DragonflyDesserts

March 29, 2021

Has any one used a dough sheeter for cinnamon rolls/sweet dough? Do you have recommendations on what type? My space and funds are limited. TYIA!

May 22, 2007

Cheryl, thanks for posting the pics. You're doing a great job! I love doing mini's and after my maternity leave is over I hope to be doing more. I especially love your Turtle Cheesecake bites. They look fantastic! I was wondering if the fresh fruit tarts would look better with a whole raspberry or 3 blueberries. I know a whole strawberry would be too big but the pieces aren't quite as attractive. I'm certain they still taste amazing though. I'd love to see more pictures of what you're doing.
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Thanks for the tip! That is exactly the kind of stuff I want to hear. I am self taught so some times it takes me awhile....fortunately my customers are happy with what I do and I get better each time.

Cheryl

May 21, 2007

Cheryl,
I use petit four cups for each mini. Dont forget about: mini eclairs, cream puffs (a million different fillings can be used), mini cannolis. We use small silicon dome molds, pipe mousse in them then place a disk of cake or a baked cookie in and then freeze overnite. They can then be unmolded-glazed with ganache, white chocolate glaze (that can be tinted to match the mousse inside) or even sprayed with chocolate spray to give it a velvet appearance.
hope this helps
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Thank you for your input. I need to remember to go and look at your sight more often for inspiration! Awesome work! I don't know if you do this type of thing, but do you charge a different pricing for just boxing up desserts or traying them or maybe just a tray rental charge? I'm going to be trying the mousse thing ASAP. Are all molds created equal are do you recommend a certain brand... they are quite pricy!

May 18, 2007

Hi....I've been doing more and more minis and getting better and better :smile: . I thought I'd post some pics for your review. I've never been to or seen a professional dessert buffet. I would love your honest critiques.

This one is RLB Chocolate Oblivian Truffle Torte with chocolate hearts. I cut them in circles...I like to mess with shapes...messy and a lot of waste!

4" pecan tartlets before I cut them.

Sampler Platter...the chocolate wedge is how I usually present the Chocolate Oblivian...I use a 6" pan and cut into 18 wedges...no waste and much faster.

Turtle Cheesecake bites...actually the size is a little more generous than I wanted them to be but the freezer method worked great!

Mini tartlets with pastry cream....what do you think about the size and shapes? It was quite time consuming. Is that what most of you do?

Do you usually put a doilie or paper cup under each item or select items....right now I just box them and use a doilie under the Chocolate Oblivian.

Thanks for looking!

May 14, 2007

"What I've found works very well is to make a normal cheesecake in a 9x13 pan and then freeze and cut with cookie cutters. You will have some waste but can minimize that with a good cutting plan. What you get in return are pieces that look as though they were made to order not just cut with a knife. You can then decorate each one to further accentuate the individual nature. If the sides are not as clean as you like you can always dip in chocolate, icing or roll in nuts or another coating."

Love the nut idea and coating the edges... and plan to make little dipped ones. I tried the freezing method and will not do it any other way from now on. It seems so obvious now, don't know why I never thought of it before.

Another question...when you all do minis, do you always put each piece on a little doily or something? How big should a mini be...1 bite and a pricing question...I know it will vary, I am in the midwest. How much would you charge per each. I feel I am a low right now. I only box them, not tray them and they are 4 for $3.00. I don't mind being a little low now as I am learning but want to stay competitive and not underprice myself. THanks!

May 9, 2007

I am doing more dessert minis and am looking for the best way to do cheesecake minis. I've tried cutting a 9x13 pan into squares, but I don't get a nice clean cut. I've tried the mini cupcake pan with papers but I don't like how it looks. I tried a bigger cupcake pan yesterday and may remove the papers...they sank and cracked however. I really need some good tips to make some beautiful little minis. Pictures would be great also...and recipes!

Thanks a bunch!

