K8memphis

It's not in Netflix yet--my kid checked for me already--wonder if it will make it to Elvistown--and it came out last year in 2005.

Sorry, no argument from me. I agree completely. And I'm a decorator. A related topic but a side note---For some reason, no one at Wilton has ever tasted the Wilton brand of fondant because it tastes so effing bad. If they had tasted it no one in their right mind would waste the packaging on it. No not because it is a gelatinous blob of ooze but it just tastes so something's gone horribly wrong bad. I cannot explain this --there is no answer for it. Now about the other fondants that can actually be eaten if one were so inclined to eat gelatinous ooze, it's here in America from across the pond. Across the pond they use it because of tradition--lots of them don't like it either--you're right it's pretty. I mean you gotta figure it's often covering fruitcake and that launches us into a whole 'nuther debate. But they often do have a marzipan layer in between of course. One out of two ain't bad, or was that one out of three?? And in the hotter climates the use of fondant almost makes some sense because it does not melt as easily as buttercream. Anyway... I make marshmallow fondant, melted marshmallows + confectioner's sugar then I add candy clay which is melted chocolate combined with corn syrup. It's ok. It's got a circus peanut flavor going on and I like to flavor it raspberry beyond that. Sorry. I'm not shipping but I'll share the recipe. Fondant is a nice tool in the decorator bag--but it's not highly desired anywhere to be truthful. We also make faux fondant now--you will like this--we take good ole' American buttercream and round all the edges to make it look all pretty like fondant. Yankee ingenuity at it's finest. So there's hope...but not for Wilton's. Wilton is giving an otherwise questionable product a uniquely consistent terrible taste and thus doing everyone a HUGE disservice. It's absurd. Controversy within controversy within controversy. But again--that's a whole 'nuther subject. So you're right and I agree, but I will use fondant if they pay me.

I've taught in this type of party/class atmosphere and believe me, royal icing is the best. There's no problem to eating it--you mean because of egg whites?? It's perfectly fine to eat--you could make it out of store bought meringue powder too. But the greaseless icing is a snap to clean up. Butter cream is no fun to clean up after kids finish using it.

This is not pastry related but it's related to this fried leaf discussion. I love fried spinach. No kid would ever have a problem eating his spinach if all the Mom's fried it. It's crunchy and ethereal, like it would float away--just wonderfully good. I now return you to your regularly scheduled pastry board

Dept Health, Dept Agriculture, Local Zoning Board--probably any one of those could get your going in the right direction. An architect. Umm, you could go to your state's web site and dig around there too. Good Luck!

Thank you all, Tweety, Alana, Andie and Kerry. Oh oh oh orange flavored chocolate??? Great idea. And I kind of like the bicarb idea. If I can find the same grapefruits I might try that. Alum, huh? lots of great grapefruit wisdom. Very funny, Tweety, yes I got plenty of the bitter! Thanks again.

Wendy, Teri's point, if I may, is that this gal is ballsy enough to attend an event as a competitor even though she is not and can not be a competitor. Even bringing 'results' with her. She has the 'gift' of self promotion down to a science albeit a bit warped. Chianti dude-buddy, you said it very very well. Consider different Olympic fields of endeavor, same thing. (And not being able to say it can also be a male dominated trait-- ) I'm surprised that this male/female topic is of this much interest. If there's a glass ceiling, break it. If there's a bias, defy it. If there's a path you want to follow or a trail you want to blaze, let nothing stand in your way. We all have what we want, or we're making strides to get what we want or we're not trying. I taught my kids that they can do anything they want. And they are.

That's the plan for some of the next batch that I will par-boil long enough. What kind of chocolate do you all think? Bittersweet chocolate was what was recommended in the recipe.

Whooo hoooo, it's gorgeous! You did a great job. Nice cascade--awesome work, Gayle.

Yeah, I had a real good eating brand of Texas red -- I don't remember what kind it was but it was a real good variety for eating anyway. And deep down in the dusty inner recesses of my brain, I knew that 4 times was not very many, but I had such a good grapefruit, I wasn't listening to myself. I just followed the recipe and it said 4 times. Duh on me. But screwing up is such a good way to never forget how to do it right next time. The recipe should have been as clear as you were about it though. I always say I've done everything wrong at least once...here's another one to add to my list. But my little (grapefruit peel) stars are very pretty anyway. If not a little deadly too. They'll make a beautiful garnish when I get it right. I take a small star cutter and mash it down in to the peel with a flat spoon, one of those cool Asian spoons. Easy peasy and pretty. Thank you, Andie! You've helped me immeasurably.

Thank you, Andie, for the grapefruit wisdom. I'll try to find some of those varieties. Very helpful information. I appreciate it.

For all candied citrus peels (orange, lemon, grapefruit and - best of all - pomelo I leave a 1/4 inch of pith. The texture of the pith makes the peels much more interesting but to remove the zest makes no sense whatsoever. ← The zest is borderline on not tasting good. It makes sense to make something tasty to eat not scary to eat. ← I mean the after taste is not cool. Musta screwed it up. But I mean I will put the zest in the pot to boil, I'm gonna try some without the tippy outside zest just to see how it does. My kid is here, I'll make her eat a piece... edited to say: I was watching her when she didin't think I was watching her--you should have seen her eyes. lol There's something wrong with this batch or I don't care for this. I love grapefruit everything though. Is it supposed to be almost bitter? ???

For all candied citrus peels (orange, lemon, grapefruit and - best of all - pomelo I leave a 1/4 inch of pith. The texture of the pith makes the peels much more interesting but to remove the zest makes no sense whatsoever. ← The zest is borderline on not tasting good. It makes sense to make something tasty to eat not scary to eat.

