JeanneCake

??? ← You can make a stove top version (like a pastry cream) or a baked version (like a baked custard).

When asked (or forced, depending on how you want to look at it! ), I've used margarine in place of butter in my Italian Meringue Buttercream. I don't like it (it tastes greasy to me), but to meet the requirements, you do it. It's been a while, but I want to say that I used Fleischmann's margarine at the customer's request. If you do this, make sure you use the unsalted variety. I've found that if I fill the cake with a flavored version of this buttercream (raspberry or strawberry for example), it's much better - that way you're only using the "plain" stuff on the outside of the cake. I really don't care for veg shortening or margarine in buttercream, but this works for the pareve requirement. ETA: check this out for a chocolate version. I can't vouch for it, as I've never tried it, and don't even know where I could find tofutti cream cheese, but ... Pareve Chocolate Buttercream

I've wondered about this myself. I'm a perfectionist, I want everything to look like it came out of a high end NYC patisserie or from the pastry place at the Bellagio. But perfect doesn't sell as fast as the rustic I've noticed. The light went off in my head when I watched that Bobby Flay show where he took on a wedding cake baker. His cake was piped with rows of buttercream and had fruit or flowers on it; I don't remember. The pro had perfect fondant and perfectly level tiers - excellent work and beautifully presented. But people said Flay's cake looked more "approachable", and they "couldn't wait to dive in and take a bite". That's when it dawned on me that when something looks too perfect, it becomes art and not food in the eyes of the beholder!

I'll bet it felt good!! So, did she ever write about the experience or what?

Well, now I'm confused about what you want to do. Or maybe you've answered your own question? Both of these posters have real, live work experience in this field. One with over 20 years, having seen it mostly from the employee perspective. The other, as a new bakery owner, sees a different perspective. You need both for a balanced viewpoint. This is what the life is like. There was a thread a long time ago from Melissa McKinney who blogged about opening Criollo bakery; it is quite a good read. Do a search for it and read it through. She told it like it is. No sugar coating. I'm confused again! What was it you wanted to do? I'd say go get the job at Wegman's and see do you like it or not; can you do it or not. Having higher aspirations in this economy won't get you a job, but when things improve, having that production experience from a supermarket gives you an idea how things work and you won't be a drain in a new shop. You'll know how things are supposed to be scheduled, baked, finished, packaged and this will be valuable to an employer. Or you'll decide you don't like this industry and you won't pursue it. Like the Nike commercial said, Just do it. Good luck!

You can use it in coconut macaroons (with regular sweetened flaked coconut); you can use it as a coating for donuts (my former brother in law had a donut shop and once took the rest of my 25# bag of coconut because he'd run out). Make a sort of coconut mousse by making a white chocolate ganache, adding the coconut and some whipped cream....

There's a snack food (like popcorn or chips/crisps) that is a puff like Cheese Puffs called Pirate Booty, Veggie Booty. Look for it in the snack food aisle or online here: Pirate's Booty

The only thing I've tried so far is the coconut curd; it worked, but was far too eggy for me to taste any coconut and the next time I try it, I'm going to use cream of coconut, not coconut milk. But there's a lot more that I want to try, I love this book!

I kept thinking I would have to go back last night and redo them, but by the time I was ready to go, the panna cottas were definitely set, firmer than when I first posted. So I think they will be ok. I think I was trying to ask if you gel something, and are on the border with the amount of gelatin used, are there ever circumstances where the mixture would not stay gelled once it was not refrigerated. if you don't use enough gelatine, it won't set up to begin with - that's easy enough to see and resolve. Keeping one out was a great idea! Wish I'd thought of that! But based on the fact that these things didn't shift while I was packing the crates, I think the 15 sheets were ok. Maybe the rule is if it doesn't gel within an hour, it isn't going to and you have to start again or add more sheets if possible.

I was making coconut panna cotta this morning, and I think I shorted the number of gelatin sheets I should have used. I used 15 for something along the lines of about 90 oz (total) of coconut milk and coconut cream. These are being poured into a glass and served from the glass so I wanted a soft set, not rubbery. I poured a test one and after an hour it is a soft gel, so I poured the rest of them and they're in the cooler now. But these have to be transported and will likely stand at rm temp for an hour or two - so here's the idiot question of the day: will this panna cotta lose it's gel (and become too soft to hold) when it comes to rm temp? Thanks

www.avalondeco.com www.cakedeco.com (they are a reseller for CalJava as well as others - pricing is a little higher than Caljava, but you aren't paying for shipping if it goes to a commercial address)

Dear God, how old was your aunt? And did she and her husband ever have kids? I hope not Did your aunt ever apologize? I think I would have been seriously annoyed with my sister had she been the one to subject my 10 year old to a day without nourishment; and I would have not wasted anytime in telling her about it, either!

