cyd

t, we always used just chocolate, cream and corn syrup, but just a touch of the last. always kept things glossy/shiny. you might want to play with it to get the thickness you want for the eclairs, but it went something like: 1.9 k dark chocolate 2 qt heavy cream 1/4 cup corn syrup good luck!

This topic has been awesome to read! I used to work for an online celebrity chef mag. When they wanted to publish a recipe from a chef or cookbook, they always got a signed release from the author of the recipe, but always tweaked the wording of the ingredients and procedure, just a little. They would credit the recipe's author as well. Interestingly enough, RLB would never sign the release. She didn't want anything of hers published anywhere but her books, etc. She was famous in the office for never cooperating. I guess she decided she didn't need the publicity from another source. I just went through a similar situation in the bakery I've been working in since the beginning of this year, and I decided to leave. I gave them 2 weeks notice minimum, and up to 4 weeks if they couldn't find someone. But it was no issue on the recipe front, because when I arrived, there were no standard recipes. The PC position at this place was almost like an "artist-in-residence". They had no signature cakes or desserts, and as the only PC, it was up to me to choose what was produced, unless an order was for something very basic. Even though I was on salary, it felt like I was working free lance. My employers had no idea what it really took to make a cake, let alone develop a recipe. They were always surprised when they gave me an order on very short notice that it might totally screw with my work schedule, and might not be possible. They were also content to have an inferior tasting product that looked good, as long as they could sell it. I couldn't stand to put my rep on the line that way anymore. I realized the whole working for someone else/myself difference, and I had the opportunity to take over my mom's local business and still bake as part of that. So I told them exactly that, and it couldn't have been better. I've found that most of the time, people don't know that something is wrong until they are told so. Maybe they might not agree, but if nothing is said, a problem will continue. When they found somebody after 2.5 weeks, I was let go immediately, and even though I was happy to go, I left on a great note and don't feel bad at all about stopping by to see the people I became friends with while I was there. The most important thing for me about leaving was that I didn't go out like a dick. Moving to owning a business in the area made it extremely important that people remember me on a good note, for referrals and such. Now I am working strictly for myself and loving every minute! Good luck to you Anne, and if you're not happy, you WILL find a way to change your situation.

In this case, I'd skip the round cake pans altogether and bake on sheet pans, then cut the round layers out of them. I'm a terrible leveler, and this works every time for me, albeit with a little waste, but you can make petit fours with it. And, depending on the size of the sheet pan, you can make halves of layers for the middle layer if you need to. Adjust when frosting and you've got it! Just don't use any edge that looks more cooked than the rest. If you've got a flower nail, you can use that in the center to help out, but it's not really necessary. Good luck! -Cyd

Wow! I just looked back at this thread and damn kid, that's quite a job. When you first mentioned the amount of cakes it made me think of this one account I used to have that would order 10 different cakes, didn't care what they were, 48 hours and sometimes only 24 hours ahead! Given, there are pastry chefs on this site that probably do that thing all the time, but it was always a big job for me. I couldn't believe no one realized that I didn't just wave my magic wand to make cakes appear. The chocolate and lime cake definitely puzzled me, but then made me curious.... But tis the way of brides. Anyway, just wanted to toss in my vote that you don't competely ice the OBL Torte. It just doesn't need it. Maybe just ice the top, or do a swirl for each serving. The crux of this cake is its simplicity. With all the time you have to spend on the other cakes, you don't need to spend too much on this one. Please take some photos and report back after the wedding! I'm so interested to hear how it turned out! -Cyd

amccomb, Wow, 10 different cakes! Even though I'm sure it's a lot of work, kudos to this wedding. I did the same thing for my wedding, because I hate traditional wedding cake. Anyway, I've made RLB's Choc Oblivion cake many, many times, and while I never froze it, it's really a snap to make. So if you really really want to make it, it shouldn't be a problem to make it three or four days beforehand. It will most definitely keep. The only issue is making sure it's the exact thickness you're thinking of, as slicing it horizontally is something I would never attempt, it's just that rich. The finished cake will also give you more servings, because they can be very small, especially since you have all those other cakes to choose from as well. I agree with everyone else here about the buttercream though. This cake needs almost no adornment, even just a sprinkling of 6x would do in a nice stencil pattern. Although, I like to add a bit of acid sweetness, such as the played out raspberry or the brandied cherries, for color as well. I do coat with a thin film of ganache, just for a finished, glossy look, as the cake isn't shiny at all. What other cakes are you making for the wedding? Good luck! -Cyd

Caroline, I believe, as long as you defrost it completely, it should behave normally. I've found the higher the fat content in something, the better it freezes and still retains it's original form. But there are more experienced kids here that probably know for sure. -Cyd

