupcakes are trendy]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=561</link>
			<pubDate>Wed, 03 Feb 2010 05:58:36 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=561</guid>
			<description><![CDATA[Hi,
I just don't get why cupcakes in general are so trendy these days. I get it for a shower or party, because a dessert needs to be easy to transport and serve a lot of people. But why is it now the must-have thing for chowish types as well as muggles?]]></description>
			<content:encoded><![CDATA[Hi,
I just don't get why cupcakes in general are so trendy these days. I get it for a shower or party, because a dessert needs to be easy to transport and serve a lot of people. But why is it now the must-have thing for chowish types as well as muggles?]]></content:encoded>
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			<title><![CDATA[fruit cake disaster]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=560</link>
			<pubDate>Sat, 30 Jan 2010 17:49:36 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=560</guid>
			<description><![CDATA[hi all just joined the forum,&nbsp;&nbsp;every time my mum makes a cake with fuit in it, the fuit always drops to the bottom of the cake mixture when baked , how can she remedy this,she just doen't know what she is doing wrong could some one please help as it is driving her insane,cheers.]]></description>
			<content:encoded><![CDATA[hi all just joined the forum,&nbsp;&nbsp;every time my mum makes a cake with fuit in it, the fuit always drops to the bottom of the cake mixture when baked , how can she remedy this,she just doen't know what she is doing wrong could some one please help as it is driving her insane,cheers.]]></content:encoded>
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			<title><![CDATA[How to Expand Business]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=558</link>
			<pubDate>Tue, 26 Jan 2010 11:28:17 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=558</guid>
			<description><![CDATA[Hi Everyone,&nbsp;&nbsp; Wanted to get some ideas from anyone.&nbsp;&nbsp;I am trying to expand my cake business.&nbsp;&nbsp;Most of my work is from referrals which is a very slow process.&nbsp;&nbsp;I send out tons of emails to catering halls, caterers, etc introducing myself and seeing if they would be interested in sampling some of the desserts I offer and never get any responses...I have even contacted places that sponsor kid's parties but they have their own bakers.&nbsp;&nbsp; I am running into a brick wall and wanted to know if anyone out there has any suggestions as to drum up more business....

Thanks so much.]]></description>
			<content:encoded><![CDATA[Hi Everyone,&nbsp;&nbsp; Wanted to get some ideas from anyone.&nbsp;&nbsp;I am trying to expand my cake business.&nbsp;&nbsp;Most of my work is from referrals which is a very slow process.&nbsp;&nbsp;I send out tons of emails to catering halls, caterers, etc introducing myself and seeing if they would be interested in sampling some of the desserts I offer and never get any responses...I have even contacted places that sponsor kid's parties but they have their own bakers.&nbsp;&nbsp; I am running into a brick wall and wanted to know if anyone out there has any suggestions as to drum up more business....

Thanks so much.]]></content:encoded>
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			<title><![CDATA[Nightmare cake pan - help!]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=557</link>
			<pubDate>Mon, 25 Jan 2010 09:40:40 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=557</guid>
			<description><![CDATA[Hello all!...

I'm having a tough time with this cake pan i just purchased..

my first batch i used bakers secret spray, the cakes came out great, but had a lot of lost detail.. i think the spray settled in the seams and made the cakes mis shapen..rounded 

second batch i used nothing - and they stuck in there nice and firm

third batch i used wilton cake release a bit better success, however still not all crisp lines like i was hoping for...

i have shaken the pan and tapped it to ensure there is no air bubbles inside and that the batter gets down to the small tier completely...
i'm baffled 

hoping somone can give me some ideas if they have any experience with this pan...]]></description>
			<content:encoded><![CDATA[Hello all!...

I'm having a tough time with this cake pan i just purchased..

my first batch i used bakers secret spray, the cakes came out great, but had a lot of lost detail.. i think the spray settled in the seams and made the cakes mis shapen..rounded 

second batch i used nothing - and they stuck in there nice and firm

third batch i used wilton cake release a bit better success, however still not all crisp lines like i was hoping for...

i have shaken the pan and tapped it to ensure there is no air bubbles inside and that the batter gets down to the small tier completely...
i'm baffled 

hoping somone can give me some ideas if they have any experience with this pan...]]></content:encoded>
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			<title><![CDATA[Need expert help!!!]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=556</link>
			<pubDate>Sat, 23 Jan 2010 11:18:39 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=556</guid>
			<description><![CDATA[I am making a Tokidoki "Latte" character cake for 70 people.    I am making 3 layers of red velvet 1 1/2" thick with cream cheese frosting.  I'm using a 12"x18" pan for his body.  The good news is I am making him lying flat on his back so I don't have to worry about him being too tall.  The bad news is since he will be lying on his back, i'm worried about his horns and legs sticking out the sides of the cake.  I was going to make them out of fondant with a stick through the middle, then stick it in the side of the cake.  Do you think there is a better way?  Will it be too heavy and fall out?  Should I use really long sticks?  

