K8memphis

Yeah sure, you just take out a bit to get it on target. Patrick advised using less whipped cream in the bavaroise--good idea and it's possible next time I will add more sugar for the caramel part called cremeux. Everytime I say bavaroise I picture Desi Arnaz yodeling BABALOO and banging on the bongo drums How do you pronounce bavaroise and cremeux?? Oli, did you locate the passion fruit??

I just use two parts marshmallow fondant to one part candy clay. You need the recipes?? It's nice and stretchy and forgiving too. Easy to work with. Tastes great. Crusts later rather than sooner but stays put too. But I mean I'm sure you'll get some great recipes. That's just what I use & like.

You can make some dynamite doughnuts with refrigerator biscuit dough. Just tear a hole in the middle & fry--roll in cinnamon sugar. Remarkably wonderful. I can't remember which kind works better. Whether it's the country kind or the flakey kind or whatever. They are awesome. Like if you had a housefull of kids or company & wanted a cool easy yummy treat or fast breakfast. Best served warm.

Y'know what though I been thinking? Maybe you should wait to give notice till after you find out the results of the medical thing. It is better to keep status quo as best you can when 'things' are happening. Or maybe ask for a leave of absence until things get settled. Like maybe just wait till later in the week when/until you get the good results back from the doc. I can attest to how depressed you can get without a job & with health problems. Blessings on you~~ Food, baking and ethical blessings so I stay on topic

Best of luck on all three counts -- leaving for greener pastures, having your cat turn up on your doorstep, and a negative biopsy. Let us know how it all turns out. ← Yeah, what she said. ^^^^^

Hey, Fred, one of the coolest things about this cake is how well the almond balances it out into your body. It is certainly every morsel a wonderful treat. But the almond meal keeps it from just being a wild rampant sugar rush. There's calories to have to pay for but worth it. If I ate brownies or regular cake, I would gain weight. It's my wonky metabolism. Your cake with the protein, did not cause me to gain weight though I ate a coupla slices a day for several days. Looking forward to the update you're working on. And I'm looking forward to making again with all the right ingredients. The only thing I didn't try was the choco spraying--I should try that...

I think you will feel better overall to take the less traveled high road. Methinks they probably have some small inkling why you would be leaving. I would not necessarily mention specifics. Doesn't seem like the type of place to do an exit interview. But using the phrase 'artistic differences' while smiling would be as far as I would go and only if pressed. Keep it simple and keep it nice. I've never regretted being nice.

What happens is that the satisfaction you would get by screwing them a bit for the formulas will ultimately make you feel bad whether you trace it back to that act or not. It's revenge. That's not the way to feel good. I'm selfish, I like to make me feel good. If I gave my recipes somewhere, I would have already made the decison to leave them there whether I stayed or not. And like you & everyone is saying, they can't make the recipes correctly anyhow. The formulas are yours but you freely made them a part of their business. It's your legacy. It's a good thing if you let it be good.

No I've never even heard of them. (and surely you weren't even asking me but...) Are they online anywhere? Umm, did you have gelatin in the mousse? Would that help? Wouldn't a decorating comb be as effective?

Could it be possible to make the gelee into a mold of that size 8 in by 3/8 in, and build the cake around the gele instead using the foam mold ? I mean if the gelee is firm enough could it work ? ← But you have the bavaroise to deal with too. Hmm, it's actually very very easy. I used the ring from my springform pan which made it a snap to un-mold. Since I've done it once and it is as easy as it is I would not even try to work it out the other way. I think the surface of the gelee would get marred any other way. But greater minds than mine will answer. I want to try the heart shaped one.

Bwoo wah ha ha ha ha!!! It's awesome all put together!!!! Whooo hooo hooo. The gentle flavors are just the perfect accent with the burst of flavor in the gelee. Perfect perfect summer cake. It is exotic. I was tasting everything and while it was still warm too and it was not working for me. Especially because I'd never had it before. Just baking & making blind. I bet it's even better with the real purees & vanilla beanies. But I did cut back on the whipped cream in the bavaroise like Patrick suggested. It is totally amazing. ~~clapping hands smilie face~~ Now on the gelee, I warmed then strained the passion fruit jelly. And I simmered a hand full of the dried mango down~~I did de-glaze the pan with a teensly bit of grand marnier--then I pureed the mango with the strained pf jelly and strained it all again. Added the bit of corn syrup and gelatin and vanilla. That stuff is good. I'd never made bavaroise, or cremeux and never had passion fruit before. Stretched my limits. Way cool. Thank you all. Hey, it did knock my socks off!!

It's "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No Holds Barred Baking Book" One of the best parts about the book is the title The Dagwoods, her butterscotch brownies are real good too.

