beacheschef

Flavoring in Ganache 1 2 3

By beacheschef, September 30, 2003 in Pastry & Baking

Cracked ganache on desserts: Why?

By beacheschef, March 24, 2010 in Pastry & Baking

Dairy-free and Gluten-free Cakes that taste good

By beacheschef, May 10, 2010 in Pastry & Baking

• Dessert

Tempering white chocolate

By beacheschef, February 21, 2010 in Pastry & Baking

Dessert Bar for the holidays

By beacheschef, October 27, 2009 in Pastry & Baking

Infusing Cardamom for Optimal Flavor

By beacheschef, March 17, 2009 in Cooking

• Indian

TastyKakes Chocolate Cupcakes

By beacheschef, August 4, 2009 in Pastry & Baking

Pastry Chef compensation & pricing issues

By beacheschef, May 14, 2009 in Restaurant Life

Teucher's Champagne Truffles

By beacheschef, April 5, 2009 in Pastry & Baking

Heat Sealers for packaging cookies

By beacheschef, July 15, 2008 in Pastry & Baking

Halvah Mousse recipe wanted

By beacheschef, May 20, 2008 in Pastry & Baking

Heading to NYC for a class soon

By beacheschef, September 23, 2007 in New York: Cooking & Baking

Thin Ginger Snaps

By beacheschef, July 16, 2007 in Pastry & Baking

Perishible fillings on dessert table

By beacheschef, April 11, 2007 in Pastry & Baking

Butterflies perched on top of a cake 1 2

By beacheschef, March 24, 2007 in Pastry & Baking

Baking with Xylitol

By beacheschef, February 28, 2007 in Pastry & Baking