I use almond and walnut creams for a lot of tarts I make - and I've been able to sub them with macadamia. I use the recipe in RLB's pie/pastry bible and sub out the macs and reduce the butter a little because macs are high fat nuts. I've also used them to replace almonds in pate sablee for tart crusts, again watch the butter. They make great nut tarts - I have a honey coconut macadamia filling that I glaze with dark choc, it's a nice change (at least around here!)

Several vendors - Boiron, Caraman - make multi-fruit purees (the frozen ones) and I wondered how they are. I can't get samples from my distributors to see if I like them before having to commit to buying a case of 6 quarts.... I'm thinking they might make an interesting mousse, curd, buttercream or marshmallow even. The Boiron Fruit of the Forest is strawberry, raspberry, black currant and blueberry, I think. The Caraman Exotic is banana, passionfruit, peach, mango and lime; the Summer Fruit is strawberry, raspberry, sour cherry, blackberry, blueberry and passion fruit. What do you think of these? Are they any good? Too many flavors in one or what? How are you using them?

I use some regular, creamy PB (usually Jif, it's the brand we usually have around), softened in the microwave for a few seconds and added to my Italian Meringue Buttercream. It always gets rave reviews, and would be excellent with a banana cake .... but most often the request is for chocolate cake with the PB buttercream filling. I don't make any changes to the Italian Meringue buttercream (no replacing the butter or sugar).

here, here! I've had three people this year who couldn't do that. Everything I tell you to do is for a reason; not doing it the way I said to is why you made the mistake and cost me $ and time ...

I vote Drama Queen. She could have used the ladies room, which is what I usually did if I happened to be at dinner during the time my infant needed to be fed. But I suspect she liked the attention she was getting from people around her. Have you been to dinner with this friend since? Any improvement?

Going only on previous experience with croquembouche, which would use caramel; and suspecting that caramel would drip/cause the macaron to come apart, I wonder if they use toothpicks or very short skewers. Those could be pushed in enough to be secured to the foam cone, but not so much to damage the macaron shell that shows...... Just a thought...

Sometimes your sales reps can let you know about someone looking to sell a piece of equipment; the local rest supply places are also a good source of info. In our area, we have a used equipment store as well so perhaps you could look into neighboring big cities and see if they have anything for you. Or you could always get a clear front reach in (single door) that can chill beverages as well as put your whole cakes in so it can do double duty....

With two slices of bread per sandwich, and 10 slices from each loaf, 300 sandwiches is 60 loaves. With 30 loaves, he'd be selling only 150 sandwiches. I think we all agree excellent bread is a key component to a good sandwich - one that people will go out of their way for (and make the choice to go there and not to a competitor).

He's doing a macaron class at the French Pastry School in March, I think.

My favorite thing is cinnamon toast with lots of hot tea; but what I make for the rest of the family is the Havana Moon Chili from the epicurious site. It is not a traditional chili the way most of us know chili, but it is addictive and perfect for a cold winter weekend. here's the recipe: Havana Moon Chili recipe When I make it, I leave out the almonds and put in more olives. I never have dark raisins in the house, only golden ones and they are perfect in this. ETA: correcting typo

What I want in a good sandwich is a variety of options on *excellent* bread. I don't like the crust to cut the roof of my mouth, but sometimes you have to suffer in the name of excellence Other random thoughts: I love chicken salad with dried cranberries and walnuts; I also love a really good tarragon (fresh tarragon!) chicken salad. I don't like it when the chicken is dry and tough to eat, then they seem to use too much mayo to cover it up. I like lobster rolls where the lobster is the star and you can barely detect any mayonnaise on a nicely grilled buttered hot dog roll. I don't like overly smoked meats (like turkey, it overpowers anything else you put in the sandwich). On the same note, I don't like overly wet sandwiches because they fall apart, usually onto my lap which means I'd be wearing my lunch for the rest of the day. My personal favorite is fresh mozzarella, proscuitto, maybe lettuce or tomato (in season) and some basil olive oil or pesto. I like to know that there's enough turnover to guarantee fresh meats and cheeses. (I don't like having to think to myself "it's Monday, don't go to X because it isn't going to be fresh).

I have this on the holiday menu; I usually have handmade marzipan maple leaves that I use as a garnish on it, and some acorns or pinecones made from chocolate fondant. I'm not sure if acorns or pinecones will work as well in New Mexico as they do here in New England.... so, maybe a cactus flower?

My mom used to make a jello salad in the summer; all I can remember is it had shredded carrots and chopped walnuts in it but I can't remember what flavor jello it was. Maybe lemon or orange, definitely not lime. I can still see the carrots suspended in the jello and the unexpected crunch of a walnut (it was a different crunch than the carrots.) There wasn't anything else in it (no marshmallows, or cherries or anything else. Just lots of carrots and some nuts. I'll have to ask her about it and see if she remembers.