MariaA

Sweet temptations

closer look.

very simple dessert, sponge cake, filled with italian chocolate buttercream and vanilla buttercream. On the top whip cream and fresh raspberries.

The recipe for the tiger skin roll: egg yolk 165 gr(aprox 6) sugar 65 gr(2 1/2 tablespoon) cornflour 25 gr(1 oz) beat eggyolk and sugar till fluffy and pale, add corn flour and mix. Line an halfsheet baking tray with baking paper, pour mixture and bake at 400 F until you see tiger stripe, bake another 7 or 8 min with the oven door open. take it out, let it cool, don't overturn immediately. I have the recipe from an asian food forum.

Still more expensive than COSTCO, they have a bag of 3 lb=$14.69 that means $4.90 per lb, the price two days ago was $10.49 for 3 lbs, good price. We did a lot of search on google and find a walnut farm selling for us $5.50 per lb.

We use around a thousand pounds of walnut for the Christmas baking. Today we went shopping at Costco, they had a good price and quality for walnuts, and, I almost fainted when I saw the new price for walnut, $14.65 for a bag of 3 lbs, instead of $10.49. I'm still in shock, because for our walnut sweet bread, we have to use good quality of walnuts, there is no shortcut, and we have taken already a lot of orders with the old price that we use to sell them. Can somebody help us with a good source of walnut?

I heard that the subway ovens have some kind of hood,they are the only ovens don't need hood,but as everybody said,you have to check with fire dept.

I really didn't find any source of the chocolate plastic on the internet,if somebody can help me with that,I will be thankfull. Thank you,MariaA.

http://www.culinar.ro/forum/index.php?showtopic=5101&st=1000 We do a lot of wedding cakes,actually we(my husband and I) start the bussines thinking of doing just wedding cakes,but turned to be differit. I gave you a page where I posted my way of building the cake(starting with post#1010,actually,our cake is from #1017),the site is in romanian language,if you have a question,please ask me.I am not able to attach pictures on this site that's why I give you this site. And I think is better to invest in at least 2 plastic boards then to go with cardboards.

Hi guys,I'm new here. My husband and I own a small european style bakery.We sell a lot of kolaches.We make an yeasted dough, roll it very thin, fill it with walnut,poppy seed,cottage cheese,dried apricot,cocoa filling,raisins,turkish lochum or just plain.In all the fillings we add the egg whites beaten with sugar ,that's the secret to cling with the dough.Sometimes I make individual danish and I freeze them,and in the morning I defrost'em and pop in the oven,but doesn't work as nice as the fresh ones.We keep them in the plastic bags and they have a two weeks shelf life.They have a better taste after 2-3 days.Our russian,serbian.hungarian,romanian(we are from Romania),american and mexican customers are very happy with the kolachy.I love to post some pictures but I don't know how!