cakedecorator1968

Can i use a can of coconut milk instead of cream of coconut?

Please tell me what "Pate' a glace' (compound coating) is??? Can it be substituted with anything more common?

Hi, Looking to purchase some chocolate molds that could produce chocolate cups a bit bigger than the size of a mouthwash lid for examlple ...guessing 2 ounces max. For mousses, puddings etc. Years ago I saw some individual ones made out of those older style dark (plastic?) chocolate molds.

Hello everyone, Just wanted to start a thread how to spray chocolate with a paint sprayer. Please describe what has worked well for you and what has not. Do you like a Wagner Airless Spray Gun?

Dear Everybody, Just wondering if you have any good ideas on how to use up misc. cake crumbs and also crumbs made from baked crushed biscotti cookies? I already make rum balls with the cake crumbs and use biscotti crumbs for cheesecake bottoms instead of graham crumbs. Do you think cake crumbs could be recycled back into a cake instead of some of the flour for example? Thank you! Sean

Hi Everybody, Switched to pasteurized carton egg yolks (containg 10 %) sugar for our brulee's....they are taking forever to bake and just barely set. Any ideas why???

Does anybody like to use fresh pumpkin in their pies? If so what is the best way to process and cook the pumpkin??? Other than pie what other things do you like to make?

Hi, Thanks for the feedback. Unfortunately my Strawberry Balsamic Sorbet didn't quite set firm enough after a day in the main freezer. Initialy I made the mixture taste good then double checked the density to be at about 16 degrees baume. My mixture was slighty too warm during the degree check. There wasn't very much vinegar in it though, just a bit too taste. If anyone uses the floating density meter please tell me what number you take your final syrup to....I had about an inch of glass meter sticking out of the top syrup line. Have a nice day!

Could adding some Balsamic Vinegar to a mix lower the freezing point at which a sorbet sets? Syrup was about 1200 on the density meter.

Hi Everybody! I've never seen nor tasted a homemade cracker as in "crackers and cheese" I would like to try making them...can anybody give me more information? Recipe? Technique? Good book? Thanks!

Other than Jam and Jellies and the odd cake what do you use fresh currants for?

Hi Everybody, I have a friend getting married in a couple of weeks and I'm making the wedding cake. They are into body building and are searching for a traditional bride-groom cake topper but want the little couple to be fitness figures instead. Any ideas where they could find a plastic fitness themed cake topper? OR, Any ideas on how I could for example-buy a man and woman muscular plastic action figures from a toy store and create my own chocolate mold? I assume making a man and woman from chocolate plastic or sugar paste would be a huge undertaking! Comments please, Thank you!

Hi Everybody, Just doing some research on "Tres Leches & Dolce De Leche Cakes" I have yet to taste these them, in my town I can't find them on any menu. Please tell me what you know about them- are they infact always presented as cakes? Do you have any good recipes? Sorry, I can't even remember what the difference is between the two names. Thanks!

Hi Everybody! I've tried 3 times to make chocolate meringue for piped meringue shells but the meringue is failing on me. I start with a nice swiss meringue then add cocoa to the bowl and whip about 10 seconds. After a few seconds the meringue goes runny and ends up way too loose to pipe. Any suggestions on what is going wrong? My approx. recipe: 8 oz whites 450 g sugar cream of tartar 3 Tbsp Cocoa Thank-you!

Offset spatula will smooth the second layer. I also like to pass the small teeth of a cake comb across the top of the second layer so the chocolate layer has something to grab onto-Ever eaten a Nanaimo bar and the chocolate top comes off as you bite into it!? So what else are you baking for this new place?

Hi everyone, I would like to try making a dessert pasta. Off the top of my head I'm thinking a chocolate cannelloni with mascarpone mousse, a raviolli with hazelnut filling, and some other shape on a plate with some nice sauces and fruit. My main question is: Has anyone tasted this kind of dessert and what was the texture like? I don't exactly know the beast approach on making the dough, should I be looking for a cooked or non-cooked recipe. Have a nice day in your kitchens! BB

I went to make the box's without a mold and the tile's you see were going to be the tops and bottoms. I only have a few hours once a week to make a special for 20-30 portions so I thought the sides would take too long. During service I lightly torched the top chocolate for shine and to take off the chill for eating. It's white chocolate vanilla bean mousse with strawberries and star anise corriander pound cake. Came across the combination by accident...Wow! An amazing combination, the spice after taste was perfect to the palate. I recommend you try it-you will see what I'm talking about!!!

I made these instead and I'll do the box's when I buy a mold. Thank you for the replies.

Thank you Sinclair, Dan and Roux-(Nice salad Joke Hilarious!) Hey Sinclair is that "chocolate plastic" to make the bow?

Hi Everybody! Is there a quick way to make about 24 little chocolate box's about the size of a 1/4-pound of butter? Can I put cling-film over a block and dip? Thanks! BB

Hi, Just wondering if anyone has ever prepared or eaten Tres Leche Cake? (It's a popular Mexican cake soaked in 3 milks). It's my first time with these and I want to make some individual portions as a dessert special. Apparently they are commonly topped with browned meringue or whipped cream. I'm thinking things like caramel, coconut, rum, vanilla, chilies etc. could be used in the accompanying sauces or garnishes. I'm thinking I could make them in small ring molds or in triangular terrine pans. Any suggestions welcome. Have a nice day! BB

Hi Everybody! Is it possible to cut disks of brulee to be used for interiors when molding items? For example: I want to make a chocolate dessert cylinder with different layers and then have an orange brulee filling. Thanks a bunch! BB

Hi, Further to my post..... Well, I'm after a nice dry pear chip with some shine if possible. Using ripe Bartlet pears with the peel on, I sliced them thin, about 2 mm. Brushed them with simple syrup and started drying them between 2 sheet pans (to prevent excessive curling) in a low oven with the fan on high for about 5 hours. This left a nice shine but they were too brown looking as if I baked them in a hot oven. I tried another batch with a brush of lemon juice and a sprinkle of sugar, I will see how they turned out today when I go to work. I have a hunch that the slices might need an initial blanch in syrup to destroy the enzymes responsible for oxidation, drying as usual after than. Comments?

Hi Cbaree02, Whats is "Orange Powder"? Thanks!

Hi Michael, Please expand on your "Saffron and Tea" idea. Thanks! BB