Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by Alicia8870

  1. That whole experience must have been just Beautiful. Im in my chair rolling, I happen to like cilantro very much, was it sweetened as well, or just savory? I noticed you noted the candy on top...just curious.

    Did anyone rat you out on the other end?

    I love the suit by the way, I bet it added to the adrelanine rush people got walking into your cilantro-non chocolate trap!


  2. Personally I like the ones with pom, and the sounds of anything with coffee like the latte one. I dont think people go out too far with wedding cake flavors, but the pistachio sounds really good too. I would love to line up and taste them all though if you need a tester. If you have all the flavors available, you should try some combos and see what seems to really come together the best for you.


  3. Hey everyone, question about ordering from Qzina, do you have to be a business to order from them? Or can you just call and they will tell you prices and let you spend away? I have been going through threads, and I am unclear if as of now you can only order through pcb directly in bulk for transfer sheets at 125 at a time?

    So Q would be a better option? And can anyone give me an idea of the pricing they offer?

    Thanks in advance,


  4. I use squeeze bottles all the time to flood my cookies! I know this is sort of late, since xmas is over, but a great recipe from Toba Garrett is

    Tobas Cookie Glaze

    1 lb. confectioners' sugar

    3/8 cup milk

    3/8 cup light corn syrup

    flavoring as desired

    In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.

    Divide to flavor and add color.

    You can thin it a bit for squeeze bottles, then just outline the cookie not too close to the edge, and use toothpicks to spread the icing around the cookie.

    To get a pure white, you need white food coloring.

    Add a bit more powdered sugar, and you can outline and do easy detail work.

    Unlike royal icing which dries really hard, this dries enough to stack, but offers a soft bite. It tastes great. It does take a bit to dry but its fantastic.

    you can see a bunch of cookies decorated soley with Tobas Glaze at



  5. I love to make chocolate chip cookies, and after going through the threads, I did'nt see one close to the one I use, so I thought I would throw it in the mix!

    I use a small scoop to portion the dough, and bake them on a silpat.

    They are amazin!

    My favorite Chocolate Chip Cookie!

    Makes about 48

    1 cup butter, softened

    1 1/2 cups brown sugar

    2 eggs

    2 teaspoons vanilla extract

    2 1/2 cups all-purpose flour

    1 teaspoon baking powder

    1/4 teaspoon salt

    1 cup milk chocolate chips

    1/2 cup semisweet chocolate chips

    2/3 cup toffee bits

    1 cup chopped pecans

    Preheat oven to 350 F. In a medium bowl, cream together butter and sugar. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Fold in milk chocolate and semisweet chips, toffee bits and pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12 minutes in preheated oven. Cool on baking sheet for 5 minutes before removing to cool completely on wire racks.

  6. So far, I have just been making my own fondant, and I find that has been the best tasting. But I only need enough quanities for doing stuff for myself and friends and families. Mostly I use fondant on cookies and small cakes (I have a small food obsession!)


    Here is the Recipe I like the best so far.

    1/2 cup milk

    3 packs gelatin (6 tsp - for reference in case you wanted to 1/2 the recipe)

    1 cup corn syrup

    3 Tbsp butter, unsalted

    3 Tbsp glycerin

    2 tsp vanilla (sometimes I use more)

    dash salt

    3-4 lb powdered sugar, sifted (at least once)

    *note - all tablespoons and teaspoons are level, not heaped

    - combine milk and gelatin & allow to firm

    - cook over double boiler until gelatin is dissolved

    - add remaining ingredients(except sugar) & cook until butter is almost melted

    - cool to lukewarm (I come back to it and stir periodically so it doesn't form a "skin" on the top or get clumpy)

    - strain into mixer containing 2 lb powdered sugar (one bag)

    - mix slowly until just combined

    - use dough hook, add several more cups of sugar, & mix on low until combined

    - continue to add sugar until it holds its shape on hook

    - turn onto powdered sugar surface & knead

    - wrap in oil painted plastic wrap and put in ziplock freezer bag

    - let stand for 24 hours before using

    I always coat my hands, counter, and rolling pin with shortening when I'm ready to use. I also have powdered sugar on hand to dust with if it seems sticky, to firm it up a little bit.

