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K8memphis

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Everything posted by K8memphis

  1. Hmmm, sponge cake??? For a sculpture??? Hmmm, is this a standing upright bottle or a laying down bottle??? Sponge cake??? Wull, I haven't totally perfected the math, but something like six eight inch cakes each one 4 inches tall - put in real good support like any other tier cake. Then for the neck, use crumpled aluminum foil or foam. The neck would be like ahh eight inches tall - this is off my husband's merlot bottle. One of those Chianti bottles in the basket would be a bit easier. So you're building a 6-tier cake. You could taper the top some like 4-8" cakes then a 7" then a 6" then the neck. Y'know trim it to sculpt the bottle shape. But you want like 25 inches of cake and 8 inches of neck. If you're a 'it's gotta all be edible' type - use rice krispie treats packed around a pretzel rod or packed around the main dowel. Ummm, y'know what I would do??? Build a base out of foam or a stack of cardboard circles hot glued onto a masonite board on the bottom. Then sink a half inch dowel permanently into the center of that - like hot glue it down into a hole dug in the base - so all I had to do is slide my cakes down on it - and cut dowel support for each tier. Of course each cake would be on a cardboard circle too. So you'll be icing over the edges of those cardboard circles. So they need to be cut just short of the cake size and have a hole in the middle so they will slide down the main dowel support. If you get to choose your icing, I would use regular crusting buttercream because then you can just pat it smooth. Print your label on a computer printer - attach to fondant - or draw it on fondant with those cool edible markers they have now. Try to talk 'em into something a little more substantial than sponge cake!! It'd be a lot easier laying down - sponge cake no problem-o. You have to package it but not deliver?? You mean you need to box it?? Why??
  2. K8memphis

