RobertM

Tonight's Dessert.....simple Lemon Bars but, I have so many extra egg whites I decided to top them off with a meringue

Here is the set up I use, as I mentioned above. I had to play with the settings to get the proper heat to the water, but, it keeps the colored cocoa butter at a nice consistent temp. I also keep my smaller bottles of color that connect to my airbrush in there. And speaking of airbrushed, I keep that in there as well to keep it warm for use.

I have been using a steamer. I keep the bottles in a hotel pan with a lid over them. I also keep/warm up the airbrush in the pan. It took a little trial and error to get the "right" setting for the temp, but, once I found it.....schweet

Anna - I see - while it does look like a "mess" it also looks very delicious! We had not heard of Dyngus day until 3 years ago when a friend from Buffalo, NY invited us to a "Dyngus Day" party. A quick Google search gave us a background on the holiday. This year, the party has grown in size and he has asked me to bring the dessert(s). Last year I found a recipe for Krupnik Staropolski (Honey-Spice Liqueur) which went over very nicely (and I will be taking this again). I also found, and made, Szarlotka (Polish Apple Cake) which also went over well. This year, I will be adding at least one of the formula's provided here (THANK YOU Kasia!!!!)

Eton Mess?? Do tell?

Oh Wow! Those look amazing!! Thank You so much!

Indeed, there are some wonderful sounding desserts there (thank you); can you point me in the direction of one or two that would typically be associated with Poland? Thank You again bob

I've been invited to a Dyngus Day Party (on Easter Monday) and was told to bring a cake. I'm trying to find an authentic Polish dessert to take with us....it doesn't have to be a cake! If anyone has such a formula out there and is willing to share, I promise, I will share the accolades with you! (Or....if it's a total failure, I shall assign all blame to YOU!). I've done an internet search and come up with a Polish Vanilla Slice (Karpatka) And a Polish Apple Cake (Szarlotka) which I made last year (to excellent reviews). Of course, there is always a cheese cake.....but, I want to WOW them..... Thanks Bob

Truly beautiful -

The small plastic model airbrush I have keeps cooling the cocoa butter so fast that I spend the majority of my time heating the gun (and siphon tube) with a heat gun....it takes a long time to do my highly decorated pieces

JohnT - thank you - this is an excellent place to start! Sorry about the cursing.....

I wish I could....as Lebowits indicated it was a post on a Facebook page, but dang, it looks amazing

Just saw this on someone's Facebook page. They called it an Apple Carree does anyone have a formula?? It simply looks ahhhhmazing

So, what formula/ratio,would you use for a base in a bar (like Twix), a shortbread base, a layer of caramel and enrober in chocolate. A layer of cocoa butter would be required to prevent fat migration....

The Bride wanted Buckeyes and Salted Caramels for wedding favors

I don't heat mine either

Kerry - you may need that room in the suitcase for the new finds from Vegas.....

I'm in, and may possibly be bringing a surprise guest!

Then, my work here is done!

Not very exciting, but it was very tasty. German Chocolate Cake for my wife's birthday

I had the Amish make mine. I put a door on the cabinet where the cutters are stored. Had them put it in 4 wheels so it's super easy to move out of the way when not in use. Still setting up my Florida kitchen, so, it's now more a storage unit ..... but, I will have it set back up soon....

Now I'm depressed.....

That looks like such a fun day! I'm jealous!

I grew up knowing this as. "Waldorf Astoria red cake" some call it a Red Velvet Cake. Perhaps the difference here is that this does not have a Cream Cheese frosting

A friend asked me to make a Black Forest Cake for her birthday....this is the result. Of course, cherries are not in season, so frozen will have to do....