tmriga
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Posts posted by tmriga
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I found a book I could afford on pastillage and sugarcraft.
Pastillage and Sugar Moulding by Nicholas Lodge.
Any opinions about it? Thanks.
This book is part of The Art of Sugarcraft series. They are written for use by beginner and pro alike. I keep these books in the "indispensible" section of my personal library, as many of my cake deco and sugarcraft skills are self-taught.
Theresa
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I love those colors, and want the same colors for the shop I would like to open some day.
I would be hesitant to freeze them, because I have seen what condensation does to sugar products which have been removed from a freezer. If nothing else, it may bleed out the color on the surface, or cause the sugar to re-crystallize on the outside.
On the other hand, you are right, they do last "half of forever" in an airtight container, away from bright light (prolonged exposure to bright light (UV or fluorescent) can fade the colors, especially red or anything with red in it).
Theresa
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Years ago Haagen-Daaz made a fresh peach ice cream which I loved. I guess I was the only one who did, because it didn't last long on their menu.
It was a vanilla ice cream with peach chunks, no puree, no peach-colored ice cream. Pure creamy color with peach chunks. If I remember correctly, the chunks were on the large side, 1/2-3/4 inches. To me, the combination of the plain vanilla with the peach was similar to a creamsicle, two distinct flavors that complement each other.
Thanks! You've inspired me to break the Cuisinart out of storage and try my hand at recreating that combination.
Theresa
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Let's start with my terminology. A fulcrum, in this instance, is the pivot point, or the point where you will start carving. It doesn't matter if you want to start from the top or the bottom, because the size of the angle will determine how much it leans, not what end you start from. I would carve it from the top, to avoid having to level it.
Important - refrigerate or freeze your cake for at least 30 minutes before carving. It will give you a sturdier structure to carve. If it starts getting too crumbly, refrigerate or freeze again. Allow to come to room temperature before applying rolled fondant, or you may get a blowout (air bubble), which can stretch or crack your fondant.
If using a 6x3" round - Pick a side and measure to 2 to 2-1/4" from the bottom. Stick a toothpick there for reference. Carve from the top of the opposite side to just above the toothpick. The top of your carved cake should have a slight angle, which will then hold the top tier. The size of the angle is kept small so it can give the effect of the tilt without compromising the support of the top tier.
For the top tier, I would use an 8" contour, then carve it more like a puffy chef's toque (the kind you see on the charicatures of chefs), attach it with some buttercream, then run a long dowel through the entire thing before frosting it. By the time you're done carving it, it will be small enough to match the top of his hat.
Once assembled, you will have a little carving here and there, to smooth out the little ledges which will show up, because of size difference and angle.
Boards and dowels between all tiers. Cut a hole in the boards which go between tier 1 and 2, and tier 2 and 3, so you can fit one big dowel through the whole thing. Insert the big dowel before decorating. Trim off the big dowel as needed.
And to be honest, I would not torte and fill; I would leave it as it is and punch fill it. Punch fill is a term I use for filling a cake by punching holes in it with a star tip and a piping bag, and squeezing, like filling a cupcake. I start my punches 1 inch in from the side, 2 inches apart all around and inward. Not too much, or you'll crack the cake. Then I cut the serves like a sheet cake, about 2x2". If punched and cut correctly, each serve should have a dollop of filling in or near the middle.
Theresa
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I have not done many carved cakes, but those I have done were stacked, carved, then frosted, in that order.
In looking at a google image search, I saw some drawings of him where the stovepipe of the hat is almost straight, tapering near the center, widening greatly at the top. Other pics had the bend in the middle of the stovepipe. I'm assuming they want the bend.
I would use 2-6" x3" rounds for the bottom part of the stovepipe. Carve the second 6" round on an angle, like you would a whimsical cake, then torte and fill it. It will be your middle layer. I would only go about 22 degrees from your fulcrum point (here I go with the geometry again), because you need to keep it as upright as possible, to support the top tier.
The top tier would be a 7" or 8" x 2" contour, so that I would only have to carve the bottom of it to make the puffy feature at the top of his hat.
Cover it all with rolled fondant, or get out your airbrush and some painter's tape.
For the ears, I would stick them between the crown and the brim of the hat, bending them the way his ears go.
Feel free to PM me with any questions.
Theresa
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I find great deals on cookbooks at www.ecookbooks.com Some prices compare with Amazon, some are better, but the shipping deal's the same - free with a $25.00 purchase.
One of my favorite cookbooks is New Chocolate Classics, by Diana Dalass. This book takes vintage dessert recipes and adapts them to chocolate. The chocolate strawberry shortcake (on the cover) is terrific. And the white chocolate fudge cake which has become a part of my regular menu, and is often requested.
Theresa
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How about a basic diamond pattern, with fondant pearls at the intersections? You can freeze your buttercream, then make the indentations with the back of a knife or press a skewer in. Just remember that as the frosting gets soft, you will have to put it back in the freezer until it hardens enough to work with it again.
Either buy some edible pearls or make your own with rolled fondant. Here are Earlene's instructions:
http://www.earlenescakes.com/prlinstruct.htm
Send me a PM if you need more help.
Theresa
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If your project will be in a room with moderate temperature, I would go with chocolate clay. It hardens as it cools.
Theresa
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Have you inquired at an independent bakery, to see if they would sell you some fresh yeast? The nearby independent bakery where I live will sell fresh yeast to me if I need it. Hey, the worst they can do is say no, right?
Theresa
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King Arthur Flour now features a "by weight" option on most of their recipes, especially newer entries to their database.
