CanadianBakin'

Tonight we had Alice Medrich's Best Cocoa Brownies, which are delicious, and Trish Magwood's Mini White Chocolate Cheesecakes which weren't bad but I think I would use my own cheesecake recipe next time but still bake and garnish them as she suggests. If you click on the photo she shows the tops dipped in Dulce de Leche and topped with a rasperry. They look very pretty.

I just bought some pistachio paste and I'm wondering what else to use it for besides buttercream?

I just bought some pistachio paste and I'm wondering what else to use it for besides buttercream?

Yes, please. Di ← 16 oz butter 7 oz sugar 2 oz water 5 lrg egg whites (5.25oz) 5/8 tsp cream of tartar 3 oz liqueur, optional other options.... up to 3/4 cup fruit puree 5 oz melted and cooled bittersweet chocolate 6 oz melted and cooled white chocolate RLB heats her syrup to 248 - 250.

This Spiced Pumpkin Cheesecake from Epicurious.com is amazing! It's like pumkin pie with the whipping cream already mixed in and a lovely combination of spices. Mmmmmm...

Thanks for trying it and giving us your changes. What type of mango puree was it?

Thanks for doing the taste test, Ling! I know it's not scientific but it helps just the same. Now that I know it's a good cocoa, I'll stick with the Bensdorp at Galloways. I just have to buy big bags of it since Mission to Richmond is a bit of a drive.

I've got the same "extras" but I'm making ICECREAM!!!!

I used a can of Alphonse mango puree from the Indian section at the grocery store. I've never heard of Elephant Tusk mangoes and the selection of imported fruit where I live isn't great so I think I'll have to manage with what I've got. It could very well have something to do with this although it had no problem setting up. I think next time I'll try using less gelatin since it was firmer than usual. I've no idea if that will help but it can't hurt to try.

Here's the link for Ravensburgen. What an amazing selection! Are there more stores like that in the lower mainland? ← I went to Ravensbergen today and went home with a number of new baking things. Irishgirl - thanks so much for the letting us know about this place. It's wonderful to have a bakery supplier much closer to home. They had the Panettone liners I was looking for as well as some great heavy duty icing bags and commercial grade tips. It's a warehouse with a very small showroom in the front. I would recommend having a good look at their site before going as they only display a small amount of what is available. The selection is good as are the prices. Ling - I didn't notice the acetate as that's not what I was looking for, but I suspect you'll go home with a lot more.

I have and I can't quite remember but I think it's somewhere between 30 - 36. A good chocolate icing recipe is from Marcy Goldman on betterbaking.com: Icing 1/2 cup chocolate chips, melted and cooled 3/4 cup unsalted butter or unsalted margarine, softened 1 teaspoon vanilla 3/4 cup cocoa, measured then sifted 3-4 cups confectioner's sugar - measured then sifted 1/2 cup water or half-and-half Combine melted chips, butter, vanilla, cocoa and 1 cup icing sugar with paddle till smooth. Add remaining icing sugar and as much milk/water as you need to get a light, fluffy consistency. Re-whip if you don't use it right away. This makes a delicious dark icing. Enough to frost and fill 2-9"layers.

I tried CIA's mudslide cookies. Oh my goodness.... I think I've found my go-to chocolate cookie!

You're so funny!

Inspired by comeundone's coconut cupcakes with mango buttercream, last week I tried a half batch of marshmallows with mango puree and coated them in sweetened shredded coconut. They were a HUGE hit with my family! I added 2 Tbsp extra puree and reduced the water you add to the puree by 2 Tbsp. I also added 1 tsp lemon juice at the end. I thought it might brighten the mango flavour a bit. Although the taste was good and my family thought the texture was fine, it was more dense than the strawberry or vanilla ones. I'm not sure if this was caused by the mango or the lemon. I'll have to try them again without the lemon to see.

I know this is an old thread but it got no response and I'll love to know of other instructional sites as well. Any suggestions?

We are of more limited means than some of you but would still like to try West and some of the other top notch restaurants. I was wondering if anyone has tried the before 6, Early Prix Fixe menus recently?

Thanks! A fellow named Bob, from Novacart has replied to my e-mail so I will give him a call. I'll also try Maurice and Ravensburgen that was mentioned on the Acetate thread have some as well although I'm not sure if they're the right size.

I don't know for sure, but I think it's just a flavor thing. I think they'll be fine.

plunk, as far as I know, you have it right. I've called Qzina for pricing a few times and they are always very helpful. I think they have a minimum for delivery but I'm quite sure you can go to their store to pick up.

I'm slowly getting a variety of liqueurs so I have them handy when a recipe calls for them. Which ones do you find you reach for again and again?

I can't imagine all the lovely sweet shops you guys visit in Vancouver import their suppplies so there has to be someone. Maybe I'll have to get brave and call Sen5es or Ganache Patisserie or something.

Being of more limited means but still wanting to visit West, I was wondering if anyone has tried the Early Prix Fixe menu?

Great ideas Wendy! Thanks.

Here's the link for Ravensburgen. What an amazing selection! Are there more stores like that in the lower mainland?

Novacartusa.com has exactly what I'm looking for, but surely someone in Vancouver must sell them. They are the muffin size paper Panettone liners. I have an order for cupcakes for a wedding and I thought they would look a lot nicer than the normal muffin liners. I know Gourmet Warehouse has them but they are about $0.50 each and that's way more than I want to spend. Do you have any ideas? I couldn't find them on SnowCap's site and they seem to be the best wholesaler for baking supplies but I guess I need to find out who the paper suppliers are.