ShoeBox Oven

why is baking powder added? all the cookies i've seen are flat, implying no leavening.

is there a manufacturer who carries the Herme cases?

alanamoana is there a link to a 4" deep frame? i did not see any products listed.

thank you. i'm collecting a list of sites now. that could be helpful for people, like me, looking for molds, ingredients, etc... by the way, i never had to freeze silicone molds for release. they have always worked well for me once the pastry has cooled. anyone know where i can get a really large rectangular frame....one that is at least 4" deep? i've seen the stackable frames, but the one in the demarle video is not a stackable frame. it just looks like one big piece. any ideas?

thank you for the input. demarle has a good demo too: http://www.demarleusa.com/flexipatdemo2.wmv

ping. bump. anyone got a clue?

Newbie baker asking some newbie questions I am looking to do small desserts for a restaurant. Though I know how to do large portions, I'm wondering how the experts do small yet precise portion sizes. What type of molds are used and particularly for the cakes, how are they assembled and cut? Is a guitar used or are they cut by hand. Any help? would a regular ring mold be used? and does anyone know what those clear dots are? i've seen them on various desserts as decorations is there a certain ring mold for something like this? i imagine this is baked in a silicon mold, but i've never seen anything with this shape before..... generally, how is a cake like this assembled and cut? is the cake baked in a sheet and then cut in layers and then assembled in between the cream, then refrigerated, then cut freehand or with a guitar? i'd like to hear back from anyone who can help. just looking for some general guidelines.

finally getting the hang of doing the macarons with feet and all, but i cant get smooth tops. the pastry tip remains and i get a peak every time. no cracks, but peaks from the pastry tip. any advice? i've banged the tray on the counter, used my finger to smooth the tops, but alas those peaks keep peeking....help.

ok i'll try that -- circular motion. thank you for your help!

i'm getting the hang of making macarons with feet and all. but i cant get that smooth round top. i still get the pointed tip even after smoothing the top with a wet finger and tapping the tray on the counter. still get a plop on top. not cute at all. any help...suggestions?

Thank you much!

250 gr de sucre 1 pincée de sel 4 œufs 200 gr de noix de coco râpé 200 gr de farine 1 càc de poudre à lever ou 5-6 fruits de la passion, pulpe détachée des coques avec une càc (donne 1 ¼ dl) 1 ½ dl de jus d’ananas Vous pouvez remplacer les fruits de la passion et le jus d’ananas, par : 2,5 dl de smoothie* ananas coco. Travailler le sucre, les œufs et le sel dans une terrine jusqu’à ce que la masse blanchisse. Mélanger avec le coco, la farine, la poudre à lever. Ajouter les fruits de la passion et le jus d’ananas passé au tamis. Ou avec le smoothie ananas –coco que vous pouvez trouver chez coop*. Remplir une moule préparé. (beurré ou recouvert de papier four) Préchauffer le four à 180°C. Cuisson : env. 65 minutes dans la moitié inférieure du four. Sortir du four, laisser tiédir, démouler, laisser refroidir sur une grille. Pour un cake encore plus gourmand, passez la surface avec de la confiture d’abricots (avec un pinceau ), et saupoudrez de sucre en grains http://free-cuisine.over-blog.com/article-3281430.html

i think it is overcreaming the butter. this recipe has worked before so i cannot blame it on the formula. and i use an oven thermometer. so i think it is a matter of overcreaming the butter and possibly (since I'm multiplying the recipe) I need to add a bit more flour. Thank you all for your interest and advice!

i 4x the recipe so maybe that is the problem. i need to add more flour.

standard professional heavy gauge aluminum baker sheet. i use parchment paper.