January 11, 2007

Make sure you shelf out the place and make sure you have enough room to store everything. I'm so maxed out I have no where to put anything so we are going up and shelving out the entire production area (I turned a hair salon into a pastry shop, so i dont have much space to work with) If you can put storage outside, you should look into having the walkins outside. This will free up space inside for equipment, showcases, work tables, etc...
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Putting walk in fridge & freezer outside is definately a good idea. I will be looking into that. THat would save a ton of space.

Yes JeanneCake, I am the one with the 10qt Thunderbird. I will have to try the magnet idea.....don't know if its magnetic. I've never tried to rig anything....just dealt with it the way it was.

January 10, 2007

Thanks K8....that was the kind of info I was looking for, like the seperate, cooler decorating area....seems obvious, especially since I've been in a tight, small kitchen. Helps me visualize how to arrange the room a bit more. I've never been in a professional kitchen before (except the restaurants my mom has owned and I worked at) No bakeries or cake shops. Thanks for the oven info and the great hints! I have read earlenes info before, but I will check that out again. I like the handy custom made stuff she has incorporated.

As far as volume..... Yikes, it could be average and constant or huge! I'm thinking on the cake end, 30 - 40 a week. Not fancy, scuplted, but specialty cakes with the same designs. There will also be cupcakes, cookies, muffins, scones, etc. And I'm planning a seperate fridge and prep table for coffee house stuff. I just found out that we can also put a storage unit on the property... one of those insulated sealed containers. That can hold a lot of stuff I don't need on a regular basis.

Thanks!!!

January 10, 2007

I have the wonderful oportunity to move out of our current location (which I do love and is our little coffee/house cake shop baby) in our 2000 pop. town into our nearby city of 250,000. I opened a coffee house, with the main purpose of having an outlet and kitchen for my cake business. Through some incredible circumstances, I get to move that business and put my input into the design of the coffee house bar and more importantly, the kitchen. I have a 15' x 46' space to work with. Not incredibly huge, but much bigger than we have now. The location is right next to our University so along with the specialty cakes and wedding cakes, I plan to incorporate fun stuff like cupcakes and some healthy alternatives. I have no professional training, so setting up a kitchen is a little overwhelming and since space is tight, I want to make sure it is used well. I guess, I'd really like to see pics of your work spaces. I've done internet searches and cannot find any.

Also, I've heard there is a convection oven that works better for cakes....can you help me with that?

Thanks for your great input!!!

November 28, 2006

I'm getting a chocolate fountain for my dessert business and am looking for a good resource for the chocolate. The companies that sell the fountains sell "fondue" chocolate where you don't have to add any oil. They are $4-$5 a pound. Too pricy plus shipping. Can I use any couverture chocolate with out adding oil? Or how about something like Merckens Candy Coating? Any good wholesale places to get chocolate for under $4.00 a pound?

Thanks for the help and advice!

October 11, 2006

so what are all the uses for dulche de leche. I'd like to use it in my cake shop but don't know exactly how its used in desserts....something authentic mexican.

THanks!

October 11, 2006

Wow! I am so excited to find this thread. I haven't read the whole thing, but as some others mentioned, I too have found a new fascination with Dutch cooking. I didn't grow up with too much Dutch cooking and asked my mother to dig up some recipes for me. The main thing I remember that they sold at the local bakeries was rusk buns. I love those, and the dried crispy version we would eat with butter and cinnamon and sugar. My grandparents were also from Pella and most of my relatives live around Sioux Center and Orange City. I even was in the tulip festival parade a few times. My maiden name is Kruid. I'd just like to even be able to pronounce some of these dutch dishes! My grandfather spoke Dutch and I always found it quite humorous. They sure like vowels! Any way...thanks for all the time and effort put into these recipes and demos. I'm sure to learn a ton!

