gfron1

I agree - its a very beautiful and classy cake. The problem with this special occassion cakes is that we rarely get to see the inside (let me go psycho for second - HACK IT! WHACK IT! CUT IT UP! I WANT GUTS! - okay, I'm finished). I hope it was as tasty as pretty. Good job.

The Pastry & Baking team has launched the new P&B Index. Here you will find all of the commonly sought topics. [Host's Note: This is a closed announcement only - meaning you won't be able to respond.]

HERE'S a link to a link that has a recipe that's very similar to the one I make.

Isn't it an amazing color? I've been thinking maybe I do something that features the color - I like it more than beets.

If you are - you're my type of crazy I would think 90 minute cycles if you pre do a bunch of crusts. 2 in the oven at a time (although 4 or 6 if you're able - would require lots of diligence and rotating). Sweet potato, pecan, cream pies - although crusts might get soggy, and my favorite which is easy to store - sugar cream. Wow, delivery even. I would think $20 would be your low end, up to $35...but it depends who you think will buy them. You may want to partner with the non-profit that is going to receive the gift to see how they can help in making, delivering and marketing. Depends on the pies - Sugar cream is better then next day - I think pecan is as well. Watch out for your success. Can you do this with pre-orders? Are you interested in making it bigger - partnering with a local culinary program. The Episcopal Church of Albuquerque makes something like 10,000 pies during our state fair (right now) and have it down to a science. This can be as big as you want it to be. Have fun and keep us posted.

Thanks to Kerry Beal, for several months now, a number of us have been having some fun with the eGullet Recipe Bake-Off. The Bake-Offs are intended to be open forums where all members are invited and encouraged to share their baking experiences in a non-competitive, collaborative manner. There are a few guidelines: All recipes must adhere to the Copyright Laws. If you share a recipe, it should be posted in RecipeGullet. Remember this is not a competition - simply a chance for everyone who chooses to bake the same thing, compare notes, perhaps make suggestions. Essentially just to have fun. Let's keep it friendly - there are no right or wrong recipes. It's never to late to join in. Don't hesitate to contribute at any point, even if a topic hasn't had a new post in months (or years!). We've created this index so that all of the Bake-Offs are easy to find and join in. We'll keep it updated. Bake-Off I: Brownies Bake-Off II: Tiramisu Bake-Off III: Chocolate Chip Cookies Bake-Off IV: Pizzelle Bake-Off V: Date Squares Bake-Off VI: Cream Pies Bake-Off VII: Muffins Bake-Off VIII: Apple Pie Bake-Off IX: Fruitcake Bake-Off X: Steamed Pudding Bake-Off XI: Jelly Rolls / Swiss Rolls Bake-Off XII: Tuilles Bake-Off XIII: Peanut Butter Cookies Bake-Off XIV: Biscuits Bake-Off XV: Shortbread Bake-Off XVI: Cinnamon Rolls and Sticky Buns Bake-Off XVII: Coffee Cakes Bake-Off XVIII: Pie Bake-Off XIX: Carrot Cake Bake-Off XX: Holiday Quick Breads

