SweetCaroline

There is an excellent recipe in George Greenstein's Secrets of a Jewish Baker.

I've never had a sara lee banana cake either, but remember really liking their pound cake (especially, frozen). But, as stated above, there is none better than Wendy's banana cake. I know how it is though...when you have a memory of something and want that exact thing. Good luck in your search and let us know if you can replicate.

More recipes please. I adore a properly made fruitcake - but most that you purchase are ick. I have an excellent recipe that calls for Guiness beer and I candy the fruit rind myself - I'll post if any interest.

Okay, I'm lazy and I don't want to read every line of this thread but want to know if anyone has tried to make fondant from homemade marshmallows?

egg yolks = creme brulee

I always use egg whites for those yummy little crispy meringue cookies. Also, for the Easter Buffet I did up little meringue nests and dolloped lemon curd in the center, but then you'd need yolks (for the curd) and so that's not helping with your problem.

re: And lastly, when you are baking cookies on parchment, or a batch of something that only fills half a sheet, make sure to weight down the corners, or the paper will blow, making your items misshapen. Good luck! I hate it when that happens!

These shoes are GREAT (shoesforcrews) EuroClogs. The break-in time was very short - I expected a longer period of time. I have not experienced the slip-resistant situation as of yet - I hope they do well, as that is the dominant reason I purchased these.

I have a commercial oven at home (Blodgett) and one at work (I think an Imperial?) and I usually reduce the temp by 25 degrees and shorten the baking time by a look-see. Can you tell me why you decided, after reading the thread on freezing cheesecakes, that freezing cheesecakes was something you didn't want to do?

I ordered the euro clog from shoesforcrews - they arrived today. I decided on them b/c they seemed to have the best (IMHO) slip-resistant sole and can't overlook the price compared to Dansko or Sanita. They are an attractive shoe but I think they're gonna need a little breaking-in time. I'll let ya know how they do.

chefpeon, yes I would say New York style describes the texture.

I always bake six at a time, they spend one night in the cooler then they're topped and stored in the freezer til needed. At that time, I cut them while they are still frozen for nice neat slices. Then they are kept in a refrigerator till served. They are a top seller.

On another chef site someone said they thought Shoes for Crews were made by the same as Dansko - only diff were the soles - maybe even more skid resist. Can anyone verify? I didn't see an open back clog on Shoes for Crews - I was kinda leaning that way.

I've been trying but w/ no success to get on www.thatcakeboard.com but I guess they've been away at ISES over the weekend - hopefully I can join with their return.

Sinclair, I've been lurking for months wanting to jump in, but been on the shy side I guess - been fraid to run w/ the big dogs! While I've baked all my life, I've only recently taken (9mos) a part-time job that is totally baking/pastry w/ a little soup/sandwich thrown in. I make & decorate cookies similar to those in the cookie bouquets which is what resurrected my interest in decorating. I had taken classes back in high school (30 yrs ) w/ my Mother. She went on to make it a nice home business. Since it was HER thing, I avoided it - but...now...Mirror, Mirror on the Wall - I've become my Mother after ALL ! So, I'm back into it. Recently I've taken a couple of classes and practice on my own a few times a week w/ practice buttercream. I've even thought seriously about taking Wilton's Master Course in Illinois. One of the things I think I'm missing (w/ self practice) is proper bag prep/holding/stance - it just doesn't feel comfortable - especially for hours of work. I have Googled looking for cake decorating websites, forums & magazines. Most that I've found have slow moving forums w/out much input. I've enjoyed the threads here the most.

I too would like to see more about cake decorating, be it instruction or discussion. I wouldn't call myself a beginner but I'm waaaay far away from the beautiful cake pictures posted on the other threads. At 1st I was terribly intimidated (when I saw everyones photos), but it soon turned to inspiration (maybe even a challenge). I hope to someday produce cakes as stunning.

Hi all, 1st post, long-time lurker, I have several question about workplace footwear. Concerning the Calzuros... being vinyl - what about feet sweating, even w/ those holes? And has anyone tried the Sanita brand featured in Chefwear? My main fear at work are the slick floors so of the Dansko and Birks - which are better tractionwise?