gfron1

Here's my first paid gig. Pros - you're not allowed to snicker or gafaw! A customer wanted a cake for their 60th. The only must-have was petit four icing (Thanks Jumanggy for the tip). I made an almond cake layered with damson plum jelly, with a bit of Grand Marnier simple syrup soaking. I should have thinned the poured fondant more than I did, and my decorative work needs work, but I was happy with it. I don't know if the customer was yet...I'm very nervous. Then the next day I made two desserts for an Indian inspired meal. I wanted to play off of the sugar coated fennel at the doors of many Indian restaurants, so using the same batter as above, I added crushed fennel seeds and coated it with the same poured fondant. These were very good. And my Madras Curry Marshmallow Project v.3. Generous amounts of madras curry, this time on top of crushed Domori cacao beans, and topped with leftover candied grapefruit peel. Okay - I've always loved my marsh, but on top of the beans - man was it good! The textural play and flavor balance....

My sense is that the problem is too diffused to address. You can look at dairy, oil, grain for fuel, or you can look at the overall impact of the decreasing value of the US$, the impact of last year's fires in Cyprus (impacts my store anyway), the increasing consumption in China and India (where I no longer can get inexpensive grains). Its a BIG problem - what politician is ready to deal with this?

On the wholesale end I can tell you that many of my distributors have increased prices up to 10%. Most are in the 4% ballpark. I, like many of my peers, have absorbed price increases over the past two years, but that is ending. We simply can't afford to keep doing it.

Alright - my turn. Focus on basics - I tend to dive off the deep end, and I really need to learn some basic principles. Finish that Amernick book! I'm only about 1/3 of the way through. And I need help with my decorating skills too. I know practice, but geez, do I have to

Good lead (as he rushes out to order!). Thanks.

I was just reading Ong's book and he says,

I would check out the topic on The Sweet Life Bakery. They did grass roots growth and after about a year they had a space. They did a great job of chronicalling their efforts.

I have a request for a white cake with "petit four" icing. What does that mean? Upthread I read poured fondant...what is that creature? Never heard of it. Oh, and by the way - I need to make it tomorrow! Thanks.

And my very basic question that I can't find in this topic - how do you color it? Is it just any liquid colorant...what about the gel colors. What I'm trying to do is live my dystopian dream and play off dystopiandreamgirl's recent buches. I want to create a juniper branch (cluster of needles) by pouring the isomalt into crushed ice. So, first, how do I color it, and second, do I pour when its hot and thin v. the conversation above about pouring it as cold as possible? Thanks

I have local artists making their interpretations of baby Jesus for me right now and will have the cakes ready just in time for Mardi Gras - thanks for another recipe to try out!

That's what I thought but Amazon listed it as a 2008. I just re-checked and it shows 2007...geez was I in Amazon.ca or something. Very odd.

HERE are a number of topics in the P&B Index that you might find useful.

Just a minor clarification. In the US "grants" for business start-up are virtually non-existent. They might be out there but you'll have to fit a very specific demographic. There are, however, "loans" that are specific to all sorts of groups. I always encourage folks to go to their Small Business Development Center as a starting point. Its free. Sometimes they don't have the most appropriate expertise, but sometimes they do, and even if they don't, they'll be able to point you in the right direction. Also, some loans require participation with the SBDC.

That is out of control! You have to post recipes for some of those components. What is the paper - a thin tuile?

I agree about the sweetness, so why not a "savory" waffle. I always think of curry first, but sage, rosemary...you get the idea. Then think of the ice cream play off from those starting points.

hey Mota - since I'm the only person in the universe who doesn't have that book - what is the filling? It looks really, really good.

We swish and dump right after use. If we forget, then we'll soak with water in the cannister for an hour or so and it wipes right out.

From my spouse's recent visit to Indy:

How dare my spouse eat a meal without me! Here is his review:

This is a passionfruit caramel - and maybe mango too - just fantastic!

I love the juxtiposition of these two pics!

and my motivation to create THIS gesztenyetorta.

I have not and do use mine regularly still. They also just released an electric version which is very cool, but even pricier.

And the chocolate class. Here are some of the chocolates that were made - transfer sheets with magnetic molds. Demonstrating molds and luster dust. Kerry in action and Kerry with Dustin, a local kid who has taken every one of our cooking classes - he's gonna be good!

The cheese party. There's always a crowd at the food table. Here's Kerry sampling some of the tamales that had just arrived. The tamale maker - Consuelo. Verjuice had a great conversation with my mad Hungarian friend. And the cheese. These are the cheeses that Kerry brought. Both were fantastic, but the one of the left was just over the top good! The one on the right was so strong that it knocked me backwards when I opened it.