Monday, January 28, 2008


This has urked me for a long time; every time I bake cupcakes I can't divide out batter evenly. When I make cookies and pie crust, I roll the edges out too flat and every other side is a different thickness. Is there any foolproof way to to make everything even? I've seen these pie crust rolling rubberbands, but the only setback is the price. There's no way in hell that I'm gonna pay $8 for four rubberbands that don't look like they'd stretch enough to fit around my large rolling pin.

and man do I suck at frosting...

There's more than just that, but it's slipping my mind at the moment.

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