gbbaker

Has anyone ever used Wilbur chocolate ? Is it a decent tasting chocolate or is it less than desirable? thanks

the recipe from the Professional Pastry Chef by Bo Friburg

It can be a high amount of fat in the batter, I had it happen with a new recipe, I just folded in about a 1/4 cup of flour(recipe had about 4 c.) and had no problem.

There are gluten free bread recipes out there, try bob's red mill. FYI you need to be careful if someone has a severe reaction to gluten and you are using your same kitchen you will always have trace amounts of wheat which can effect some people(making you liable).

I am hoping someone has done Christmas Pudding for 100 people? Maybe an updated version minus the suet. I was thinking I could steam them in a 200 pan covered, and them into cut rounds for service. Any recipes, pointers,and tips would be appreciated. Thank-you

The barefoot contessa has a great coconut cupcake recipe.

You can buy have half sheet cake boxes from sam's , they are very sturdy, and not very expensive.

No, I would not make them now. Thanksgiving till christmas would be the time period.

They will be kept cool,not refigerated. How long? They were thinking about the christmas holidays. So I 'm thinking people will buy them for the holidays as gifts. GB

Please help. I have been approached to make truffles for a retail store. I have made your basic, that needs refrig. How do I make a shelf stable truffle ? Ideas or recipes welcome. gb

Wilton is a good way to learn the basics, after that it's practice,practice. I use Italian Merg. Buttercream, it's wonderful to smooth.

Salt also helps the gluten development(make stretchy).

I do both IMB and fondant , some fondant brands are better than others. Some things just don't work with buttercream, I don't think you can cut yourself off from using this, you'd also cut yourself off from business. It's my job to give the bride part of her dream ,that also happens to taste fantastic with or without buttercream. I had a bride tell me she hated IMB, she wanted good old fashion 10X and white lard, It's her day and her cake!

I made one a long time ago with silk tofu. Let me hunt for it.

I use the 2 stage method all this time. I know this sound silly but be careful on the time in the oven, also I add some shortening in addition to the called for butter. I like the crumb a bit more, oops I should say i use her wedding cake recipes in the back, never have had the recipes in the front be dry.