    Gyro

    Ha! You see??? Just as the pronunciation can change on a whim!!!
  3. K8memphis

    Gyro

    I don't have your answer but I love them. However, everytime I pronounce it, and I pronounce it the way the last person told me to - I get corrected I do not believe there is a correct way to pronounce it. Evidenced by the fact that you put your pronunciation of it in the heading But I would love to make this too. Looking forward to all the sage answers - wull, lamb & beef anyway
  4. Wull, I'm a dissenter - It seems like they left something out rather than made a spice drink. I mean rather than taking a Pepsi & making it holiday spicy - they reconfigured from some abstract point completely - therefore a holiday drink by Pepsi - not a spiced Pepsi - plus plus even though I was disappointed because I did expect syrupy spicy decadence - it is a soft drink after all - but every time I drank one - I got a banging head ache - wham wham wham. But but but the commercial is still the cutest!!
  5. What street are you on?? Nothing like a great location plug every time you see/hear/say the name Cooper Street Cakes Cooper Bakery Cooper Cakery Katie's on Cooper For this very reason, I went with Acme Cakes because I have struggled with 'the name' thing for ever!!! I really liked Theobroma too, 'food of the gods' or Ambrosia same meaning - but ...went with acme cakes...but I really like ambrosia! Ahh yah, did I say I struggled forever - maybe still struggling
  6. Wull, yah, frying is so fast, you could just re-arrange your schedule the tiniest bit and fry his too - doesn't a 10 pound bird fry in like 30 minutes?? There's no tending. Just make sure he's got it defrosted!! Or he'll be inviting himself over This is sounding like the easiest for you in the long run. It seems that you somehow have become entwined in his dinner making and this would seem to retain the most control for you. Doncha' think?? In fact, one year my neighbor suggested that I get a turkey that she could fry for me in her oil, since it would be all hot & ready. gobble gobble
  7. Wull and wouldn't you bake your puffs off really crisp & dry because you just puncture it to fill it right??? I mean if you remove the soft membranes by cutting them open you can't assemble & stack those cut ones right?? And while we're on this subject, the caramel or chocolate covers the puncture hole which is on the bottom of the puff, right?? And I'm not understanding the puff pastry in the brioche pan either. Use it upside down for the base?? getting confused I have the home edition of a Cordon Bleu cookbook and it doesn't have the nougatine. Do you mean pour a giant solid candy base - that sounds cool.
  8. Umm, what would happen if you put some in a cake recipe??? Would it have the same nice effects?? I mean I could experiment, but maybe you know already??? Wait wait - you switched from talking about glucose to sucrose - 'replacement of sucrose' you mean use 5-7% glucose instead of an equal amount of sucrose??? I mean I've been working hard on my white cake formula and I'm pretty happy with it - if I put in a little glucose do you think that would enhance shelf life, moisture & texture???
  9. Wow - thank you so much for all this croquembooboo wisdom or is it croquembootie. I always thought they would be difficult to serve or to break apart. I really like the idea of using chocolate for glue and caramel for decor. And and and I never thought of flavoring the puff - great idea!! Thanks again ver ver much!
  10. Umm, yah, you're crazy though I mean that in the nicest way of course. But but but I just found out about this gingerbread web page - being made aware of it from a friend on another board. You maybe already know about it - looks like its gotta lotta good ju-ju. www.frankysattic.com You gonna' do it?? Looks like a project d'migraine but way way way cool. I think I would do solid panes and put gingerbread 'stripes' for the floors - unless you could find some chocolate string licorice - then illuminate the inside with like a christmas tree inside & stuff like that. Plus the heat from the lights would either enhance or ruin the whole thing aheh - my ahh jolly rancher experiment continues to hold it's shape but it got tacky - so probably the lights would actually help with any humidity. Wonder what would happen if you sprayed the inside of the windows with silver or lined with smooth foil?? So it might reflect everything in it's path??? Since the building is the extreme in reflection anyway...
  11. Isn't it fascinating how we all get from point a to point b so uniquely??? Wull, I roll out my gum paste by hand mostly when I'm making flowers. I like to roll out a lot though, cut out as many petals as I can and remove the excess. I do use a fast drying kind and before glad press & seal, I just ran a light swipe of shortening around what I had rolled out and this secured the piece of plastic wrap covering it. This keeps it from crusting up for me. I would also brush the plastic wrap with shortening too. Just grab out a petal at a time & re-seal. I have an Atlas Marcato crank pasta machine - I roll more fondant through it than gum paste. Mine has enough clearance under it that I can run my product up and down my arm if it's something long. Fortunately, mine doesn't leave a mark if I stop in the middle of a crank. It makes great wads of strings too and strips. I might get a motor for it but the hand crank works fine. If I got very busy, I'd try a motor. In addition, what I've learned the hard way of course about an extruder as opposed to a roller is that gum paste/fondant doesn't work itself through very well. It blobs up, gets hot, and is not a good substance to go through an extruder because it stretches. It does of course go through the pasta rollers ok though. This pasta machine was my little Mom's peirogi maker too so sentimental favorite besides everything else, sniff.