I'm really nervous about this because this is my first cake that is NOT for friends or family and she's paying me good money so any help will be sooooo much appreciated!!!!!!

Thanks!!!!!]]></description>
			<content:encoded><![CDATA[I am making a Tokidoki "Latte" character cake for 70 people.    I am making 3 layers of red velvet 1 1/2" thick with cream cheese frosting.  I'm using a 12"x18" pan for his body.  The good news is I am making him lying flat on his back so I don't have to worry about him being too tall.  The bad news is since he will be lying on his back, i'm worried about his horns and legs sticking out the sides of the cake.  I was going to make them out of fondant with a stick through the middle, then stick it in the side of the cake.  Do you think there is a better way?  Will it be too heavy and fall out?  Should I use really long sticks?  

I'm really nervous about this because this is my first cake that is NOT for friends or family and she's paying me good money so any help will be sooooo much appreciated!!!!!!

Thanks!!!!!]]></content:encoded>
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			<title><![CDATA[HELP!!]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=555</link>
			<pubDate>Fri, 22 Jan 2010 11:30:07 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=555</guid>
			<description><![CDATA[i need a peanut butter&nbsp;&nbsp;cake&nbsp;&nbsp;recipie, a good one with frosting..]]></description>
			<content:encoded><![CDATA[i need a peanut butter&nbsp;&nbsp;cake&nbsp;&nbsp;recipie, a good one with frosting..]]></content:encoded>
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			<title><![CDATA[bridal expo...]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=554</link>
			<pubDate>Tue, 19 Jan 2010 06:10:50 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=554</guid>
			<description><![CDATA[I do not consider myself a professional baker but their is a bridal expo at our local (small Mall) here in Dublin ga on the 31st.. and I would like to set up a booth.. and display my cake ideas for some business..how should I go about this..being the underdog and not a professional baker?]]></description>
			<content:encoded><![CDATA[I do not consider myself a professional baker but their is a bridal expo at our local (small Mall) here in Dublin ga on the 31st.. and I would like to set up a booth.. and display my cake ideas for some business..how should I go about this..being the underdog and not a professional baker?]]></content:encoded>
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			<title><![CDATA[here are a few of my pics?]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=553</link>
			<pubDate>Tue, 19 Jan 2010 06:07:32 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=553</guid>
			<description><![CDATA[my first wedding cake... the mini from the video. I only wished I knew how to price these things,,]]></description>
			<content:encoded><![CDATA[my first wedding cake... the mini from the video. I only wished I knew how to price these things,,]]></content:encoded>
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			<title><![CDATA[Pricing]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=552</link>
			<pubDate>Sun, 17 Jan 2010 16:35:11 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=552</guid>
			<description><![CDATA[:)Hi Hi everyone,&nbsp;&nbsp;&nbsp;&nbsp; Can anyone give me advice on pricing 1/2 sheet pan of pecan bars.&nbsp;&nbsp;I am so lost with what to charge for this.&nbsp;&nbsp;&nbsp;&nbsp;

Thanks to anyone that can help me.]]></description>
			<content:encoded><![CDATA[:)Hi Hi everyone,&nbsp;&nbsp;&nbsp;&nbsp; Can anyone give me advice on pricing 1/2 sheet pan of pecan bars.&nbsp;&nbsp;I am so lost with what to charge for this.&nbsp;&nbsp;&nbsp;&nbsp;

