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You can get it at the market across from Satuie(bad spelling) winery, called Dean and Deluca.

http://englishrussia.com/?p=851 Here you will find cake artistry taken to a new height. Unbelievable work.

Here ya go - Scroll way, way down, almost to the bottom of the page: http://forums.egullet.org/index.php?showtopic=5867&st=20610 ← Thank you

Excuse me, but I tried to find David's lemon square recipe, but no luck. Can you point me in the right direction? Thanks

Thanks, since I've done the Sue B cake before and know what it tastes like, I will purchase a collar for my pan and that should take care of any possiblities of overflow. Texas Sheet cake for another time.

Will I have a problem if the sheet pan I am using, I think is called a jelly roll pan, doesn't have much of a lip such as overflowing? Would I have a thicker cake with the Sue B. over the Texas sheet cake?

I would like to make a chocolate sheet cake for a department party and I have a 11 x 16 sheet pan. Will Sue B cake or the Texas sheet cake work or do I need to modify the recipe? Thanks

I saw that, since when does he make anything bad, at least he hasn't disclosed that to us lately. I sure woundn't want to post my picture here of this what might be a disaster. I was thinking, perhaps I overblended my ingredients in the cuisinart. So is striking like something chocolate. It sure will be a surpise to everyone if it tastes anywhere like it is supposed to. ← Well the tart was fine, but I prefer Herme's a bit more. I think that this tart, which includes the complete lemon, didn't have, as one guest said "it didn't have the clean lemon tart flavour as Herme's". It could also be that I had to bake this tart quite a bit longer than the recipe called for and this may allow for the distinctive flavour difference. Other than the tart looking more like a chocolate tart than a lemon I feel anybody making this lemon tart for the first time would be very pleased.

I saw that, since when does he make anything bad, at least he hasn't disclosed that to us lately. I sure woundn't want to post my picture here of this what might be a disaster. I was thinking, perhaps I overblended my ingredients in the cuisinart. So is striking like something chocolate. It sure will be a surpise to everyone if it tastes anywhere like it is supposed to.

This is my experience with the Tartest Lemon Tart. I have mine in the oven, and so far its taking a lot longer than the recommended time. I think I am at 65 minutes so far. It has overflowed the edge and is dark brown on the top. Looks more like a chocolate souffle. It still jiggles when I am checking for doneness, I mean the whole tart still jiggles. I've double checked the recipe and everything is correct as far as I can see. I am making a note in the book for myself not to use all the batter. I faired much better with Herme's lemon tart.

Can't, at least I am not able, to glaze without heating it first. Maybe I should add a little gelatine next time when I know it will be some hours before feasting. Or, I will just glaze a little before I cut into it.

I decorated the tart with the strawberries the night before, and I waited until morning to glaze with the apple jelly just so that the glaze would remain shiny. The apple jelly is not Farmer's, it might be Smuckers, I am not sure since I am not at home right now. Perhaps you might be right with the moisture.

I made a lemon tart last night and decorated it with sliced strawberries. This morning, 4:30, I glazed the strawberries with apple jelly, and I've noticed now that all the glaze has melted or oozed away, leaving the strawberries dull looking. Is there any off the shelf product that will hold up for about 8 hrs. before slicing?

Do you know if anyone has a smaller flexipat? It sure would come in handy at home.

I have the same problem with mine as well and I did exactly the same thing you did, as far as the process and products go. Even though I haven't tasted the cake yet, I know the taste will be fine.

I have a gut feeling that I am trying to melt too much sugar. I haven't been shaking out the excess. You're suggestion of doing layers will be my next approach. Thanks

I find the sugar usually beads as it melts. Try a thicker layer of sugar (I like the turbinado), hold blow torch a little further away, and rotate as Vanessa says. ← I saw the Alton episode and remember it well, just because I am so focused on this problem. I did rotate it and waved the torch so that I wouldn't sit in any one spot too long and start burning. Could it be I have too much sugar and that I have beads of sugar forming and rolling down and around because there is still untorched sugar below?

I just tried to make the caramel topping on the creme brulee, but as I use the blow torch the sugar forms beads of melting sugar, which then burns. This is my second attempt and I don't understand why I am getting beads of melting sugar instead of the whole topping just melting. I've used plain sugar and I've used Cook's Illustrated version of using brown and white sugar which have been ground fine. I haven't used the Turbinado sugar yet. Okay I just tried some Turbinado sugar in a small bowl and the same thing happens - I just get beads of sugar.

You know, what else I noticed, was that my layers look much thiner than Dorie's. My layer looks as thick as hers before being split.

Has anybody read through or made the cake. I have one in the oven presently, but this is the first time I have been asked to place the pans on a baking sheet. What does that do for the cake, and I don't know about everyone else but put the pans on a baking sheet will not allow me to place both pans on the same shelf.

Gee, thanks -- I'm glad people are getting some use out of this demo! ← Great demo and nice photos. I have made this item a few times and it comes out beautifully each time and I use it right away. Last week I made another batch and decided to place it in the refrig. and decorate the cake the next day. The IBC was hard and impossible to get back to the nice fluffy state. I nuked it for 20 secs. and used the paddle on it to no avail. So I dumped it and had to make another batch, so I've made a note to myself not to refrig. next time. ← That is curious -- I refrige this buttercream all the time (I even freeze it) with no ill effect. The key is to let it come back to room temp gradually, over several hours, on the counter before rebeating. The high butter content does render it pretty solid straight out of the fridge. ← Yes I think you are correct. I didn't let it come back to room temp, I just took it from the refrig. nuked it and then beat it.

Gee, thanks -- I'm glad people are getting some use out of this demo! ← Great demo and nice photos. I have made this item a few times and it comes out beautifully each time and I use it right away. Last week I made another batch and decided to place it in the refrig. and decorate the cake the next day. The IBC was hard and impossible to get back to the nice fluffy state. I nuked it for 20 secs. and used the paddle on it to no avail. So I dumped it and had to make another batch, so I've made a note to myself not to refrig. next time.

I've made Sara Phillips Cherry Layer Cake and a plain Italian buttercream but am not sure what flavour buttercream would compliment this cake. Any suggestions? Thanks

Thanks for bringing this back up again, I really enjoy the beautiful pictures and can just imagine the hard work making the desserts and setting up the display.

Patrick, I was wondering, I am going the Pave in a standard loaf pan, I wanted to know how far up do I fill the pan? I know I will have some batter left over. ← Oh, I don't know -- maybe half way or a little more. ← Thanks Patrick, without your help I might have overfilled it.