  12. Wull, here's an easier idea - make a mold - even out of aluminum foil and melt jolly ranchers - I just tried some at 350 degrees for 5 minutes - way way cool - but I have these like flat square shaped jolly ranchers - not the usual kina elongated ones so they melted in five mins - so the elongated ones would take maybe a few more mins to melt - y'know experiment - but you have the colors already too!!! Little more user friendly idee-er. edited to say - then a' course when you need the curved glass - you watch that piece as it sets and manipulate it to the curve you want - y'know??
  13. I have made Choux pastry but I've never made a Croquembouche. I read that you figure 3-4 puffs (profiteroles) per serving made from one teaspoon of Choux pastry - are they ever served as one larger one per serving??? I mean I've seen the puffs made bigger - is it just personal choice?? How would you price this??? If you made one to be delivered, would it be better to finish assembling on site??? bring filled puffs & do the caramel stuff on site. Is the caramel soft like a sauce that firms up or crisp like hard candy?? I saw one made once by a very crazy Frenchman and ...wull ... I would not use that experience as my standard y'know??!! 1. How much do they cost? 2. 3-4 per serving is the rule or not. 3. Is the caramel soft or crisp? 4. Would you finish assembling on site? 5. Would you consider making one momma one for 100 people?? or make several smaller? Thank you very much!! Enquiring minds & all, aheh.
  14. I'm sorry about your issues with the Viking. That really sucks. Wull, OK but there is/was an issue with the 6qt KA professionals. I have an old fossilized 5 qt KA that purrs like a kitten & is like 25 years old - 325 watts who cares it's a warrior. So a coupla years ago I got a KA 6 qt pro with whoppee high watts and it was an immediate piece of crap - however they have excellent customer service and they shipped me a replacement and then I packed up the blown one in that packaging & fedex picked it up. Rather unusual return policy- but cool for me. So last week my for my kids' b-day I got her her own KA - she's getting married next May, a 6 qt-er - wull, she made one thing in it and she said it sounded kina funny (howstupidcouldIbe??!!) So my problem was a switch issue - where it woggles and is weak and then it just completely quit. So she may need to return hers because her mother can't remember squat. But why wouldn't they have fixed that problem???!!! And I am on several cake deco boards and this happened and is happening to a lot of KA owners. So as far as I know - it's the 6 quart 'professional' ones - there are some 6 quart 'artisan' ones that are not suspect as I understand this - but for sure the 6 quart KA 'professional' mixers can come with 'issues'. But but but I did pick out a new color in the exchange - so it's not all bad But Costco had hers for $269 - a deal I could not pass up. So the jury is still out on whether hers will need to be replaced but loads of those 6 quart pro models have been bitched about and replaced...be advised. So I totally baby my new one, I haven't made anything heavier than cookie dough - no bread.
  15. No pressure, Transparent. Here is another post script on this - the last few had softened out so I fried them in a little butter for breakfast as a side for some eggs & stuff.
  16. Rice krispie treats is a great idea - I bet there's a load of tail-less turkeys out there - that pan construction with the big heavy tail at a wicked angle looks worse than the headless lamb mold at Easter. Puts a new (tail) spin on wobble heads.
  17. That particular tail I would make out of cardboard and shoot bamboo skewers through the groves and sink those into some foam like that green thing would be foam. I mean you could make it out of chocolate or royal icing but chocolate would be heavy and if I did chocolate I would have a much more substantial base to stick it in for support. That's a wicked angle - if I was doing that all edible I would have more feathers sticking out the back too, y'know, that would really be 'cleverly' disguised support. If I had to do all edible I guess I would do royal in layers & let it each layer dry for ever. Or or or for a bit different looking bunch of tail feathers, I would use fat chocolate covered pretzels and cover those with feathers, again I would need more base under there to stick 'em in. (wonder what's behind the tail that you can't see in the picture y'know??) As for country club Thanksgiving goodies, I would think upscale looking assortment of cookies in baskets, bar cookies and drop cookies for 'over the river' type feeling - a few cranberries dropped in the baskets for prettiness. Would you do some easy petit fours?? a baby cornucopia with a few teensy dots coming out, or a pumpkin, or a turkey face & wrinkley neck could be piped on - or a few small centerpiece type cakes with a cornnucopia piped on a bunch of square layer cakes - like if you did a big layer sheet cake and cut those into like 8 or 12 individual cakes & slapped on some decor so folks could get gooey cutting it and (I'm envisioning a buffet???) until they got brave & started cutting they would be table decor too. You could just sugar some grapes to be spilling out of the cornucopia. Stuff like that??? I'll come help What about those really cool almond ummm pine cones where almond sliver/slices are stuck into marzipan & then all dipped into chocolate (again I'm envisioning a buffet - I'm probably wrong on the buffet thing) And I would do little containers of five candy corn each for each place setting - so everyone thinks of five things they are thankful for. A teeny little bag would be cute. Ooo ooo got any jelly rolls (use ho-hos' for minis)??? - You could pipe corn rows & big long leaves like corn on the cob...Indian corn on the cob....stuff like that?? gobble gobble ***Changing leaf colored sugar cookies would be way cool & fairly easy too.
  18. K8memphis

