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  1. Looking for the best Brioche recipe. Thank you!
  2. Which company offers the best? Driedoppel, Pregel, Braun, Gustosia, etc...
  3. would like to use it for cupcakes actually. Anyone? Tried and True. Not wanting a bread, but more of a moist cake consistency. The one I have is made with oil. I think mine is good, BUT, is there a better one.
  4. can I mix butter cake batters and chocolate(oil) cake batters and hold them in the refrigerator overnight for bake-off the next day? how will they bake?
  5. IMBC----so beautiful, but such a hassle to make. Swiss---does anyone have a good formula, a big batch formula. I am really getting tired of the sugar syrup stuff. I just tried, just for the sake of trying her Swiss recipe (Toba's) Too buttery, not good.
  6. Ahhhh....yes,I remember that statement from her. Overbaking maybe it. I have been experiencing hot spots on the ends or edges., and then some of the other cupcakes are not done. The Vanilla butter cupcakes seem to peel off more, but strangely....when I add coconut, or other spices to the vanilla batter..those don't peel off. Tomorrow...testing time....I will try to take one shelf out, and try to not overbake. Yeah, sometimes even with 5 shelves, I have to wait till those bake, so, I can load just a few more pans in, from the same batch. I leave them on the side, with no problem.....no room in the cooler. Overbaking== I am relying on the touch method, rather than the toothpick method. Touch till it springs back. Perhaps, I need to take them out on a slighter spring back. Thanks Jeanne for your input.
  7. Okay....what causes this? What is the reason for the paper liners peeling off the cupcakes? I have never had this problem before. Lately, yes. Only to the butter cakes, not the oil based chocolates. I've heard..... humidity,overbaking,overmixing, left too long in the pans(sweating)...what else could be the cause? I also use to bake with one less shelf in my convection commercial oven, now I use all 5 shelves, so, when I load the oven and fully utilize the oven with cupcake pans, the cupcakes tend to not rise like they would if I stagger the pans, and not have any pan above. Make sense? More air circulation........you would figure the convection would make for an even bake....confused. Don't know if that is the cause o the Cupcake liners peeling off, which was my original question. Just having some problems lately. HELP!!!!!
  8. Great responses. thanks. I will probably stick to the choc/cream only version. yes, less complicating. Tatse betta with butta though.
  9. Okay--I am re-heating the ganache for dipping, and it seems to separate alot these days...hmmmmm. Never had this problem before. Re-heating--over a bowl of med. hot water--not scorching hot. Seems to lose it's shine. I have immersion blended, processed it to get a better emulsion...........seems to work okay. But, still not shiney like the first initial batch. Recipe is with butter,and corn syrup--butter at room temp. What's going on?
  10. I just made some the other day using....heavy cream. What's the taste difference using condensed milk or evaporated milk?
  11. Is their another way to prepare this 7-minute icing/frosting other than using the bain marie method and a hand held mixer? Sorry, not part of my repertoire......so darn humbug to prepare.
  12. Maybe I should've mentioned what to sprinkle on chocolate? Since it's the craze now, thought I'd join in.
  13. Which name brand is a decent one to buy?
  14. I've only used the standard ganache to frost my cupcakes. I think it is too strong for the kids tastebuds. Looking for a fudge frosting w/ powdered sugar. I don't know...haven't come across an outstanding one yet. Okay something so simple....But, I've tried so many....and experimenting w/ chocolate can be $$$$. I am looking for the powdered sugar type, but some are way too sweet. Some are so off tasting. I would like a nice balance. But, no cream cheese and sour cream plz. Anyone have a favorite? Have an all cocoa one that I like. Any feedback on an all cocoa frosting vs. all chocolate?
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