Okay, so I checked out Reimers' website and apparently you don't need to vent with their products. How strange! I've been experimenting with the steam time. I made both focaccia (no steam) and baguettes today. The baguettes could have been better, but were decent. I steamed for 3 bursts of 30 seconds each, only adding the cup of hot water during the first burst. I would put a pan of hot water in there, but there just isn't room with the amount of bread I need to make for a Saturday. Tomorrow I'm doing Vienna Bread and whole wheat rolls. If anybody has any tips, I'm always open, but thanks so much so far for everything! I always appreciate it when people impart even a tiny piece of the knowledge they've probably worked over 2 to 20 years to gain. -cyd

Don't worry, I didn't steam today for 15 minutes straight, even though I just got home from work and didn't get your message until now! Thanks for the clarification! I actually went for a compromise and steamed for 4 minutes at the outset, throwing in the cup of hot water. I was making Ciabatta and it came out pretty good. I'm still not sure where the steam vent switch would be, so I'll have to poke around for that. The oven is a Blodgett, and the steam injector is made by Riemers. I didn't get a chance to get model numbers, but I'll do that tomorrow during inventory time.

Thanks so far everybody! It is quite an exciting adventure, and that's been my saving grace throughout this whole "training" except for the fact that Hyde will indeed die someday. I don't have to be the one that makes it happen, but it doesn't mean I can't relish the fact. Anyway, just knowing that I need to steam for something like 15 minutes as opposed to the 30 seconds I did today is an excellent fact. I'm planning on going in tomorrow and writing down all the brands/serial numbers. I'm not sure I'll be able to get the owners to pay to have the steam injector looked at right now, but maybe when business picks up in the summer and cash flow is better. In the meantime I'm focusing on getting my speed up to par, and trying out some desserts I'd like to feature on the menu and for mother's day. It's difficul to remember that this is a craft it takes a lifetime to master, yet I already wish I knew enough to really start inventing some of my own formulas. I think I'll go take a look at the thread about the first thing about baking everyone says to know. later on kids! -cyd

Hi everybody! I've been lurking on egullet for probably 2 years now, and I have finally come up with a serious situation that I couldn't search my way out of! I've just become the head baker at a restaurant in Westchester County. Not only am I responsible for all the desserts at the place, but also breads, every day. I was hired on the basis that I am totally green in the professional baking arena, though have been involved with food since I was 14 and have always been interested in pastry and baking, and all that stuff. The former baker (and only baker) has been a nightmare for the past two years because his communication skills are horrible and his foreign accent prevents even me from understanding at least 40% of what he says on the first try. He gets very frustrated if I have to ask him to say things a second or third time and sometimes asking questions point blank he seems to find offensive. He's like Jekyll & Hyde, I swear. Anyway, I've been working with him for about a month, and he is slated to leave in three days. At that point I'll have the baking kitchen to myself, and plan to clean everything top to bottom and reorganize. The dessert menu is definitely changing, and the options are basically limitless, which is great, but sometimes intimidating. It gives me the freedom to do basically whatever I want as long as there are 4 or 5 dessert options, 2 breads and any special orders filled every day. I have no problem with screwing around with pastries and desserts, trying things out until I perfect them, but I'm completely stuck on getting my bread crust darker and, um, crustier! The guy who's leaving only bakes the same two breads every day, and the owners want me to start doing a rotation of 6 breads. So I'm trying out all these breads, and while the insides of the breads are doing great, the crust is less than desirable when I use the deck oven. My problem is that nowhere, in any of my books, or on egullet, does anyone actually talk about operating the steam injector system that's attached to a deck oven! I've tried asking Mr. Hyde, but he won't give me a complete answer, or rather, try to apply it to the bread I'm making. The chef/owner has no idea how this works; I asked him as well, before I went to Mr. Hyde. Can anyone give me advice on when to actually start the steam? And how long to leave the steam going? For example, I made the Pain de Campagne today and the crust just wasn't turning dark enough for my liking but had a good chew to it and the crumb was great. Here's what I know about this contraption: -apparently the steam injector isn't very powerful (Mr. Hyde says) -the deck oven has 3 baking compartments total, from top to bottom: 2 baking compartments, then a flame area, then another baking compartment and then another flame on the bottom. Mr. Hyde also never uses the 3rd baking compartment for baking, but rather as a proofing box, especially in the winter. -there is a large contraption sitting on top of the oven with a power switch and a "heat"light. -running from each baking compartment is a wire that leads to a timer with a power button. -when i see Mr. Hyde make bread, he always hits some of the power buttons, but then also throws a cup of hot water into the 1st or 2nd baking compartment when he starts to bake his bread. I'm not making his bread, so I can't just copy him, and also to actually figure this out! The Bread Baker's Apprentice is what I've been using to make my doughs, and I find it easy to follow and the focaccia I made from it last week turned out fantastic, but I used the convection oven for it. All the steaming instructions seem to be for home bakers and I'm at a loss. Please help, as I've got three days to master this thing before it's just me! -Cyd