BROWNSUGA

At Houlihans, they just term theirs Mini Desserts. Each item is listed ax Mni XYZ. For example, it may say something like Mini Cheesecake. Could you say something like "miniature version of our classical XYZ" or "reduced size portion of our XYZ".

Thanks!! I am going to make these again this weekend. I didnt convert it to weights, but I will when I go to make it again. I am going to measure it out and weigh those ingredients. That way, I can be consistent with the amounts each time. I have actually started to do that with all of the recipes that are not written in weights. I have done the letting the butter cream first, but never took the time to compae it to when I just put the sugar and butter in together. I will stick to creaming the butter first and then gradually adding the sugar. I prefer to roll it out between parchment, too. I have rolled it out on flour and could always taste that extra flour on the bottom. Yulk!

That may help. I try to convert all my recipes into weights when they arent already in weights. I love using the scale as opposed to scooping!!

When I read this thread, I was thinking the same thing. I love the mini-desserts that Houlihan's offers. It's just the perfect size (and price) for anyone who has already eaten a full meal. Plus, it also worked well for anyone trying to exercise portion control.

No more cookies?

Those look so good! I am going to have to pull out my book and use it!

Great cookies! I have Carole Walter's book and have yet to use it. I am going to have to pull it out and use it!! Have you tried any other recipes that you like?

I dont know what I did. Nightscotsman, thank you for pointing that out. I should have double checked it after I posted. Here is the correct link...Corrected Link

Some of the stores in my area carry Whipping Whites, which is also made by Papetti Foods. These are suggested for recipes that call for whipping. Here is an article that answers alot of questions posed in this thread....Click Here

Thank you, Sarah. That information is very helpful!

Thank you for your responses. It's most of the recipes. The recipes that I am referring to go through the process mentioned in my initial posts. They vary from rolled to dropped cookies (sugar, chocolate chip, etc.) I am experienced mainly with cakes. I do own a few cookie books with lots of knowledge. I am thinking the problem comes in b/c there is no "visual" on how to do some things like properly creaming until "light and fluffy" (as it relates to cookies) , adding eggs properly and adding the flour "just until incorporated" (but not overdoing it). I think that part of this is where my problem lies. I want to correct it, but not quite sure how. They dont turn out superhard or superdry, but they are more dry and somewhat tougher than when I initially make the recipes. For example, I made the CI recipe for sugar cookies. It was so good on the first try. Then, I made it a second time and it wasnt like the first. I know I did something wrong. The other part may be the butter now that I think about it. What exactly is "room temperature"? Should it be soft or soft, but firm?

Help!!!

The previous thread on cookies was great. There were lots of great tips on improving appearance. However, I am looking for assistance on improving TEXTURE of cookies. (I am a home baker that does alot of baking.) I know my problem is the result of human error. It seems to be a common mistake. I will try a recipe and love it. However, when I make it again and the results are not as they were the first time. All of the variables (ingredients, oven temp, pan used, mixer used, etc.) remain the same. I think that when I first test out a recipe, I am being much more cautious and careful. However, after making it the first time, I feel a little more comfortable and I am probably a tad bit more careless. As a result, the cookies either spread too much or they come out dry and more tough. Here's what's involved: - room temperature ingredients (i.e. butter, eggs, etc.) - Cream butter and sugar until light and fluffy (Question: Should it be creamed on medium, low, high? And for approximately how long?) - Add eggs until incorporated I think I could be screwing up here. Perhaps, mixing the eggs too long? Should this be done on low/medium speed? - Add flour just until incorporated My other "trouble spot" might be here. Perhaps, I am mixing too long here. I am concerned about getting the flour incorporated, but I may be overdoing it. HELP!!! Any suggestions, tips, etc. would be appreciated!!

I was able to watch the Birthday Cake Competion that was aired on foodnetwork. I truly enjoyed it!! What was interesting to me was that three of them (I think it was all of the women) were "career changers" and own their own shop. Although they were very talented, these three havent been doing involved with baking and pastry for very long. I think two of these three have attended school for baking and pastry. The other one did not. It made me wonder. (I am always wondering. ) I wondered what's involved with owning/running a small cake shop that produces quality (in appearance and taste) custom cakes. What type of background should one have? Is formal education in baking and pastry beneficial? (I am aware that some of you here are career changers.) As far as running/owning a shop, I have read some of the threads on mel's blog. Would owning a custom cake shop be similar to that of a full-service bakery? What other things need to be considered if someone wanted to pursue something like this? Thanks in advance.

