Kerry Beal

Was taught a similar cake way back in grade 7 - Schwenkfelder Cake it was called - had saffron in it. Got replaced with another breakfast type cake later that didn't require yeast - but it was my go to for a number of years.

I bought the e-book when it was on sale - I'm not seeing fan brushes in the description of the technique in the e-book - it would appear that it's actually flat brushes and what she considers wide - I might disagree. Here's what I got on my first attempt -

I finally broke in to the Gouter classic this evening - it's is stellar! The best he has ever made. Soft, tender, rich - the amount and tenderness of the fruit is perfect with the texture and flavour of the dough - the crunchy bits of pearl sugar the finishing touch. Rodney, B and I have travelled the world together - we have bought and studied numerous (and bloody expensive) recommended panettone, visited the kitchens where it is being made - picked a whole bunch of brains. This year it has all come together! Hubby just snuck over and cut himself off another big hunk when he thought I wasn't looking!

It's not been that long since the Ontario ones started.

And you haven't received anything saying you owe money for tariffs? It's not actually tariff - it's the courier collecting money to check and make sure something isn't subject to tariff.

I saw your post in my e-mails before I clicked on it - knew immediately however you must be talking about Ann_T!

So in one brush stroke are you using more than one colour on the brush (if that makes sense)?

Picture of fan brushes?

This?

Last workshop we wanted to look at decorating without an airbrush - don’t think we succeeded though

When I lived in the Queen Charlotte Islands (now known as Haida Gwaii) we fished steelhead in the freshwater rivers.

I'll connect you both through e-mail.

Talk to Luis Amando - I'm sure he'll help you.

try here

I found the one Jo linked to on amazon.ca however $120 more.