ksaw29
-
Posts
56 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by ksaw29
-
-
Thanks for the info K8memphis. This helps alot. I'm not making cakes for myself, I make celebration cakes for a living and was on the hunt for the perfect from scratch cake recipe. I have tried the cake mix recipe and liked it, and wondered if a from scratch recipe could duplicate the taste, texture and duribilty of the aforementioned. I shall keep ur recipe at close arms length as I will be making a batch of cakes this weekend.
-
Hi Wendy,
I was on a quest for the perfect Yellow and White cakes for my wedding and stacked cakes too and was wondering if you found the perfect recipes? Any help would be GREATLY appreciated.
-
I've always made my rum cakes from that popular recipe that calls for cake mix and jello pudding. Although I've always gotten compliments on it, I really REALLY want to make this cake from scratch. I get a greater satisfaction...
So, are you the one with the best recipe
? -
Mine, almond-raisin. Kind of thinking of other stuff to put into this delightful tart, so let em rip.....
-
This has been IMMENSELY helpful. I knew I could count on u guys. Thanks a mil.
-
I've always seen Chocolates with the percentage on them, but never knew what exactly they represented. Do they:
- Show the amount of cocoa that is present in the bar?
- If so, is the sweetness of the bar affected by the percentage of cocoa present?
Just wanted to end my confusion. Thanks
-
At Squires Kitchen in the UK, they sell a "folk art paint" specifically for painting on cakes - you can see it here: Squires Shop When I've seen it on fondant, it looks clean and almost translucent but I don't think it is any better than any of the other suggestions that Kate mentioned above. I find that the stuff I buy from the UK is really good stuff - the average consumer there can easily buy very high quality cake and sugarcraft supplies just like we go into a craft store to buy materials.
I've never bought this particular stuff myself so I can't say how easy it is to use but if you are tempted to buy anything else from there it might be worth the splurge.
Thanks. I'll look into it. Love the suggestions.
-
Airbrush color is the best mixed with alcohol, like if you can get everclear. You can also paint with any of the dusts mixed with alcohol, everclear again or lemon extract which has a high alcohol content. Some people use almond or vanilla extracts. The alcohol evaporates of course.
But I mean you can paint with anything on there, but those are like the best combinations to use that I know of. The airbrush color plus alcohol dries the best for clearer cleaner color. The dust mixtures add a little body and are great for accents or for dramatic colors like gold or silver or stunning lusterous pink, stuff like that.
You're thinking on fondant or on crusting buttercream?
I was thinking fondant. I'll look into the colors you mentioned. Thanks a bunch.
-
I would like to know what food coloring is used to paint on cakes. Is it the powder or paste? Also, how is it used? Do I use it straight or will I need to add something to it. It's something I've always wanted to try, but just don't know the right products to get. Thanks in advance.
-
This is my TRIPLE THREAT CHEESECAKE.
The top layer's vanilla, the second's coffee and the third is chocolate, while the base is a cookies 'n' cream inspired shortcrust. (Too bad the layer's didn't show on pictures I've taken, because I only used my cellphone's camera...)
Tasters said that aside from my purist cheesecake, this is the best I've made!
Recipe please please please!!!
-
Thanks so much.
-
What, exactly, is the "idiot requirement"?
So simple that anyone can make it .. even me .. guess that answers your question ...
Hi.....I tried getting the recipe but couldn't find it. I was directed to a list of forum topics which I couldn't find the recipe in. Can anyone help?
-
Jake, the carrot cake recipe that I’ve been using conveniently dumps everything into a large mixing bowl. I don’t bother with an electric mixer and just combine all the ingredients by hand with a big wooden spoon.
In a large mixing bowl whisk together these dry ingredients:
2 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Then add:
3 cups shredded carrots
1 cup vegetable oil
1 teaspoon vanilla extract
4 eggs
½ cup chopped/minced pineapple
½ cup chopped walnuts
Blend all the ingredients until well combined. Pour and equally divide into greased and flour baking pan(s), one bundt pan or 2 round 8’ pans.
Bake for 30-45 minutes depending on pans used. I like to do the toothpick thing to check the center.
We don't have very good firm cream cheese here, but I always try to frost with what we do have available, by mixing about 2-3 cups of powdered sugar into 8 ounces of cream cheese and 50 grams of softened salted butter, adding 1 teaspoon of vanilla extract at the end.
