Tweety69bird

Or you could make a trifle... cake, custard, jam, syrup all layered up.

You could quarter them up, or mabye eigths, since they're so big, and put them in a roasting pan with some garlic, basil, onions and olive oil and roast them in the oven at about 325º for a few hours and let them cook down and caramelize. They come out really wonderful. Great to top baguette rounds with, or add into a sandwich, or just have as a side to your meal.

Me me!! I really like banana nut muffins!! You can even throw some chocolate chips in there if you like... I like a crunchy top over a soft one... I think we all agree that the top of the muffin is the best part... I have no insight for you on how to come up with the best muffin though... but at least you know it's not just the 3 of you...

This must be the question of the day because that's what I was thinking as I was reading through your description too. Was it your intention that the sugar tower be eaten, or just used as a container and the dessert be scooped out of it? In any case, I think you did a beautiful job, nice presentation.

I think you have to keep in mind also, the fact that your baking has worked for you in the past, when you have been measuring by volume, just because you now know the weight of that cup of flour that is probably packed the same way as you've always done it, it doesn't mean that it's not going to work now... get it? I'm not sure if my point comes across... but I hope it does!!

Have you tried to do some measurements of your own? I know it's not a quick solution, but at least you will have peace of mind that you have weighed a cup of flour or sugar as you do it now, so if nothing less, you'll be able to see how you compare to RLB? That's what I have done, and just to give you some examples of my results: Sugar: 1 Cup = 190g Corn Syrup: 1 Cup = 355g

Fantastic pics Kerry, thanks for sharing them with us. That alcohol trick looks pretty interesting.

Thank you K8! Where is the applause smilie? If it's really that easy I'm going to have to find a reason to make something like that. Were the products from willpowder expensive?

This made me think of (don't freak out) Pogo batter. Isn't that a cornmeal based batter? What about pogo batter over fruit, do you think that would taste good? Or using popcorn as the base of a dessert, coated in caramel, a la Cracker Jack meets a corn galette. Just thinking out loud...

K8! Woo Hoo! What a beautiful job you did!!! How did your hubby like it? You must explain about the tea caviar please. Well well done!!!!

And lastly....here Hope these help you!!

And read here under the cooking section Wikipedia

I don't have any solid info for you, but I think you're on the right track. Agar-agar is quite powerful compared to gelatin. Have you done a search for info on eGullet? There is deffinately more info on that here.

Rest assured that Rose will answer you. I wrote to her and she answered me quite quickly. You might have to go back to where your question appeared on her page and look for her reply under that. I actually was having the same issue with the middle of the cake sinking, and I had verified my calculations and all were ok. Her answer to me was that I should try reducing the bp a little bit as well as letting the cake mix for a bit longer (30sec - 1 min.) to let the structure of the mix build up a bit. Well, I was just very careful about my bp measurements after that, and measured by tsp instead of weight, and let my mix whirr for another 30 seconds min. and haven't had a problem since. I was using her White Butter Cake recipe, but I would try that. Hope it helps, and welcome to eGullet!!

I'm so totally late chiming in on this thread, but K8, after reading through all the posts, the one idea that keeps coming to me is a baba au rum cake soaked in a tea syrup served with just a little rosette of cream on top.... and maybe a bit of candied lemon as garnish, as you wrote above. The texture of the cake woud allow the syrup to soak in without making the cake gross and soggy. I can just taste it. You've probably just finalized your plans of what you're going to make too eh?

Hi Kerry, Boy it sure sounds like you guys had a blast and learned a lot. Thanks for sharing the information that you picked up. I don't understand what you wrote above. Do you mean to pipe the chocolate into like a bucket of alcohol that's been in the freezer? Were you planning on doing a demo on that??

Did you guys tell him about eGullet and ask him to come visit???

Lucky you! Did he do a demo or just lecture? I can't wait to read the pearls that you learned!!

Very nice presentation Anthony. Nice serving dish too. Was the nougatine as hard as when it's made with sesame seeds? It wasn't too much or too hard when combined with the soft apple?

I agree with what reenicake wrote. Deffinately lighten up on your whipping the cream. Soft peak should do it. Also, don't be afraid to press down on your cake layers when you place them in the mold. HTH

ludja, Those look beautiful! What makes them so dark? Would you be able to share your recipe please?

What if there's a hair in your food? C'mon, it happens.....

Didn't get your point... oops I'm willing to get green chocolate, solid. I'll start from white chocolate (paste) to reach green chocolate (paste). The question is "how to?"... ← What Pam R is saying is that you can use either powdered or paste colour to make your white chocolate green. It depends on how green you would like the chocolate to be in the end. You can add the matcha powder, but I think it will take a lot to get a good green, and I don't think it would be ablt to get too dark.

Or you could just snip off the wire/fishing line just above the cupcake you're trying to 'free' from the bunch and that way (hopefully) no fingers have touched the wire. Also, i think that the fishing wire will dissapear into the backround a bit easier than regular wire so it may be preferable.

Sounds delish! Please hurry, I'm waiting!!