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You know its been some years now, I'd have to go over the discussions to tell you. FC stands for Fine Cooking, available on your newstand.

Is this the recipe you're referring to? ← Yes

At another site (FC) for some years now, Sue B.'s Moist Chocolate Cake, has been the default chocolate cake. Many different cakes were tried and this one was won and since then most everyone who tries it, agrees. The only other cake that occasionally ties with Sue B is Spago's. So there you have it, 2 cakes that have gone through strenuous, vigorous trial by fire tests, with old time chocolate lovers leaving with chocolate crumbs on their shirts.

I can't find lychee puree in the markets here and don't necessarily want to order any, so I was wondering if I take lychee nut in the can, can I just run it through the blender or food processor to make lychee puree? Thanks

my kinda breakfast

I don't know if this is the one, but it comes from finecooking T&T file. It makes 1 full sheet pan *30 oz a/p flour (6 cups) *1 1/2 lbs unsalted butter(cut up) *1 1/3 cups sugar Bring together flour and butter in cuisinart and pulse to resemble a rough cornmeal. Add sugar and mix wel. Press into greased sheet pan and bake at 325 for 15 - 20 minutes until firm but has change colour. *16 eggs *8 cups sugar *1 1/2 cups lemon juice *5 oz a/p flour (1 cup) Whisk eggs lightly and mix sugar and flour together in a different bowl. With wooden spoon, stir flour/sugar into eggs be sure not to create air bubbles. Add lemon juice and stir to combine. Pour over shortbread base and bake for about 20 minutes until topping is firm. When cold, cut into portions and sift powdered sugar over top.

Well, I think its my style of strawberry cake, that I don't have to worry about squishing. I cut 2 genoise cakes in two, so I have four layers. One layer has just strawberries and its juice, followed by another cake layer soaked with berry juice and a layer of custard, followed by another cake layer with berries and finally topped with last cake layer. I just use the whipped cream on the outside.

The process of melting the gelatin, I've got that, no problem, but I was wondering when, at what stage, do you pour the gelatin into the whipped cream -when it's at soft peaks or before that? I've heard someone pouring the gelatin in before you've even begun beating the cream, so thats why I am wondering from you guys who have done this many times before. T ←

I would like to know, of those of you out there, that use gelatin in whipped cream, when do you add your melted gelatin - at the beginning, middle or near the end? T

I am thinking of trying the "Zio Ciccio's Cassata" from Desaulnier. Someone's birthday is coming up, and this is a good occasion to make a cassata. This one is unglazed, what would you suggest - leave the cake unglazed or should I glaze it with something?

Near me is a King's Hawaiian bakery and restaurant. Their cakes are all basically a sponge cake base and they just change the frostings, fruits and colours. You might try a plain sponge cake and see if that isn't what you're looking for.

Your pictures look fine, and the tart looks delicious. Good job, and welcome! ← I really like your pics, I just hope mine will come out like that.

Wendy, do you think its " is a type of Bavarian, its probably from Pierre Herme pastry book, there's a photo of one in there but no name or caption." This is quote is from a well known pastry chef, who wrote to me about my inquiry on the Lemon Praline Tarte. I don't have Pierre Herme's book, perhaps you do. Take a look and tell me if the photo in the book is the same as the one posted here?

By the way, here is another fraisier that I did today. The sides came out looking really nice... Very nice job, but I was wondering what did you use to get the clean sides? I know for a round cake, you use a cake ring, but for a rectangle, do you use a rectangle ring?

Inquiring minds want to know, "how do you do that"?

You'll love them. I've made them many times, and I have to say they are my default buns. The only problem is they take so long to make, with the rise and punch down times. It is awesome. Nevertheless I am still willing to look at other recipes, just to see if I can get close to these pecan sticky buns in flavor and texture without having to take all day to make them.

I have a big barrel of cocoa powder I got from a Mormon co-op in 1984, and I still use it whenever I have a recipe that needs cocoa powder. I have not noticed any deterioration in any of my baked goods. So perhaps I am loosing my sense of taste but I am still going to use it until someone in the family says something. I just don't know how long it will last but its works for me. Is there someway of tell when it is no longer good?

Can this cake be made without using the "10" tube cake pan, just a regular cake pan?

I don't know if I should have posted this as a separate thread, but it seems to me this might be an appropiate place to ask this at this time. I have a recipe for a sponge cake that deflates in the center and I am suspicious of the double acting baking powder as the culprit. Otherwise I don't know what would have caused this. If anyone has a better recipe or a T&T I would be grateful. BTW, this came from Chocolatier a couple of years ago, other than that its a great cake. 1/2 cup walnut halves 3/4 cup plus 2 tablespoons sifted cake flour, divided 1/4 cup cornstarch 1 tablespoon granulated sugar 1/8 teaspoon salt 1/8 teaspoon double acting baking powder 3 large eggs plus 3 large egg yolks (reserve the leftover whites for the buttercream) 2/3 cup packed light brown sugar 1/3 cup vegetable oil

This is slightly off topic, just a little. How does this cake started by Wendy, compare to Pierre Herme's cocoa cake? I've been following this thread for a while now and have remarked to myself how much this conversation is very much like one that went on a another forum, about 4 years ago. It had been tested by many and by one, I believe is a chemist. A good quote by one: "The SueB cake has 2 things going for it. It's easy and it tastes wonderful. Which is exactly what it was created for. Hey guys, there's no such thing as THE perfect chocolate cake, so if our goal is to try to agree on one we're doomed to fail. There are many terrific cakes in the world, and I say the more, the better! (Duncan Hines excepted....":-) This SueB cake is also named Texas Sheet Cake.

Would this ganache work, poured over a chocolate cake? Is it sliceable without cracking?

For parties, I'll slice the tart into 24 thin wedges BEFORE topping with the pecan-caramel mixture. Then I'll line 'em up and go into production mode with the topping. I can't believe I didn't take any pictures of the finished platters. It looks cool with them all in a circle, spread out with a big dollop of the caramel topping in the center (you definitely have left overs if you slice before you top...great to snack on!). Okay, okay...I'll stop talking about this one (for awhile anyway). ←