PastryLady

Jerry, if you want to do your idea I always try out ideas on say a 3" round cake or a small cake for a trial. Do your crumb coat then a 2nd coat of buttercream and give your w/c ganache a trial. If you like the results go for it! On a side note: What other decoration is going on the wedding cake? Did they give you a picture of and idea or anything? Are you adding say ganache or buttercream flowers? What are your borders (where the cakes line up on top of each other)? Just getting ideas as I am also doing a friend's wedding cake next year.

Stephen, tell Tom he puts on a great show! The only problem people told me is that by the time the competitors put out their samples of the chocolate items they were so sick of chocolate that I only gave away 1/2 of the samples required. Many competitors said that this happens. People loved the show though and I will definately be there next year! I am going for a new category though probably. I also have to say the best for Baker's entry because I felt that if it was entered in the main masterpiece competition it definately would have won. It was truly the best entry I felt! Even though on little sleep I crack jokes about it all I really thought they did a great job.

Yep, that's the way I want to go. Sounds like a piece of heaven to me

Neil, I love lychee fruit! I made an ice cream once with it that was so refreshing. Great for Summer time. Mango is great. How about Guava? Sounds sensual and we all know how sex sells right?! Honestly some people are so stuck in their ways about dessert that the old fashioned desserts always top the new and special ones. Even if they taste so much better! We create new and awesome desserts only to be shot down by our citrus cheesecake and yes, the creme brulee. I personally stopped ordering creme brulee years ago because it was always just not what I was looking for. Creamy, set, not runny and not with an iceberg of caramelized sugar on top. Geez the last time I ordered it I actually had to hit the sugar three times on the top before I heard a crack. Everyone moan at the old standbys: creme brulee souflee with vanilla sauce key lime pie apple pie warm chocolate cake...

Hello Jerry! Sounds like a heavenly cake to me. Question. You said that your cake layers will be chocolate. You are speaking of a white chocolate sponge/or chiffon right? This is just because if you have a dark chocolate cake layer, covering it with white chocolate ganache will show through. Anyhoo, assuming they are white chocolate cake layers I prefer the recipies with corn syrup. They usually produce the intense shine of ganache poured over anything. If you have access to "clear glaze" I have a great recipe I just got from the lovely Felchlin people.

About a month ago I made a huge batch of banana bread. I had enough left over after making the loaves to make about 3 mini muffins and baked them off while the others were in the deck oven. After tasting the "muffins" I just about cried when I realized I forgot the baking powder completely. I nicknamed the surviving loaves we saved for bread pudding "banana brick". We all have our moments don't worry as long as you learn from your mistakes and do not repeat it you will be o.k! I double check all my ingredients always, but now specificially check that powder or soda too!

How about mini tart tatin. You can do the caramel for the bottoms, have one apple per aluminum shell and have brise or phyllo circles prepped in advance.