One of the best aspects of the eGullet Society is that members gather here from around the world to learn and teach from each other. This happens in daily give-and-take posting in topics, and in a more instructional format in the Demo topics. The Demo topics contain how-to information on a specific theme, including images to teach specific skills. As is the case in all of the P&B topics, members can ask questions of the person doing the demo. If your interested in contributing a Demo topic, please send a PM to any P&B host. The only ground rules are that your images are uploaded into ImageGullet and that your recipes follow the copyright guidelines and get added to RecipeGullet. Demo: Making a wedding cake at home, demo by K8Memphis, 2005. Demo: Pastillage, demo provided by Chefette, 2005. Demo: Whipped cream, demo by Chantiglace, 2005. Demo: Praline paste, one demo provided by Chantiglace, 2005 a second demo provided by Nightscotsman, 2005. Demo: Sculpted Cake, demo by Chefpeon, 2005. Demo: Sharp edges on cake layers, demo provided by BKeith, 2005. Demo: Topsy-turvy cake, demo provided by BKeith, 2005. Demo: Making a wedding cake at home, #2. demo provided by JamericanDiva, 2005. Demo: Molding bowls and containers with chocolate, demo provided by Mette, 2005. Special Report: 3 day sugar class w/ Anil Rohira, special report by Simdelish, 2005. Demo: Pie Pastry Crusts, demo provided by jackal10, chefpeon, Wendy DeBord, jgarner53, Lucy Vanel and Darcie B, 2005. Demo: Press-in Crusts, demonstration provided by JayBassin, 2005. Demo: Puff Pastry, demo provided by MobyP, 2005. Demo: Baguette a L' ancienne, Experimental sourdough baguette, demo provided by jackal10, 2005. Demo: Shaping a baguette, video demonstration provided by jackel10, 2005. Demo: Rose Levy Beranbaums Chocolate Oblivion Truffle Torte, demo provided by *Deborah*, 2005. Demo: Asian Puff Pastry, demonstration provided by Pichet Ong, 2005. Demo: Transfer sheets on chocolate bonbons, using magnetic chocolate molds, demonstrated by John DePaula, 2005. Demo: Basic molder chocolates and slightly beyond, bonbons in color, demonstrated by Trishiad, 2005. Demo: Simple handrolled truffles, demo by Trishiad, 2005. Demo: Macarons, a step by step guide, demonstrated by Nicole Kaplan, 2005. Demo: Wholemeal (Spelt) Boule, "no time" dough, demonstration provided by Jackel10, 2006. Demo: Proving Bread, demonstration provided by Jackel10, 2006. Demo: Making chocolate at home. From bean to bar, the method and the equipment. Demonstration provided by A Patric, 2006. Demo: Tempering Milk Chocolate, clean tempering using the microwave. Demonstration provided by Kerry Beal, 2006. Demo: Mirror glazing technique, demonstration provided by Dejaq, 2006. Italian Meringue Buttercream, demonstration provided by RuthWells, 2006 Pan Coating Candy, demonstration provided by Kerry Beal, 2006. Demo: Making Chocolate Transfer Sheets, Screen Printing Method, demonstration provided by Kerry Beal, 2007 Demo: Mad Hatter/ Slanted Cake demonstration provided by Chefpeon, 2008

Here is my recent booty: I processed them by slicing off the top. The bottom was already opened from me pulling them from the cactus. I then ran them under warm water to get rid of loose spines. And finally, I used a paring knife and simply peeled the skin and remaining spines away. Here they are sitting in iced water waiting for me to do something with them.

An index of books from which members are making recipes since 1/1/07 in P&B: The Art of the Dessert, Ann Amernick Cake Bible, Rose Levy Beranbaum Artisan Bread in 5 Minutes Zoe Francois Baking: From My Home to Yours, Dorie Greenspan Chocolates and Confections, Peter Greweling Chocolate Desserts, Pierre Herme The Perfect Scoop, David Lebovitz The Bread Baker’s Apprentice, Peter Reinhard Kaffeehaus, Rick Rodger Making Artisan Chocolates, Andrew Schotts

An index of topics focusing on Pastry Shops and Patisseries: General Best of List - World Difference between Japanese and French Pastry Shops Specific Shops United States Jean Philippe Maury Patisserie, Las Vegas Madeleine, New York Various, Manhattan, New York Patisserie Claude, New York Rocco’s, Washington Square Park, New York Patisserie St. Michel, New Jersey Various, California Various, Seattle Canada Various, Toronto Rahier, Toronto Various, Eastern Canada Europe Patisserie Orientale, Paris Pierre Herme, Paris Internship at Pierre Herme, Paris Sadaharu Aoki, Paris Various, Paris Neighbhood bakeries, Paris La Bonbonnière, Toulouse Estudi Xocolada , Spain Asia French Pastry Shops in Japan

