elzool

I've not made the hazelnut for that cake, I used another crumb. Of the four crumb types I've made for use between layers of cake, all have softened slightly after a few days from the moisture of the frosting above and below it. I would assume that overbaking and drying out the crumb further would allow a longer time to sit between layers allowing a crunchier texture. I've found that for me, after freezing overnight and thawing several hours the next day, it is perfect, but leftovers the next day have started losing a bit of the snap they initially had and it loses more every day thereafter.

I When I did it, I used the Milk Crumb recipe through step four. When it called for milk powder, I then used the malted milk as called for in step one of the malted milk crumb. My thinking was was if starting with a completed milk crumb, adding the malt and additional chocolate would make a rather unwieldy crumb. Mine, as I did it, was perfect.

I've found their customer service to be second to none. I'd buy the SideKIC on that basis alone. I completely agree Chris, though reading user reviews here and seeing how fast they have responded to customer wishes pushes them right into my basket at Amazon once they are back in stock. I just hope they come back next week as I'm holding off on purchasing MC until then as well and I can't wait to get that into my hands.

I've yet to purchase one, but really like the fact that I emailed a question to them and they didn't send a canned reply, it was a real person and they actually answered my questions. At this point I'm waiting on them to get back in stock at Amazon next week and I'll be placing my order.

Thanks! I love this book and her style. Next up, cashew brittle followed by crack pie ice cream with pulverized cashew brittle mixed in.

I only picked this book up at the end of February. I fell in love with Christinas straightforward style of writing and just telling it like it is. My favorite parts of the book are the ingredients, equipment and techniques pages. I read it cover to cover to start with and then started at the beginning. I've found most of the recipes time estimates to be quite high for proper doneness and thus have adjusted accordingly in my kitchen. I had the chance to attend a class with her a month back and found her personality to be just as fantastic as I assumed it would be from the book. Just a really fun person to be around and a pleasure to learn from. So far I've made the following; cereal milk(multiple flavors), cereal milk panna cotta, cereal milk ice cream, cereal milk white ruskies, cornflake crunch, cornflake chocolate chip marshmallow cookies, milk crumb, malted milk crumb, chocolate crumb, blueberry & cream cookies, chocolate chocolate cookies, chocolate chip layer cake, brownie pie, grasshopper pie, chocolate malt layer cake, banana cake, crack pie, pecan crack pie and crack pie ice cream. Grasshopper pie Cornflake Crunch(3 batches) Banana cake with fudge sauce, sliced bananas, banana crumb and further fudge sauce between the layers. The cakes(8 quarter sheets) were a hit and almost everyone notice the crumb and found the texture of it between the layers to be amazing. Blueberry & cream cookies Crack Pie Chocolate malt layer cake