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RWood

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Everything posted by RWood

  1. I think there is too much liquid in the recipe. From the combo of the egg, milk and yogurt. And, the sugar seems a little low, which could affect browning. Also, I brush the top with either cream or melted butter and sprinkle with sugar. Most scone recipes bake at a higher temp as well. I usually bake at 400F convection. I have made several types of scone recipes over the years, and my favorite that I have found for any type is the blueberry recipe from Cooks illustrated. I've made savory, Cherry, etc with it, and it works great. In this recipe, the butter is grated on a box grater. Makes a big difference in flakiness and also doesn't need to be worked in as much.
  2. And then adding something that would be mush kinda adds to the shelf life issue I would think. Since the soft texture in an actual tiramisu is ladyfingers soaked in liquid. I worried about that anyway, adding mascarpone, but I kept a few and just checked them every couple of days to see how they were holding up. After two weeks, they were still fine. I wouldn't have sold them at that point, but it was good to know I didn't have to worry that they would go bad that quickly.
  3. I made a tiramisu bonbon a while back. I molded it in milk chocolate because I felt the dark shell would overwhelm the filling. I add grated dark chocolate to the filling, instead of cocoa powder. My filling consisted of white chocolate, mascarpone, glucose and a mix of marsala, espresso powder and a small amount of amaretto. I added the amaretto because I had made tiramisu for a function, and the recipe the chef gave me had it in it. Really good. I never tried adding a ladyfinger or cookie component because of the mushy issue, or that tiramisu doesn't have a crunch. Mine tasted like tiramisu, so I didn't really miss a ladyfinger type layer. With the soft texture it normally has, I'm thinking that type of component isn't needed, for me anyway :).
  4. Yeah, the back is the only place that is cake. The rest is rice krispies. They only needed cake for about 10 people, so like I told them, I got over enthusiastic :). But, for a 3D standing dinosaur, what else would have looked right?
  5. Yeah, Ginger was already asking me what I thought of a humpback whale. New obsession I guess. But, that could change in a year :). And, the mom is expecting another boy in a few months. I have a few cakes I'm wanting to make. An octopus for myself, and a standing Harley for my dad, but I have to get back to Georgia to make it for him. I have a list that maybe I'll get to one of these days. Hopefully from paying customers and not just for me ;).
  6. Grandpa Brian sent me some photos of the birthday boy with his cake. When I dropped it off he had just woken up from a nap, so he wasn't quite sure what to make of it. I think he wanted to play with it :).
  7. I have three sets of the sugar structures made by Innovative Sugarworks, and I watched a couple of their videos on how the recommend using them and attaching a board. I just went by the shape of a T Rex. It took parts from all the sets to get it the shape and secure it. I went to Lowes and they had a scrap piece of thick MDF board they gave me. The weight of that helped keep it from being unbalanced. I used armiture wire to make the arms. Here are a some photos of the progression.
  8. Thanks! I started working on small parts of it (putting the structure together, figuring out the head, turning the house upside down looking for the stuff to make the eyes 🤦‍♀️) on Monday, and worked a little each day. Thursday and Friday were the serious days. Finished the board Saturday before delivering. And, so not into the TV thing. Most people on those shows annoy me to much to watch 🤷‍♀️😊
  9. My friend Ginger asked me to make her grandson a T Rex cake for his 3rd birthday (today). He's made of chocolate cake, Rice krispies and modeling Chocolate. First time using Satin Ice covering chocolate instead of fondant. That stuff is great! The eye is made of isomalt with a transfer sheet. He was fun to make.
  10. So, using up sourdough starter ala King Arthur. Sourdough breakfast biscuits with sausage, and sourdough crackers with rosemary and oregano from our new herb pots. Biscuits were really good and easy, crunchy outside like we like. Used whole wheat flour for the crackers, and I rolled as thin as they would go. Good, very light texture.
  11. Well, my sourdough came out pretty tasty. Crust was nice when it first cooled, softened some now, but made good toast this morning. I gotta get better at scoring my loaves, I've barely done it since pastry school. I made this with a flour I got online from Janie's mill. I’ve bought several types from them to try, this one was recommended for long fermentation.
  12. I was planning on trying these when I do my next feeding
  13. With all this time on my hands, I decided to play around with bread. My starter is finally looking happy, and I have the beginning of sourdough in the fridge. Here's 🤞🏻🤞🏻.
  14. A few Easter cookies. I'm trying to refrain from baking a lot, there's only two of us and since I can't give it to anyone 🤷‍♀️. These are Raspberry cookies with almond royal icing and wafer paper decoration. A little gold lustre painted on the edges.
  15. I think that's why that batch broke. It has butter added at the end, so that's probably what did it.
  16. Honestly, I can't remember where I got them. It wasn't JB Prince, most likely from either Bakedeco.com or Chocolat Chocolat in Montreal. I got them quite awhile ago and those were the places I ordered from. I had noticed when looking at magnetics, I didn't see it very much. Maybe it's been discontinued. I like it a lot, I have four, should have gotten more. The transfers are from Chocotransfersheets.com in Benicia CA that I went and picked up.
  17. I picked up these Easter transfers, I think the bunnies are cute. These are strawberry creme fraiche, but I think they need a thicker mold. The dark chocolate overwhelms the filing. So, maybe something else for this particular shape. Or, try milk chocolate for the shell.
  18. An assistant I had at my last job made it with heavy cream by mistake, and it broke. He brought it over and couldn't figure out what happened since he made it a couple times a week. Then he realized he picked up the wrong carton. I agree with Tri2Cook though, I think it would be too rich.
  19. Thanks! Yeah, it looks like I'm gonna have to after all. That's why these are all splatter 😎. The person who asked for these had originally asked if I could produce 10,000 pieces and, that unfortunately it's not possible at the moment. So, we are going to start small. I have ordered the transfers from there. They are about a half hour from me, so I'm picking them up instead of paying $25 to ship to me.
  20. I've been asked to make up some samples for a boutique for Easter. I think I got carried away with the Spring green ☺️🤷‍♀️. I've also ordered some Easter transfers to give them a more themed look.
  21. Whenever we re-warm ours, we flip the pieces over so that the bottom gets crispy again. It will always somewhat soften and eventually get soggy because of the moisture. I don't know anything to prevent it. We have found over the many years of making Spanakopita, that the thinner the filing, the better the bottom will brown and get really crispy. We always makes two, because my step-dad's recipe worked perfectly with the big bag of Costco spinach.
  22. Thanks! So, like I said this was all experimento 😊. I used 40g tempered white chocolate, 20g cocoa butter, 20g toasted graham crumbs, 25g feuilletine, 3g brown butter, pinch of salt. Rolled it between sheets parchment paper. This photo shows a cut of it, this one the crust is a little thin I think. And I capped these with white since it was what was ready and I wanted that cheesecake filling sealed.
  23. So, a few for Valentine’s Day. Some experiment flavors. Mimosa-Prosecco and Orange, Creme Brûlée-vanilla bean custard type ganache with soft caramel and crunchy caramel bits Gold with hazelnut crunch-Gold ganache with dark chocolate crunch layer of feuilletine, toasted hazelnuts and praline paste, Raspberry Orange-Raspberry Filling with dark chocolate orange ganache Chocolate caramel-caramel ganache with sea salt Ruby with Strawberry Cheesecake-cheesecake ganache with strawberry filling and a crispy crust And hazelnut repeat to use up shells
  24. Possibly. I'll look into that, thanks. I had a thought of just taking the hose that came with the Badger, cutting one ended off, and trying to attach it to the to the machine. If you look at the hose that came with it, it's just shoved on there. Have to see if it would fit.
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