October 10, 2006

I do charity events all the time ranging from 375-1500, yes the rule is 2.5 pieces per person. At these events, sometimes I will be the only dessert provider and at others there are a few. The symbiotic relationship with your freezer is key. I only do mini desserts, with some items finished and plated at the event (have a little show or gimic) I always torch something. People love the smell, you get lots of oohs and aahs. If you go on my website (www.sweetkarmadesserts.com) you will be able to see some examples.
Some of the items I make:
tartlettes: blueberry, mixed fruit, choclate...
choux puffs filled with dulche de leche cream
chocolate truffle lollipops
hand rolled truffles
and a large assortment of mini mousse style desserts-domes, boats, etc...
I use the rapid molds-96 minis to a tray
Absolutely staff up. When we do the big events its 4 of us. 3 people filling the tray stands and refilling the platters, me doing the showy stuff and talking to the people. Remember to sell yourself and promote while you are there, these are all potential customers.
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What a great site Brian!! I hadn't checked it out for quite awhile. I so wish I lived even within an hour of your shop. What a great selection!!
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What are chocolate truffle lollipops? They sound fun and delicious. Also...would you be willing to share any info ont he mini mousse desserts. I don't have a large repertoire of dessert experience and I've never made any before.

Thanks!

October 7, 2006

Thanks for the helpful info. In other words....a lot of work! I think I'd rather step into it a little more slowly and try and find out what is available in the area and how the other caterers handle it. I look forward to seeing how the 200 person buffet goes. I absolutely cannot imagine baking for 1000! :shock: Maybe someday!

October 6, 2006

I have a small cake shop and am doing a small dessert bar for 200 people. I'm not too worried about that but a phone call today got me thinking about all the details of catering a dessert buffet. A company call today wanting a dessert buffet for 1000 people. I've never attended a real dessert buffet let alone put one together. How do you figure how much to make, pricing, set up.... would you include set up, platters etc. in the pricing? Any pictures of buffets out there? I would appreciate any help, info, details on catering a dessert buffet. How many people would it take to do one that size. I'm I crazy to think that I could do it with one other worker?

Thanks for any information!

March 10, 2006

Thank you for all you helpful information! You went beyond my question to some very helpful stuff for a beginner. I am very excited to begin working more with fondant. I definately need a larger rolling pin. Any one use a sheeter? Earlene Moore suggests 3 tools that seem helpful.... Atlas pasta extruder, clay gun and the wilton cookie press. Any comments on whether these items work well and are durable enough and worth my $$. ?

Thanks again!

March 9, 2006

I want to start using fondant more in my cake shop. I've made marshmellow fondant for small pieces but making fondant can be time consuming. Do most of you that use it buy it or make it. If you buy it, what have you found to be the best brand? Any input would be appreciated.

TIA!!!

December 24, 2005

I made 4 cakes yesterday from RLB Cake Bible. I doesn't have flour in it. I did the recipe x4, poured them into 2 full size sheet pans and baked them in the convection oven. They turned out beautifully (with much prayer because I didn't have time to do them one at a time.)

Here are the ingredients:

Chocolate Cloud Roll (cake)

Ingredients:

1/4 cup + 2 tablespoons sugar

6 large eggs separated,

4 ounces bittersweet chocolate, melted

1/4 teaspoon cream of tartar

1 tablespoon unsweetened cocoa

If you would like the full recipe let me know and I will try and post it ASAP

December 4, 2005

My favorite chocolate cake recipe uses milk, but in RLB Cake Bible, she does not use milk and explains the reason why. Has something to do with water being the best liquid to bring out the flavor of chocolate and may also have something to do with what miladyinsanity said about the alkaline. I have my cookbook at my shop or I could tell you the exact reason for it. I thought her chocolate cake recipes were too dry, but use her method of adding boiling water to the cocoa to intensify the flavor, then adding that mixture to my mix.

November 27, 2005

Italian Cream Cake

½ cup Butter

½ cup Shortening

2 cups Sugar

5 eggs, seperated

1 tsp baking soda

1 cup Buttermilk

2 1/4 cups cake flour, sifted

1 cup Chopped pecans

2 cups coconut

1 tsp vanilla

Pre heat the oven to 350°

Cream the shortening, butter and sugar until light and fluffy. Add the egg yokes, one at a time, and beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in vanilla, coconut and pecans

Beat egg whites. Fold into cake mixture. Bake in 3 greased 9 inch layer pans at 350 degrees for 30 to 40 minutes or until done. Cool 10 minutes, then remove from pan.

