JeanneCake

OK, if this bakery was all that and then some.... can you please post the recipe for the chocolate one you have? Thanks!

I do this a lot - and the parchment is key. You want to make sure you spray the corners well, this is the only place I run into "dry"spots. Find the most level pans you can (I hoard them) so you don't inadvertently create hills and valleys to over/under bake. Depending on which oven I'm in, there are different hot spots to watch for, so as long as you time it and spin the pans if you need to, you'll be fine! I've never really had to adjust anything like leavening (which RLB tells you is necessary when scaling into different pans in The Cake Bible) in any of my recipes, the issue for me is oven temp and how the oven bakes.... Sometimes, if I am picky about height, I will use a pan extender. But I only have them in half sheet sizes, not full sheet sizes....

As with everything in life, size matters If you are doing four layers of cake (three thin layers of filling), you'd want the 2" pan. (cutting each cake in half gives you the four layers) If you are doing three layers of cake and two layers of filling, you can do either. With a 2" pan, you'll have one extra layer; with the 3" pan, you'll have to see how the cake bakes to see how thick each layer will be. The 2" pans will bake faster compared to the 3" pans - the trick is not to overfill the 3" pans. Plus, if you are aiming for a 4" high cake (finished) your filling layer with a 3" pan will be thicker For me, the deciding factor was the ovens I was using at the time I bought most of my pans. I couldn't get the velvety texture I wanted in a 3" high pan. Having said that, the imported Australian pans are only available in a 3" height and for the larger pans, I end up baking the large size twice to get the texture I want and the height I need (so I end up with four layers of cake).

Today I was making a type of panna cotta with sour cream (in addition to heavy cream etc) and noticed that the new brand of sour cream I'd just got in that morning (it came in cold, at the right temp) was grainy rather than smooth and glossy. It handled fine, tasted fine, the expiration date was Dec 1 but I started to wonder if it had been frozen somewhere along the line (the liner was intact, the sour cream wasn't runny or watery) or what else could cause the grainy-ness. When I strained it, there was about a quarter cup of "stuff" in the strainer (usually there is nothing in the strainer so this was odd) but when we sampled the panna cottas after an hour or so, you couldn't detect any grainy texture. Both 5# buckets were the same. So, while I know that the sour cream isn't "bad", I wonder if the grainy is because this is how this brand is (it's Daisy) or if the buckets were mishandled. I thought if it had been frozen, it would have been watery or runny, but it wasn't. Is this typical of the brand?

Amazon is shipping it on or after Oct 28; there's a video available but no peeks inside the book

Looks great (there's a pic on t's website)! I might have to make some of these for tomorrow!

Well, you could always prep a limited number of them in the morning, using puff pastry, bake them off midafternoon so they'll hold for dinner service with just a few mins for rewarming. Create a bit of an aura around them - when they're gone, they're gone! Maybe zest up the caramel a little with some spice to make them a little different - enough to warrant the "order one before we sell out" ? Another alternative is to use a cream cheese pastry dough (I know, not traditional, but it would hold well), bake off circles of it to use with your deconstructed idea. Maybe with a creme fraiche sorbet or garnish...

There's a company I've bought from in the past, Lorraine's near Cape Cod. She stocks the imported Australian pans, which come in a diamond shape. The pans are 3" high, and you need to be careful about washing/drying them. They tell you to line the pans with parchment in case of leaking but I haven't had to. Her website is here: Lorraine's Cake Supply And the pans are here: Diamond shape pans

I let my cakes sit overnight in the walk in before I cover with fondant; and I have a humid walk in so once I cover a cake with fondant, I have to put it in a box, then put the box in a giant bun size bag and then refrigerate it. During the summer, the condensation that formed on the fondant covered refrigerated cakes was just awful. (There's no A/C in our kitchen.) A cold cake is easier to handle, especially for a topsy turvy design or squares when you really need to smooth the fondant against the corners, or the curves. If the cake is too soft, it "gives" too much under the action of smoothing the fondant. If you give the cake an overnight rest once you assemble it, you don't have any issues with bulging filling either.

it's a flower nail (looks a little like a gigantic thumbtack?). You hold the "nail" part in your fingers, put a square of waxed paper on the nail and pipe the flower on the wax paper. Some people use it as a heating core of sorts when baking a big cake (14"+ but I've never found it to be useful). So now I have another suggestion for using it, thanks Rob!