I planned to make and decorate sugar cookies for my wedding. We had alot more guess. Of course, I didnt plan for the "unexpected" things to happen during the days before my wedding. Heck, who does? I was unable to complete the decorations. We still had cute, heart-shaped cookies. However, there were no decorations. It sounds like it is going to be a "no fuss" get together. Whether it was created by a professional or yourself, I think cupcakes would be a better choice for the type of affair you are describing. Perhaps, if you were having a different type of "reception", mini cakes might be a better option. In addition, you plan on making these yourself. Why bother with the hassle of making time-consuming mini cakes? Dont get me wrong. I think they are absolutely gorgeous. However, I think I would choose something that is going to be alot less hassle like cupcakes.

I am no expert, but I agree. I made a recipe for a chocolate cake that had baking soda, baking powder and coffee in it. I accidentally used regular cocoa the first time I made it. I thought I did something wrong. It did not taste good (to me). It lacked flavor. I made the same exact recipe using Dutch-processed (the same brand). And boy, did it make a huge difference. The taste was much better and somewhat stronger.

Thank you all so much for your help!!! I truly appreciate all of your advice and links!

Thanks Sinclair! Your advice makes alot of sense. I think my decision would be much easier if I were planning to make a total career change, but that is not the case. And that is what makes it so tricky! Although I enjoy it, I also still enjoy my full-time job (and it's salary and benefits) to a certain degree. I want to learn more, but I just dont feel comfortable racking up over $10,000 in more debt just for this to be a part time thing. Arrggh. I think for now I take the non-formal education route. I will take advantage of baking classes here or there if they should become available. If things should change in the future, I will look into it then. Thanks alot! Oh, BTW, I saw your cakes on here! You are very talented!! Wow!

Huh? When I say self-taught, I meant through reading and learning from books and things of the like.

I am need of advice on how to approach my desired path. I enjoy baking, but I am looking to grow as a baker and hopefully, one day turn this hobby into a part-time gig. I am particularly interested in cakes (creative, custom, wedding/party/special occasion), cookies, etc. I would like to learn more about the science of baking. I want to make great, quality cakes/cookies/pies. I thought that a baking and pastry program would be a great idea. I did enroll and took two classes during the first quarter. Unfortunately, my work schedule wont allow me to take classes during this next quarter. However, this "break" has allowed me to reevaluate my decision. The curriculum at school did interest me very much. However, I dont know if I want to spend the kind of money right now. I would have to resort to student loans and I dont want to rack up any more debt. I am not looking to make a career change, as I plan to keep my full-time job. (There is someone that I may partner with who also has the same situation and desires.) I have the books (i.e professional baking books) that were for the curriculum. I am thinking that I could just take the time, read through the books and learn on my own. My quest for information relates to the baking part of it and the business side.) The decorating part can be learned through other means. I dont know if I should: 1) Return to school and complete the program 2) Read and learn on my own using the books for the curriculum and other sources. Instead of school, focus more on learning about the business side of things through classes/seminars at local community college, small business development centers, etc. 3) Any other advice? Also, I wanted to know if there are any short term courses anywhere that may focus on the things I am looking for instead of having to take a full baking and pastry program. Any advice or input would be appreciated.

I agree with Sinclair. I would try small specialty shops where you products would not only fit in well, but also, make a profit for you and the storeowner. There is a small coffee shop in my area that just opened up. I guess they have all kinds of specialty hot drinks. I visited it to see what it was like. These baked goods were horrible. To me, it just didnt go with the "look and feel" of the place. I think they would be adding so much more to their environment if they had better baked goods (i.e. muffins, gourmet cookies, bar cookies, scones, etc._ to go with the coffee they are selling. Then I thought, their focus is probably on the drinks itself. They may not be bakers and the baked goods may not be priority to them. Oh well. I met a woman on another board that does specialty cakes. She said most of her business comes from other businesses.

Hi Celenes, How are you? I was able to find a program that holds their classes during the evenings and Saturday. The other schools that I looked at didnt have that schedule. I am in the practice stage and have been practicing at home and will continue to practice while going to school. I will still be messing around in my kitchen, but I am looking forward to the knowledge gained from school. I am part of another forum that has also been a great help. And I have learned alot. I think school will only take me further. Plus, I would also like to know more about baking as a whole. Good luck to you and your business. I look forward to seeing you around.

