RWood

I second the Whisper Cake. Not that I love to eat it myself, but I have made many a wedding cake with it, and it works very well. It's texture is firm enough for building tiers.

I've used both quite a bit. Both are easy to work with and have good viscosity. Flavor wise, the white chocolate may have more of a chocolate aroma to it. El Rey doesn't use deodorized cocoa butter in their chocolates. I've heard some say they want a more neutral flavor in white chocolate, but I've never found it to interfere with any flavors that I've used with it. It's not as sweet as some white chocolates either. The milk has a good taste. My first choice is Valrhona, but their prices prevent me from using it more. This one has always been a good second choice. Shelf life would be a year, maybe more depending on storage.

I don't have it on me right now, but a friend gave me a recipe that she says is from Julia Child. There was a mistake in transferring the recipe, and I've been using buttermilk in it instead of milk. I make slider buns with it for work, and everyone loves them.

I use the whip when I make it, and the paddle when I reconstitute it. I very rarely make it and use it the same day. I use the paddle when I get ready to ice a cake. I find it leaves it smoother with less air bubbles.

I've found the syrup seems to work best between 240-248F. When pouring in your syrup, pour it as close to the side of the bowl as you can, don't pour it directly into the whisk. I read one recipe a long time ago that suggested pouring in some of the syrup, and turning the beater on immediately after, and do that in stages. Never tried it. It freezes very well. I just move it to the fridge the day before I need it. Then, set it out a while before using it. My method for re-whipping was taught to me in pastry school. Place it in the mixer bowl, and set it over a pot of simmering water. Break it up and stir with the paddle attachment. My instructor always said to melt it about half way, then put it on the mixer and let it go on low speed. I usually don't have the patience, so I will turn it up a little higher. If need be, I will also use a torch around the bowl or return it to the hot water if it's not coming together yet. I've had people try to rush it and put cold BC in the bowl and start whipping with just the torch trying to warm it. That's when it breaks and you have a bowl of water with butter chunks. If you just watch your sugar temp, make sure the meringue is whipped until cool to the touch, and your butter is soft, it shouldn't be scary .

When I make IMBC, I usually cook my syrup to about 240. While the syrup is cooking, I whip 8 whites with a 1/4 cup sugar to stiff peaks. Add the syrup, whip till cool. Add the room temp butter. I use a whip attachment when I make it, and whip until it comes together. I've not had any problems in the making stage, but if it's been chilled, when bringing it back to a usable state, it can separate, and it's usually because of temperature. When it's whipped up, it should look smooth and glossy.

You're welcome, glad it was of help So, I finally had a chance to showcase my stuff at the Monterey Museum of Art last night. It was to try to get the catering company I work for on the list of caterers they use. This is a picture of my table set up. Pistachio and Chocolate Raspberry Macarons, Triple Chocolate Drop Cookies and assorted chocolates.

This is a crazy dessert plate I did for a fundraiser last night (not my menu, just made everything). Chocolate Marzipan Heart, Goat Cheese Ice Cream, Dark Chocolate Ganache Cube, Chocolate Pot de Creme (madeleine), Triple Chocolate Cookie, White Chocolate Cardamom Orange Sauce, Raspberry Coulis, Orange Dust, and one of my Valentine chocolates.

Thanks! I believe I got some of the transfers from www.bakedeco.com. They have a large selection. Most of them are PCB transfers. I think they only sell them in large packs though. Individual sheets I've found here. They told me they could sell me larger packs of them if needed.

Thanks! The hearts with pink are Passion Fruit, the dark red are Mexican Coffee, the rectangle with hearts and lines are Ginger, the rounds with pink are dark chocolate with vanilla bean, and the heart leaf is Raspberry. I also did dipped caramels with pink salt, but didn't post a picture.

So, the caterer I work for wanted to offer Valentine chocolates and since they wouldn't be under my name, I went with the easiest way to get them done. Transfer sheets and simple decorations. But, they still came out cute .

Those look really nice. I had problems with this mold the first time I used them, but have had good luck since. The only thing I have trouble with is that the air bubbles are really hard to get out. I have more trouble with that than cocoa butter sticking.

So, I got around to trying the recipe in Pierre Hermes' Macarons. It's the only version of an Italian meringue recipe that has ever worked consistently. Two and half sheet pans all came out. And that was baking in a commercial convection oven, opening the doors, rotating the pans, etc. No flops at all. I've made this three times, and so far so good. I made raspberry and chocolate. I did change the chocolate because his recipe calls for melted unsweetened chocolate in the shell and since I didn't have any, I subbed cocoa powder with no problem.

I haven't done a cake in ages, but got an order for a 90th birthday party this weekend. Almond cake with a layer of whipped ganache, a layer of amaretto whipped cream and raspberries and chocolate buttercream.

Try L'Epicerie. I've used them for several things, and they do sell small and large quantities. Their shipping can be a little high, but depends on the amount of stuff that is ordered.

Years ago, my chef instructor always told us to put the cold buttercream in a mixer bowl, place over a bain marie and melt it half way. Then put it on the mixer with the paddle on low speed. Just let it go until it's smooth, then you can up the speed and fluff it. Always worked for me, and if need be, I would hit the bowl with a torch if it still had a few lumps. A ratio I found for SMBC that works well is 1 cup sugar, 1 cup whites and 1# butter.

We always called it "fried cornbread". It was a faster way than waiting for a whole pan to bake. Haven't had it in years. Oh, but to have some Brunswick Stew though . Don't get that in California.

Four of the 25 pies I made for Thanksgiving, I didn't get close-ups of the pumpkin and apple. I used Eddy Van Damme's recipe for no corn syrup pecan pie. They came out looking very nice, but haven't talked to anyone yet on how they tasted. I was shooting for not as sweet, which is what the recipe said.

I make a pumpkin caramel ganache filling for chocolates, using milk chocolate. It's very popular. I haven't been able to get an eggnog chocolate to work for me yet. I'm not a fan of eggnog to drink, but I've never been happy with any of my attempts.

Sounds good. My question would be was the peanut butter really, really smooth, slightly crunchy or quite crunchy? (We don't have Safeway here where I live.) I had the hardest time finding a smooth peanut butter for the PB balls. All the 'natural' smooth butters have little crunchy bits in them. Not that that is reprehensible, it's just that I was looking for SMOOOOTH and had to fall back on one of "THOSE" peanut butters that we don't eat to get a smooth enough texture. Just curious. It was a little grainy, but it was crunchy style anyway. I personally am a Jif snob . It's the only one I buy. They have made a new natural one, but it's the same as the regular one, very smooth and no stirring needed. Tastes the same.

I just kinda winged it. I used a 2:1 dark ganache, added vanilla bean and glucose. I did 3000g dark chocolate to 1500 g cream and 6.75 cups peanut butter. Plus a little butter. I worried about the ganache because I was using Safeway's new Open Nature line of peanut butter (since it was for them) and it being natural, it was more liquid. The truffles were soft, but I with two coats of chocolate, they were fine. The chef loved them, so that's all that mattered.

One of three sheet pans of peanut butter truffles, 525 total, for Savor the Central Coast this weekend at Hearst Castle. I'm really tired of smelling peanut butter

Strawberry Cream Cake ordered for a birthday.

That is done with a St. Honore tip. It has a "V" cut into the side of it (or an upside down "V"), so it makes that tall design.

Thanks! It's actually not my recipe, but David Lebovitz's . I've been really happy with this dough. I've tried several, and this one works very well. I've made lots of galette's lately and never had any trouble with it Here is a link to the recipe on Fine Cooking's site.