The pith tastes great--it all turns red--and is smooth and wonderful tasting. Yeah I was surprised that the zest itself--the outside of the peel is uber tang. I'm gonna get some out & sugar it & see how it does. The pith is bitter in real life but after the multiple boilings, rinses & then the boiling 2 hour bath in the simple syrup, the pith is wonderful. I need to do it again and I will do some with zest, some without zest and make sure it does not boil down--that had to hurt it some. Yes and I'm gonna boil & rinse a few extra times too, good idea. Thanks JenC and Karyn.

Umm, mine came out a bit tangy--the zest is almost bitter. Do you usually remove the zest? None of my recipes say to do that. Plus I'm gonna drain some & sugar them & see if that doesn't help. Now I boiled & rinsed mine four times, but on the final slow cook, the syrup boiled down too low--that might be the problem. I fell asleep or I'd have added more. But just checking if you remove the grapefruit zest before making yours. I made adorable little stars. They just taste like sh*t-- No they are not that bad--but should they be that uber tangy??? Thanks

Pretty pretty shower cake. Can't wait to see the wedding cake!

Go back to your edit button located in the blue line under your post. See if you add a [ bracket to the beginning of your quote if that might not fix it. [quote=Wendy DeBord,Jun 19 2006, 07:00 AM] ^

Thank you, AlanaMoana. It's a fascinating dynamic. I appreciate you taking the time to explain that. I've been in related fields most of my life but this area is a learning experience for me. Thanks, Dudette And wow did you go through it with that one you did. And you bought all the food too??? You are dedicated! Hope you get good pay back from that eventually, the sooner the better too.

This is great stuff! More more!

Thank you for your answer. Chefette, I have not even been to fine dining 101. I am not a pc. I am a pro baker & cake deco person. Umm, the only staging I know of are the ones my chef-boy, hyper boy, have been involved in where he dives in for 10, 12, 15 hours a shift for a day or two wherever he's at. I thought staging was helping fill their genuine orders for real paying customers. I thought the try out thing was food prepared to be a display and tasting session to decision makers. But I am succinctly clueless that's why I asked.

Just a funny story. A restaurant wanted me to do a stage for them. So I come in at around 3 in the afternoon. I end up preparing a bunch of canapés for a function, school the apprentice that was supposed to be 'showing' me around, plate the function, and then plate every dinner in the fine dining restaurant for the rest of the night. After all that they gave me a staff meal that was a little questionable tasting (but I didn't want to say anything) and guess what, the next day I come up with a brutal case of food poisoning. Wasn't too impressed with that restaurant (and told them so).... ← Oh, Dude, that is worse than awful!! It's a funny story now anyway. So how about they just break down and PAY people to work for them like temporaries get paid in offices for trial runs, filling in for crunch times etc. It's the only honest thing to do, to me anyways.

How cool is that?!!! Happy Wedding, Gayle!!!!

Thank you, Wendy, for your sincere heartfelt reply. Methinks there's some history there. I see your point. However, I do not find it degrading to everyone to make few dishes. Yes, an idiot could slip through if the powers that be were not careful though. An interview should not just focus on this one area alone like you pointed out. It has to be balanced and include all the aspects you mentioned. I think staging is worse. Working for free, to me, is degrading. But not sloshing out a coupla desserts or dishes in my opinion. I think staging should include some free meals for now and later and some nice perks like that at the least. A roast beef to take home to Mom or something.Again, just my opinion.

I wish you the very best of luck!!! And lots of blessings!!! And one more thought to making that cascade. It's a four tier cake. Check your flowers and just do the math. X = how many major beautiful roses divided by four tiers* X = how many orchids divided by four tiers It's real easy. *If using fresh flowers for topper then divide by 5.

Hmmm, seven hours is kind of a long time for flowers out of water to be at their best & perky in the summer. Roses & orchids probably would be ok. Hydrangea's would not last that long probably. And I mean one factor is the unknown of what condition the flowers will be in when you get them. If they are nice & fresh & hardy--probably no problem--will the sun shine on the cake through a window during that time frame? So many variables. Will the air conditioner kick it out & keep it chilled in there the whole time??? I've gotten some flowers that were hardly breathing when I got them so they were half doomed to begin with. On your cascade, choose your prettiest largest blooms & place them from the bottom up in key central locations. Fill in with the rest--you'll be fine--you'll be surprised how easy it is and how fast it goes. If you are secure with the sun issue and air conditioner issue and the flowers will surely be nice & fresh --do it in advance. If not--do it later in between things. For example a big hotel will have cold air on all the time. A lodge or single wedding venue type place like a church or chapel may not keep the air up on high for that long. The caterer may prop open the doors for delivery & zap the temperature & humidity. Seven or eight hours is kind of a stretch without florist oasis or the flower spikes Tweety mentioned. Not to mention the icing. Florist oasis is a whole 'nuther learning curve that is too late to consider I think on the day before. You have to cover the cake with plastic under the cascade & reinforce it with dowel 'cause the wet oasis is heavy--don't even try it. It's rarely done for a cascade anyway. You will be fine with the flowers. Check at your seven hours in advance & see if all looks good to go--check condition of room, windows & freshness of flowers. If in doubt, wait. But you could prep them at that point so you can just slap 'em in there later. Pick out the biggest to smallest main flowers, trim. So all you have is slap 'em in later. You'll be fine. Come back & tell how it all went. Umm, the icing could pick up any smells in that frige if you put the cake in there.