You can also get bun pan bags from your distributor - they'll fit over a whole sheet pan with room to spare and they're thin. I use them to insulate my fondant covered cakes overnight in the walk in.

I think if you use well chilled cake layers you'll be fine. If you use rm temp layers, you get lots of crumbs and risk breaking/cracking the bigger layers. If I freeze any cake, I let it thaw overnight, but I know of other bakers who use the frozen layers and seem to have no ill effects. I like grinding the coconut because the long shreds can be a pain, the shorter strands make handling and eating it easier. I have also found that I can use this filling the day I make it, I just dump in the coconut when the "custard" is still cooling but not too hot. I've also been known to add more coconut than it calls for

Are the cookies labelled with an ingredient list? I just went for my ServSafe recertification and listing allergens (as well as knowing what to do in case a customer exhibits an allergic reaction) was on the test and the instructor spent some time on the topic of allergens and food labelling. Maybe if you find an opportunity to bring it up again, you could mention that if someone had a reaction, they would be held liable (regardless of whether they purchased the cookies or not. They're still selling them). That might get them to notice... but the truth is, if the guy is a clerk selling the cookies he has no skin in the game so to speak....

OMG I had just taken a sip of water before I read your post, and the thought of ketchup on lovely proscuitto and melon made me spew it all over the computer desk.

I do baby block cakes a lot; usually I use a 7" square and it's on the lines of the picture Tri2Cook linked to. I make four layers of cake and three thin layers of filling. The height isn't 7" tall, but more like 5 or 6 and it works. It isn't a perfect cube, but I don't need a perfect cube for the effect. It's a PITA to get squared edges but the reality is, there's a border or some other decorative effect at the edges that helps to hide any imperfections that might occur Usually if they need to serve a lot of people, I suggest they get four individual blocks and have each one a different letter: B A B Y. It is more work for me, but it's easier for them to transport (I put them on separate boards, they move them close together when they display them). If you already have a 4" pan, you could just bake a LOT of 4" squares and do the four layers cake/three layers filling idea and make four blocks and avoid the whole stacking issue altogether. But that's only if you like the idea and need that much cake. But there's nothing wrong with leftover cake!! I love the Peninsula Grill filling, I use the food processor to grind up the shredded coconut so it's not quite so long when you're eating it. I think this would work with either size, because it is going to be thin and not a thick slather. (If it were a thick layer of filling, it would be a hazard, I agree.) Use a buttercream dam around the edge for insurance. You'll be fine!

I'd use a bamboo skewer or dowel to anchor the two together because you're driving with it for a long time. It won't hurt and gives you a measure of security in case the roads are bumpy or under construction. You're building the 4" block on a cardboard, right? Otherwise I think you're fine. If you can, chill the finished cake overnight before you start on your trip and keep it on a flat surface - the floor or cargo area - while driving. I once had a woman pick up a two tier cake (it was small) and she put it on a suitcase (flat surface, remember?!) in the back seat and drove with it. The first time she went around a corner, it slid, and the top tier kept sliding after the bottom tier stopped

can you find a dark beer to use in the Chocolate Stout cake recipe? The recipe is on epicurious, search for Guiness Cake or Stout cake to find it.... It's not traditional by any stretch of the imagination, but at least it would be in keeping with the spirit of Octoberfest!

I get them from a variety of sources: Mona Lisa, Dobla, Swiss Chalet and Albert Uster. The first two are manufacturers which distributors probably carry, and Albert Uster (auiswiss.com) and Swiss Chalet ship nationwide if you can't find a local distributor.

Hope it was as delicious as it looked....

