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ChocoChris

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About ChocoChris

  • Birthday 07/29/1967
  1. is supposed to be programming.

  2. is supposed to be programming.

  3. Straight Fondant Pieces

    Totally didn't think to consider modeling clay. You're right, modeling chocolate does rock!
  4. Straight Fondant Pieces

    Hi All, I have to make 6, 4.25 x 6 in. pieces of fondant that look like window panes where the panes measure 1.75 in. square and are laid out in a 2 x 3 grid. I experimented a little and at first I tried a thicker piece of fondant but it distorts more than a thinner measurement of about 3/8 in. I used a square cookie cutter for the panes. It is not the exact size I need so I make multiple cuts - one for each corner of each pane. Also, I've cut a plastic template to guide my cuts. I plan on cutting them and allowing them to dry so that they are stiff when I need to apply them to the cake. The problem is that as I cut the panes out, the strips of fondant between the panes start to distort from the displacement of the cutter. Also, the entire shape has to have 90 degree corners to look correct. I found that cutting the panes out first and then cutting the entire window from the rolled fondant lessens the distortion. But there is still some distortion. So, can anyone suggest a better technique to achieve this shape? Also, I was wonder if cutting thin strips of fondant and then piecing them together on the cake might be better than making the whole window pane. I still think that making them square and straight would be a challenge. I hope this description makes sense and that someone has some tips to share. I've seen cakes with fondant applications that look so clean and straight and even and always wondered how its done. Thanks so much, Chris
  5. Homemade extracts

    Hi All, I have a number of wild strawberry plants that produce all season and thought it would be fun to try to make wild strawberry extract. Has anyone made any berry extract for flavoring baked goods? I've read through the vanilla extract thread and was wondering if its a similar process - steeping the berries in the spirit of choice or if there is something else to it? Thanks for your ideas, Chris
  6. Hi All, I'm in a bit of a quandary over buttercream storage. According to The Cake Bible, Mousselline Buttercream can be stored at room temp for 2 days but Classic (egg yolk) can only sit out for 6 hours. Is this true in your experience? I ask because I left a recipe of Classic buttercream out for 24 hours and before I chuck it I want to hear about other experiences. Thanks! Chris
  7. Yellow and white cakes

    Hi All, I'm fairly certain that this topic has come up before but I couldn't find a relevant thread by searching the forum. I have a cake order for vanilla cake/strawberry filling/vanilla buttercream. For the strawberry filling I am making a mousse. The person said that they want the cake to be moist. Does anyone have a fav recipe to achieve this? Is the only way to ensure moistness to use a simple syrup on the layers? Thanks and sorry if this question is repetitious. Chris
  8. Left pie out overnight

    Thanks for that reference. I will have to find my copy and read it more thoroughly. This is all very interesting info. I have heard of pie safes but never really thought about them. Makes sense that they were meant to keep the critters out of the pies including critters of the human variety.
  9. Left pie out overnight

    I'd eat it too. I don't worry too much about pies like that. Fruit pies either. All the components are cooked/baked and overnight shouldn't be a problem. What do you think people did before they had refrigerators?! I guess they just threw away all their leftovers... ← ...or just ate them all??! Thanks for your advice!
  10. Left pie out overnight

    Hi All, Someone asked me if it is ok to eat a slice of lemon meringue pie that they left out overnight and I was not sure so I thought I'd ask the experts The pie consists of an Italian meringue and lemon curd in a pastry crust. I put it together yesterday (Sunday) morning. The curd was made on Saturday and the meringue was made yesterday. I'm sure that you can't eat it but thought I'd ask as there is no cream component in it. What else would spoil overnight? Thanks, Chris
  11. Reheating gelatin question

    Hurray! It worked! Thanks so much! Chris
  12. Reheating gelatin question

    I am making a cake which I am planning to fill with a strawberry puree firmed up with gelatin. I accidentally added half the amount of gelatin I needed to the puree and didn't figure it out until it was sitting in the fridge for an hour or so. Will it gel properly if I reheat the puree/gelatin mixture and add the remaining gelatin that is missing? I know not to boil gelatin but I am unsure about reheating it. I am using powdered gelatin. Thanks for your help! Chris
  13. Cake Decorating: Tips & Techniques

    Hi lenabo, The filling was chocolate icing (the recipe called it frosting). The cake layers alternated between vanilla and chocolate. The entire cake was smoothed over with the same icing so that it looked like a chocolate cylinder before I applied the fondant. The cake did not have a support shank but each tier had its own series of supports - like wedding cake construction. It did not require too many dowels. When they served it, they removed each tier before cutting. I'm so glad that you liked it. Its a pretty quirky cake, I guess, but I've done quirkier. Take care, Chris
  14. Cake Decorating: Tips & Techniques

    The day that I was to make the cake, I saw the ace of cakes one so naturally I got intimidated. I used an entirely different technique than they did. Pretty much everything is fondant. I rolled each half (the white strip and then the red strip) of the background and applied them separately. The letters were traced and cut from fondant as was the label in the center. Only the word 'condensed' was piped. The bottom row of gold 'fleur de lis' type figures was applied with a stencil that I cut out along with gold luster dust. There were 3 tiers. 2 were cake (8" in diameter by 4" tall) and 1 was styrofoam (also 4" tall) because they did not need 3 tiers of cake. Let me know if you have any other questions. Thanks, Chris
  15. Wedding Cake Question

    I agree that its probably brush embroidery. You can make it more dimensional by piping fairly thick outlines to start from and pulling them inward. Its easy to practice and experiment with line thicknesses on a piece of cake board. The effect is very pretty.
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