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About RWood

  • Birthday March 14

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    Capitola, CA

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  1. Uses for leftover cola?

    Look up Coca-Cola Cake. Being from the south, that was always a cake I remember growing up.
  2. They all look really nice, Jim. I'm glad it worked better for you. But, seeing all that that you've gotten done just reminds me that is till haven't made anything for holidays
  3. Round two on Thor's hammer. I was gonna try a different set up than last time, but a) this thing weighed a ton and b), I was worn out from working all day then making this at night. So, Ace got the same as a couple of years ago. He was happy though.
  4. Well I made the snakes and clasp last weekend, and the eye a couple of days before. I did all the outside details yesterday after work. That's was probably 3-4 hours. The stitches took the longest, probably an hour for just those.
  5. BoooooOOOOOOK! Finally got this out of my system. Didn't happen last year like I planned. Eye is made of isomalt, fondant for all the other details. Cake is red velvet with cream cheese Swiss meringue buttercream.
  6. This seems to be the only style cake I ever make anymore . I really wish these brides had a sense of adventure. But, I have a couple of fun things coming up that will help get some variety. This was almond with raspberries and ganache.
  7. Napoleon / Mille Feuille

    Doweling has nothing to do with the pastry cream. The dowels are for support when stacking multiple cake tiers on top of each other. You wanna take the chance of it collasping, that's fine. I just choose to not ruin someone's wedding with their cake in a pile on the floor.
  8. Napoleon / Mille Feuille

    You would definitely need support as with any tiered cake. So, dowels for sure. I think that something with gelatin would be your best option for stability with the filling, like a Bavarian maybe. But, with that being said, I’ve added a photo of a recipe that I’ve made before that just had a stiff pastry cream. Not sure if you want to go to the trouble of making the dough rounds, but there’s the option. It seemed pretty sturdy, and the layers of pastry cream aren’t very thick. This makes one 10” cake. As far as the look, I would stay with the naked cake idea. Floral decoration, fruit or whatever she likes with powdered sugar would look nice. I think frosting would be too much.
  9. I get griped at all the time about how much I despise raisins. I'm so glad I'm not alone
  10. Not the best photo, but I made Tiramisu for my cousins birthday dessert (don't think he's ever had it-but he really liked it). Family members beg for it, and I'm like "yeah, whatever". But I tend to forget how good it is
  11. Azelia is tasty by itself . I've only used it in ice cream and in buttercream. But, I've added additional chopped hazelnuts to both. I wouldn't mind trying to new fruit flavored, my passion fruit bon bon is one of the most popular, to my surprise.
  12. My step-sister's wedding cake. Her theme was Mediterreanean (she's Greek), so olive branches for most of the decorations. Took two years, but I'm glad its over and done. Cake is almond with ganache and raspberries.
  13. Haven't tried the Orelys yet, but I've been using the Opalys (33% white) a lot, and I have a bag of the Waina (35% white) that is different. Very vanilla-y. The one on the left is Opalys, and the right is Waina. Very different. I was looking on Valrhonas website, and they also have passion fruit and strawberry chocolate. Getting a little crazy.
  14. GF flours - why so gritty?

    I think that is the holy grail, not being able to tell something made with alternative flours is GF. Maybe I'm a picky pastry chef, but the few things I've had from this bakery always make me want to go and offer consultation. I think there must be a better way, but if these bakers and their clientele are happy ... One of my SILs is GF, I'll have to find some of that cake flour so I can make something she can eat for holiday desserts. I know what you mean. I think the blend is easier to find, maybe some supermarkets. I like it because it doesn't require the addition of xanthum gum. The cake flour does. You can order directly from them, but the shipping is outrageous. I think I found the cake flour from a site called Vita-cost. Much better shipping costs. Theres a cookbook called Patisserie Gluten Free that's really nice. Authentic Foods is the recommended flour in the book. Fortunately I don't get a lot of GF requests, but I feel OK with cakes I can offer now after trying so many other flours.