lilthorner

I made my first molded candies using this book the other day at school. I had already made hand dipped truffles so my chef allowed me to pic somethign out of the book. I was going to try and make the passionfruit candy but I decided on chai as it was already available at school.

I just got this book myself.. I had borrowed it from the library and took it back before purchasing it. I made the basic biscuits and my husband proceeded to tell my 5 year old son "if you find a woman who can't make coffee or biscuits like these, find another one" I was pretty pleased.. I made them square to reduce scraps. haven't figured out how to post pictures yet ok I figured out how to do it!

good evening all. I just spent the better part of an hour searching the forums (nothing new, I do that daily LOL) I am wanting to make a mocha mousse for a cake. I was considering using PH's mousse but infusing espresso into the milk. Should I add some gelatin to tighten it up? I also read Wendy's post (with recipe) for mousses using gelatin and got some good information from that.

hi! this is my first post.. I have been lurking for a long time too. I used to grease and flour the pans or use a baking spray, but lately I have been doing parchment.. I love it so much better.. One of the best things I learned in school. As far as pans, I would purchase good professional weight aluminum pans. some popular brands are magic line and fat daddio's I'm unsure about posting links on the forums and I dont know where you are but there are a few places you can go online if you dont have a cake supply, or if the dont carry the pans. my fav cake from The Cake Bible is the sour cream butter cake, except I use 2 whole eggs instead of yolks only.