An Index Of Topics Related To Education / Employment / Staging Courses & Workshops 2007 World Pastry Forum 2005 World Pastry Forum 2004 World Pastry Forum Wybauw Course – Chocolate and Confections Wybauw Course 2 – Chocolate and Confections Wybauw Course 3 - Chocolates and Confections Schotts Course - Chocolate and Confections Rohira / Blackwood Course – Sugar Online Chocolate Course Schools Selecting a Pastry School Selecting a Pastry School 2 Selecting a Pastry School 3 French Pastry School - Chicago Chicago area Pastry Schools Pastry School – “Late Bloomer” Financing Le Cordon Bleu Internships & Staging Intern at Pierre Herme Staging Etiquette Avant Garde Staging Competitions 2007 U.S. National Competition of World Chocolate Masters, Chicago 2005 Pastry Competition, Memphis 2004 Chocolate Competition 2004 Sugar Competition, Oklahoma 2004 Wedding Cake Competition, Portugal

An Index of Chocolate & Confections Business Topics Equipment Tabletop Enrobing Machines Enrobing Machines Hand Enrobing Supplies Chocolate Melter Tempering Machines Tempering Machines #2 Guitar Alternative Martello Guitar Homemade Guitar Poor Man's guitar Homemade Vibrating Table Airbrushes Display Case Vendors Equipment Vendors Chocolate Making Supply Vendors The Business of Chocolates Starting a Chocolate Business Questions for Chocolatiers Large Scale Chocolate Project

An Index of Business & Profession Topics Starting a Chocolate Business Starting a Chocolate Business 2 Starting a Chocolate Business 3 Chocolate & Confections, Greweling Pricing Chocolates Professional Chocolatier Questions Pricing Cakes (follows demo) Kitchen Design Kitchen Design

An Index of Special Diet Topics Gluten Free Breads for Catering Shortbread Cake Almond Cake Pizza Spelt Sugar Free / Diabetic Children's Cake Shortbread w/ Splenda Agave Sugar-Free Sorbet Nuts Peanuts and Cross Contamination Nut Butters Dairy / Eggs Pumpkin Pie Creme Brulee Cake Dairy Substitutes Soy Milk as Substitute Substitutes for egg in cakes Multiple Allergies General Desserts General Desserts 2 Wedding Cake For Children Miscellaneous Vanilla no Alcohol Iodine-Free Baking Vegan Pudding Low-Salt Bread

An Index of Jam, Jelly, Curd Topics Jam, Jelly & Preserves Preserving Summer Champagne Jelly Honey Jelly Red Wine Jelly Uses of Curds Lemon Curd Lime Curd Orange Curd Quince Curd Non Lemon / Lime Curds Best Jarred Curd

An Index of Confections Topics Confections Techniques Confectionary 101 DEMO Confections - What Did You Make? MarshmallowsShelf Life [*]Pate de Fruit [*]Pate de Fruit - Lessening Sugar [*]Candied Citrus Peel [*]Candied Kumquats [*]Candied Rose Petals [*]Caramel Technique & Trouble Shooting [*]Halvah Tools & Equipment Rulers & Transfer Sheets

An index of Cocoa Powder Topics About Cocoa Raw Cocoa Dutch v. Regular Sourcing for Dutched Cocoa Sourcing for Dutched Cocoa #2 Effects of Dutch Processed on Brownies Cocoa Taste Cocoa Smell Brand Reviews Hershey Special Dark Cocoa King Arthur Black Cocoa Pernigotti Recipes from RecipeGullet

An Index of Chocolate Topics Chocolate Techniques Melting Tempering Milk Chocolate Tempering DEMO Tempering with Water Tempering Cocoa Butter Temper and Humidity Selecting the Right Chocolate for the Job Filling & Forming Hand Rolled Truffle DEMO Liquid Filled Filling Polycarbonate Molds Water Ganache Finishing Chocolates with the Showroom Finish From Bean to Bar DEMO Molding v. Enrobing Hand Enrobing Selecting Couverture Troubleshooting Cracking Truffles Truffle Troubleshooting Transfer Sheets Making Transfer Sheets Discussion Homemade Transfer Sheet DEMO Transfer Sheets and Magnetic Molds DEMO Transfer Sheet Designs Chocolate Books Chocolates and Confections, Greweling Making Artisan Chocolates, Shotts Chocolate Truffle Books

