mignardise

Sure............would love to see the exact recipe and mixing method...if you don't mind posting it. Thank you for sharing.

Thanks everyone for the replies.

Where is the best place to purchase this Aztec brush ? BKeith ?

Did a search here on a couple of threads, came up short. There was a mention here about the use of red powdered color, could not find that thread..........anyways............ I have used paste...with an epicurious recipe..taste pretty good, but my tongue was red for days. Yes, I know I can use less....... But, my question is: What's the best type of red to use? Paste, liquid, gel color, or powder Calls for 2 oz. 2 oz. of what? what kind? I know it's so artificial...........and I don't want to fool around with beets. Thanks.

andiesenji~ Thank you. That's great info. I like the idea that it has settings to control the batter, perfect. Thanks everyone!

Gorgeous....Yum.

Okay, I was afraid of this not explaining every detail in my initial post.............let me clarify.......using muffin pans, small mini types, just using the vehicle, but not using thick muffin batter. I am thinking more of a liquid type batter. Trishiad, Pastrymama.....thanks.......saw it in my old JB Prince catalog...that looks like the ones I am looking for. Sauce guns or fondant funnels. I'll check out Sysco as well. Saw lots of pancake dispensers online. Not looking for pancake dispensers, although pancake batter is relatively on the thin side. But, all the ones I came across had wide bottoms as Pastrymama said. Thanks all.....appreciate the replies!!

Ah...well...on a recent trip to the Orient. Saw lots of small sponge cakes baked in small muffin/loaf pans, and the batter was dispensed using a conical/funnel type of dispenser. Hand held, and with a trigger handle to release the batter. Scooping with a disher is fine for certain applications. Pastry bag...humbug. This thing looked easy. Anyone?

sorry can't help. just drooling...... Have her book, only tried the cupcake recipe so far, no time to play. Your concoction sounds delish. Chocolate caramel ganache.....hmmm..yum BTW- just tried the Whimsical Bakehouse Golden Cake. Great tender, moist, buttery yellow cake.

Did a google search for a Batter Dispenser. Looking for one that has a small diameter dispenser opening, to fill reg. muffin pans, and mini muffin pans. Anyone use one, or knows where is the best place to purchase? Thanks.

Thanks for the replies. One more...........when I pick up the Pettinice from my distributor, it is in their temperature controlled warehouse, then I bring it to my cake studio and it is not a/c'd all the time. I crank it up towards the end of the week when all the cakes are due. Could it be the fluctuation in temperature? Thanks Justcakes..........I certainly will make sure that my distributor hands me fresh buckets. Or, I'll try the Satin Ice one more time for comparison. Kinda a creature of habit. Hate to try something new when you got the other one down.

CHOCOLATE WRAPPING PAPER from Susan Morgan Ingredients: 1 lb. Belgian White Chocolate (or your favorite import) 1/2 Corn Syrup Food Coloring (optional) Preparation 1. Melt Chocolate slowly. Fold corn syrup until combines. Wrap chocolate dough in plastic wrap and let it rest on counter over night. Cut chocolate dough into 3-inch cubes. 2. Soften chocolate dough in the microwave on low for 1 minute or until soft. Wear plastic gloves to kneed food coloring into chocolate dough for desired colors. Roll out chocolate dough through pasta machine or with rolling pin to 1/8-inch thickness. Cut your favorite cake in two-inch cubes. Wrap the pieces of cake with ribbon and bows.

I sometimes think it is the bucket too. Like I mentioned before, sometimes it happens to the plain white fondant. But definately to the colored fondant. I seldom have colored cake orders. So, I am guessing it has something to do w/ the color added. I had stretch marks all on the top edges, and some parts were almost on the verge of tearing. Never happened to me like this. Anyone else have some added advice and thoughts?

Been doing fondant for years...........I have been noticing a pattern lately...........am quite stumped on why sometimes this happens to the fondant, when I add color to the fondant and it starts to get really (hard to explain) stretchy, tears at the top edges, isn't homogenous, lots of holes, maybe dry. What can cause this? Is it the colors, brand/type of colors? I use a variety of brands. The other thing I think could be the culprit is the A/C drying it out. Because once in a blue moon it does it to the regular fondant. I just assume it's a bad tub (Pettinice) and I open another one. Give me a clue someone as to what's happening.....................and what to do to remedy this problem. Thanx

Extra Brute~ Cacao Barry 2.2lbs. I pay $11.45...........excellent

Yeah........just like Chefpeon........ordered it looong time ago, and it is hard as a rock in the package. Tried to loosen it up..........banged it on the bench. Still hard. Wonder if it'll work now. Hard to believe that humidity got to it, it is in a thick sealed bag. I got so many materials that I ordered................not enough time to experiment.

Speaking of soupy, and the other discussion awhile back about leaving a cream cheese frosting out for some time, and it's okay to do that. With discretion of course. Because I was quite cautious about using crean cheese as a filling/ or frosting.... Makes me want to make some either carrot cake, banana cake, or maybe red velvet w/ the cream cheese frosting. What's your best recipe for a firm, not soupy cream cheese frosting?

Sharon- Very nice work!!!!! Beautiful cakes. Thanks for sharing.

Looks great! Here is some inspiration http://www.kookisushi.com/

Dee, The reason I purchased from L'Epecerie, is you can order a small amount from them. 8oz. I wanted to try that particular product. They actually package it for you. And then if you like the product, you can then order the full amount, or from another company that sells it cheaper or nearer to you. So, even if you don't rarely use it, the small 8 oz. is reasonably priced for experiments and for that special order. Beats grinding up nuts to form a paste. Done that. BTW, haven't gotten around to experimenting yet.

Karaoke of Pastry.........too funny! I agree though. You can taste a box from a mile way. Chocolate is hard to detect, but White/Yellow you can. I'm all for scratch.

Had my share of torting a zillion cakes in pastry school long time ago. It's Agbay all the way. Precise cuts. Simple, no headaches!

I just got my package in from L'Epicerie with Agrimontana Pistachio and some other flavors. I'll let you know how it all works out with the buttercream.

Thanks so much Wendy!!!

Ah............I forgot about Pfeil and Holing..........great..Thanks!