Because I have all of Maida Heatter's books and in some cases, have worn through several copies of some of those titles, I happen to know that today, Sept 7, is Maida Heatter's birthday. She lists a "Sept 7 Cake" and in the front story of the recipe, says she created it for her birthday. She's been an inspiration to a lot of other pastry professionals (Rose Levy Beranbaum comes to mind) as well as legions of home cooks. The first book (of hers) I bought was "New Book of Great Desserts" and the first thing I made from it was the Lemon Mousse, which was fabulous. Then I made the Paris Brest, and The Best Damn Lemon Cake (she's not kidding either on that one) and it launched me as the best neighbor because I made almost everything and gave it away People I worked with years ago still ask me about the Oreo Cookie Cake and the Sour Cream Almond Cake is hands down the best cake ever. I use some of her recipes for my current product list, in fact: the Chocolate Cheesecake Brownies, the California Fruit Bars, Chocolate Gobs, her Hamentaschen and the Queen Mother's Cake. I used to look forward to the new books she came out with, it was a thrill to start cooking my way through a new book. This was long before the web and blogs and people documenting their experiences in cooking their way through an entire book. It was sad to read in the liner notes when her husband and daughter had passed away. I wonder how she is doing and what's she's up to. We need a category for "celebrity chef gossip" like the way they have entertainment news ! I posted this here in P&B because I couldn't think of another category that fit better but I'm really just curious about what she's up to lately? Enjoying retirement? Working on another book? She doesn't have a web site as far as I can tell. Anyone know? In any case, Happy Birthday Maida Heatter, hope it was a sweet one!

Brian, are you making Hamentaschen? I could go for those any time of year, and I'm not Jewish!! I love the recipe from Maida Heatter's Book of Great Desserts, minus the orange rind in the dough. Her rugelach are good but RLB's are better (cream cheese dough) So now I'm intrigued. What are teglach? Is there a history behind them (sort of like the tricornered Haman's hat for the aforementioned Hamentaschen)? I love recipes with history!

Managed to see the Big Bash catering "challenge" over the weekend, and wondered whether anyone else saw it. I thought the judging was inconsistent - to tell one company their appetizers were not too creative but then to have them go on to place second by a hair's breadth seemed not to add up so maybe that was more the editing than anything else. Personally I liked Giada's Big Bash show much more than this kind of challenge - I liked seeing how an established company made a big event happen. Did anyone else see it? What did you think?

In the glow of the engagement, it's hard to think about a divorce. But that's where I'd start and as Annie says, where a contract is crucial. Brainstorm about EVERYTHING - some things that come immediately to mind are hours, compensation, time off, marketing, media appearances, writing (you might write articles or even a book, you never know); who owns the recipes and what happens to them after you separate; a non-compete clause, can you maintain your business in that location if you are no longer partners or would you have to move? Find out do you really mesh on a daily basis: What do each of you like and dislike about being a business owner? A pastry chef? A boss? What makes you cranky? Is it just the two of you or will you hire others? Even the best of partners can have problems - I've heard the Silver Palate founders started the business as strangers, became friends for decades and then they parted ways and I'm not sure if it was a bitter parting or not. Think about the strengths each of you bring to the business; what are the weaknesses that still exist after you join forces? What are the alternatives? Can you buy her equipment and hire her or does she only want to be a partner? Is this the right time for you to expand? I could go on and on.... but these are just the rhetorical questions! Good luck.

Use less cream with a white chocolate ganache. So my usual dark choc ganache is 2# choc, 8 oz butter; 2# cream. For white choc ganache, I'd use 2# choc (no butter) and 1# cream to start with and see if the consistency is what you want. Different brands of choc will behave differently with various amounts of cream so there's some playing room there.

I've never had the original cake... but I've used the filling recipe from Epicurious, and definitely put the coconut in the food processor first so it is easier to eat. How would your recollection compare to the epicurious recipe - for the filling, I mean. Any changes that you would suggest for me the next time I make the filling ?