Tweety69bird

I'm thinking something along the lines of a cupcake or small cake type item that has the icing in the middle instead of on top, where it would get all smooshed on the hike...

yes, yes, yes!!! ← I second that!

As I was reading through all the posts I was thinking in my head "It's so simple, no one has wedding pie, it's always wedding CAKE!" Well, here I have been proved wrong.... Can I at least say that wedding cake is prettier than wedding pie? I choose cake!

filipe, how was the 64% dark chocolate with Maldon salt? Usually I see the salt with caramel, and I wonder how it is on it's own.

I say the cupcake with coconut in the cake, and sprinkled on top. If you describe it as coconut, then let it be coconut. If you only sprinkle the coconut on top, you will surely upset someone along the way... I'm finding more and more coconut fans along the way and I think they would all choose the one with more coconut in it.

No way around it... practice, practice, practice. Use piping gel, chocolate, buttercream... etc... and practice on counter tops, plexi glass, etc.

Brian, I'm sorry to hear that things aren't working as well as you had hoped. Don't give up though... keep on fighting! What about if you give a 10% discount, or free coffee or something to patrons who show their movie stub? I think if people believe they are gettting a better deal it might get them in the door, and then your products will keep them coming back...

A friend of mine signed up with a placement agency, and the rep there told him to lie on his CV in order to get a particular job, (not the food industry). Imagine, these reps are paid by the hiring company to find them a competent person! That being said, I think that getting a job on your own merits boosts your self esteem instead of trying to pretend you are someone that you're not. I wouldn't be proud of getting a job that way at all, and I agree that your brother's true work experience will come out in the end. Edited to add: I guess the only real way to know if a CV is credible or not, is to check those references provided.

What a great pictorial! Thanks for doing it, they look fantastic!

They look very interesting. Was there anything else in the puff pastry besides the cake layer and the apples? No marzipan layer or other creamy filling? It seems like something that would be simple enough to recreate. And it sure looks pretty too!

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I think a little dab of chocolate on your flower will do it. Just hold the flower in position on the cake for a second or two, and it shouldnt' move. You don't need a lot of chocolate... just a dab. Good luck!

It looks like a dogwood flower cutter. My advice if you purchase one of those cutters is to leave it in the package, (as long as it's tightly shrunkwrapped around the cutter so you can use it just like that), this way you won't have to worry about the cutter losing it's shape over use and time. I don't think the flowers will just adhere to the ganache. Looks like you will need to do that with some chocoalte or royal icing.

I would let the chocolate cool a bit, stirring it to keep the temperature even. Then, fold in some whipped cream to lighten it up, and then fold in the balance.

Get LOTS of paper!!!!

Swiss Meringue Buttercream

I haven't made this yet, but I'm thinking if you pour your next layer onto the previous layer using the back of a spoon to soften the "pour" it may prevent the first layer from moving.

Thanks John!

Hi Elaine, You are referring to Maggyfleur. I have a set of them, and they are alot of fun to work with. They are also good to dip into cooking sugar to make sugar flowers. They are very expensive, but will last a lifetime and make a very impressive end result. I was super lucky to find mine on Ebay, but they go for about $350 - $400 USD. Magyfleur On this site you can purchase them by piece if you want, so it makes them much more accessible.

I should have also mentioned to get gloves. Not only do they help with the heat factor, but also because the shards of sugar can make your fingers raw pretty fast. I had explained in another thread how I made my sugar box. Its much more economical to make it yourself if you have access to a few tools. Glad I could help you out.

I use isomalt for sugarwork, and once I've made the solid disks of sugar after cooking it on the stove and they harden, I soften them in the microwave on a silpat. I would suggest the same manner for the pearls. Start at about 30 second intervals, and keep and eye on it. The wood or 1/4" copper pipe is for the end of the pump and you put your ball of sugar on it. You can use either, and if it has a bit of sugar residue on it, you are likely to get a better seal with your sugar. For heat I use a spirit burner with fondue fuel and it works great. You also want to lightly oil whatever tools you will be using... scissors etc. For cooling, I have a hair dryer that has a cool setting, but you have to figure out how you're going to properly hold your sugar piece as well as the hairdryer... not to easy. Maybe you could try to make some sort of stand so that the dryer is in a position where you only have to turn it on and not hold it. I still have to figure that part out. As for coloring, I use gel colour and I add a drop when I'm microwaving the sugar to soften it. I knead it in with the help of the silpat. It mixes in nicely, and I don't have to worry about colors when I'm cooking the sugar. HTH

I had a few minutes and found these threads that I hope will help you out. Cookies suitable for a wedding gift bag, (cookies that keep for a few days) Help me design a dessert bar, Challenge me, please. What goodies would you like to see, At your local tearoom??? The wonderful world of minis., style, components, pricing, etc.

My guess is that it's a "rum ball" roll, wrapped in marzipan and dipped in chocolate.

I made one change to this recipe which I think was an improvement: Instead of using 1 1/2 cups of flour, I used 1 1/4 cups of flour and 1/4 cup cornstarch. Due to the lower protein content of the batter, the crepes were more tender, with less "chew", which I found preferable. They cooked up beautifully. I can't seem to find the instructions on eGullet for how to upload a photo. If someone would be so kind as to let me know how to do this, I'll upload a photo of my cake, with all of its 27 layers! ← If you go to www.photobucket.com and register, you can upload your pics to that site. When you do that, you get the options under the pics to copy either the URL or the Tag or Img, and for each one there is a link. What you have to do is copy the link for the URL, come here and start your post, then click ther IMG button above, paste in your URL link and voila! Good luck.

Have you actually had Lady M's, Megan? I'm wondering if there's anything missing from the crepe/pastry cream/kirsch combo as described from what Lady M is actually making..... (Still planning that road trip to NYC... ) Well it wouldn't be the first time someone trademarked something they had nothing to do with creating. But....that's how trademarks go, unfortunately. Personally, I'm torn on this one. I acknowledge the brilliant marketing ploy of the trademark (notice we're all calling it a Lady M Mille Crêpes and not a crêpes cake....) , but now what is every other pastry chef supposed to call it if we can't use its real name anymore? ← I think you just answered that question... Crepe Cake.... or Gâteau aux Crêpes.