SweetSide

I'm looking to make a white cake with a raspberry filling -- other than a buttercream. My constraints are that the cake will not be refrigerated, and it can't be raspberry jam / preserves. I keep hunting but keep coming up with mousses... Any ideas? If you want to send me off on a flavor variation, that's may also work -- I'm not necessarily tied to the raspberry. I'm doing three (smallish) cakes for a baby shower. Chocolate filled with white chocolate mocha ganache, Black and White filled with raspberry dark chocolate ganache and White with.... My only constraint is that it not be chocolate and should tie with the other two. Frosting on all three is a white (vanilla) Italian buttercream. Thanks in advance for your ideas!

I also make a chocolate + water glaze all the time (made a custard that way too recently, boy was that dark and delicious). However, I don't use a microwave for chocolate -- I find I either don't go far enough or go too far with the heat/melting. I prefer the double boiler with occasional stirring... I don't think it's your chocolate -- you can't go wrong with Valrhona. Was the chocolate chopped fine enough? You want the heat to be able to melt it thoroughly and evenly. Big chunks will cause more of a problem.

How about a vegan chocolate cake made with spelt flour? I have a recipe for one that I have from work (I work in a bakery in a health food store...) I don't have access to other variations, but I can post the recipe for you. Also have a vegan buttercream that we use. And, I'm assuming that you know that vegan products use no butter, eggs, or any item that is from animals. So these work for people who need to be dairy free or egg free. I am not a vegan, have had the cake, and think it is good. Butter and egg cakes are better...

Wendy, can you elaborate... Lack of understanding would cause me to think that too much leavening would have the opposite effect.

I'm from the neck of the woods that uses the small Solo cups as used for dressings, mustard, etc. Jello is set up in the cup. Looks like regular jello. Holding the cup by the bottom, put the entire opening in your mouth, scoop your tongue under the jello and give a little slurp. I guess that puts me in the sexy bimbo realm that Rachel refers to... That's the alter ego of SweetSide

I usually add some lemon or orange oil / zest to the frosting. I think the acidity you are tasting is the cream cheese itself. Adding the oil / zest makes it more fruity. I agree it could also be the brand of cream cheese -- some are just NOT good...

aznsailorboi, no you don't need to use a mix when using a bread machine and usually the recipe will specify which type of flour to use. Usually bread flour -- KA makes wonderful flours. Peter Reinhart's The Bread Baker's Apprentice and Beth Hensperger's book The Bread Bible are two good books to start with. If you just want to do bread machine breads (which I agree are nearly foolproof), try Bread Machine Baking. I also use a King Arthur book, but the one I happen to have is KA Baker's Companion. I'll let the more experienced bread bakers help with fine points... I still run into proofing issues when not using a machine.

Just an update for all of you who helped out with your lists of things to consider -- All things considered, I've decided to take the position ! Or should that be ! I realize that there are a lot of risks involved and they are ones that I'm willing to take at the moment. I would love to learn from a seasoned professional, but that isn't in the cards right now. I'm dedicated to continuing education and asking lots of questions. I'll likely have lots of posts as you all have lots of information. For now, I'll be hanging out for a month in my current spot, then some time off knowing I won't see that again for a while. Opening day is slated to April 1 at the moment... Barring delays caused by renovations, permits, and the like. Until then, thanks all for your input!

Kim, I used Grandma's molasses in the BWJ recipe. Yellow label that says "unsulphured" "mild flavor" on it and I did follow the recipe exactly. I was doing plated desserts at the time, and I did my plating with whipped cream with a bit of orange zest in it and curls of candied orange peel. I didn't, however, taste test against the other recipes in this thread, so I can't say how they compare. But, I do like the dark flavor of molasses. Beautiful cakes Ling -- I think I'll be trying that second one myself when I have a chance!

According to The Cake Bible, if you make your tiers 4" tall, you would have enough cake to serve 350 people. This assumes that the cake slice is 4" tall, 2" deep, and 3/4" thick. Sizes of the piece are small because it assumes that there are other desserts as well. The 4" thick assumes that each tier has two layers in it... Every time I've made a cake based on her dimensions, I've had more than enough cake. Hope that helps.

I like the dribble method too, but I have a new gadget for things other than simple syrup --- called a Squid by Orca. Little silicone brush jobby that the cap pops off and you can fill with liquid. Designed as a heatproof baster/basting brush but works well for liquids. Syrup can't be too thick though. Mostly good for just the straight liqueur.

