CanadianBakin'

Not silly at all. I didn't know what it mean't either so thanks for asking.

When I think of fairy tales and a teenager, the movie Ever After with Drew Barrymore comes to mind http://imdb.com/title/tt0120631/. Your friend may want to watch it for some inspiration. It's a more adult version of Cinderella. I also think of glitter and sparkles. There's one scene in the movie where Drew Barrymore appears dressed as a fairy with large wings and is all dressed in silver, opal, irridesent materials and she sparkles. If there was a way to carry that through to a dessert... You need Kate to do some brainstorming.

I think wraps might be another option although not traditional. You could use just about any filling, much like the firecracker sandwiches that were suggested. Cut them into 1-1/2" pieces and hold them together with a toothpick. These could easily be made ahead, wrapped in saran and refrigerated. Just cut up as many as you need come tea time. I've also had mini cheese biscuits that were spread with a bacon spread, I'm guessing finely chopped bacon mixed with mayo, then topped with a small piece of tomato and lettuce. If the tomato was between the spread and the lettuce it might hold ok.

Here's a link to the recipe http://www.thatsmyhome.com/chocolate/caramel-fudge-cake.htm. Caramel In-Between Fudge Cake. Hope this idea helps. edited to add: I just noticed the method is not the same as in the Pillsbury book. It definitely says to spread half the batter in the pan and bake 20 minutes. Spread filling over partially baked cake and cover with remaining batter. Bake 20 - 25 minutes longer or until toothpick comes out clean.

You won't believe the source but it has an idea that might be worth trying. It from a Pillsbury desserts recipe book. They have a fudgy caramel cake using a cakemix of course but made with less liquid. The filling is made of sweetened condensed milk and caramels. Half the batter goes in the pan and is baked for 20 minutes. The caramel is poured on and then topped with the remaining batter and baked for another 20 minutes. The caramel isn't even in a cross-section so it doesn't look like they smoothed out the bottom layer before baking which gives it a bit of a ripple effect. I will try to type out the ingredients this evening. I know you're looking for a brownie but you may be able to adapt this.

I'd love the recipe! Thanks for offering. By the way, you have a great website. I wish I lived closer so I could come visit and buy some of your awesome looking product.

I have never used the orange flower water.

It's been quite awhile since I've used it this way but I don't remember it being difficult. However, I imagine a foam-based cake would be stronger/more flexible. edited to say: I just remembered what I used that size for... It was for individual desserts that were made up of 2 squares of chocolate cake, coffee mousse piped in the middle, covered with a glossy chocolate glaze and topped with chocolate curls and a dusting of icing sugar. Each sheet cake was cut into 24 or so pieces. So I guess I've never used it as a full sheet and you're right in thinking it may be a bit difficult to work with. I guess freezing it would be the best bet. If I remember correctly it says to cool the cakes in their pans so they could go right into the freezer after cooling and would be easy to remove onto a cake board. Sorry, I'm blabbing on a bit...we did remove the cakes from the pans without freezing and before cutting them and I don't recall having any problems with them cracking.

I have used both. I prefer them with Dutch processed but the natural worked fine as well. I just preferred the flavour.

I just remembered that I had the quantities on file that I use for one half-size sheet pan. It's 2/3 of the recipe. 2 ounces semisweet chocolate 8 1/2 fluid ounces water 2 tsp instant coffee powder 14 ounces sugar 7 1/2 ounces all-purpose flour 3 1/4 ounces cocoa 1 1/3 teaspoons baking soda 1/2 teaspoon baking powder 7/8 teaspoon salt 3 7/8 fluid ounces vegetable oil 8 1/2 fluid ounces buttermilk 1/2 teaspoon vanilla 2 large eggs

Top Secret recipes has this recipe free this week: http://www.topsecretrecipes.com/recipedeta...ogin=yes&id=499

Here's the link - http://www.pastryscoop.com/member/liu_pan.html - for pan volumes. No problem at all baking cake in a sheet pan. If you're worried about it spilling over just line the bottom of your oven with foil. With the combination you're doing it would be good to use whipping cream with the raspberries for filling and just ice the outside with buttercream. The chocolate cake recipe in the "Best of" thread that is from epicurious.com doesn't dome much so it would be a good option for baking in a sheet pan.

Wow!! Thanks for posting all this Kerry. I'm looking forward to the rest of her lessons.

why would the city do that? and.. what place does the city have on restaurant signage? are they gonna start asking restaurants to design their logos in a certain way, too? make them fit in with the condos? ← I *think* Gerald's remark was in jest, but FYI, the City of Vancouver (like most cities) has guidelines and regulations about signage of all sorts, so that residential neighbourhoods don't end up looking like Times Square, for example. ← Yes I'm aware of that, but I thought it was mostly regulating against indecency and neon lights (even though it IS Granville).. I just had no idea that they were nazi-regulators when it comes to conforming the neighbourhood to a certain way. I mean they might as well be telling the designer to make the places look a certain way to "conform" with the gentrified neighbourhood. ← Seriously I wasn't kidding, the person that told me might have been, but wasn't ← The Boston Pizza here in Mission had to make their sign considerably smaller than they had planned due to city regulations.

Looks fantastic! Thanks to both of you for posting some of the process.

Cheryl, thanks for posting the pics. You're doing a great job! I love doing mini's and after my maternity leave is over I hope to be doing more. I especially love your Turtle Cheesecake bites. They look fantastic! I was wondering if the fresh fruit tarts would look better with a whole raspberry or 3 blueberries. I know a whole strawberry would be too big but the pieces aren't quite as attractive. I'm certain they still taste amazing though. I'd love to see more pictures of what you're doing.

Brian, I was just looking at your website. Can you please tell me what size and type of mold you use for your individual cheesecakes? I have an order for 60 coming up and I haven't done them individual for an order before. I have the mini-cheesecake pans but I can't imagine that's what you use.

I often use apple jelly on lemon tarts topped with blueberries and haven't had that problem. I'm not sure what to suggest.

I think I'd try to make Pierre Herme's Lemon Cream with limes. Made with lemons I've kept it for up to 2 weeks in the fridge. I think the recipe says about 5 days otherwise freeze it.

With regards to doming (sp?), it depends on how your cake recipe turns out and how you want the cupcakes to turn out. I like domed cupcakes and I find my chocolate cake recipe doesn't dome when used to make cupcakes so I use a different thicker batter for them.

Although it's not a "true" popover, here's a quickbread version, since that's the subject of this thread. SB (likes the King Arthur Flour "traditional" popover recipe ) ← I guess I don't make "traditional" popovers. Here's the recipe I use: http://www.foodnetwork.com/food/recipes/re...6_22925,00.html. It says blend well once adding the flour but my source says to leave it quite lumpy and they turn out great. SB - What's a traditional popover? I tried to find a recipe on King Arthur to no avail.

Popovers are a new favaourite. A cinch to make and warm from the oven they taste great with butter and jam.

I second Patrick's suggestion. Here's a picture http://www.cakechannel.com/cupcake-wedding-cakes.html if you aren't quite sure what he means. I use a smaller size for mini muffins for my daughters. They have a more stable bottom than your standard muffin liner and will be easier to transport. Where I buy them, the small ones are less than a penny a piece.

This is my go-to recipe as well although I don't bother with splitting the ball. I find if I use a 1 oz disher they still turn out with a nice textured surface. Crisp on the outside, chewy on the inside. MMmmmmm...

Looks great Kate! Just up your alley with being so creative. What a neat event.