greenbean

I freeze cakes all the time and do a " bootleg" vacuum seal. I wrap them in plastic wrap, place them in a 2 gallon Ziplock bag, suck the air out with a straw, and quickly zip it closed. This ensures a nice seal without crushing the cake.

I will be using them primarily for custard-type dishes (e.g. creme brulee, ice cream) so this shouldn't be a problem.

A friend bought a case of 15 dozen eggs but only needs the whites. Can I freeze the yolks and what is the best way?

Thank you all so much. It's easy to look back and try to figure out how I could have done it, but if I had, I would be cursing at myself right now. Gap, you're absolutely right. Any problems would have been seen as a lack of skill and organization on my part. If my friend knew a month out about the event, what would it have hurt for the woman to contact me? I know that I was right to walk away from this, but I wish she had given me more time, if not for my sake, then for the next person she asked. If I only had nine days, they had even less. My husband will be grateful to you all for helping me stop beating myself up about this, but he'll still wonder why I didn't just listen to him in the first place

I am a former pastry chef but still do a little pastry on the side by request. Recently, a friend of a friend of a friend needed someone to cater an event. About a month prior to the event, my friend told me that I might get a call. About a week later my friend's friend left me a message that I might get a call. About one week later, the person in charge of the event called. I was on vacation at the time and asked that she call me back in a few days when I got home. I actually ended up calling her back the day before she was supposed to call me but she was walking out the door and said she would call me back later. She did not call for two days. These were the details: This event was for the annual convention of a national organization Mini (1-2 bite) desserts for 300, at least 4 varieties, around 1200-1500 pieces She wanted me to provide punch to drink I had to bring all napkins, plates, cups, etc. She wanted a tasting before the event Once I received all the details, we finally started talking about price. She said she didn't know the budget and would call me back the next day. She did not call for three days and only did so after I sent a message saying that I could not do the event due to the time constraint. With only nine days until the event, I did not feel comfortable committing to this job (for many reasons). She said she did not receive my message, but I don't believe that. I feel bad for not taking it (not for her, I could use the money) and I have beat myself up about it ever since. Can anyone out there ease my guilt? Or, should I have bitten the bullet and taken the cash?

I ended up not doing this event. Thank you all for your tips and suggestions.

Thank you so much Pastrygirl, your information was extremely helpful. The dessert reception is following a dinner for an organization's conference. They are eating someplace else then having the dessert. One other question: How many varieties of desserts should I offer? I was thinking of 4-6. Is this a good number? Thanks again.

I have been approached to cater a dessert reception for around three hundred people. I need some advice on how many 1-2 bite items I need and what to charge per person. While I have done wedding cakes and other items before, I have not done smaller items. Thanks.

Since I also take grocery store produce bags, my ethical stand is obvious, but I will offer a good use for them. A number of years ago, while reading a cookbook, the author suggested using these bags for rolling out pastry doughs. The bags are foodsafe and because they are non-stick, you don't have to add extra flour to pie crusts, butter cookies, rugulach, biscuits, etc. They also make clean up easy (but I will fold them up and reuse them if I can). I especially like the ones from the meat dept. at Costco because they are larger and thicker than standard produce bags. I bake regularly so I keep a supply in my cabinet at all times. I guess I justify taking them because I bring my own bags for regular groceries.

My sister wants to make Pina Colada flavored cupcakes. I have a great coconut cake recipe which calls for 1/4 cup of water and she wants to try substituting pineapple juice. I told her I wasn't sure because of the bromelain enzyme which destroys proteins and might cause some issue with the eggs. The recipe calls for 1 whole egg and 5 whites, so there is a significant amount of protein on the line. The enzyme does break down when cooked, so would heating the juice up be the answer? Or, is the amount small enough not to interfere with the protein structure of the eggs? Or, is canned juice already heated/pasteurized, making the enzyme issue irrelevant?

You can even make your own mascarpone, which is much cheaper and very easy. By reducing heavy cream, you take out alot of the liquid, so there isn't any weeping. Once it's done you can decide whether or not you want to add cream cheese.

Uh...what did you expect? ← That is a pretty negative response considering some really great culinary programs are at community colleges: Orange Coast College in Southern California and Kapiolani Community College in Hawaii to name only two. Both of these schools could put many overpriced culinary schools to shame. School, in general, is only as good as what you put into it. I mean, we don't shun Yale because of a certain someone who "graduated" from there. ← This also a little insulting considering that not everyone has access (geographical or monetary) to the more "worthy" institutions. As a community school grad, I have worked alongside CIA, LCB, AI and J&W grads and they are no better or worse than my former classmates. I agree, you get out what you put in, and I'm not just talking about the money.

Uh...what did you expect? ← Wow, really?

Try this link. It has a great deal of information about macarons. The recipes are by weight and scalable.

My suggestion would be to tell customers that you have a policy of not tinting icing. While you are under no obligation to give the entire reason, if they ask I would say that artificial colorants, waste and costing made it unprofitable for you. However, I do agree with Emmalish about the purees. Tinting with purees is a great way to get color and flavor in a frosting. You could offer a limited number of options and of course the purees could be used for other applications. I would suggest one of the cakes you sell along with a way to customize it that is in keeping with your style and still gives the customer something they will be happy to present at their celebration. The customer may even be happier with your suggestion than their initial request. However, if they have their heart set on colored frosting, just let them know you will be unable to accomodate them. I would just do it in a way that doesn't sound like you are insulting their personal taste, you never know when she might want something right up your alley.

