Jump to content

Tweety69bird

participating member
  • Posts

    463
  • Joined

  • Last visited

Everything posted by Tweety69bird

  1. My mom doesn't like fudgy types of brownies, so she adds in 1 teaspoon of baking soda to her recipe to get a more cake like texture. Maybe you can try that?
  2. Woah. Very impressive list... nice job so far. I don't see any nasty surprises awaiting from your already prepped list. I would say that the cakes you want to layer with buttercream can be done and frozen like that, but not with the fondant. You're going to have to do that close to serving day.. maybe a day or 2 in advance, but if your cake is masked and ready to be wrapped in fondant, all you have to do is defrost and wrap. I second no whipped cream in the freezer. Happy Thanksgiving!
  3. Oh K8! GO LOOK!! They're so cool!! Really, especially the Thorax cake. It has complete description of what each organ is made of... I think these cakes are very well done, and I would totally eat a piece!!
  4. How about Doubles? They are a typical street vendor item found in Trinidad. Basically fried flat bread with a chick pea mixture in the middle. Here is a recipe for you..Doubles I just did a search on the net for it, so I can't vouch for this recipe.
  5. Here is a website that has larger scaled recipes. Good luck. Pastry Chef Central FYI, the pound symbol seems to have been replaced by the # symbol in these recipes.
  6. Try reducing your baking time to decrease the dryness. Brownies are just setting up when they should be taken out of the oven. Are you baking in small batches or do you have access to large sheet pans? You could do sheet pan cheesecake, but that's not too economical of a recipe. What about doing a huge batch of cookies? Chocolate chip, oatmeal etc would be recipes that you could multiply without any worries.
  7. I would suggest brownies made on sheet pans. Then you can ice them and cut them up aftewards.
  8. What I do that works super well is to put one of those silver cake board in the spring form pan. Then you put your crust on top as usual, then filling, and bake the cheesecake. The cake board is fine after baking, you just have to cut it to size to fit properly in the pan, making sure you have a nice clean cut when you do so. As for telling if it's properly cooked, I can't help you there, other than to say that it's usually done when it doesn't look like it's done.. ... and I've had problems with sloppy looking pieces too. I still get great reviews on them and I can't stand cheesecake, so I'm not tasting it!!
  9. Um.... while this may be the straw that broke the camel's back... and I'm sure your cookies were perfectly fine, the only person that is more powerful than the boss is the boss's wife... so I wouldn't let it get you down more than that... If you were the boss's wife I'm sure you wouldn't think of the pastry chef's feelings or time etc...she probably figures that you are still being paid for your time, so what's the big deal. I understand your frustration, and I would be pissed too... just trying to see through her eyes...
  10. Desiderio, your marshmallows look like they cut a bit smoother than mine. I think the next time I make these I probably would want to add in some more flavour too.
  11. Here are my raspberry marshmallows that I made on Monday and cut up last night. They are more dense than the plain ones I made a few weeks ago, but I like them. The flavour is nice, a bit mild to me, but those who have tasted them say the flavour is fine. They really are pink, but I didn't add in any colouring, I wanted them au naturel. I think chocolate marshmallows are next.
  12. I made raspberry ones yesterday from Neil's recipe too!! I'll post pictures tonight once I remove them too, and we can compare!
  13. ← Not nearly as slimy as I expected... I'm glad for you!
  14. gfron1, what a beautiful presentation! Well done. Oh, and your cheese head was very impressive. Did people actually eat it once they finished staring at it?
  15. Oh. Thanks. The more I think about it, the more I think it is worth it. I'm certain that I will learn something. Of course the class is full now, but I have inqured about the next one...
  16. Would you have contact info for Calphalon? I'm only getting results on the product line. TIA
  17. Will we get to see a picture of the newly slimed up cover?
  18. I think this is what mrose is referring to: Rocker Pizza Cutter I have one also and it's great for cutting caramel, marshmallows, sucre a la creme etc...
  19. It's very runny, but then, it's meant to be a mirror glaze. I thought it would be quite a bit thicker, though. I don't think it would coat the cake at this consistency - it's like hot chocolate. ← OK, well what if you soften a few more sheets of gelatin, melt them, and stir it into the mix? If your mixture is still runny, then it should mix in easily right? Good luck!!
  20. Oh no! Well, I made the recipe (X4 - it's a big cake) last night and assumed 3g each. I am guessing it's not going to work....and I have no way to get more leaf gelatin before I need to have the cake done! Ack!!! I had really hoped to have this out of my hair by tonight - it's the last night I have left before the wedding. I wish I had somewhere local I could by the leaf gelatin...Could I possibly reheat the mixture and add powdered gelatin? Here's the recipe (I multiplied it times 4): 1 cup cream 1 1/4 cups water 2/3 cup sugar 2/3 cup honey 1 1/2 cups Cocoa Powder 12 g leaf gelatin Bring cream, water, honey and sugar to a boil. Whisk in cocoa powder cook 2 more minutes, stirring frequently. Pour into a bowl and cool 10-15 minutes. Soak leaf gelatin in cold water until soft. Stir gelatin into cocoa mixture. Refrigerate until ready to use. ← I don't know for sure about reheating your mixture... but I would say it's probably not a good idea. Since you made it yesterday, when you look at it now, how does it seem to you? It has had enough time to set up, maybe it will just be a little bit looser than it should be, but fine to serve.
  21. I find her books read just as she speaks on her show.
×
×
  • Create New...