Yep, I had my ice bath ready. It was a little melty waiting for the second batch to get done but still... And I'm glad I did all that. It pushes my limits doing stuff like that. Feels good. That honey cake is the bombshabomb~~a great canvas.

Cool. My biggest issue is that Chef-boy always snarks my instant read thermometers and I was using a candy thermometer. I just wasn't quick enough and I think I'll read some other cream anglaise directions. I just parked on Pierre's directions and should have had the right equipment. But umm, my chef-friend says she makes hot chocolate with cream anglaise. Whoa whoa whoa does that not sound amazing?! Something that ultimately decadent would be worth the effort needed to fight off the resulting cellulite. And my other friend said that you can rehabilitate the broken CA in a blender. Then Chef-boy said that's not really a good idea. But if it ever hapens again (breaks) while I'm juggling thermometers, I'm gonna try it. The 'leaves a clear path on the back of the spoon' method is so much more user friendly.

Cool! It is good.

I used the cream anglaise formula from Pierre Herme's book. Cook to 180 degrees??? That proved killer for my anglaise. My friends told me that's egg scramble temp. I mean I had my stuff fine, then I kept stirring to get it the right temp & it broke. So of course the moral of the story is next time I won't use the thermometer. But with all due respect to Dorie and Pierre isn't that a bit hot? How do you keep it from boiling if it gets that hot?

Good that's what I've done. Thanks, Patrick. Now, umm, how does your cremeux taste??? I think I made a big mistake not getting the vanilla beans & using extract instead. Mine is a super light flavor. My husband likes all the different flavors. I imagine when I put them all together it will be fine. I will make this again with real purees and vanilla beans. I really like the honey cake.

Hey K8...... I've never tried mixing fondant and modeling chocolate together before (I assume modeling chocolate is what you are referring to, when you say "candy clay"?). You wouldn't want to share your recipe or methodology, would you? ← For sure. Clickety then scroll down to post #9. Yes, umm modeling chocolate is candy clay.

A question though. I've figured out that the gelatin is .35 ounce for the cream anglaise part--umm, that is the weight of the powder right? I bet I need to translate that from sheet gelatin huh? Isn't there a bit of a conversion from gelatin sheets to powder gelatin?

Yeah, I mean they can't even sell Coke or Pepsi anything. I just broke my cream anglaise grr. It was perfect a minute ago This cake is for Chef-boy who is flying home for a minute. Hope I can pull it off. He'll love me anyway. I mean where he works is so ooolala ~~ He's talking about the florist at work. I said I never heard of a restaurant that had an on staff florist. He said, "Mom, we've got three." Now I gotta zest three more dang oranges...

Well, I wound up with some Queensberry Passion Fruit jelly with seeds and some dried mango. I mean I coulda got some fresh mango I guess. But come to think of it I didn't see any mango while I was out but the dried stuff. But Tennessee liquor stores only sell products with alcohol in them. Even mixers have 1% alcohol or something weird. So nobody in the state has the frozen stuff. And so I'm not doing the vanilla beans either--I'll just use the extract. Next time I make this I'll order ahead & get the purees in & do the real vanilla beans. So I'll hold back on the gelatin for the gelee.

I've got the cakes baked. And I'm in process of making a run to the store/s for the vanilla beans, purees, some more eggs & stuff. But nobody seems to have the purees in Memphis that I can find. sniff Maybe I should call a restaurant. Edited to say: ok I went back & read page 2. So I will try the liquor stores to find the Island Oasis stuff. Thanks, guys.

I've just used the wafers. When I add the vanilla/butter powder that you can get from King Arthur's into the wafers, my chocoholic daughter cannot stop eating it. I did my caterpillar cake with the mmf plus candy clay--I think I used two parts mmf to one part candy clay. Was a wonderful product. Very forgiving. Covered great and those are almost round balls of cake. If I recall I only had one or two creases. That I covered up with decor. I notice I have to keep it warm more so than regular fondant. But it is more user friendly in that it is longer to crust and just as flexible. And it tastes good like candy. Takes flavorings well. I think this is easier than plain mmf.

There is a difference but once that opinion is formed from your own experience or the experience/opinion of someone you know who dislikes it, it's a very difficult thing to get someone to then appreciate the finer differences of the chocolate kind. It does melt in the mouth nicer. I really like it, but fondant gets no respect. I make my own fondant from marshmallows and I combine this with candy clay. It's easy, inexpensive, handles great and is yumaliscious. But if the cards are stacked against the whole concept...

I think you can bake off 3 or 4 eight inch cakes from this amount of batter. You're welcome