RobertM

To late for everyone….I spoke up for them…..

Kerry, I’d love to have the replacement insert for the Melanger.

Reservation made. I hope I get the suite again this year…

I’m willing to help, however I can!

Count me in this year

Yes, it has happened to me while remelting, and, as Jim D. Says, you just keeping stirring it back in, and yes, the immersion blender will help a great deal. If it happens, don’t look at it as a “failure”

I have remelted caramel in a Bain Marie often, adding a small amount of water. It works every time.

sorry I’m late to the party, someone asked for the formula I used…. Philly Fluff Cake 1 Tbsp plus 1/2 cup vegetable shortening, room temp 1 Tbsp, plus 2 cups (250g) bleached all-purpose flour 2 1/4 cups (450 g) granulated sugar 2 tsp baking powder 2 tsp Diamond Crystal OR 1 1/4 tsp Morton Kosher salt 8 oz cream cheese 1/2 cup (1 stick) unsalted butter, room temp 6 large eggs, room temp 2 tsp vanilla extract OR vanilla bean paste 1/4 cup (28 g) powdered sugar Special Equipment: a 9" or 10" diameter tube pan Step 1: Place a rack in the middle of the oven and preheat to 350 degrees. Grease pan with 1 Tbsp vegetable shortening, room temp, then coat with 1 Tbsp all purpose flour, tapping out any excess. Whisk together 2 1/4 cups granulated sugar, 2 tsp baking powder, and 2 tsp salt, and remaining 2 cups all purpose flour in a large bowl. Step 2: Beat 8 oz cream cheese, 1/2 cup unsalted butter, and remaining 1/2 cup vegetable shortening in the bowl of a stand mixer with the paddle attachment on medium speed until light and fluffy, 2 - 3 minutes. Add dry ingredients and mix on low speed, scraping sides of bowl as needed, until flour is coated in fat, 30-60 seconds. Increase speed to medium and beat until mixture resembles a smooth paste, 2-3 minutes Step 3: With mixer on medium-low speed, add 6 large eggs, room temp, one at a time, waiting after each addition until incorporated before adding the next, and beat, scraping down bowl as needed, until smooth, 1-2 minutes total. Add 2 tsp vanilla and beat until incorporated and batter is smooth, about 1 minute. Scrape batter into prepared pan and spread into an even layer with an offset spatula. Step 4: Bake cake until golden brown and a tester inserted into the center comes out clean, 55-65 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Invert cake onto rack and let cool completely. Step 5: To server, place cake right side up on a platter and, using a fine mesh sieve, dust 1/4 cup powdered sugar over cake to create a thick layer. Do Ahead: Cake can be baked 5-days ahead. Store lightly wrapped at room temperature. Dust with powdered sugar just before serving. You can Thank me later

This is a Philly Fluff cake, it’s a riff on a Pound Cake and everyone declared it really good….super easy to put together as well. A simple powdered sugar topping and you’re ready to impress

Has anyone gotten The Chocolatiers Kitchen by Callebaut? If so, any thoughts or impressions?? is it worth the price? for reference, I have Grewlings book(s) & Wybauws books and……..

Love seeing all the fun and excitement you’re having (without me…. 😞) while I’m in Europe -

Paul Young Brownies….delicious with a great, humorous back story….

TdeV….how’s this?

The family recently did a ”family cookbook” and this Banana Loaf was one of the recipes ….very easy to make and rather tasty

Damn!! Damn!! Damn!! I will be traveling and unable to attend…..my streak is broken…. I will miss ALL OF YOU…..