An Index of Ice Cream, Gelato & Sorbet Topics Recipes & Techniques Ice Cream Recipes and Tips Ice Cream v. Gelato v. Sorbet Definitions Storing Homemade Ice Cream Recipe Troubleshooting Resting Mix Overnight Sorbet: Tips & Techniques Sugar-Free Sorbet Crystallization in Gelato Re-spinning / Re-freezing Ice Cream Base Curdled Base Role of Sweeteners Ice Cream Varieties Mango Ice Cream Honeysuckle Ice Cream Fall/Winter Ice Cream Recipes Sweet Corn Ice Cream Coffee Ice Cream Sorbet Varieties Watermelon Sorbet Basil Sorbet Gelato Varieties Olive Oil Sorbet/Gelato Rose Gelato Fig Gelato Meyer Lemon Gelato Recipes from RecipeGullet Ice Cream Books The Perfect Scoop, Lebovitz eGullet Topic of Best Books Equipment Moderate Priced Equipment Ice Cream Scoops

An Index of Cookie Topics Basics Favorites Eating Unbaked Dough Texture improvements Crispy/Chewy Silpat v. Airbake v. Flat Recommended Cookbooks Chocolate Chip aka CCC Chocolate Chip – Chewier Chocolate Chip – Crisp & Complex Chocolate Chip – Modified for Silpat Chocolate Chip – Effects of refrigerating before baking Coconut Chocolate Chip Sugar Cookies Sugar – Master Topic Sugar – Coloring Sugar – Frosting Miscellaneous Cookies French Macaron / Macaroon Banana Ginger Molasses Oatmeal Oreo from Scratch Peanut Butter Recipes Recipes from RecipeGullet

An Index of Cake Recipe Topics Yellow and White Cakes Chocolate Cake German Chocolate Cake Flourless Chocolate Cake Black Forest Cake Chocolate Chiffon Cake Cherry Cake Strawberry Cake Carrot Cake Black Cake / Heavy Cake Apple Cake Honey Cake Caramel Cake Italian Cream Cake Coconut Cake Red Velvet Pound Cake Butter Cake Almond Cake Banana Cake Lemon Chiffon Cake Exotic Orange Cake Green Tea Cake Ice Cream Cake Boxed Cake Mixes Books Cake Bible, Beranbaum Recipes Recipes from RecipeGullet

Index of Buttercream topics Basics & Technique Buttercream master topic Buttercream Methods Italian Meringue Buttercream DEMO Reducing sweetness in Italian Meringue Buttercream Flavoring buttercream and separation Applying buttercream Neoclassic buttercream and consistency Buttercream durability Buttercream curdled Buttercream shelf life Buttercream failures Recipes & Variations Buttercream Recipes American Buttercream French Buttercream Swiss Meringue Buttercream German Buttercream Ruth Wells’ Mousseline Buttercream Mousseline Buttercream Caramel Buttercream Rosie’s Bakery Buttercream Vegan Buttercream Pistachio Buttercream Chocolate Buttercream Cherry Buttercream Vanilla Buttercream

Index of Fondant topics Technique & Equipment Fondant Fondant – what’s the point? Fondant rollers Custom fondant molds Decorations Fondant ropes – Using cookie press Dark colored fondant Painting on fondant Recipe Chocolate fondant recipe

An Index of Cake Technique Topics Decorating Decorating tips from the pros Wedding Cake Fillings Gumpaste Flowers Wedding Cake DEMO Wedding Cake DEMO Sculpted Cake DEMO Sharp Cake Edges DEMO Techniques & Troubleshooting Baking 101 Preventing Sagging Cake Center How to Cut a Cake Jams for Cake Filling Unmolding Bundt Cake Homemade Cake Flour Soaking Cakes Cake Pan Sizes Multiplying Batter Jelly Roll

An Index of Bread Topics Overview & Merged Topics Bread Bread Photos Bread Basics Technique & Troubleshooting Bread baking: non-sourdough Minimalist no-knead bread technique No-knead, batard shape Minimalist bread techniques Faster techniques for traditional bread Overnight rising of bread dough Yeasted breads Proving bread DEMO Proving bread, skin problems Bread Machines Sourdough Sourdough Starter Sourdough Course Sourdough Troubleshooting Sourdough Picture Tutorial Cookbooks Bread Books Artisan Bread in 5 Minutes a Day The Bread Baker’s Apprentice The Bread Bible Recipes Recipes from RecipeGullet 7-Grain Recipes Rye