Stacey L

This thread makes me feel so much better. I *only* have 228, plus 11 on the way (don't tell my roommate ) for 239.

This was one of my least favorite "challenges." No one I talked to liked it, because it was perceived as poorly designed and executed. Besides the issues already mentioned, I found it terribly unfair that the gentleman in the contest was considered an "amateur," and yet he does bake as part of his job. Granted, he is not a specialized or classically trained pastry chef, but if you get paid to cook/bake, then you're not an amateur (not that this helped him any ). There are so many great professional contests that I would love to see. It would be a great way to see the up-and-comers in the profession and to view new ideas/techniques. If Food Network would work on getting these shown, then maybe they wouldn't be getting desparate for new material.

K8, that actually sounds yummy. It also seems that it could add a nice layer to the overall cake/filling flavor without overwhelming it. I'm always happy to revise an opinion.

I turn into a serious carnivore: Must Have Red Meat! I also crave melon with prosciutto--fulfills the very important sweet/salty category, Haagen Dazs Dulce De Leche, and Almond Cake (from Cooking For Mr. Latte) Edited to hopefully put in Amazon/egullet link

Thank you so much for your answer! She hasn't chosen a bakery yet, has just been making the rounds. She called me first. I'll tell her what you said, and she will be able to ask the bakeries about it. At least it's another option. Actually, I'm surprised the whole modeling chocolate as an option didn't come up before within this discussion. I'd think more cake designers would offer it as an option.

Hi all, I'm a long term "lurker," but figured it was time to come out of the closet. My oldest friend is getting married in six months, and called me last night after spending a week tasting various wedding cake options. It seems that her decorating choices require that she has fondant, but she doesn't want something her guests must peel off. I've always been her food resource, but in this case all I know is that if a cake has fondant, I peel it off. I vaguely remember a "Sugar Rush" on Food TV where the bakery used chocolate plastic/plastique (?) instead of fondant. Is it better tasting? Is this a feasible alternative?