oli

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.

MAGNIFICENT!!!! you should be very proud of yourself!!!! If you are doing this at 17 I can only imagine your future!!! (insert applause here!!!) ← You deserve a STANDING OVATION. Absolutely stunning at such a young age, knocks my socks off, you are THE MAN

Yes

I don't know where to post this, but my father-in-law received a beer making kit a few months ago and asked me, "how do I know if the yeast is any good" I don't know, but I think there is an easy method but I know someone here would be able to tell me. Thanks

I think I understand your explanation. Is the Child's baking book, entitled Baking With Julia? Anyway it sure looks tempting with the glaze, thats why I am a sucker for books with plenty of pictures. Just being a guy. Renka sure does lovely work. By the quantity thats produced I guess one is bound to be perfect or at least darn close.

It'd be nice to know how the apple strudel was done, the design specifically, mine are usually boring.

I have a jar of glucose I got from local cake supply store. Shouldn't be too hard to get. I am Hungarian as well and can give them a source once I get home and look on my cantainer for the producer or distributor.

Okay, don't beat me up, but I am just asking, can Stollen be made in a bread machine?

I am halving the recipe, and I noticed when I halve the original recipe which calls for 30 grams of yolks, I am left with 15 grams which is 1 egg yolk. Will the recipe work with just 1 egg yolk.?

Thanks for the tips. Since I am not a bread maker, how do I know what size break pans to use. I've halved the recipe to see if I like enough to make it again.

Need help I am going to try to make Thomas Haas recipe for Stollen but I am not sure how to make pastry flour from his weights, because I cannot find pastry flour in the store. His recipe calls for 350gr of pastry flour, 350gr cake flour and 350gr of bread flour Also his recipe calls for 300gr almond paste 66% fruit. I have the Odense version of almond paste but I didn't know that almond has a percentage of fruit. It also calls for 70 gr of fresh yeast. What can I use instead of fresh yeast? My market doesn't carry fresh yeast, just packaged.

Is that the recipe from epicurious? Wondering why no ones making the cranberry upside downcake?

My wife has some chipped beef and she looked to me to find her a good recipe. Anybody know what we can do with this? Thanks

I would like to try RLB's recipe, but could not find it, even under Twin Cities.com. Does anybody have a working link? Thanks

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