gfron1

HERE'S an interesting previous topic that you'll find helpful. I'm getting closer to wanting to do this as well, so I'm glad you asked. Alas, not all of us get to blog about Pierre Herme and end up staging in Paris like FannytheFairy.

Okay - 2 more questions then. Cocoa butter from the skin care section...Kerry, are you sure? I'm feeding this to 100 little old knitting ladies, so I'd prefer to not kill them (even if they will have baby soft skin). Also, this velvety spray effect - I've seen plenty of pics - but, does it end up being hard or soft? Meaning, my hope was for this to be finger food. Will it become fork food if I spray it?

Uhhh...tomorrow But, like I said, I do have a very small amount and I'm not spraying that much. What would the ratio be of cocoa butter to chocolate?

That is the major difference. I've tried to buy the Euro stuff for my store many, many times, but with no luck because Ferrero has a US office, so they limit distribution. You can buy the real deal at www.malincho.com who has good prices and good stuff.

Thanks - I'll give it a gander.

Second to the crepes. And PH's nutella tart is well commented on in other topics - easy and delicious. I hope you have the Euro Nutella, not the American stuff. HERE are the various postings about it.

I'm making mini cheesecakes using a 2" cone silicone mold - actually 100 of them. They are turning out cute as buttons. Now I want to ramp it up a notch. I was thinking about spraying them with white chocolate to make them easier to handle (and of course cool looking). My hope is that I can just go get the Wagner as outlined above. But, I don't have access to cocoa butter (except a very small quantity from a previous job (1/3 C.)). Can I spray tempered white chocolate on? Has anybody done this?

The jiggle test works except when you're out walking your dogs and don't get back in time for jiggling duty! Batch one will be slightly overcooked, but they're still edible. I'll watch more closely on batch two in the morning. Thanks for the advice everyone.

BTW, the P&B index has an impressive selection of buttercream topics and recipes HERE.

I think its good that you didn't give us perspective on the cookie cake - it looks like its 50 pounds and 2 feet tall. Heaven!

I'll let some others talk frosting with you. The sizes...You're saying that one 12" will feed 30 people. Here's how my mind wraps around this question. That means 15 people for one half of a cake. 7 for a quarter. Can you cut 7 pieces out of a quarter of a cake? Seems a wee bit small to me. There's not only the question of mass, but physically, can you cut that many pieces out without totally manging it? There's a great thread on cutting (cold cake, hot water, sharp blade). I would feel better with a sheetcake for easy serving, and the 2 rounds for glitz and glamor.

So I have to ask...was this an act or sincere rudeness? You know - like the burger joint that prided itself on being rude.

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I'm beyond the point of the electric v. gas debate. I want to install a oven/stove in my store to do some light commercial baking and also for classes (hence the need for the stove). The building is 130 years old so gas is not an option. It won't get so much use that I need a commercial unit, and you have to sell a lot of muffins to pay for a hugely expensive oven. I've perused the many similar previous topics (if I missed an obvious one, feel free to point me). I saw interesting comments bout Miele and Caldera which I'll follow up on. Any recommendations?

Short update. I used my juicer and extracted 3 quarts of liquid from this batch. It was slimy as reported above. This morning I boiled it for 90 minutes to try and concentrate the flavor. The liquid became more slimy - not just slimy but stringy, slimy (think egg white). I skimmed a bit, thinking the slime would break down with the heat, but it didn't. So now I'm wondering if this can't act as some type of gelling agent. My plan with this batch is to freeze some ice cubes for future margheritas and other drinks, and to make syrup that I can incorporate into baked goods - probably cheesecake this weekend. I'll also be going out to get some smaller ones to be used for various savory appetizers.

If you stay with whole pies, go to your grocery store and ask if they'll donate the pie boxes...they will.

I'm bumping this topic because I'm making 100 mini cheesecakes for a fundraiser this weekend. I am going to use a 2" cone silicone mold for the shape (like what bripastryguy suggests). My concern is that cheesecake batter puffs and falls often times. Does anyone have a recipe that is more stable, or suggestions for preventing this problem? I like Craig Claiborne's recipe typically but I've never used it for minis. I don't want to give them nuggets because of a fallen cake. Thanks