mignardise

Any sources out there that supplies these in bulk. I am also looking for unique shaped sprinkles. Thanks.

Margaret Braun's pastillage is great and easy to make.

Good info........ I have never used cream cheese frostings in the wedding cakes that I do because of the scare. I feel somewhat relieved knowing that it can sit out for awhile.

Welcome Marina, Love your cakes!!!

Sugarcraft, sorry don't go there. I usually use a hazelnut paste. But, haven't thought about Nutella in ages. Good stuff. I use Italian Meringue all the way. Can't bare to sub shortening though. Thanks ]

Mkfradin.. I've tried your yellow cake recipe. I love it. Thanks for sharing. I just picked up some Nutella also the other day for my husband. Haven't used that in ages. So, you just add it into your buttercream huh? I have to give it a try, sounds yummy.

wendy, what i always do for dry dusting....... add some cornstarch to the color dust and mix it well with your art spatula tool. this gets rid of the blotchiness.

Honey-Mustard Apricot Glaze

Try qualitapaper.com

Pastrymama- That's what I am stuck on............. I have regular cupcake pans. I would like to bake larger cupcakes. If you go onto Kereke's site, they have several sizes for Jumbo or Oversized pans. For ex: 3 3/16 diameter x 1 1/4 deep 3 3/8 x 1 1/2 3 1/4 x 1 1/4 4 1/4 x 1 1/2 And to find the cupcake papers to fit (?) I am assuming the deeper the better, I don't want a shallow cupcake. And thank you everyone for your help. I ditto Chicago Metallic, very sturdy. chromedome- thanks for that site.

HI........ Looking at Kerekes for commercial muffin pans. Which pan would be the best to purchase for baking large cupcakes? What would be the normal cupsize for a large cupcake/muffin? http://www.bakedeco.com/dept.asp?id=32&pg=1 AND.................where to purchase large cupcake liners/papers? AND..............any other company that sells commercial style cupcake/muffin pans? TIA, any help is appreciated!

I've tried there other extracts from specialty stores, not bad.

Turtle..... you are going to peel off the top of the sponge anyways, so there is not a need for that step, and any crumbs on the sides. You want to work with a clean chiffon sponge.

yes, it is the same Choc. Chiffon Cake in the Spago book.

yes, it is the same Choc. Chiffon Cake in the Spago book.

Just did a toasted coconut chiffon yesterday. Yes, in round cake pans.......I bake with a parchment, invert immediately out of the oven to cool, 10 mins. Run a small spatula on the sides, and de-pan. Choose a formula that fits your pan sizes. You should have a perfect fit. Sometimes it may dome, but, when you invert, the cake flattens to the rim of the pan. Perfect for torting for a cake. I love chiffons!!

Claudia Fleming has a Lavender-Lemon Pound Cake. She incorporated lavender in the batter, as well as a syrup.

Thanks Patrick for the reply. I like that the cake pan has straight sides as opposed to slanted. Again, thanks.

I know there is a thread on pistachio paste........... I too am looking for a paste/compound flavoring that would be great to flavor a cake base or a buttercream. Some I know are the brown muddy color, and not soo pleasing. I have only tried Hero brand from Swiss Chalet. It can be on the chemically side. My ? is........what brand of paste/compound would give be a great pistachio flavor as well as a nice green color? Also........what brands to use in general for flavoring? Raspberry, Mocha, Apricot, Hazelnut, Strawberry, Orange, etc.... also, for the same applications. Never heard of MEC3. Thanks so much.

Patrick S I like the look of the baking pan/ bundt style you used for the lemon cake, what brand is that? All of your lemon baked goods look great!

Thanks for the replies. The Fran Gage cake looks yummy. I know the added melted chocolate makes for a great tasting cake, but I am looking to bake off many pans at once, and trying to eliminate that task of chopping/melting chocolate. And I have the Fine Cooking issue, pg. 47 I figured you eliminated the poppyseeds, and subbed the orange for lemon, and with the added cream cheese and extra yolks, sounds like it would be very moist. I have to try that recipe, as I am looking for some new pound cake recipes. Any more great recipes out there to share, greatly appreciated.

Happy New Year Everyone!!!! ISO.....I am looking for a chocolate pound cake, a dark, rich, dense pound cake. Preferably using cocoa powder, rather than melted chocolate in the batter. Any good formulas out there that you swear by.

Thank you for having the energy to post. I am not too fond of fruit cakes. I'm looking for some good ole' moist one pan(tube) cakes, such as pound cakes. Bundt type cakes, maybe with rum and any liqueur for the holidays. Especially something special for Thanksgiving coming up. Using pecans, or currants, and cranberries. Or, apple spice cake. Anyone have a favorite tried and true you would like to share. THANKS!!

Any great holiday cake recipes.................? I'm thinking early this year. One pan cakes....Pound cakes, bundt cakes, tube pans, anything with Pumpkin, or apples for Thanksgiving, eggnog for Xmas, etc....... Thanks.

Sinclair. Would love to see your rum cake recipe also. Thanks in advance.