Theresa
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I have both Cookwise and Bakewise. I love them both. Shirley Corriher is my culinary hero!
Now, about buying books on Amazon. Unless you are trying to score on the free shipping, check the prices of the same books on eBay. I paid $20 US for Bakewise, which included shipping. And I only paid $100 for the entire set of the Professional French Pastry Series.
Theresa
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Thanks so much for posting this information for us.
That's why I now wait for second editions to be printed before purchasing a cook book.
Theresa
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I was told a few years ago that in Europe, glucose can be purchased in many pharmacies, as it is considered useful in naturopathy. Check around and see if you can find it there.
I don't think there is a simple syrup equivalent, as it is an invert sugar.
Theresa
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Holly Moore, you're thinking like I'm thinking. But I pick the corned beef on club bread.
It's a childhood memory for me, an every-other-Sunday lunch staple after church -first to Katz's, then the walk to Chinatown to play skee-ball at the Chinatown Fair.
Theresa
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paulraphael -
That's actually my intention - to use real chocolate in lieu of cocoa powder. I searched on the Web before asking, and found that some websites offer different ratios of one to the other, so I decided to would ask here before proceeding.
I am not a fan of cocoa powder. No matter what brand, I can taste it in the final product, and they all taste like metal to me. I would prefer the added expense of melting real chocolate and adding that to my batters or doughs.
Thanks all, for your responses!
Theresa
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Thanks so much~
Theresa
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I would like to use melted chocolate in my recipes instead. I have searched for a conversion list or formula to convert an amount of cocoa powder to melted chocolate, but my search has come up fruitless.
Does anyone have this information, or a link to a thread or an article with this info on it?
Thanks so much -
Theresa
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Remember to dip them in lemon water before putting them in the oven or they'll turn brown as they oxidize.
For temperature, I would go low and slow, probably around 175 degrees, to keep the sugar from caramelizing.
Theresa
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At the Chocolate Show last year, Chef Nick Malgieri demo'ed chocolate cupcakes. During his presentation he mentioned the dryness of most cupcakes he has tasted, and experimented with adding sour cream to the recipe. As always, there was a tasting of these - mini's in fact - and the results were great. Not damp, just moist enough that you didn't need something to wash the cake down.
As a sugar artist, I belong to many cake deco forums. I have read where several members actually bag the cupcakes in Ziplocs as soon as they come out of the oven, and freeze them to retain the moisture in the cupcakes.
When I inquired as to whether the retained moisture in the bag causes the liners to loosen or fall off, the response was negative, that they do not have that problem.
Theresa
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How about cutting up one or two, to offer as samples? Then the customers will know that what is in the display case is the same as the yummy bite they just took off the counter.
Theresa
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Those classes are all CAPS classes, for pros and diploma holders only. Chef Michelle Tampakis is in charge of arranging those classes, and she is very particular about attendees being able to show their experience.
If you check the prices on continuing ed programs in other schools, you will find their prices to be competitive, if not better.
I'm at ICE, taking classes as often as is financially possible. I've learned so much from all the chefs I have studied with, and will go until I've taken all the classes I can handle.
Theresa
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Well, Darienne,
The one in New York City is held at the Javitz Center, where most of the floors are carpeted, and there are plenty of benches for people to sit on when they tire.
That's not to say that the gel insoles are a bad idea. They are a wardrobe requirement anytime anyone visits New York in general, as there is so much to do within walking distance of anywhere.
I will be taking my two part-time assistants with me this year. With 1700 vendors, we can cover more ground if we split up and take them on all at the same time.
Theresa
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You're missing a lot.
*The Pastry Championships will be returning to Phoenix in 2009. Lots of workshops there.
*The New York Chocolate Show, held in November every year, has dozens of chocolate and chocolate product vendors, along with two theaters where popular chefs demonstrate their best recipes made with chocolate. Tastings and recipes are provided.
www.chocolateshow.com
*Pastry Scoop, the newsletter from the French Culinary Institute, sponsors a bi-annual Pastry Conference in New York City. Go to
www.pastryscoop.com and register for their newsletter.
*The Fancy Food Shows offer ingredient vendors as well as some workshops.
www.fancyfoodshow.com
*Then there's the American Bakery Expo in Atlantic City, NJ
http://www.americanbakeryexpo.com
*The Great American Dessert Expo in Atlanta, GA
I don't know how much there is in workshops, but pre-mades and ingredients abound there.
*The French Pastry School in Chicago also offers professional development courses.
www.frenchpastryschool.com
And if you do decide to leave the warmth of NM to travel to New York City, send me a PM and let me know. If I'm not booked for that time, we'll do a meet-up.
Theresa
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I've attended the one in New York City for the past two years. It's fabulous. The first year I went for 1 day, and was disappointed that I had not gone for a second. Last year I went two days, and still had not seen all the vendors. This year, I will be going all three days.
Although the free eats are always an incentive to attend a function such as this, the opportunity to compare the quality of several vendors who provide the same type of products makes your future purchasing much easier.
I had tasted the best lemon curd I have ever had, even better than the one I make. It was perfectly lemon-y, with a backnote of butter which I still have not been able to duplicate.
I already made my hotel reservations, so I don't have to worry about commuting.
Theresa
Coconut Macaroons
in Pastry & Baking
Posted
http://www.foodnetwork.com/food/cda/recipe...RMATTER,00.html
I've been using Gale Gand's recipe for years. The link is listed above. I bake them smaller than she calls for - I like 1 bite macaroons.
Theresa