JGARNER and WOODS, Wow! I am glad to know that I am not alone. You will be going, too! Perhaps, we could stay in touch with one another on this thread and let each other know how it is going. I would love to hear more about your programs. Thanks, JGARNER. Ok, I am not alone in being unsure. Like you, I am open to the possibilities. Good luck to both of you!!! Oh, here are the courses for the program I am considering: Bread Production Students are introduced to the fundamental concepts, skills, and techniques of conventional and artisan bread & roll baking. Special significance is placed on the study of ingredient functions, formulation, fermentation, pre-ferments, product identification, and specific make-up methods as each applies to the baking of various bread & roll products. Lectures and demonstrations teach both yeast and non-yeast dough mixing methods, proper handling, in addition to the finishing of all bread products produced in this course. Intermediate Cake Production (Mixing, Baking & Finishing) Students are introduced to the essential concepts, skills, and techniques for a wide range of cake & cookie preparations. Particular attention is placed on the study of the diverse mixing, make-up, and finishing requirements for each individual product. High-ratio and low fat content cake layers will be prepared. Baking & Pastry Science & Nutrition This course provides the student with an in-depth study of fundamental concepts and essential theory necessary to understand the baking process. Emphasis is on formulation, ingredient function, identification and use. The Baker’s Percentage, formula conversion and ratios are reviewed. The student learns the nutritional role of baked products based on the American Food Pyramid and the USDA Dietary Guidelines. Chocolate & Candies Students develop knowledge and skill in the correct use and handling of fine chocolate. The focus is on chocolate varieties, chocolate tempering and basic chocolate work. Students prepare molded candies, various pralines and bon-bons, and complete both a pastillage and chocolate centerpiece. A brief introduction to pulled sugar is to be explored. Intermediate Pastry Skills Students receive comprehensive instruction regarding the preparation for a broad range of à la carte, banquet, and retail style sweet baked goods. Emphasis is on preparation and proper application for a variety of specialty doughs, fillings, and icings. Advanced pastries are produced using Pâte Brisée, Pâte à choux, Pâte Feuilletée, and Pâte Sucrée. Both individual and multiple portion pastries are prepared. Students continue to develop and build essential as well as advanced baking and pastry skills. Practical Baking & Pastry Skills This course focuses primarily on the development of the student’s ability to properly handle and creatively utilize various chocolates and icings as they apply to the finishing of a wide range of pastry products. Special significance is placed on the correct use of both Confectioners’ Coating and Couverture. Additionally, the student hones his/her skills using both the paper pastry cone as well as the cloth pastry bag during weekly practice sessions. Classical & Contemporary Desserts Students are introduced to the concepts of plated desserts for restaurant service. Focus is on basic design components. Plating styles such as Classic, Modern, Contemporary, and Architecture are explored as well as the feasibility of creating realistic banquet-style desserts. Advanced Cakes and Tortes Students develop comprehensive knowledge and skill in the production of cakes and tortes. A variety of fillings, creams, icings and mousses are used to create unique and classic cakes. Emphasis is placed on proper mixing methods of cakes and icings including those for creamed, hi-ratio, and sponge. Students learn basic and intermediate cake decorating techniques. Bakery & Pastry Kitchen Operations Students are introduced to the diverse history of the baking and pastry industry. Discussions define the various positions attainable in the baking and pastry field as well as modern baking equipment, bakery manufacturing, and ready-made baked goods. Focus is placed on food, product, labor costing, inventory control and the creation of a retail establishment. Proper formulation of a cover letter and resume is covered. ----------------------------------------------------------------- Thanks for the information, CarrotTop. You have definitely given me food for thought. I actually did think about an attached kitchen, but I have to look into the rules and regs for my state/county/city. I will keep researching. Thanks again for the info.

Thanks for the advice. I will be sure to look into that book. It sounds very interesting. I know alot of people that sell cakes out of their home, legally and illegally. Actually, I am a member of a great message board that is just for cake decorating. I have learned so much from the fabulous people who are there. (Boy, they are some talented folks!) However, I still need more. I have books by some well known cake-decorators and read as much as I can absorb on the web. My decision to go to school has more to do with baking than anything. Sure, I very excited about the other things I am going to learn. And I am looking forward to the hands on instruction as it relates to decorating. But, most of all, I would like to be a better baker. I have tested out a number of recipes at home and even have taken 2 of the Wilton classes. However, I am looking to become better and expand my knowledge. The program that I have chosen has alot of hands on instruction. I would love to take classes with the leaders. However, the school that I have chosen offers convenience of fiting into my busy schedule. Plus, I may find other things that also peak my interested, something that I never considered before.

Thank you for your response. I am looking forward to the classes. I just want to make sure that it will be worth it. I am very much interested in cakes (custom and regular) and know alot of people who do this from home. However, I dont think that is legal in my state. So, even if I did start off that way, I couldnt continue that route. I would eventually have to find someone's kitchen to rent out. I am trying to plan for the long term, too. I will be sure to check out that thread. I will continue to look through the threads to see what I can find.