sugarlove

Hi Magus, I recall pming you last year but never received a reply. So, I'm going to direct my question at you again...as well as others who maybe able to answer. Did you have the griddle custom made for the main event grill? I have a main event grill too that I purchased from Sam's Club and would love to be able to use it as a griddle sometimes. If anyone know where I can purchase or offer any assistance on having a griddle plate made for these grills I would really appreciate it. TIA

Wow, thank for the comparison. I've never used any of these before so I was going to purchase from L'Epicerie since I can purchase in smaller sizes but they are no longer carrying Boiron purees after they sell the rest of their stock. The guy I spoke with state the Sicoly purees has more fruit content than Boiron which has more sugar. How does the Cap Fruit compare to the Boiron other than being more expensive. Do you know any online places I can order smaller sizes before getting into the large size. I can purchase the larger sizes of Boiron and Cap Fruit from European Imports but for testing purposes I rather not get the large sizes yet due to wastage.

Has anyone tried these? How do they compare to the Boiron fruit purees?

I would like to purchase a work table (casters would be nice) with a marble top with racks. Is there a place I can purchase one or would I have to buy all of the components separate and assemble myself? What size would you recommend? This will be used for chocolate work and fondant. TIA

Do you know who makes these?

Not sure if this is the bottle you were looking for but it looks similar to what you were describing...see it here: http://www.bakedeco.com/detail.asp?id=4926&keyword=bottle

I have a bag of Elsay (hot process) pastry cream powder. It says the finish product can be frozen so I assume if you use this in place of the cornstarch in the pastry cream recipe then it should be okay to freeze.

For those that do wedding cakes and work with fondant...can cakes such as chiffons and genoise be covered with fondant. If so, what modifications need to be done to the cakes in order for them to hold up under the fondant.

I also found that out the hard way. Is there anything that can be done to prolong the flavor when flavoring IMBC a day or two before a wedding?

I like this book, and love the pictures, but... I learned from my chef instructor, who worked on a cookbook shoot preparing the items for the book, that all that you see is not real life. Recipes were doctored for the picture so they would cut perfectly, hold up under the lights, etc. No wonder my stuff doesn't come out like the book! ← I would also think that he used cake rings to assemble the cake. I think that will eliminate the need for an icing dam. I was looking at some pic's of Ron Ben Israel cake slices and his cakes appear to be filled without dams too. I really believe the rings are the secret.

Hey Squirrelly, I think you misunderstood me....the cake was moist it just didn't rise enough. I also agree the Dream Whip densified the cake a little while maintaining the softness. The cake was very easy to cut...which reminded me of store bought cake. I decided to try baking this cake again making the recommended changes in the sugar. I will post later once it is done and cooled. I did forget to use the magic cake strips though.

Yep, that just went in my quotation file, duly credited to you, k8! ← Thanks, K8. I needed a new sig line. ← Dream Whip Ingredients: SUGAR, DEXTROSE, PARTIALLY HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), MODIFIED CORNSTARCH, PROPYLENE GLYCOL MONOSTEARATE (EMULSIFIER), SODIUM CASEINATE (FROM MILK), CONTAINS LESS THAN 2% OF CELLULOSE GEL, CELLULOSE GUM, HYDROXYPROPYL METHYCELLULOSE, NATURAL ND ARTIFICAL FLAVOR, ACETYLATED MONOGYCERIDES AND MONO- AND DIGYCERIDES (EMULSIFIERS), SODIUM SILICOALUMINATE (ANTICAKING AGENT), YELLOW 5, YELLOW 6.

Thanks K8, I have tried adding dream whip to a modified version of Sylvia's yellow cake recipe. I reduced the sugar because when I first made SW's recipe it was a bit on the sweet side using 2cups of sugar as called for in the orignal recipe;so, I reduced the sugar to 1 1/4 cups (250g) added one pack of dream whip( 4 T). I split the batter between 2 8x2" pans. The cake was very good and moist but it didn't rise much. I think on my next try, I will increase the sugar to 1 1/2 c (300g) and add a tablespoon of baking powder instead of 2 teaspoons. Now, in her book it states to use two 8x3" pans. I wonder if this could also be a reason why my cake didn't rise? Another thing I noticed, although it didn't rise much it also didn't sink in the middle like the cake didn't when I first tried the recipe using 2cups of sugar.

Has anyone tried adding dream whip to a scratch cake to make it more moist, light and fluffier? I heard of adding to cake mix but just wanted to know if anyone tried it with scratch cakes with good results.

Has anyone tried this? Anyone have a good recipe that can be used in wedding cakes?

The production company Highnoon Entertainment (I think that's the name) is located in Beavercreek, CO. I think that's partly the reason why most Food Network competitions are held there, less expenses for the production company.

Thanks everyone for the suggestions. I figured out what I was doing wrong. I have the temp to high on the stove which cause the butter to seperate. I remade the filling and keep the temp on low and that work just fine. Ohev, I made the carrot cake today with these modifications: 2 1/4 cup flour 1 1/4 cup white sugar 1/2 cup brown sugar 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp salt 2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp Ginger 1/2 tsp Allspice 4 eggs 1 cup butter, melted 1/4 cup corn oil 1/2 cup coconut finely shredded 1/2 cup crushed, I ran this threw the food processor because I didn't want chunks of pineapple in the cake...work just fine 1 cup raisons 2 10oz bags shedded Carrots, finely grated in Food Processor The next time I make the cake I will omit the follow: raisons I didn't care for these much in the cake besides they sunk to the bottom of the pan ginger allspice I want to try the cake with out the above 2 spices

I'm sorry I had a typo...I used 1 1/4 stick of butter. The filling looks like a pile of goop in sitting in liqified butter. It's not creamy at all. For those who have made this will you please post how this should look?

I tried to make the pecan cream filling last night, the butter wouldn't blend completely into the sugar/flour mixure without seperating. Does anyone have pictures of what the filling is suppose to look like. Mine looked like it had too much butter it was very oily. I used 3/4c of butter (2 sticks plus 1/4 stick).