AKS613

Thank you all for your help. Sorry about the freak out-everything is resolved.

What about a ruffle cake? They are beautiful and very easy. You can make one big one or several small ones in the same or different colors. Always a show stopper with very little effort. I can't post a photo for some reason, but check out http://www.mysweetandsaucy.com/2010/09/ruffle-cake-tutorial-video/

No Egg Whites. I just bought Eileen Talanian's book and she has a recipe, so I'll just do a trial run one with fluff (with powdered egg white) and one with marshmallow. Hopefully all will be well. Still freaking though!

Thanks Matt. I was thinking about making them the night before delivery. I am just really scared about the krispies breaking down. UGH.

I haven't tried it yet-just read about it. Totally freaking out though because it is for a client, and they need to be good. It is a mint chip marshmallow krispie treat. Any hint you have would be GREATLY appreciated.

I am in a HUGE bind. I make marshmallows (along with other desserts) and I have been asked by a client to turn them into rice krispie treats. Like an IDIOT, I said no problem. Who would have thought it would be an issue? Well, guess what? After re-reading the 58,349,648 pages of ALL THREE marshmallow threads, I have learned that homemade marshmallows can make the krispies seem stale. I am sick to my stomach now. Does anyone have any idea how to to yield a crispy Krispies treat with homemade marshmallows? I use Nightscotsman's recipe. Please, please help. Thank you so much. -Alysa

I do the no oats version with flour, butter brown sugar cinnamon and nutmeg. I much prefer it. Only my humble opinion.

Thanks so much. I really appreciate the replies.

Wow. Thanks so much!

Thanks so much. I've been doing more research and it seems almost impossible to find organic roses where I live, so making candied is kind of impossible. I looked into oils and found them on LORANN. I thought about 1/8 tsp to 1 lb chocolate, but if that's even too much I might have to rethink this. UGH! Thanks.

Thanks so much for your quick reply. When you say oil, do you mean extract? Can I use an extract?

OK. So I am going to give you the low-rent way I do it. It is Ina Garten's method and it works really well. Not sure how a microwave timer can be wrong, but anyway, she says, "Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds. (Don't trust your microwave timer - time it with your watch.) Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue to heat and stir every 30 seconds until the chocolate is just melted. Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)" I hope this will work for you. Good luck!

Can you add this without the chocolate seizing? I want to do a chocolate apricot almond rose bark and my fear is in adding the rose water. If it is OK, when in the tempering process should I add it? THANKS IN ADVANCE!!

I just did this with mini pound cakes. I froze them solid first and then sealed them with the vacuum sealer. The trick is to almost "pulse" it like a food processor. Do it manually in short bursts while the cake is frozen solid and stop just before it sucks too much air out of it. HTH. Good luck!

Thanks for the info. I am really grateful for your time.

Wow! Thanks so much for the info. It is much appreciated.

Thanks so much for the replies. They are really helpful.

Thanks so much John. I really appreciate the response.

I am researching choux pastry and fillings and have noticed that some pastry cream recipes have butter in them while others do not. Why is that? Which is better/more traditional? Thanks in advance.

Hello all. I am so happy to be on this forum. Pastry has been a passion of mine for 11 years now. I read and watch everything I can to learn for learning's sake. I have spent the last 18 years raising children and am now thinking about a life in pastry-still considering possibilities. Although my interest on this forum is mostly pastry-centric, I love to cook savory, as well. I admit that I still get a little shiver down my back every time the garlic hits the hot olive oil! In any case, I look forward to increasing my knowledge through the generous offerings of the people on this board, as well as humbly putting in my two cents for any topic I feel I can add to. Thanks in advance to all for your sharing. Sincerely, AKS613

I know that this is an old post, but for someone like me who lurks to learn, this metallic thing happened to me too. New method is to use all nonreactive stuff, of course, but to have a nonreactive strainer as well. Look for a nylon, nonreactive strainer. They have them on the web.