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You know, I've had this recipe in my file for a while, as I am sure a lot of us have, and I don't recall where I got this from - perhaps Roy Yamaguchi.

I have these ingredients but no proportions and I was wondering if someone can tell me the proportions I should use. hoisin sauce sesame oil sesame seed red wine vinegar Thanks

cheers Wow, Wow, absolutely beautiful. Was that cake from a recipe or did you make it up?

I watched a program on TV called, How It's Made, on how cheesecakes are made. What I wanted to know, is that on the program they mentioned they added sour cream to the cheesecake batter that was specially cultured, does anyone know what they might have meant by specially cultured?

Thanks for the help. I really didn't know they is a difference for marzipan as far as a coating and as a filler Any how, I am grateful for the help and suggestins.

The commercial almond paste is much cheaper, about $4/lb, I don't know if can get marzipan commercially and at a good price. ← i'm not sure where you're getting almond paste for $4/lb, but that is a good price. Pastry Chef Central has both almond paste and marzipan in 7# cans for $42.99...the same price. Of course, you'd have to pay shipping with them. but i feel like the pricing shouldn't be all that different between the two products. especially because marzipan actually has less almond than almond paste. ← Wow, thats quite a bit more than I paid. I was lucky it was just off the fwy on my way home, so shipping costs for me. If I had to pay 42.99 I think I would do more shopping around.

The commercial almond paste is much cheaper, about $4/lb, I don't know if can get marzipan commercially and at a good price.

Thanks, I will remember to try cornstarch next time. When I mixed it in the mixer after adding the conf. sugar, water and colouring, it clung to the blades, making it difficult to remove. I should have stopped at the cookie dough stage and paid attention to just incorporating the ingredients. I did try adding more conf. sugar, but that didn't help. It stuck to my parchment paper, and to my saran wrap it stuck to as well. I remember reading yesterday that if you overwork it, it will become sticky and flaccid, which is exactly how mine felt.

Any ideas why it's so sticky? Do you think I overmixed it?

This is the first time I worked with Marzipan and it was a royal PITA. I am not sure what happened but I have an idea. My problem was in the making of the Princess Cake and laying on the Marzipan layer. I mixed the products up and then rolled it out but it would stick to everything. I would add more conf. sugar in hopes of reducing the stickiness but to no avail., and I even added more almond paste and that too didn't change anything. So with the help of another person and using plastic wrap on the rolling pin, we gingerly flopped it on the cake. This was after 3 hours. My suspicion is that I may have overworked the dough in the mixer. Does this formula look okay: 3 C conf sugar, 1 lb. almond paste, 3 T corn syrup, 2-3 T water and 1/4t food coloring? Any suggestions for the next time? Thanks

This is absolutely wonderful. All I hear is great things from this bakery and my sister-in-law brought over these cheese rolls for me to try to confirm it, and now I am wondering if anybody knows how to make it? http://flickr.com/photos/smylo/2136517040/

I'm guessing by the look of it, that that was probably built upside down in a bowl, then flipped over and covered with marzipan. That's my best guess anyway. ← That's what I would have thought as well, maybe that might work. But traditionally when you take the cake out of the pan, you drape it over a bowl about the size of the cake you're making.

Yeah, b-b-b-but what about the whipped cream!? (Annie's favorite part). ← The whipped cream is just under the cake dome, which in turn is covered with marzipan. Here's a pic: http://www.axis-of-aevil.net/img/2005_05/p...-pinksliced.jpg

I would like to add, after reading a bunch of recipes, that if you dome the cake with a cake layer and then drape with marzipan, I believe that will make cutting much, much easier.

I love this cake too and I know Bo Freiberg has a recipe, but I don't know how good it is, as I haven't heard anybody comment about this particular recipe. I would be scared of cutting into the top, that it would squish what's underneath. It looks just the recipe from iVillage

So, after all the suggestions, where did you end up getting the recipe from, and why this one instead of the ones posted?

The way to fix that, is, next time add more cream. Because I go through so much ganache at work, and I have to keep cost in mind, I use chocolate chips exclusively to make ganache. Of course, they're Callebaut chips... I simply control the consistency of it by adding more or less cream. I don't have the time to chop up expensive bars, and for ganache it doesn't matter much if you are using a less expensive chocolate. I save my bars for things that really need that little extra quality (and temperability), like when I dip items, or make chocolate mousse or decadence.... ← I agree with you and it would have worked in my situation had I thought about it before hand. The recipe I used had worked okay in the past contain a certain amount of chocolate and a certain amount of veg. oil, no cream in this recipe. For me to know if the ganache recipe would work is, I would have to wait and see how the ganache sets up and then keep adding more oil and wait again until I got the right consistancy, but wouldn't work in my situation, as time was not abundant.

I initially made this cake before using Callebaut chocolate a couple of years ago but ran out the other day. So all I had was the Nestle's chips and really didn't give it a whole lot of thought because I've never experimented with anything but Callebaut. Now I have first hand experience that chips have added ingredients that make it ideal for cookies and not for cakes. So the result was the cake was difficult to cut because it had firmed up too much. Other than that the cake was a hit with everyone except me.

Nestle's Semi-sweet Morsels - semi-sweet chocolate (sugar, chocolate, cocoa butter, milkfat, soy lecithin, vanillin- an artificial flavour, natural flavour)

Will ganache set up stiffer using chocolate chips vs using block chocolate such as Calebaut?

It still looks fancy schmancy. Its still shows.

Is this thread about the Cake Bible by RLB, or another book such as the Chocolate Bible by Christian Teubner? ← Chocolate Bible

As Wendy and I have tried some of the recipes and a couple of them needed tweaking, I just didn't want to go through another recipe from that book and end up wasting product.

Thanks for that. Oh, by the way, what else have you made from the book that didn't need tweaking?

I think Wendy made this, from the Chocolate Bible, but I am not sure, but anyway I was wondering if anybody made this and was the recipe correct. I don't know if she made any adjustments to the recipe. Some of the recipes in this book are a little lacking and so need tweaking to work, but the photos call out to me to make.