Kerry Beal

She's in Toronto now.

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.

Seems to be pistachios from Iran that are the culprit.

Looks like epis to me - cut with scissors as I recall. King Arthur recipe

The plan is Montreal if all goes well.

‘Endangered’ British puddings - love it!

This arrived from Italy today - ordered it in July. Farina bóna - can't remember why I had to have it - but first things - in chocolate and gelato.

I found after a long painful overnight call that a greasy breakfast was just what the doctor ordered!

Sorry about that.

No - I'm in Canada! No where near you I'm afraid.

Ok - so I can't drop some off for you!

It's called soft white fondant. Where are you located?

Welcome @Sweet-Tempered - @Chocolot is the one to answer caramel questions. Actually also the one to answer fondant questions. You want real fondant - I buy it - in huge pails - but you can make it following instructions in @Chocolot's book Candymaking.