CanadianBakin'

Thanks for looking into this. That would be great!

I've been looking for a raspberry buttercream recipe that used puree made at home. Would you be willing to share it?

Thanks so much for posting this link! I think I'm going to have to save up to take it next year sometime. I don't have time to take a full course and living out in the boonies, the drive is a killer. As well, it would really just be for my own interest as I don't intend to work in a restaurant, just polish up my skills.

Badiane - what else do they sell at this shop? Is it worth making the trip out?

It's usually listed right on the side of the carton.

Michael's also sells magi-strips and they have a 40% off coupon in their flyer every week.

The "heavy" cream at our grocery stores is only 33% fat so that may be a big part of the equation.

Just wanted to add that I would love to see a demo.

Thanks for the pictures and review, Joie. I was beginning to feel a bit let down as the Sweets and the City thread has been a bit forsaken as of late. :) Somehow I missed Zuke's review but have enjoyed reading it this evening. On behalf of those of us that can't get to all these wonderful places, PLEASE KEEP EATING SWEETS!!!

I tried the recipe Chefpeon put a link to and it's GREAT!! They've been sitting on a rack on my kitchen counter for 2 days and they're still perfect. Not stale tasting at all, chewy, mmmmmmm.

The event is over and the desserts turned out great. I'm very sorry I don't have pictures. One of the ladies at the tea took a picture of the dessert table which I hope to get a copy of but I ended up there with a camera and no film. :( I had 3 jobs all due within a couple days so I couldn't do as much variety and I had to be careful with my time but I'm still pleased with how it turned out and everyone was wowed! I ended up doing PH's Lemon Tart from Desserts but in individual size. I topped them with Sweet William's from my mother-in-law's garden in bright pinks and reds. Miniature carrot cupcakes (a recipe from the carrot cake thread) topped with a swirl of orange cream cheese icing and a bit of zest for colour. Tango cookies by Marcy Goldman which are almond shortbread cookies sandwiched with Dulce de Leche and topped with sifted icing sugar. Maid or Honor squares which tasted great but I've got to figure out a more dramatic way to decorate them. Fudgy brownies with a dark chocolate gananche glaze, a white chocolate gananche flower with a coffee bean center. And last but not least... the night before I was still toying with wanting to make something green as Ling had suggested. I would have liked to try Pistachio Macaroons but it was a bit late so I made mint meringues sandwiched with dark chocolate gananche. Mmmmm... these went over very well. I used the meringue recipe from Baking Illustrated and added 1/8 tsp mint extract and a couple drops of green food colour. I piped them about 1-1/2"in diameter, baked for 50 minute and let sit overnight. The lemon tarts went first, followed closely by the mint meringues and the brownies. If I have the opportunity again, I'll have to plan ahead and use more of your suggestions. Thanks again for all your help!

Cate - thanks for mentioning the move. I live in Mission and only get there every few months. It would have been dissappointing to go all the way in and not find it. Please do let us know when the sale is on as soon as you know. I'll try to plan a trip in. Sam and barolo - Where do you recommend shopping for similar food items to what Caren carries? Since I don't get into town much I don't have the luxury of shopping around. Your recommendations would be welcome.

Thanks for the advice guys! I think you're right. Towards the end I did crank the heat but that didn't help. I was using a 2-quart glass measure over a small pot to seal but that left the mixture quite deep. It looks like I'm going to need to buy a better sized SS bowl. :)

I tried making a double batch of PH's Lemon Cream. It tastes great but I stirred over a double boiler for almost 2 hours and still never got the mixture to 180 as the recipe states it should. I think I managed 170 and by that time I'd had enough. The recipe says it should take 10 minutes. I figured it would take a bit longer because I doubled it but what's going on? I used a digital timer and a candy thermometer. The candy thermomter actually never read over 150 but it could be because it was on the edge of the pan. I used half of it in a mousse which tastes great and the other half is in my fridge to be used in tarts. It is very thick and I'm wondering how I get it into tart shells now. I'd like it to have a smooth top so I can finish it with apple jelly and berries. Can I heat it up until it's fluid enough or will this negate the effect of the time spent in the blender? Any ideas from someone who's used this recipe?

I don't have time to search for you at the moment but there's at least 2 threads on this site about doing the whole wedding meal and cake. I can't remember for sure but it might be in the cooking forum rather than pastry and baking.

These Oatmeal Peanut Butter Cookies always get rave reviews. They do have some shortening but I don't think it adversely effects the recipe. They are crispy on the outside, chewy on the inside. People don't usually notice the oatmeal although it gives a great texture, they just think I used crunchy peanut butter. I've only made these as large as 2 oz so I don't know for sure how they'll turn out if made larger but they should be fine.

On the marshmallow thread Patrick mentioned that gelatin leaves and powder can be substituted gram per gram so I'll try that.

Thanks Wendy! That's a huge help. I think I can figure the rest out except... just one more questions: I don't have ready access to gelatin leaves, any idea how they convert to gelatin in packets?

I walked by there yesterday and it's called "Talk of the Town".

I'm pretty sure akwa means that you are serving the gelee on the spoon. A spoon is the base of each petits.

Wendy's blog showed lemon mist cakes with a lemon mousse in the middle. For whatever reason I haven't used mousses much and definitely not between cake layers but I have an order that I think this would be great for. Is it best to use a mousse with a bit of gelatin in it? Also, is there a basic formula of whipping cream to flavour? Like lemon curd, raspberry reduction (?), Dulce de Leche, etc. Does anyone have a no-fail recipe they could post? I'm making Pierre Herme's lemon cream for another order anyways so I thought I could just make a bit extra and fold it into whipped cream but I don't know what ratio. I need 3 flavours. Any help appreciated.

Chefette mentioned tartlets and I had been thinking that these Lemon Tarts might be a nice option. They are the 3rd post from the bottom. Garnished with the dark chocolate they look a bit more dramatic than usual. Also, and unfortunately I can't remember what thread it's on, someone did small cheesecake bites dipped in chocolate. I know you don't have much fridge space but being they're made in a sheet pan it might not be to bad.

I'm not an expert but I have a few thoughts. First, it could be the recipe you're using. Have you tried a variety of recipes or just the same one with a variety of toppings? Second, the amount of batter you are using. At work I use a 5 oz scoop in a regular size muffin pan. They rise up really high but I don't use a streusel. One I leave plain and the other I put a thin slice of apple on. Although, I don't know that the streusel would make a difference to how they rose. Third, if it is the weight of your topping, how about trying just a heavy sprinkle of coarse sugar before you bake them. Just be sure the top of your pan is greased well as the melted sugar sticks.

I don't know the name either but I drive by it often so I'll see if I can get the name for you. In Mission we have one called Rocko's Family Diner on Lougheed right next to the railway track. I haven't been there in years and they've changed owners but when we did go they had huge greasy burgers served with piles of big onion rings. Non-smoking and smoking separated only by the cash register. We went with friends one day and his "salad" (silly thing to order at a diner) was a wedge of iceberg and the dressing never did make it to our table. Everything deepfried and greasy. Their diner was even used for a commercial a few years ago. They always have customers and there's never a shortage of trucks parked out front.

It's hard to say. I know here I'm not even allowed to bake cookies in my home to give to the local Union Gospel Mission. They are only allowed to accept food from approved sources. I really would suggest talking to your health inspector just to check. When you call he has no idea where you live so it's just for your info and it's up to you what you do with it. It would just be a shame to go to all this work and get the plug pulled.