    I had to do it a couple of times to be able to tell when I had added enough powdered sugar. If it is too stiff, I just add a tiny bit of water, and use more shortening on my hands/counter/rolling pin and that helps to add more moisture and flexibility. Be careful when it's mixing not to let it get too hard, or it will be difficult to work with and you'll have to do a lot of "adjusting" to get it the consistency you want it! I would rather it be too soft and be able to add more powdered sugar as I knead. ENJOY!!

    I got this from Cake Central. I have also tried a few other recipes, but so far I like this one the best. I like to use different extracts, orange is nice, it almost has a creamsicle flavor.


  7. If you make it yourself, does it have to be welded together? Thanks for the responses, the tomric ones are pretty big. Note on Tomric, why does it say everything they sell is backordered? I emailed to ask, and they never bothered to answer.

    I would need half batch size. I am making a ton of chocolates for valentines Day and probably most other holidays, but that would be the only times I would need full batches. I am new to the confection thing, but it fascinates me and I want to do things right.

    Thanks so much for your replys, I will check out lowes.


  8. Hello I have only had the Grewleling book for a few weeks, and I want to make some pbjs and a few other things, but I noticed he uses a 12 x 12 metal frame for cooling and structure purposes. I have googled them online, but keep getting reg. picture frames :blink: Do most people make there own, and if so how would I go about acquiring one?

    Thanks in advance.


  9. The head is acutally not cake, its a custom made bust. The artist is on Etsy.com and it cost like 1800 bucks or more just for the head part...I cant imagine how much the rest of the cake cost when you usually pay by the slice....

    Its a pretty creepy cake lol


  10. This year I finally started baking with a scale! I made my first molded chocolates, and fell in love with it! I made fondant from the grewling book to fill them, and I used transfer sheets. (No magnetic mold, so I carefully brushed melted chocolate on top of them, and set a small piece of the transfer on top).

    I fell in love with decorating, and have tried every sugar cookie recipe I could find, and I still have not found "the one". I have been making my own fondant for cookies and cakes, and it tastes great.

    I would love to go to pastry school, but lack the funds, so I am pretty much on my own with learning, but I am happy to be here, because this site is a gold mine of information.


  11. I have found with decorating, and for now I do alot of intricate cookies and such, the tips you use make a huge difference. I strongly suggest for any straight piping, go with PME tips. They cost way more than Wilton or any others, but they are stainless steel, and you wont have any curving or tails. I love them!!! Pick up Professional Cake Decorating by Toba Garrett, it is fantastic. You can get the PME tips at www.globalsugarart.com and a few other sites. The book is available at amazon. I am in the process of getting them all, and at 4.99 each, they are not cheap, but well worth the investment. I love to bake, and cake decorating is new for me, so I started with cookies, since they are smaller, but you use all the same skills.

    I also am dying to attempt croissants. I have not yet, mainly because I have been trying so many sugar cookie recipes in search of the perfect one, and because I have been testing to many cake recipes in cupcake format. It seems that they are not as moist when baked as cupcakes, as they are as cakes, and I am not sure why. Maybe a more seasoned baker could clue me in on this?

    I am so happy to be on this board, and thanks for the welcome!


  12. I'll make this my first post I guess! I am new here, and my name is Alicia. I am a home cook and I love to bake and I am just venturing into chocolate making.

    I don't temper yet, so I am at the moment using bada bada bing coating. Yeah I know, I feel almost ghetto typing that! Everyone here is so much more edcuated about food than I am, but I found myself reading your forums so much based on various searches I was doing, I decided to join!

    I have been reading the Grewling book, and so far have mastered basic fondant. So I can fill things, and I am using transfer sheets, although I have yet to acquire a magnetic mold, it's on my list. I figure I will master some stuff with coating, then move on to tempering. It is much cheaper to screw up with coating.

    One thing I am pretty decent with is decorating sugar cookies. I stumbled onto Elenis.com one day and got hooked, so I like to do that, and I collect cookie cutters, and try to stick with copper as much as possible.

    So my goals for this year....

    Taste a real french macaroon

    Then master making them myself

    Learn to temper chocolate

    learn to make gumpaste flowers

    learn to model with fondant

    Anyhow I am happy to be part of this community and I look forward to learning from all of you.


  • Create New...