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    greater boston area

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  1. JeanneCake

    Finding a Mixer

    @pastrygirl - I have owed several 6 qt KA, a 7 qt KA, a 7 qt Viking, a 10 qt Thunderbird, and my old standbys at the shop the 20 and 30 qt Hobart. The little ones don't count; I've burned through three of the 6 qt KAs at the shop. I had to move my 7 qt from home to work and so far it's been fine for 2 years. We keep the 20 qt on a work table on wheels so we can move it if we need to; and not have to take up work table space. The 10 qt Thunderbird was the perfect size for cake batters (I could do a 4# butter batch of meringue buttercream in it) when I didn't want to use the 20 so I would say this 10 qt size might be perfect for you. But don't get the Thunderbird. It stopped working just after the warranty ended; my father thinks it's just the electrical switch but no one around here services this brand (they're in TX I think) and it is collecting dust in the basement. As much as I hate saying this; if there's a Restaurant Depot near you, check out what they have for 10 qt mixers.
  2. JeanneCake

    Opening a shop - dos & don'ts

    Don't fall for the sales, discounts, coupons, what-have-you methodology .... do not train your customers to wait for a sale, or the end of the day or week (if you will close for multiple days in a row I mean) before you close for bargains. Don't let people try to tell you they want a discount because they are buying so much - your work multiplies with volume sales and that does not mean a discounted price. well, they will try, but don't go for it. And try to have something inexpensive that people on a fixed income CAN purchase. We use our cake scraps to make cake truffles - we make hundreds at a time in less than two hours but they last quite a long time in the freezer so we have them all the time. They are cheap to make (most of the cost is labor but we make them quickly and efficiently) and they are the least expensive thing we have in the case. Your product offerings are very different from mine, but perhaps you can make chocolate bark or something that can be priced so that you are not out of reach of the majority of your demographic if they are pensioners.
  3. JeanneCake

    Troubleshooting gelatin setting up

    what they said. i have a layered "mousse" recipe (dark/milk/white) that calls for melting chocolate with rum and fluid heavy cream, then adding whipped heavy cream to it; it begins to set quickly and I don't need gelatin (it's the same method for each type of chocolate - the white chocolate is the only layer that needs gelatin and we add it to the warmed chocolate before adding the whipped cream.)
  4. ok, tell us about this cheesecake recipe - I bet we can figure it out. In 30 years I have made SO MUCH cheesecake (and it's evolved over the years from the dense NY style in the early Maida Heatter books, to the lusciously creamy one in RLB's The Cake Bible; to the ones in Mary Crownover's cheesecake book, to the custard-y one in one of the Maida Heatter's book where you bake it at 250 for 8 hours - I kid you not, it is sublime- so describe away!
  5. I think I have mixed feelings about this. I would give any of the recipes in my personal file to someone who asked; but the recipes I use at the shop (for things that I sell, like flourless chocolate cake, cheesecake) not so much. We feed people to make them happy, and sharing recipes, teaching someone a technique; that's all part of being a wonderful and generous cook. And the more good cooks in the world, the better.
  6. JeanneCake

    Egg buttercreams

    I've seen recipes that use whole eggs for buttercream; I want to say it's called French buttercream but not sure. Any time I made RLB's neoclassic buttercream I had to start whipping the yolks almost before I put the sugar on to boil just to get any volume. I think the whole egg bcrm is going to be richer than swiss or italian but not as rich as the neoclassic. So now you have to try it and let us know what happens!
  7. I know, LOL, I corrected myself when I edited the post! I just googled it because I don't know what poutine is, and since you didn't enjoy that one, what's it supposed to be like? Does the sauce change or does it change depending on where you go?
  8. @Anna N why was the scrapple in box, without even a coating or something to protect the food from the box or vice versa? I myself have never had scrapple so I don't know what I'm looking at. Besides gravy, I think.... ETA For crying out loud I can't even read correctly today: poutine! not scrapple. I still have never had either one though....
  9. that's nothing! (at least to me it doesn't seem too difficult. I don't know the area so maybe. The gov't should buy the condo so they have the space for their program.) They should be thrilled that's all you're asking for!
  10. If someone else were to come up and do this job in your place, the docs would have to pay for the accommodation anyway, correct? Or did I misunderstand the arrangement? This is the first time I've followed your adventures (mostly because I am home more, have a better/faster computer and am learning how to relax.....) so sorry if I got it wrong!
  11. JeanneCake

    Mini marshmallows: fun or gross?

    We make marshmallows for a client; they are vanilla, we toast them, dip them in chocolate and graham crumbs. I wish we made flavored ones because those are more interesting to me. If you are selling a premium hot chocolate mix, I'd want a really cool marshmallow to go with it. But probably only because I want to make a really cool flavored marshmallow or something mainstream like raspberry or orange, or black cherry, or even experiment with guava to see if it works.
  12. Do you have a floral supply near you? Most of the venues here are forcing the use of flameless candles so a lot of florists are using them in various sizes (from the small votives to the larger pillar candles). At least there you can buy in bulk. I've found them at Home Goods/TJ Maxx/Marshalls so other retailers like Kohls or Target might stock them.
  13. I have 1200 square feet of space, a 10x8 walk in cooler, a two door reach in freezer and a single door reach in freezer and a 5 foot pastry case. In the winter, my electricity bill is about 400-500 per month; in the summer when we are running the a/c it is about 900 per month. I shut off the pastry case when we are closed Sun-Mon-Tues. I have an 80 gallon hot water heater, well, I think it's 80 gallons, I'll have to check.
  14. JeanneCake

    The Air Fryer topic

    Sold! And Happy BIrthday to me :)! Thank you both, I can't wait to get it and try it out.
  15. JeanneCake

    The Air Fryer topic

    @gfweb, what's the clean up like when using the air fryer mode? I looked (online) at this last night and really like it; I wouldn't have given it a look without your suggestion so thank you. I know that if stuff splatters all over the inside, it will get less and less use because the clean up outweighs the cooking effort I will especially appreciate this at the holidays when I'm trying to get so many side dishes done and on the table.......