Hmmm.... I was originally taught to whip the eggs and sugar, then fold in the flour, then mix a small portion of the resulting batter with the butter very well, then fold the butter portion into the final batter. But... This time I had been reading something and mixed a small portion of the whipped eggs/sugar with the butter, folded that back into the eggs, then folded in the flour. Is a difference made by the order? Could one of the problems have been that by doing the butter last, it wasn't as fully incorporated because I may not have seen the streaks as well and stopped folding too soon? It's a lot easier to see streaks of flour than streaks of buttery batter... Hey, I'm anal(ytical) and like it to be "perfect every time"! Any thoughts? (on the order part, not the anal"ytical" part )

Just an update -- the second cake I tried, which worked, was reported as dry. Likely the additional flour and lack of butter. So, back to the original formula and the pizza stone. It maddens me if things don't come out right! I've got a little OCD going on there... The result -- golden, level, light, delicious, and not dry. No craters -- not even a dip in the center. Now, what to do with it....

I think I got what I was looking for -- emphasis on the things that would concern you as individuals who have more experience than me. What glaring thing did I miss? From the responses from all of you, nothing really. I gained confirmation that I have a good head on my shoulders, am keeping my eyes open, and that I won't commit professional suicide if I go for this. You all were a sounding board with a professional background that my family and friend (made up of actuaries, engineers, teachers, accountants, etc.) don't have. Now it's my turn to weigh the options and decide the next step.

No ducking here! I would rather have all of this hit me than be blind sided if or when I take the position. Still undecided for all the reasons mentioned by all of you... But, I did want to clarify something that Wendy mentioned that may have been inferred -- I am not under the impression that I will own and design the recipes. The owner currently has a small catering business and she has recipes that she would like to use. Granted, I have no idea how good they are, but she has test marketed them at local restaurants who have bought from her. I don't think that she doesn't have a clue about business, but I do know that this is a big step for her, so there will definitely be a learning experience for all involved! Not that I'm projecting it to be wine and roses above either, but I don't think it will necessarily be the way Wendy is portraying it (at least I hope not ) If it is, and I take the spot, I know where the door is. And, because she is doing all the catering now herself, she does know how to prepare these desserts. Since I'm a newbie, I won't pass judgement on them until I see them for myself. And, when I said I would be "top dog", that was only meant to imply that I would be the most seasoned -- if that ain't a laugh, coming right out of school -- professional there. The owner will also be working in the kitchen. We had a long discussion yesterday about my concerns, most of which are in this post either written by me or by the collective you. She understands that I have concerns about time and not staying all hours and her implication is that she understands and that it is her business and she knows that she will be there all hours. (a la Mel's New Bakery thread). I don't think she can afford me on overtime is also one of the concerns on her part. Still no decision, but I'm leaning toward that flying leap that it will be an adventure if nothing else! Heck, when I switched from being an underwriter to going to school, I had no idea if my love of baking could even possibly be a love of baking professionally -- so far, so good, even at my current stinky job

Rice Pudding -- make it all the time for work and I won't begin to describe what it makes me think of. Pudding should be soft and silky and smooth and preferably chocolate, not grey with chunks of stuff in it!

My, I don't even know what to say now... alanamoana, no I didn't at all think you were getting the thread off on the wrong foot. It started me thinking deeper and gave more details about where I'm coming from -- or where I'm going. As for the others, you are all tossing out thoughts that are already going through my head -- only adding the words of experience to them and that I need. Let me tell you, cubicle sitting can't be any futher from pastry work than the (dark side of the) moon is from the sun! memesuze, This is the owner's first time as well. It is also a career change for her, and she is doing what I would like to do in, say, 10 years time. Open my own shop. I know Neil isn't questioning my abilities and his words about red lights and sirens are those that are in my head as well. I just want to make sure I'm jumping into the deep end and not jumping into a deep end filled with boiling oil! And part of me says, go for it. What's the worst that can happen? I hate it, can't keep up, and quit? I have a huge safety net to fall back on, and this career change is my chance to "go for it". I do want to continue learning and would love to be able to pick up and move to the big time, but my love of family is greater than my love of working and I would have to sacrifice the first for the latter. I will find out from the owner what she is expecting for volume -- one weakness I have is sheer speed. Not keeping it organized -- I can do the "while the bread is kneading, package up the cookies, set the bread to rise, start pies & scones, punch down the bread, get the pies out of the oven... blah blah blah" but you guys who've been doing this for some time would leave me in the dust at this point. The speed, I know, will come with time. More thoughts and ideas? I like this eGullet community... And, I'll post my decision when it happens. And, if I take it, I'll post and let you all know if it was sink or swim...

