Wendy DeBord

I made a strawberry bread recipe from Martha Stewarts little cookbook (sold in the grocery store) that was excellent. It might be posted on her site.

I tryed selling stove top made creme brulee, I liked it. But no one else did and I had to go back to baking brulees. JGarner53, I've done similar when in a bind but an over baked brulee burr whipped remains thin. The thickening power of the yolks are shot at that point. It turns our more like an anglaise if you burr whip.

I was thinking I'd wrap them in acetate or maybe just parchement first, like a cake roll. That also makes clean up simplier.... and what if your cake stuck to the tube. I'd insert it into the tube with the end cap on, put in my mousse, top with other end cap and freeze. I will probably spread the inside of my joconde with a contrasting color and flavor. Like you could coat it with ganche or a flavored buttercream and then roll it. My experince with doing something like this with-out the tube is the cake flattens out Kevin so you never get that perfect shape. Last Mothers Day I made triangular forms out of bent metal, but sealing off the ends was a huge pain and when I lifted them into the freezer they flexed alot. Also, at one time we talked about something to set our cones in to keep them up right or to even use as a serving utensil for cone shaped desserts. We even talked about how we could cut a piece of plastic with circles cut out of it to set the cone into. Well they have that at PCB too. I think there were a couple options on that. Bri, PLEASE tell us how your experiment goes??????? I bet it works great and I just blew money on something I could have got at the hardware store. Oh, more thoughts...........did you see the patterns they have for joconde sheets? Once upon a time I bought some (I think from Uster) when they first came out and never did figure out how to use them. So if anyone gets those would you please share instructions on their use? I just need to know what I was doing wrong.

I used to think that too. But I've used recipes that work everywhere else but in this kitchen. It's not just creme brulee it's flans too.....and was my cheesecakes until I took them out of a waterbath. This incorrect baking happens with every custard recipe in my ovens. But I now think it's about the technique. Even if I use a small amount of water in the pan, it stops the baking where it comes in contact with my ramikins. I use a waterbath because that's what we are taught (in books for me) and all logic that Neil wrote. I know this doesn't seem logical, that's the irony. It's just like the brown sugar I once got that wouldn't melt.....or the heavy cream that didn't have enough fat to whip.

I tried, they don't let you link to a specific product Neil. I will report back, I'm very excited to try this.

Refering to placing an order from PCB Company, France. Find them at their web page.: I placed an order with them today so I'll let you all know how well it goes and how long it takes. Also, I want to bring this neat (and yet so obvious and simple) invention to everyones attention. If you go to their accessories page and scroll downward you'll see what appears to be a clear plastic tube, with a sheet of joconde in it. Look closely at it. This is an answer to a problem that's long bothered me..........how to make joconde wrapped mini pastries in production with-out using the individual molds (that take so long to line and fill). I think it's a brilliantly simple solution and I can't wait until they also design this in other shapes. I bought one and can't wait to use it.

I'm sorry I can't site a reference for this, but I do recall reading that even the best professionals struggle with molded rabbits. If I'm remembering correctly it had to do with the vast size difference between how long it takes the ears to set and the body, which is huge in comparision. I think, this issue of molding rabbits is more complex then it appears on the surface. It's just not the same as other shaped molds. Unfortunately, I don't recall where I read that and more details, sorry. I think your on the right track though, working with warming your molds and the temp. they are setting in.

I'm having similar problems and had never had any issues with this topic until my current job. I can't get any baked custards to set evenly in my convection ovens when I place them in waterbaths. Theres two things I'm looking at: 1. That my tap water isn't hot enough for a water bath used straight out of the facet. I've had custards set in the center before the edges did....which is what lead me to that conlusion. I have been forced to boil my water for my baths but that hasn't totally solved the issue. 2. I'm thinking my oven is baking more from the top down, then all around. Just last thursday I used Cladia Flemmings flan recipe (in her book) yet again searching for answers (because she uses a different type of recipe and bakes it differently then most). She first makes her flan and sets it in the fridge to chill before baking. It's totally different in texture this way and is very thick pouring into my ramikins. She bakes hers with foil over the top (heavily pierced foil) then after like 30 min. she lifts up a corner to let steam out and finishes the bake. If I cover mine in foil they can bake for years before they set. I also go from unset to overset in seconds....I just can't find the sweet spot. I've also played with my oven temp. to no avail. The next step in my process is totally eliminating the water bath............which by the way effects my cheesecakes similarly too (since it's basicly a custard too). I've stopped using a water bath for my cheesecakes and that's worked....so it should work for my other custards.

TurtleMeng if the photos were your's (taken by you), you own the copyright and can scan away as much as you want. You can't post someone elses photos, they own the copy rights to their photos, it's their work. You can dirrect us to a photo using a link so we can see it. BUT you can't copy a photo and paste it here. I just recently went thru our policys on posting recipes. Again, you can write the recipe as published. The author can not copyright the ingredients list, nor can they copyright the amounts of those ingredients. The place to be cautious is when you post the dirrections on HOW to assemble those measured ingredients. The author/creator does own copyright to the dirrections so you MUST re-write that and put it into your own words........something that only takes moments to do. Back to the topic at hand, those cookies all look great!

Welcome to The eGullet Society For Arts & Letters GaryK! One of the easiest way to find recipes is to go to all the different chocolate manufactors websites and check out their recipes.