Which trend is that?

I was actually taught the opposite, that bain marie bowls should touch the water, for better control. Since steam must be 212F, the temp hitting the bowl will always be at least that high. On the other hand, if you put the bowl in the water, you can use a lower flame. I have always immersed my bowls for chocolate, meringues, pate a bombes, etc. with no problem. Unfortunately, I can't take credit for this idea, my pastry instructor, a CMPC, told us.

Thanks for the suggestions. I've never asked about the background of these cookies, but they're not Mazurkas. I should have taken a picture before I ate them all, but I usually think of that after I've popped the last one in my mouth. The Krakovski are 1 1/2", squarish and a pale golden brown. Based on the shape and construction, it seems like the cookie starts out as two pieces and is put together before baking. My theory is that the dough is made and half is chilled, then raspberry filling is thinly spread over the chilled half. It seems that the dough is then cut into squares and a raspberry bottom is pushed into the unchilled top and baked (perhaps chilled again before baking). At one time they sold them in a bag with an ingredient list, but not anymore. Ah well, I'll keep looking. I used to run into the owner at demos here and there, but I'm out of that circle right now. Thanks.

Hello, I live in Atlanta and there is a bakery here called Alon's that has these great cookies called Krakovski. I have done Google searches, but can't find any recipes. The cookie is like a chewy almond macaron with a thin raspberry filling, but it's not a sandwich, more like two cut pieces put back together before baking. I think this is a Polish/Jewish pastry based on the name and the fact that some of the Google results refer to Passover. I would appreciate some direction if anyone knows how I might find a recipe (or at least where I might go to ask). Thanks.

I was definitely looking for something pourable, but thick enough to cover. Were you able to emulsify this by hand (whisk or rubber spatula) or did you have to use an immersion blender? (I've heard talk of the blenders for WCG). Also, what brand of white chocolate did you use? Thanks for the feedback, Greenbean

I recently made some little chocate ganache cakes for a baby shower and the friend I made them for said that her daughter wants them for her birthday. This started me thinking that I may need a different covering than dark chocolate ganache. Has anyone ever made a white chocolate ganache? I have a recipe that I received at a demo (I'm a recovering PC), but I've never tried it myself. I have searched the web for recipes and reviews and there was much talking of separation and curdling. For basic ganache I use a 3/2 chocolate to cream ratio, but I know there is a difference for white or milk chocolate. I know I can use poured fondant, but it has it's limitations. Has anyone made white chocolate ganache and what are your thoughts, recommendations, tips or tales? Thanks Greenbean

I was at my local public library a few weeks ago and picked up a new baking cookbook, The Essential Baker by Carole Bloom. The book was arranged by ingredient, fruit, chocolate, nuts, etc. I was very intrigued until I noticed something strange (to me): all of the eggs in all of the recipes were extra large. I looked at the beginning of the book where the author talked about ingredients and she says that she does indeed use extra large eggs. She goes on to explain how to convert large to extra large for those who only have the former. So I am wondering if there are people out there who prefer baking with extra large eggs, or is there some huge underground extra large egg movement that I am unaware of? I have not looked at the book since I discovered this and I plan to take it back (although I will have to do it under the cover of darkness since I promised the librarians that I would bring them samples), but I can say I am disappointed. I love cookbooks, I read them at night like novels, but I can't get into this one. Is it me?

Actually, not only can you refrigerate buttercream, it freezes very well if stored properly. I have worked at a county club and a cafe and the thought of making buttercream every time we needed to ice cupcakes (every morning) or a cake makes my head spin. We made large batches of all of our frostings (Swiss, Brownie and Cream Cheese) and kept them in buckets in the walk-in. When we needed buttercream we put the amount we wanted in the small mixer bowl and set it in hot water to melt. Once about 1/5 was melted, we put on the whip and mixed until it was back to fluffy (the Swiss does look crazy before it gets to fluffy, so don't throw in the towel too soon). This allowed us to color or flavor plain buttercream depending on need. At home I keep Swiss in the freezer if I have some left over. If I need to whip up a quick cake for a party or get together, I don't have to worry about putting together the BC. I've never had any taste, texture or quality problems as a result, and I am very particular about my products.

I know a couple of CMCs, including one of the guys mentioned above. From working at a country club and I think most CMCs end up at clubs or the like because that's what the clubs like and/or want. Having a CMC at your club is a selling point, a bragging right and hopefully an assurance of good things to come. Once you pass the test, a certain kind of establishment is now looking for you, and it's not just you they want, it's also the title. Country Clubs are very often a status symbol and part of the culture of some groups of people. Having someone with a designation like CMC totally plays into this culture. This doesn't mean as much to the mainstream consumer because they aren't dropping big bucks to become a member of a restaurant, they just want a good meal for the night. Also, the CMC test covers some things that may be considered "old school" and not relevant to diners at the new "it" place in town. These types of dishes are mainstays, items the Country Club set grew up on and still expect to see on the menu. I'm not saying that Country Clubs aren't progressive, they are, but they can't scrap all of the more traditional fare. Some of the same things can be said for teaching; a school with CMCs on the staff has bragging rights and a certifiable way to assure their students that they are being taught by the best.

Try Ziploc sandwich bags, cheap, disposable and you can store in them if you don't use all of the icing.