This cake is delicious iced with Cream Cheese Frosting and looks beautiful with toasted coconut rolled around the sides. It is a very tender cake and can be hard to slice but worth it!

Hope you enjoy!

November 7, 2005

I'm sure your much more interested in the inside....but don't have a pic of the cut. Thought maybe you would still like to see the finished product. It is a simple cake from a recipe I have always used out of a Betty Crocker cookbook. It has always been a success and what I have become known for. It is a moist cake with 3 cups of grated carrots. I finely grate them and love to see the carrot pieces in the cake. I've never been a fan of the baby food carrot cakes. You want to see carrot! I will have to get a picture of a slice.

October 16, 2005

I too use a 9 or 10" pan and double her recipe, using all the batter. That works fine for me.
Did you have it in a deep water bath? If the water didn't come up high enough on your sides it wouldn't have insolated it enough. So that could have given you an over baked cake. When I follow her exact instructions 15 minute worth of baking is just right. Definately not enough to over bake it.
If it over baked and you followed all the instructions exactly, next time bake it for a shorter time........maybe 11 minutes total.
I do bake mine with-out a water bath from time to time (out of necessity) and you can do this. Definately turn down your oven temp. and don't over bake. You can judge when it's done, it's very similar to a cheesecake in looks and texture. Very often I'll get a drop or two of butter that will form on the surface of my finished cake. Once the cake is cold I scrap that off, no harm.
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I think that my water bath may not have been deep enough. I used a 12" cake pan with 2" sides. I don't have any deeper pans. I definately would like to try it with out the bath so that I can make 3 at a time with out it being a pain. If the water goes to the height of the batter, is that deep enough? Is the texture of the others who have tried RLB torte smooth and creamy or thicker, denser? I will take pictures next time of the finished product!

Thanks!

October 16, 2005

I know RLB chocolate oblivian came up in the other thread but thought I'd comment here. I made it twice last week, once in the convection oven and once in a regular oven. Since I was using a 9" pan, I doubled the recipe but left out about a cup so it wouldn't be too high (she suggests an 8"). I baked it as instructed, lowering the temp on the convection oven quite a bit. They both came out over baked....looking kind of like cheesecake when you slice it rather than smooth and silky.

A friend baked up another recipe that she had that uses egg yolks instead of whole eggs and a cup of milk. You also don't beat the egg yolks, just stir it in. It is baked at 350 for 25 minutes with no water bath. It came out perfect. I must say that I like the flavor of RLB better because I used a bittersweet chocolate. It had a more sophisticated taste. I tried bittersweet in the recipe with the milk added and it was too bitter. Do you think I could use my 9" pan with RLB single recipe and no water bath, baking it at a lower temp for 25 minutes as the other recipe suggests?

Also, when I was making one of the recipes, I had to leave the chocolate after it had melted, I stirred and it thickened but I had to leave it set. I set in on a warm burner that I had turned off so that it would set again and when I came back the chocolate/butter mixture seperated and would never come back together. It got sort of gloopy. When it was baked it was a total mess, with the butter seperated from the chocolate. Any ideas why this happened?

October 3, 2005

I have only made an italian buttercream once. Do most of you prefer that over French?

October 2, 2005

Thanks for everyones help! I am nervously excited to go into my shop today and cut a slice. I took a picture after I took it out of the oven, but wished I had taken photos all the way through. Wouldn't be a tutorial, but a confirmation that I did everything right! I baked it in a convection oven. It had some little cracks around the edge. I will take pictures of the finished product. I'm such an amatuer though and don't have many plating or presentation ideas.

I don't have a lot of different ingredients on hand...I tried flavoring with Kahlua but the flavor just didn't come through. I should have used some of our espresso powder maybe. Mayan chocolate I guess is a brand name...it is a Guittard coffee flavored chocolate syrup we put in our drinks. It is very good. A friend mentioned crystalized orange pieces....sounds yummy but don't have any oranges and I don't know how long that takes. I think chocolate truffle & orange sounds great though and would be pretty. Any takes on that for the next time?

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