alanamoana, thanks for getting me started. I'm so new, that even asking these questions of me gets me thinking. So, here are the responses... Where are you located? The Hartford, CT area What kind of volume is the owner looking to produce/sell? I don't know about volume, but this is something I will need to find out. Is it only desserts/pastry or will it be a small cafe as well? Yes, it will be a small cafe as well -- 4 or 5 bistro tables. Coffee bar in the morning, light lunch (sandwiches, soup, and salad) which will be handled by someone else. Simple, beautiful and delicious are great general descriptors, but what does it really mean? Classic European desserts, minimal decorations, all made from scratch. But, the pastries will run the gamut from scones to tarts and tortes. How confident are you in your organizational abilities? This, I am good at. But, just because I am organized does not mean I will be able to get it all done. How many employees will you be able to hire? None. It will be me and one other pastry person -- someone who is about 6 months behind me in schooling. What will you be able to pay your employees (this will have an effect on the quality of employee you can hire)? Pay for me is $13/hour. Not a whole heap of $$. Do you want or expect to have a life outside of work? Yes. I have a child (age 11) that needs my attention. How many hours/days are you willing to work? How much time off are you expecting? I can work a 40 hour week -- not expecting much time off. Just had a year off I think I can do nice work, but I won't put myself in the league of some of you out there. But, I fear that because I am still new, I haven't hit nearly so many snags that are out there to be hit and that I'm not nearly as fast as I will need to be. Thanks for the food for thought....

I was just offered a job at a new bakery that is opening up in a good location in a good town. The goals of the owner seem to fit the same things that I want -- simple, beautiful, and delicious. As someone who wants to own my own shop some day, I see this as a good opportunity to see what it's like from the beginning. BUT.... I am also a new graduate from pastry school, just finishing an externship that admittedly is pretty stinky. Decent volume, mediocre desserts. This was a big mid-life career change for me -- insurance underwriting to pastry chef (wannabe). At the new place, I'd be the top dog (scary thought there )! I don't need to work -- just want to do what I love, so it's not about job security. It's more about stepping in over my head. Any advice from those who have been there? What should I consider? What should I watch out for? One thing I don't want to do is have my name associated with not being able to rise to the task -- or the mediocre desserts I'm doing now! From all the posts I've read, I know that there are so many of you out there that have so much to offer! Thanks!

I haven't made a lot of gingercakes, but I did make the one in Baking with Julia Ling mentions and it was my favorite so far. Very rich and complex -- got good comments from those I shared it with too.

Thanks -- I'll try keeping a stone in there. Just got a nice one for Christmas for breads, but may as well put it to some additional use. I did check the temp one more time -- with a different formula for genoise. One we did in school had more flour and sugar -- 30 grams of sugar and flour for each 50 grams of eggs. They still dipped slightly in the middle but didn't sink. The oven cycles by more than 25 degrees -- Oh the joys of watching a cake bake! I also tried starting out the oven preheated to 325 and upping it to 350 as soon as I put the cakes in so I would get it at a good point in the cycle, hoping the cakes would have enough time to set. Not sure if the formula or the shift in temp was the trick, but at least I have the layers that I need!

Thanks, that was one of my guesses. I think the temp is at the high end but that it may cycle too low. But, I haven't been reading the thermometer as I sit there staring at the oven . Any way to compensate for a wide cycle? I read once of starting the oven a little low and then gradually upping the temp to avoid the down cycle, but I don't have the specifics...

I'm trying to make a genoise at home and am having little success. I've made them before at school and get nice, light cakes but I'm creating craters now. The formula calls for 4 eggs 100 grams sugar 1/2 tsp vanilla 100 grams cake flour, sifted 1/8 tsp salt 1T sugar 2T melted butter -- not hot Combine 1st 2 ingredients over a double boiler and warm to 110F Whip until thick ribbons and then add vanilla Sift together flour, salt, and sugar and gently fold in to egg foam Combine 1 cup of foam with butter and fold, then fold combination back into remaining foam. I'm folding lightly and have a very airy batter. No streaks of flour showing, no pockets of butter goo. I pan the batter, then have sat there watching the oven. Nice high rise and then poof -- craters in my pans. Eggs are warm, butter is warm -- barely noticeable warmth when I stick my finger in. Any ideas what I'm doing wrong?

I also have "In the Sweet Kitchen" by Regan Daley which I love. Lots of information as well recipes. Good charts for flavor pairings. And, not the same old, same old. Won 2001 IACP Cookbook of the year.

As I was confused also, I went to the web site to look at the whole recipe and found the following quote at the bottom... "*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters" Somehow, there is the belief that the sugar is not hot enough to cook the eggs to scramble them in the first place. Modifications definitely seem to be needed -- either to the wording of the instructions or to the method itself.