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mkfradin

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    www.spiritualchocolateyoga.com

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    Chicago, IL

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  1. Thanks to all who responded. The Maillard reaction makes perfect sense and I suppose it’s tunnel vision that kept me stumped for so long (I associate it with steak and toast, not cream and butter). Looking forward to playing with caramel now that I can make it a little more intelligently.
  2. I've been making caramel for quite a while and aside from a few tragedies in the early 2000's (crystallization and subsequent soaking and jackhammering to rescue a pan), I've been relatively successful. I follow certain recipes for certain purposes...so far. Just to be clear, I'm talking about caramel candy here, not the sauce or the combo of water and sugar. The candy you use in a homemade Snickers bar. So I've been playing with Peter Greweling's recipes from his home version of his cookbook, just to keep the quantities down, and while the caramel with the sweete
  3. Joe's Peking Duck in Philly's Chinatown was a standby for me throughout the 80's. I moved away in the 90's but continued to visit it until I heard it closed. I remember reading that the owner had opened a new place in Bucks County, I think. Does anyone have the name, address, opinions on the new place? In the alternative, is there another place in the area that's even close? I still dream about the noodle soup. Marjorie
  4. We had a similar problem with our yellow cake last year that drove me crazy. What happened is that the cake seemed to separate into two different layers while baking. The top layer was very rough and light with a coarse grain, and the bottom layer was rubbery and dense with tunnels running through it. I can't tell you what to do with your recipe (esp. without knowing what it is), but after trying countless numbers of times to tinker with ours, we finally figured it out. We had to add a little more flour to make the cake more stable (which made it less moist, but we compensate with a soaki
  5. Or combine equal parts ganache and nutella. When sandwiched between hazelnut macarons, it's divine. Marjorie
  6. We have a kick ass cherry pie that is from the Pie and Pastry Bible with a little tweaking (a little more sugar and a little more thickener so it doesn't run). Here's the recipe: 14 oz. cream cheese pie dough 7 oz. sugar 1 oz. cornstarch pinch salt 1 ¼# frozen tart cherries ¼ tsp. almond extract Roll out dough to 2 and line pan. Save scraps for lattice top. Combine sugar, cornstarch, salt, cherries, and almond. Stir thoroughly so mixture coats cherries evenly. Cherries should still be frozen. Place filling into pie shell. Press down. Roll pie dough scraps to 2 and make lattice top for pie
  7. Wendy, can you let us know how you keep your cream from weeping? I'd love to skip the stabilizing part b/c it just adds more work for me, but my cream starts to fall apart after about 6 hours or so. Using gelatin gives me a day or two to unload the dessert.
  8. Multiply your recipes by 10? Good luck! ← Or by 16 if you're not metric. One of my favorite tricks! Marjorie
  9. I think in the Pie and Pastry Bible, there are recipes that call for using a very thin slice of sponge cake between the curd and meringue to soak up any seepage. The width is 1/8" I think, so it's difficult to tell there's anything there. I've never tried it, but it sounds like it might work. If you don't have a sponge, maybe some soft cake crumbs would do the trick. Good luck. I don't even do meringue toppings any more b/c they're so tempermental. Marjorie
  10. I try to avoid using script on the sides of cakes. Printing is much easier. Marjorie
  11. Yes. Betty Van Norstrand's bc recipe was high in confectioners' sugar and dried stiff after 24 hours at room temp, so decorations could be made ahead and placed on the cake when needed. the best part was that the flowers, even when dried, would absorb some moisture from the cake and not be crunchy like royal. It was the best of both worlds. If anyone took her class at the CIA and can post the recipe (assuming it's OK with BVN), it was a nice recipe; firm, without being too dry. Other buttercream recipes with meringue powder or high proportions of conf. sugar will also dry firm enough to pe
  12. For bended daisies, use a crusting decorators BC (I used to have B. Van Norstrand's recipe, but palm crashed and it's gone; now I use Winbecklers) and pipe the daisy on a waxed paper square on top of flower nail. But don't pipe the whole daisy; just do 3/4 of it. Fold the wax paper into a cone-like shape. It's hard to describe in words; pinch two perpendicular sides together, and use the sides where the flower is not complete. Then put the paper on a sheet pan and put something heavy on the paper to hold it in place while it dries. When the flower is dry, peel the paper away very carefu
  13. They've had that for a while and I've been lusting after it too.
  14. You know those chocolate covered cherries that you make by wrapping in fondant, dipping in chocolate, and the fondant liquifies? I'm guessing something like that is going on here. Or else, the cocoa takes a while to absorb into the buttercream (I used to add way too much milk when I first made this), but maybe once it gets going, it just keeps absorbing--moisture from the butter, milk, and even from the cake. B/c we don't do a lot of fondant, and certainly not on the scale you are , it's not a huge problem for us, but I would be very interested in learning exactly why this happens, just fr
  15. I have noticed that my chocolate buttercream gets softer and "soupier" as it sits between the cake layers. Usually I consider this a positive sign, but there have been cases in the summer where cakes have slid because of how much the icing softens. Like you, I use cocoa, not chocolate. I'm not sure why this happens, since the icing stays very firm when it's not sandwiched between two layers of cake, and the only thing we've done to deal with it is reduce the amount of liquid in the summer and make sure the cakes are thoroughly chilled when they go out the door. I too thought your cake was a
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