Thanks to anyone that can help me.]]></content:encoded>
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			<title><![CDATA[New person]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=551</link>
			<pubDate>Sun, 17 Jan 2010 16:15:06 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=551</guid>
			<description><![CDATA[Hi everyone,,,,,,, I made this cake for a 50th birthday party]]></description>
			<content:encoded><![CDATA[Hi everyone,,,,,,, I made this cake for a 50th birthday party]]></content:encoded>
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			<title><![CDATA[What type of cake?]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=549</link>
			<pubDate>Sat, 16 Jan 2010 01:10:22 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=549</guid>
			<description><![CDATA[I'll be having a cocktail party at the end of the month. How small the cake would I be baking for each?]]></description>
			<content:encoded><![CDATA[I'll be having a cocktail party at the end of the month. How small the cake would I be baking for each?]]></content:encoded>
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			<title><![CDATA[Happy to be back]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=548</link>
			<pubDate>Fri, 15 Jan 2010 21:02:07 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=548</guid>
			<description><![CDATA[Hello, cake pals.&nbsp;&nbsp;I have really missed you.&nbsp;&nbsp;I have been very ill and on disability for many months.&nbsp;&nbsp;I have made only one cake for a professional event in the last year.&nbsp;&nbsp;Sad!&nbsp;&nbsp;Slowly but surely I am regaining mobility and have been commissioned to make the celebratory cake for this year's Special Olympics Polar Plunge event here in Norfolk.&nbsp;&nbsp;I am so excited.&nbsp;&nbsp;It will be difficult for me to maneuver about but just to know that I am responsible for a cake for such an event spears me forward; I am what my circle calls a career volunteer.&nbsp;&nbsp;Please send warm wishes my way.&nbsp;&nbsp;This whole affair has been so hard on my family; especially hard on my husband, who has been so wonderful.&nbsp;&nbsp;

I am so sorry that I was not able to let you know what was going on.&nbsp;&nbsp;As a Human Resources professional, I know the value of keeping all concerned informed.&nbsp;&nbsp;I'm sad that I just was not able to reach to you.&nbsp;&nbsp;I am diagnosed with Meneires Disease.&nbsp;&nbsp;If interested, please research so that you will know what I know.

God bless all of you.&nbsp;&nbsp;I hope to become a regular again.&nbsp;&nbsp;Andreaetta and Vondre, much love to you.&nbsp;&nbsp;

-sissy]]></description>
			<content:encoded><![CDATA[Hello, cake pals.&nbsp;&nbsp;I have really missed you.&nbsp;&nbsp;I have been very ill and on disability for many months.&nbsp;&nbsp;I have made only one cake for a professional event in the last year.&nbsp;&nbsp;Sad!&nbsp;&nbsp;Slowly but surely I am regaining mobility and have been commissioned to make the celebratory cake for this year's Special Olympics Polar Plunge event here in Norfolk.&nbsp;&nbsp;I am so excited.&nbsp;&nbsp;It will be difficult for me to maneuver about but just to know that I am responsible for a cake for such an event spears me forward; I am what my circle calls a career volunteer.&nbsp;&nbsp;Please send warm wishes my way.&nbsp;&nbsp;This whole affair has been so hard on my family; especially hard on my husband, who has been so wonderful.&nbsp;&nbsp;

I am so sorry that I was not able to let you know what was going on.&nbsp;&nbsp;As a Human Resources professional, I know the value of keeping all concerned informed.&nbsp;&nbsp;I'm sad that I just was not able to reach to you.&nbsp;&nbsp;I am diagnosed with Meneires Disease.&nbsp;&nbsp;If interested, please research so that you will know what I know.

God bless all of you.&nbsp;&nbsp;I hope to become a regular again.&nbsp;&nbsp;Andreaetta and Vondre, much love to you.&nbsp;&nbsp;

-sissy]]></content:encoded>
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			<title><![CDATA[Getting smooth results on icing.]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=547</link>
			<pubDate>Wed, 13 Jan 2010 08:44:49 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=547</guid>
			<description><![CDATA[All the pictures Ive seen of your cakes are beautiful! Im new to this... but how do you get your cakes so smooth? I can get mine smooth, but not that smooth. But great job ladies! I love looking at your pictures. I might post a pic or two of some of mine, but mine aren't nearly as nice as all of yours. =] Im just starting out, more of a hobby. But its so much fun.]]></description>
			<content:encoded><![CDATA[All the pictures Ive seen of your cakes are beautiful! Im new to this... but how do you get your cakes so smooth? I can get mine smooth, but not that smooth. But great job ladies! I love looking at your pictures. I might post a pic or two of some of mine, but mine aren't nearly as nice as all of yours. =] Im just starting out, more of a hobby. But its so much fun.]]></content:encoded>
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