rajoress
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Posts posted by rajoress
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Thanks for the helpful info. For anyone interested, I dipped my strawberries on Saturday night, added them to my cake, and refrigerated the whole thing until Sunday. The cake then sat out at the venue for a couple of hours until eaten and the strawberries were totally fine, no weeping, no shrinkage...!
Ruth
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I am making a 60th bithday cake this weekend and it will also have dark chocolate dipped strawberries decorating the edge. I posted this question on another forum and got answers ranging from "don't refrigerate" to "definitely refrigerate"! I am dipping them in Cacao Barry coating chocolate which works great and doesn't have to be temperd and I believe can withstand refrigeration. I can post back and tell you my experience after this weekend. I have heard you can store the dipped berries on a plate inside a container that has been lined with paper towels (to absorb condensation) and baking soda, although that makes me sceptical.... I might try the paper towels.
Ruth
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I always add something that is complimentary and make bark! I add either nuts, dried fruit, cereal and either make bark or mendiants. You usually can't taste the "leftover bits" from whatever you were dipping.
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Keychris - can I ask where you got the mold for the 21 or did you make it yourself? I am making my brother-in-law's 60th birthday cake and would love to make a chocolate 60. Thanks for any help - your hearts look amazing!
Ruth
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Emily_R - thanks for the compliments! Just a tip on the cider caramels. She says it took her about 40 minutes to reduce the quart of cider down to a 1/2 cup. Both times I made these it took me more than an hour and I never did get it boiled down to less than a cup. But I used a 1/2 cup and it worked out fine (kept the rest for salad dressing!). Also, mine were too thin in an 8 inch pan so I poured it into my rulers sized to about a 7 inch square. Everyone agreed the taste was amazing!
Ruth
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Two of my Thanksgiving offerings this year - dark chocolate trukeys filled with creme de menthe fondant and awesome apple cider caramels from Smitten Kitchen. Thanks for looking!
Ruth
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I've been using Callebaut for years, I used to buy it directly from Qzina and even visited one of their offices (in Florida) to pick up 50 pounds. But for the past (at least) 5 years, I've been buying from a wholesale vendor that sells retail on-line and their price for the 11kg bars can't be beat. They haven't raised the price and the shipping is a flat fee. And luckily for me, they're in the same state (MA) so I get my shipment in a couple of days. I pay between $49.95 and $59.95 for the 11kg bars of white to bittersweet. And there's only a $50 minimum!
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Thanks all for the tips! I also like to keep my thermometer in during the cooking process so I know how much time I have until it hits the mark. I'll check out the above links. Thanks again!
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I LOVE that windmill mold - do you mind telling us where you got it? Your chocolates look beautiful and sound delicious!
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Hello all,
Can anyone recommend a good candy thermometer other than the usual glass tube kind? I temper my chocolate by machine (I know, lazy..!) and use my thermometer for caramels and brittles only. I'd like to get a digital one as my eyes can't read those tiny lines anymore and was wondering if the probe type is good. I typically make my caramel in a deep pot so not sure how the probe attaches.
Thanks for your help!
Ruth
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Traditional jewish honey cake served at Rosh Hashanah has definitely had a bad rap! We make it every year and it usually is the last dessert to go although when people taste it I think they like the nostalgic flavor of it ans are a littel surprised at how good it is! I use my mother's recipe (which tastes a little like date/nut bread without the dates and nuts) but did do a search thru 8 jewish cookbooks this year to see the variations. I found most of them similar except for varying amounts of fat and liquid-which can explain the rubberiness or dryness, IMHO! Most do have coffee which I think is one of the key ingredients. I'm going to check out the book you mention, I don't think we have that in our home library of jewish cookbooks ;-)
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Good luck - that honey cake looks beautiful! We make ours in a loaf pan and it does bake for about an hour at 350. (and I also got the big jug of honey at Costco for honey cakes!)
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If if you want to try to bake the cake longer and are worried about overbaking at the edges, you could try baking with a couple of flower nails in the middle to disperse the middle heat. I've used these with great success on 12" cakes.
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oops - no pic, sorry about that!
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That cake and all the figures are awesome!
Some gianduja ganache filled chocolate cups - the best compliment was when one of the guests was trying to peel the paper off the cup - there was no paper - cup made by brushing semi-sweet chocolate onto the paper cups then peeling them off. I love doing that but I haven't quite got the knack of a thinner bottom and fatter sides so I get some breakage at the top...! Thanks for looking!
Ruth
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Hello - my 2nd post after lurking for years! I've been in the mini whoopie pie mode and made these red velvet ones for a 75th birthday party. Thanks for looking - I LOVE all the pics on this thread - everything looks amazing!
"sorry if the pic is too big...!"
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Hello all,
First post, although I have to say I've been lurking for probably 5 years!
Here are some peppermint patties I made for the Jewish new year! The mint fondant is from Greweling's
"at home" book which is one of the recipes I make most out of that book -very easy and always works! I'm constantly trying to be better at hand enrobing, I almost have these without the feet. :-)
Thanks for looking at my humble chocolates - the pics on here amaze me!
Ruth
Confections! What did we make? (2012 – 2014)
in Pastry & Baking
Posted
My contributions to Passover dessert. Clockwise from left: chocolate/caramel covered matzah, milk chocolate mendiants with nuts, peppermint and coconut truffles, blood orange pates de fruits, more mint truffles and more matzah. Thanks for looking!
Ruth