    Whipped Cream

    Wull, I ran a test on the recipe I posted above, the second one up there with the piping gel and it lasted perfectly in the freezer - I tested like a week-ish. That's the longest I'd be holding it. Of course how the cake is wrapped is a major factor and the dedication of the freezer I mean if the cake is right next to the ice, y'know a coupla few days - if it's in a rarely disturbed deep freeze - y'know probably a coupla weeks maybe more. But part of the charm of whipped cream is it's flash in the pan highly perishable quality. I use this as a filling - if I were to use it as an icing for a cake I would figure out how to do it more last minute within a coupla days - but it would probably last longer. Even if it was just plain whipped cream without the piping gel & stuff - if it was wrapped properly & kept well frozen it could last quite a while. Plus if it was not wrapped like Fort Knox - it will pick up every stray freezer 'aroma' in a nano-second.
  19. K8memphis

    Whipped Cream

    I edited my post - I hate to bloom gelatin it's so easy for me to screw it up - the second recipe is the one I use with no weeping and no problem-o. Umm what's FWIW mean??
  20. K8memphis

    Whipped Cream

    Hmm hmmm hmmm where would there be a cav-i-ty where that would fit hmmm hmm hmmm... hmmmm... hmmm... tape it to your ankle!!!!!
  21. K8memphis

    Whipped Cream

    http://www.baking911.com/recipe_other_stab...ipped_cream.htm This will take you to a recipe to stabilize the whipped cream with gelatin - this stuff lasts forever in the frige and I'm not sure about stuffing it in a zip loc but it will last for days. Or or or you could also use ummm 1 cup of cream and two tablespoons of confectioners sugar - whip to soft peaks - add 2 tablespoons of piping gel and if you want add some vanilla - whip to firm stage - this lasts great and it still is whipped creamy - melts in your mouth right to the hips. What's your Mom's number??? edited to say: the second recipe is the one I use that has lasted for days & days - doesn't weep and the first recipe I included just in case piping gel is not an option for you - I would think that adding the confectioners' sugar to it would reduce chances of weeping anyway.
  22. K8memphis

    Whipped Cream

    Wull if you overwhip it a bit you will be taking butter to your dinner. This is very do-able but you could actually stabilize it with some gelatin or piping gel. I could get you some recipes if you want. I mean why can't you just take a whip and a bowl & whip it on Thursday - this is by far the easiest method. Just whip it by hand Thursday??? Doesn't take long at all.
  23. Wull, yah, I'm with andiesenji sorta - I bake (steam) my turkey upside down in a speckled roaster - bake the foo out of it - 'till it's falling apart - pull the meat and squish it all backup in the juice that cooked out - what? no wonder turkey is dry it leaks in there!! Then I use the water from boiling the giblets plus McCormick's finest gravy mix to make the gravy. Bite me. But but but the One time I got his whole side of the family to come over for Thanksgiving - yah they walked in with a casserole whining, 'well at least we have our (traditional) casserole' - what a ho!! Heh heh heh heh - wull one of my nephews Notoriously Hated turkey. So much adieu was made of him not being expected to eat any of the fowl foul - until he had mine heh heh heh - he ate turkey till he 'bout burst heh heh heh - love that boy!! And and and I loved all the memories you shared, msfurious1!!!!
  24. Wull, I had never heard of Irish oats - I need to get out more I guess - but I looked it up and so when I went to the health food store I got like the whooppee-est oats they had - they did not list the ethnicity but they were as far from quick oats as possible - much heartier than the Quaker old fashioned ones - so yes, I toasted those then cooked them gently & added that to the sweet potato. Now mine came out like awesome sweet potato cookies - I probably could/should have added some more oats - but I think the egg is essential - ummm y'know what would be dynamite is chopped dried pineapple. But my end product texture was soft & very chewy - lots of walnuts. Wull yah & my husband & kid liked 'em too - great for breakfast!! Good stuff!!
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