Baker College win? Nooooooo that would be sooooo predictable! Yes, Baker College won the student masterpiece, but honestly I didn't take a picture of the other "showpiece" because it just looked bad to me. Picture a leaning, not enough buttercream underneath the fondant cake that was probably (my guess) 14 inches high and made to resemble a top hat I believe. The one that had the staircase saying "Amore" was the baker entry team. It was my first competition so I wanted to start out small and entered my Turtle ganache cheesecake in the competition. I actually posted a picture of me in the link for once, but I look so tired! Really, when I am out of the sausage chef wear clothing with atleast 6 hours sleep I take better pictures. My thoughts (randomly of course, because what else is there on about 4 hours sleep): I have all my items done, chocolate picture frame, hearts various non edible decorations, boxes for height and cloth. I redo my caramel for the plated dessert twice the night before, set all my stuff aside by the front door for the next day. I wake up at about 5:30 and start putting my samples in their papers with sable cutouts as fast as I can for just waking up. Take shower and try not to worry. Still thinking about the wedding cake I delivered the day before and if the m---f#@* ng martha stewart monogram fondant plaque stayed put (I have a picture of that too). Stressful weekend as it was my first time delivering a wedding cake besides the one I did in my class at school. I didn't stress over that one because that one didn't cost $500. Sorry tangent... Anyways, so I proceed to pack up my car, grab a makeshift breakfast and dash out the door. I am following the darn computer directions for this drive to Lansing which should have taken an hour and a half.... So I end up by the palace (large venue north of here where the pistons play) and I call my husband because the map says I need to drive for 36 miles and I wanted to make sure I was going those in the correct direction. Told him where I was and had to turn around, got turned around twice more and finally, yes, finally back on track. I probably called my husband 5 times this morning just to make sure. I am now frazzled. I am starting to freak out because it is 9am and setup started at 8:30. I have a near panic attack because I didn't remember packing my decorations, I packed the boxes, but thinking where the F---* are the decorations. Call husband once more, see if they are still in the living room and after tearing my back seat apart I find the decorations inside the bag with the box. Phew!!!!!!!!!!!!!!!!! Proceed to Lansing at 85mph praying no cops today! I get to the center, get checked in and there were 5 others that hadn't showed up still and it is now about 9:30.... Setup is over at 10:45. So I pull up to the loading dock and practically run all my stuff to my table. Meanwhile the 5 others show up all at the same time and one guy blocks my car in. ARG!!!!!!!!!!!!!!!!!! I asked him if I could get out and parked please and yes, I am on my way to starting this thing! Too many details I guess. So I am plating up, setting up and proceed to make an ass of myself. I walk over to the micro to melt my chocolate. This guy comes over and asks if he could get into the microwave for 30 seconds. (Foot in mouth story coming) I am thinking look buddy, we are all here to have the same goal and I have just a minute left on the micro, can I have some f-* ng space please. I point to the other micro and say, "would you mind using that micro instead? He then says, well I really need to use the micro. Deb thinks.... who the hell are you and leave me be! So now I am pissed and I say, I will be out in just a minute you could use that micro that is available over there (pointing to micro 30 paces away). [Chef walks to micro finally] I know the chef's team heard all this (guy working on showpiece) so I kind of apologize to them and tell them that I am running behind and was sorry. So chocolate is now done melting, I can start to quickly temper it. Chef with chocolate bowl comes back over to micro and says to me, I need to use my micro as this bowl only fits in the one I brought. I felt like such a dumb ass!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I apologized over and over as much as I could in 10 seconds running back to my table. I was using his micro that he brought and being an ass about it. So I get back to my table and have less than 20 minutes to finish. Realizing my support piece is a 1/2 # of chocolate I desperately head for the kitchen's walk in freezer and find some popsicles to properly support the piece for the frame. Run back to table, finish plated desserts, set up and decorations, clean up and go back for frame. Trying to prop it up on the top box was not working and I now have about 2 minutes to finish. Nothing like down to the wire right?! I am now saying the F word every two seconds as nothing is letting my frame stand. It was at the wrong angle and wasn't going to work. Last minute, I prop up the frame on one of the boxes, fix the decorations and put some caramel glue on the table cloth underneath my box so it wouldn't slide. Talked with people and enjoyed myself from then on. Such a stress reliever after that. Didn't even care if I placed. I did it! After about two hours the judging was over, people were free of stress and talking like normal people again. Everyone was so nice and I apologized to the chef I hijacked his micro again. I got his picture with his gigantic showpiece and his assistants too to schmooze some more. I felt so bad, but getting over it now. They announced the awards and I couldn't hear very well with the large ballroom and the strange microphone. I was by my piece talking to my hubby and my mother in law who came to see my work and I and heard my name. Realizing I had won something I was trucking over to the other side of the ballroom as fast as I could. They called my name a few more times and I felt like a missing person. Finally I got up to the podium and they had medals! I felt like I was in the olympics or something. He put the silver medal over my head and I shook the hand of the president of Noel Chocolate (I believe) as he handed me a check for $50. Funny thing is I thought, "well, now I am out of chocolate after all this, there goes the $50". People were so nice who attended the show and said that I had to compete again (annual event) next year. I felt so alive at this point as I met so many new people and saw some nice familiar faces. I was glad to see other people's ideas too. The theme by the way was "Greatest Lovers in History" and basically Valentines themed. I do believe that in time I could do the masterpiece competition, but would need a pastry helper. Going to bed now after a looooooooooooooooong week! Guten Abend

Just thought I would share my pictures of the chocolate competition I was in today. One of Michael's assistants was in the masterpiece competition as well. My first competiton and I placed 2nd! It was a stressful day after I got lost getting to the venue and arrived with only about an hour and a half to set up, but so glad I did it. It was a nice step to challenge myself since I am a newbie to competitions. Hoping the link works! I have be awol from the computer for a bit this past week.

What is your crunch? Just thinking outloud, if hibiscus is an edible flower, can you use the leaf/flower in the dessert....no, flower too large. Hmmm... I liked the white chocolate. Possibly a white chocolate hibiscus flower? Coconut and mango sound good to me! Maybe a mango gelee. Who knows, just thinking.. Oooooo I like Karen's idea for macadamia compote!

