RWood

Anyone tried this? I don't have any experience with sugar free chocolate, and I have a couple of friends that are diabetic. They keep asking me to make sugar free bonbons. Does it mold ok? Ganache the same? I'm willing to give it a shot, and was gonna order some from AUI when I order regular chocolate. Thanks!

Finally, after a few years of trying to get to it, the Death Star cake for my friend Sandie is finally done! She didn't need a lot of cake, so I made the bottom with a half sphere of styrofoam, and the top is chocolate Stout cake with ganache and white chocolate buttercream.

I'm not a bread maker, but I decided to make focaccia. It's been years since I even thought about bread. I've had to make it in previous jobs, but it's never been something I really liked, compared to cakes and chocolate. This is an Italian potato focaccia that has always been a favorite, with rosemary and Fleur de sel.

I'm not sure how it would work in bon bon, but I was looking into ice cream that flavor for some one (didn't end up making it), and most of what I found was people would use the dry cake mix. Would that work too add it to a ganache? Seems kinda weird, but 🤷‍♀️.

There are several versions of the WASC, check cakecentral.com and search for the original one by kakeladi. I ended up using the one by Liz Marek on sugargeekshow.com. That one is different in that it has butter added, along with milk instead of water. If I were to use it again, personally, I would back off the additional sugar a little, and cut the almond extract in half. Kakeladi's seems to be loved by tons of people that have tried it. I might try it one day to see what all the fuss is about.

Made a cake for my mom's cousin. She loves basic white birthday cake, so I tried the WASC recipe for the first time. I only make scratch cakes, so using a mix is a no no for me. But, this actually tasted better then just a plain mix. The additions helped improve the texture greatly, didn't seem like a mix as much. She loved it though. I used the Ruby chocolate for the ganache drip since I was going for a pink color anyway.

Birthday cakes for myself and a friend. Abstract buttercream for me (one white, one chocolate raspberry) and a mini sorting hat for my friend. Coconut cake with coconut buttercream.

Decorated Valentine cookies. Raspberry and chocolate doughs. Airbrushed with stencils.

Thanks! 😎

Even though I'm from Georgia, I only remember my grandfather ever saying "there's a pone of cornbread in the kitchen." We always just called it cornbread, and it was usually made with White Lily cornmeal mix. The way we like it is to bake it in a large 12" cast iron skillet so it's very thin. The skillet is heated until hot, with the fat melted in it, then that was poured in the batter right before it went in the oven. So, the batter would sizzle and help form the crispy crust we all like. Don't ever mention putting sugar in cornbread to my mother, she has a fit 😋. Living in California, all you find is puffy, sweet corncake. And frying spoonfuls in a skillet was just fried cornbread, made with regular batter. My aunt was visiting from Georgia, and she made it a couple of times, I had forgotten how much I liked it.

Today was my mom's cousin's husband's 🙃 birthday. He is 85. He's gone through some health issues lately, but is doing OK. I wanted to make a cake for him that represented some of the things in his life. So, while I had more things I could have done, I only had time for two things on the cake. He is retired from the Air Force, and has black belts in several martial arts. He was in the interment camps as a child, worked as an interpreter for the embassy, trained gymnasts for the Olympics, taught flying, sailing and got a PhD in kinesiology and taught body conditioning and judo until he retired. So, he's been through and done a lot. And of course he told me no, the knot on the Gi was not right 😋, as I knew. Thanks Jimmy 😊.

Thanks! I can't really draw either, but seem to be ok other ways. I had delusions of grandeur and wanted to do a full carved helmet, but lack of time and bring exhausted canned that idea 😋

This was a very fast stormtrooper cake. My friend asked me to make it for her nephew last minute. I went to Vegas this past week and she asked for it for today. So, the night before I left, I baked and froze the layers and ganache and said here's hoping I can. Got back Thursday night, got it mostly done Friday morning then drove to Sacramento to see Metallica. Got up, finished the lettering, and she left this morning headed home to Santa Cruz for his sleepover party. Whew! And a shot with the birthday boy!

A friend asked me to make her in-laws an anniversary cake for today. I said sure, but don't think I'll do that again when I was the one cooking for Thanksgiving 🙃. Ugh, too much. Carrot cake with buttercream flowers, it weighs a freakin' ton.

Thanks! I don't make this type thing much, and I'm still working on getting more dimension in my faces. But, these came out better than last time.

Some cookies I made for Kitty911's bake sale this weekend. They've helped us a lot with TNR on many ferals. And, with vet visits for our outdoor residents.

Thanks, I think they are too, I love the cutters.

Got a few Halloween cookies done. Fighting with air bubbles in the icing 😡.

Gold and rose gold Macarons for a friend’s daughters wedding today. Filled with vanilla bean buttercream.

The peanut butter pie I grew up with in North Georgia was a little different, but it’s still my favorite. There’s a restaurant in Chatsworth GA called Edna’s where it’s very popular. its just a baked pie crust, spread peanut butter on the crust, then filled with vanilla custard. They top it with meringue (I don’t like meringue, so I scrape it off) and sprinkle it with a mixture of peanut butter mixed with powdered sugar until it is crumbly. Then torch the meringue. I made it years ago, and subbed whipped cream for meringue.

I make my own if I want one. I use it as a experiment for something I’ve wanted to try or test out. Plus, I make everyone else’s as well. Since I do it for a living, I’m kinda doomed 😋.

One of my last cakes at work. Wedding party of 12. They had no clue what they wanted, just chocolate cake, fondant and spring looking with gum paste flowers.

Double barrel cakes are easier to serve if they have a cardboard layer between two cakes. The slices are normal size, not really long. I usually do two three layer cakes, use support straws in the bottom, place a cardboard round on top (cut it just a little smaller than the cake so it doesn't stick out) then add the next cake. You can put a dowel through the whole thing to keep it in place. Then, crumbcoat and chill to set.

Chef Rubber has a line of fruit powders now. They have 4 oz jars. You might check on Craftsy, I think they are cheaper there than directly from CR.

I'm not a fan of white chocolate, only eat it if it's added to something. I use Opalys a lot at work, but there it's only for additions to buttercream, ice cream or a white chocolate layer cake. I would use it more outside of work if not for the price. I prefer it over the Ivoire. I personally do like to use El Rey's Icoa, I used it quite a bit in the past for my molded chocolates and fillings. Was always easy to work with. I order it directly from them in Texas. It's best to order in the colder months from them, they will only ship overnight or 1 day in the summer. So, there's the added shipping cost. I know the flavor either has you loving it or hating it.