flourgirl

I have many of the USA pans and love them. Anything I have baked in them slides out effortlessly. They clean beautifully.

Absolutely stunning

You are extremely talented. I saw your pumpkin pie recipe, WOW!

Is the center fully baked? If not, you could try a heating core or use a tube pan http://www.amazon.com/Ateco-1449-Cake-Heating-Core/dp/B0061UGRIC/ref=sr_1_1?ie=UTF8&qid=1390151352&sr=8-1&keywords=cake+nail

New saucier delivered. Now to give it a test drive. Not for tonight's dinner, though. Corned beef in Guinness with carrots paired with freshly-baked Irish soda bread have no use for a saucier.Cool! Enjoy! My saucier is my most used pan.

Love, love, love TJ's! I get all my baking nuts and dried fruits from them. I also get all my bottled water from TJ's. I feel it has abetter taste then other brands I have tasted. I also love the fresh fruit and bagged organic spinach. Oh and the doggie treats!!!!

Did you know Rose's new book, The Baking Bible will be out approximately November 4, 2014? I am positive it will be stuffed with delicious cakes and other baked goods. It is now available for pre-order. When you pre-order on Amazon, they will give you the lowest price at the time of shipment. Here is the link: Amazon Link

Jeanne, do you use the Beater Blade for all baking? I find some of my older recipes do better with the standard paddle. Is it just me??

Which scrapper paddle did you get?

My recommendation for a 2013 book would be Standard Baking Co. Pastries. Amazon Link Their Blueberry Custard Ricotta loaf is awesome. I haven't made any other recipes in that book because everyone wants me to make that recipe. I bake only by grams. The books lists ingredients by volume measurement. However, I called the bakery. The people I spoke to were so friendly and helpful. I needed to know the weight of their cup of sifted cake flour. Sara asked one of the authors and I was told it is 100g. My cake was awesome! Other recommendations are anything by Rose Levy Beranbaum. Though she has nothing new this year, her books/recipes raise the bar and are consistently show-stoppers. Good luck and Merry Christmas.

I just got my Tartine 3 too. However, I sent it back this morning. The book is gorgeous! It is a heavy book. The pages are an excellent quality paper with unique tabs on the bottom of the pages. The recipes, however, are way over my head. I have Tartine 1. I was hoping for more cakes and tea cakes. The Tea cakes in Tartine 3 require a leaven. I don't bake bread. This book is filled with scrumptious-looking bread pics and recipes. They use whole grains, such as spelt. As I said, this is a gorgeous book. But for someone on MY level, this is way more difficult than I can handle. Maybe I will re-buy it someday.

My best tasting cakes are made from Rose Levy Beranbaum's books, Rose's Heavenly Cakes and The Cake Bible. Flo Braker's Book, Baking For All Occasions has equally delicious cakes although her mixing instructions are not as easy as Rose's.

The recipes are easy to follow and the instructions are meticulous but most important, Rose's cakes are delicious. Whenever I bring a cake to a gathering, my cakes are the first finished. Everyone else has left-overs to take home. I highly recommend Rose's Heavenly Cakes.

Thanks for the recipe.