I am entered in a chocolate competition (very basic) later this month. Still finalizing my ideas for the end of this month. I am fairly new to the industry you could say (less than 3 years), but decided to give it a shot. Figured if I didn't like the experience at least I could say I tried it out. I am in the cheesecake competition and am doing a turtle chocolate cheesecake. Tried it out twice now and the candied pecans make the dessert beyond its creaminess. Anyways, I am looking at this competition not really so sell myself or the company I work for (but will definately say both if asked ), but mostly this is a personal stepping stone for me. Something to say I can do something new and go outside my comfort zone for a bit. I don't know where this will lead, but I am so far enjoying coming up with new ideas, using some things I have learned both in school and at my jobs, and trying to keep enjoying what I do. To me this is a reminder of how blessed I am to be doing everyday what I love to do and not stuck in a dead-end job emotionally/professionally.

Neil, your work is really great. So nice to have a camera handy. Wish I had thought of that a few years back when I started! I love the fire and ice showpiece and the b & b dessert. Can you share how you got the funky clock to transfer onto the tuile? (or was that a chip, can't remember). I sure hope you find your nitch in this business as I can see you have the desire and drive to succeed :)

Hey Brian! Cinnamon is a good accompaniment with any mexican type dish. Maybe put some in the meringue?!

All I have to say is that you are a brave, brave woman. I would probably have to say no personally to a request like this. You don't live in the same state, there really is no way for you to do anything ahead of time, using a foreign kitchen and only about 24 hours to make a wedding cake for over 300 people?!!!!!!! I am having a nervous breakdown for you just thinking about it.

My first attempt at chocolate cheesecake I am trying out for a chocolate competition next month. Lots of components. chocolate crumb crust, ganache, chocolate cheesecake with a carmel swirl and candied pecans in maple syrup on the outside adhered with carmel. Been super busy in the past month, but getting back to this forum. All the desserts sound wonderful!

Sounds great to me Kevin! They get all the clean up too huh?! Lay down butcher paper everywhere!

From ted's postThis is what I do for the apple chips too. We put in the juice of 1/2 a lemon too to give the acidity (keeps the color white) as well. The oven temp is only about 150 F on convection and it usually takes about an hour on the silpat. My only trouble is that the edges sometimes curl up. I think this could be remedied by putting a silpat on top as well, but your time drying would be greatly increased. You will use the silpat side, which is a bit shiny for the presentation.

Way back when in my memory I recall my grade school having a cake off type function where people would make cakes (gingerbread houses a good idea) and basically auction them off for fund raising. Maybe this is just a thought. Gingerbread is really seasonal and fun and kids really like the decorating factor. I don't think gingerbread is on the high end of kids' favorite things, but the decorating idea sounds good. Personally I haven't known anyone to actually EAT a gingerbread house since it usually gets decorated so elaborately that it sits out for a month and gets all hard. I would rather have a piece of fudge or something that my mother in law makes around the holidays than knaw on a month old house is all I am thinking. How about the cookie on a stick idea combined with the decorating?!

I have a box of Noel 64% and it has worked for many recipies that I have tinkered with at home. It has a real shine with the ganache recipe I use too. Haven't had any problems with it. My 11# box will be around until Christmas I hope! I love using Valhrona (sp?) too. Great tasting product and wonderful to use. The orange one is yummy!

Mini toothbrushes with scope toothpaste. No just kidding. All I was thinking is a champange granite'. I had a merlot after some homemade applesauce and that was a complete bad idea though. I understand why they say the dish/dessert sould never be sweeter thand the wine you are drinking. You could always stick with shot glasses of just some filtered water.

I like this book a lot and refer to it actually. It has an exhaustive description on all things pastry. It doesn't really go into plated dessert or the fine items, but nails down technique. It does have pictures in pertinent areas (i.e. pastry cream steps and creme anglaise etc).

I will check my books this weekend to see if I have a recipe. I have made them before by hand, but kind of messy. My mom got me hooked on asian food and the markets years ago. She may have a recipe too. She has tons more cook books than I do on asian style dishes.

Sorry for the spelling, but are you talking about humbau? These are the large dumpling type mouthwatering savory items. Usually they have pork and a filling inside and then about a 1/4 inch bread/dumpling type outside that is soft? I love making these and I pull them out of the freezer (sorry, I buy premade). I do put them in a bamboo steamer to "bake" them though. If it isn't this sorry, but this is all I thought of reading your post.

How grotesque can you get! I have to admit this made me laugh, but probably made people cry too thinking back at some animal they had as a kid died... Anyways, My all time favorite showmanship was not any spectaular flames or meltings, but when I went for "just dessert" at a superior restaurant. What wowed me about this was when the group all had a different dessert in front of them. These desserts were served (placed the dessert at the correct angle in front of the person) and described by the Pastry Chef in full detail. To be served by the Pastry Chef was amazing and to actually hear every bit of the dessert down to the different accent sauces/items on the plate was absolutley amazing to me. I will always have that day in my memory.

Sherri, you have to try the Chocolate Mayonaise Cake, it really is good. One of those things. You like sour cream in cookies/recipies right? Kind of the same thing. It mainly keeps it super moist.