CanadianBakin'

A layered 9x13 will be perfect. Remember that some will not have cake so they'll probably have leftovers. If you use magi-strips or a cake leveller then you won't have to "flop the top" over. Have fun! Oh, just had a thought. I'm not really a cake decorator I'm more into desserts but when I've done cakes for showers I do a couple things different than what you see in the store. First of all, when there's going to be mainly ladies I don't ice the sides. I make sure my layers are even and I put a nicely coloured mousse in between. Like a 3 layer yellow cake with raspberry mousse or a chocolale cake with a white chocolate espresso mousse. Then I mark the serving size on top and decorate each piece individually. Being that this dessert is celebrating everyone and not just one person, it might be nice to do this way. It's sort of like making individual desserts. Every plate will look good.

If you have to use Oreos I'd probably take the icing out. I know it's a pain but I find it really reduces the chocolatiness(sp?) of the wafers.

Yes, I would call the OTF brownies chewy. Based on your "less sweet, intensely chocolately, chewy" description I think we have similar tastes, so you should be very happy with the OTF brownies. They're one of my favorites. ← I agree! I've made them 3 times lately. I'm not a fan of cakey at all, these are just right.

I haven't had that problem. Hubby likes yellow cake torted with 7-minute frosting inside and out with coconut on the outside. It's been awhile but I think I store it uncovered in the fridge and just put wax paper against the cut side. Saturday's pretty close but you might want to take a minute tonight to whip up a small batch and just test it in your walk-in to make sure.

My mother uses a similar technique. She whacks the heck out of one against the edge of her butcher-block baking table. Never warns anybody she's about to do it and scares the heck out of me every time. But, there are easier methods. I don't have one, but there are such things as chocolate chippers, like this one or this one. I believe I've seen Martha use one on the old cooking show . . . looked like it worked really well. ← That's pretty funny! I always thought they were ice picks. Depending if you are outdoorsy or not you may have an ice pick in your garage you could use.

Ann, I would love the recipe as well. I'm sure they taste delicious and they show well.

Just bumping this up in case it got overlooked.

I tried these last week and they were awesome!! I gave most of the pan to our babysitter who has 5 kids and they polished off 3/4's of the pan before she had to hide them to savor them later. If I had kept the brownies I probably would have eaten the whole pan myself. Thanks for recommending this recipe.

I'm signing up for the advanced class. It's something fun to look forward to after my treatments are all done!!

Yes, the Cancer Clinic is attached to the Surrey Hospital. I realized after I posted that I should have included cross streets. They are 96th and King George. As to how far I'm willing to drive I guess it will depend on how I'm feeling on a particular day and what time my appointment is. Unfortunately it's a different time every day and I don't know what time that is until the first day of each week. I didn't realize there was a T&T in Surrey, actually I don't know anything about Surrey except the infamous "Surrey girls" reference. I'd be interested in the Greek market as well.

Thanks for all the suggestions. A friend also mentioned Tasty Sweets so I'll definitely give that a try and I'll see where the other suggestions are in relation to the Cancer Clinic. And Neil...thanks SO much for your helpful reply .

I begin radiation in Surrey in a couple weeks and since I'll be there pretty much every day for a few weeks I was wondering if there were any shops that I really shouldn't miss. I'd be interested in restaurant supply shops, Gourmet Warehouse-like shops, great bakeries, butchers, etc. Any ideas?

I found the recipe and I've got a few minutes. I've edited the directions considerably but all the normal rules for buttercream apply including what JeanneCake has mentioned. Vanilla Buttercream 5 large egg whites 1 1/4 cups white sugar 1/2 cup + 2 Tbsp light corn syrup 20 oz (2-1/2 cups) unsalted butter, at room temp 1 Tbsp vanilla In stand mixer beat egg whites on med-high till foamy. Gradually add 6 Tbsp sugar and beat on high to medium peaks. The peaks should curl a little. Heat remaining sugar (3/4 cup + 2 Tbsp) and cornsyrup over med-high, stir just at the beginning to dissolve sugar. Cook until it comes to a rolling boil. Add to egg whites in a slow steady stream with mixer on med-high. Adjust to medium and continue beating for 5 - 7 minutes. Add butter a bit at a time. Add vanilla and beat till smooth and creamy. Like other recipes you can flavour however you wish.

Yes, there is one in a past Fine Cooking issue made with a bit of corn syrup. I've made it and it's delicious! I don't have time to look it up right now but I know a few egulleters have tried it so hopefully one of them can post it for you. I couldn't find it on their site.

What a great idea!

I baked the cakes for Perfect Party Cake this morning and they didn't rise much at all but the crumb still looks pretty good. Are they supposed to be thin or have I done something wrong? I know my baking powder is good.

Just a guess since I haven't made them yet but I would say the rubberiness is from overbeating. And to get a precise cut, throw them in the freezer for awhile before cutting.

Absolutely! When I was baking for a coffee house I would make up the scones, shape and cut them, then layer them between wax paper and freeze. The owners would just bake off what they needed each morning and could always bake more if they ran out.

I made the Chunky PB and Oatmeal Chocolate Chipsters and while I love the texture and the spread was perfect leaving them just the right thickness, I really didn't like the spices in them so I've got a great excuse to bake them again. I'm sure I won't have any problem finding someone to help me eat the first batch.

I may have missed it, Arsenic, but where is "here"?

www.topsecretrecipes.com has a clone this week for Duncan Hines Moist Deluxe Yellow Cake Mix http://www.topsecretrecipes.com/recipedeta...ogin=yes&id=476 . (Sorry the egullet link feature doesn't seem to be working at the moment) I haven't tried it yet but thought some may be interested in it as an alternative.

Congratulations Brian and Tim, as well as Sean Heather!! Great review! I hope Mia is thought to be more reliable than some of the other restaurant critics so many more people will visit but either way, the press definitely can't hurt.

Hi Cheryl! I have no advice to offer. I just wanted to say congratulations on your newest adventure. I hadn't seen you post in awhile so it's good to read things are going so well.

You may want to PM Chef Peon. I understand she makes a fantastic Napoleon.

Madagascar are definitely my favourite. I've tried Tahitian beans and extract and really wasn't fond of them. A pastry chef I took a short course with said they were good to use with chocolate though.