| | Re: Baking Swiss Dot Ribbon
Well, I baked some swiss dot earlier today and I did 15 minutes at 200 and didn't have a problem. (However, it wasn't red, but it was brown with pink dots.) I usually bake at 250, so lowering the temp definately helped. I may try baking longer next time.....I was just too paranoid this time! (I just gave it an extra spray of hairspray when I got it out of the oven to compensate for less time in the oven!)
Thanks for the post from the other thread.....I think lowering the temp will be key.