OK, we are having the first birthday party where I have to make a cake, since we took dyes out of Shayla's diet. SOOOOO, she wanted a barbie cake, and I wanted to make her one.
Now, the challenge was making PINK frosting for her dress!
So, here is what I ended up doing....
First: I took frozen cherries and let them thaw (about 25 cherries or so). Then I pushed them in the strainer over the bowl to get out ALL the juice!
Then I mixed it up really well. (Oh, by the way, this is butter cream frosting. Made with Spectrum Shortening so NO Hyd. Oils!)
And, I have ONE QUESTION.... I am a Great Baker and a Good Cook, so why on earth can I NOT COOK HARD BOILED EGGS?????? I have tried every way "THEY" tell you to do it, and pretty much 95% of the time.... they peel HORRIBLE.... I chunk out egg trying to shell it....
SOOOOO PLEASE TELL ME HOW TO BOIL EGGS SO THEY PEEL NICELY!!!!!