I'm having the last slice as I type, and it's still good and moist after a few days.
.
I've noticed spaghetti's recipe, the epicurious recipe and Frog Commissary's are pretty much the same. Aside from the difference in fruit and nut combos, the other difference I noticed was one used 2 tsp. soda, one used 2 tsp. powder and one used 1 tsp. each soda and powder.
I'd like to know is there a noticable difference in height and texture between the three?
-
I am particularly interested in this thread, as I run a small B&B too. I'll definitely have to try the Coconut Bread recipe (in muffin form), that Gifted Gourmet was so kind enough to post for us. I'm also interested in trying it with highchef's modifications. So please post highchef
!!!! -
Thank you so much for this. I live for demos! They help iron out all the little kinks in my work
-
I book marked this thread. I loved the combinations.
-
OMIGOD.IM.GOING.TO.DIE.
I just got back from a cookie exchange--in addition to all the wonderful savoury nibbles, I ate a good two dozen cookies there...and then I went to my friend's house with the 12 dozen cookies I walked away with, and we parked ourselves in front of the TV and watched "Finding Neverland". Fast forward 2 hours, and I must've put away another two dozen cookies AT LEAST! (She was a more conservative nibbler, so I still have about 9 dozen cookies left.) I also made us wicked hot chocolate with condensed milk + milk (she didn't have half and half), chopped chocolate, and a full cup's worth of Bailey's.
The Tarte Grenobloise was delicious...I also had like six truffles. And an Irish cream kolachy.
My favourite cookies of the evening (although they were all very tasty):
-pecan shortbread
-lime meltaways
-Korova cookies
-blue cheese shortbread
I also had a few pieces of really good cranberry, pistachio and coconut nougat!
I think I've outdone myself....I have a "food baby" that looks at least four or five months along...
...must lay down now. Can't move. Skirt cutting off circulation. Difficulty breathing...*gasp*
Ling, the holidays doesn't really begin until you've gorged at least once
. I had Bananas Foster, Pumpkin Cheesecake and chocolate covered oatmeal cookies. -
I looked at the site and the recipe sounds great. I must try it this week.
-
I'd love to know what combinations of liquid or paste gives you a Robin's Egg Blue color? Please help with this one.
-
I don't know if you all look in the PH thread, but I ate all the components of this yesterday:
Pierre Herme's Tarte Grenobloise
chocolate sable crust, Valrhona ganache, caramel pecans
Great job Lorna! Pass me a fork
-
Thanks guys. Seth, your savarin looks gorgeous too.
-
I’ve always loved Babba Au Rum. Had them as a kid at my uncle’s Patisserie in Lebanon. The Savarin from this book has been on my radar for a long time and I am so glad I finally tried it. Well, maybe we cannot call it a Savarin sine I have no Savarin mold. Instead I used this tacky setup.
Here is the angel-cake looking Savarin
And the finished soaked (after drying for 48hrs.) ,and glazed cake wth the whipped cream.
I served it with some extra rum on the side. I actually think I will be making more syrup next time, because I like it more soaked. Overall I really loved this one and I will be buying myself a mold for next time around.
This looks GORGEOUS. Can you say what book it's from? I'm trying to stock up on all the cook books I want for christmas.
-
Sorry Wendy. I never made it to the end of this page before replying to your earlier post.
Can't wait for the recipes -
Yes, it's the Wooley recipe for the cake. I still don't own a levelor so I baked them that height instead of cutting layers. The mousse recipe I used for this came from recipes from The World Pastry Forum, published in Pastry Art & Design. The mousse begins as a bomb (whole eggs, egg yolks into which hot syrup is poured), then you add chocolate, gelatin and whipped cream. Theres just enough gelatin to hold it, yet you really can't detect it. It's a very rich mousse.
I made many sheet pans of cake and mousse, then when frozen cut them out with a cookie cutter, then stacked them.......
I am pretty impress with all the desserts posted here. I think I would like to start with your Chocolate Mousse cake Wendy. It looks divine.
As I am pretty new to this board and don't know the references for your chocolate cake and mousse, I was wondering if you could share the recipes? I would really appreciate it. Thanks.
Excellent flavor combinations
in Pastry & Baking
Posted
Bump...
I noticed no orange combinations.
White chocolate and blood orange
Mango curd and orange