Nice work, it sounded lovely. You should be very proud of yourself!!

NICE press!!!! Good for you!!!

I hear the frustration in your post and I want to help you. The first thing I need you to see is what you just wrote. If all the variables remain the same your product must turn out the same. Sooooooo somewhere along the way you are changing some or many of your variables. Thats what we need to help you pin down so you'll get consistant results. With baking small changes can make huge differences and that's probably what's happening for you. Have you ever done some reading on cookie baking and it's variables in depth? There really are tons of tiny ways to effect the out come of a cookie recipe. You mentioned everything at room temp. so I think you do know about these variables. With-out having a video tape of you baking in action we can't see that little variable your switching. So we need you to write in exacting details more about this so we can find tiny clues to what you might be doing differently the second or third time your making the same recipe. Can you mention what exact recipe or recipes your making? Who's the author of these recipes? Is this only when you make cookies or does it happen when you bake other items?

Heck, I never thought about the possiblity that I might be picking up a little clump of dust and that's how I'm getting a blotch of color. Thanks for the pointer! I guess I'm being cheap, not wanting to waste excess dust.... so I keep everything loaded on my brush. That's going to be hard to wipe off excess.......

Seeing your photos are very very helpful and informative PatrickS! We all LOVE them! I just want to briefly mention that my results on that cake recipe produce a completely different colored cake then what you posted. Mine is far darker. So perhaps the brand and or type of cocoa powder your using may be giving you different results then I get. Just a thought............

One of the main reasons why I stopped starting threads in search of the "Best" of any item is how strongly the "x" factor plays into everyones results. The "x" factor (for lack of a better name at this moment) is all the variables in baking. It's inmeasurably HUGE, on top of everyones expectations of what "perfect" is in the first place. I used to print out recipes and trust the results someone else achieved with a given recipe. It seemed pretty reliable since I was taking the word of other highly interested bakers. Until (what eventually would be obvious) I ran into results that did match a posted recipe and my thoughts were the opposite, like "this isn't great". This also gives me reason why there are some chef/authors recipes that always turn out great for me and others that I've had so many disapointments with that I no longer will try their recipes. I'm not sure how or why but it does seem we can break bakers into catagories. Some that like this type and some that like that type. So the reason for writing this post. You might not like what everyone one is raving about. It doesn't mean you've done something wrong, you might just have a different expection or liking.........and that perspective is valuable information to share regardless of what or whom you dissagree with.

You won't get a gasp from me Chocartist. Many experts have used blocks of ice to form chocolate on for years. The ice shocks the chocolate and makes it flexible for a short time period, allowing you to form items like nests out of straight strands of chocolate. The next step in the evolution that I'd seen/heard about is using frozen metal instead. Isn't it Jean-Pierre Wybauw who's now using a metal surface encompasing a freezent instead of ice? Have you done done any studies using frozen metal in place of the ice Chocartist?

Fabulous topic!!!!!!! I hope others find it as interesting as I do. I'd love to explore this visual topic online. If you all don't horribly object........I think it's going to be best if we keep this thread very strictly on topic and omit posts just consisting of praise or wow's. I know we all love praise and enjoy giving it.......this thread could serve as a very serious study that would be very educational and a great resource to all. If you must ooh and aah you can definately pm the member, besides.... theres nothing like a personal message to boost someones ego. Thanks for your co-operation in advance!

Ah...........now I've just learned tons!! I'm rolling out in cornstarch cutting simple shapes. I'm also using purchased gum paste..........should I be more particular about which brands I purchase? When you airbrush on color are you doing it on the assembled flowers or non-assembled? I've yet to try this. I use round brushes of good quality, red sable (my watercolor brushes). After reading what you all wrote I'm wondering if I'm loading too much powder in my brush (I'm always in a hurry, perhaps thats my downfall). I've used multiple and single colors on my flower petals but they turn out rather crude looking. AND it's the water content in the alchol creating the shine, whew........finally an answer, so I'll seek out grain alchol instead. I do own several books on this topic and just got the Alan Dunn one everyone reccomended on Roses. I'm just spread out so thin on so many topics at work and here right now...........that I'm not able to study anything in depth at the moment, and I need some fast result on flowers I plan to use for Easter. Thank-you for all your suggestions.....I'll be back after I get a chance to impliment some of these suggestions.

Welcome to The eGullet Society For Arts & Letters Sgfrank! It was a nice thought but that doesn't work at all. Metal molds for molding chocolate have a high shine and that works to prevent sticking. But properly tempered chocolate is the first line of defense from items sticking........and now that you've done so much to release your chocolate surely you've killed your temper trying to unmold. Theres several ways to mold small chocolate cups. Take a little time and look thru past pages of our forum you'll find TONS of help and ideas. To be honest with you, I buy in my chocolate shells at work........it a huge time saver.

Lovely JSkilling!!

I've been using vodka lately because it doesn't leave as strong of a smell like using extracts does. Maybe I should go back to clear extracts? Do they absorb in more evenly?

Given the number of skilled cake decorators and designers we have participating here..........I'm hoping you all wouldn't mind sharing your techniques. I'm personally interested in this topic and asking for your helpful knowledge. So far I've only made gum paste flowers that were one piece items cut out and pressed between double sided forms (I've yet to wire any of them). Although I have purchased assembled gum paste flowers (mainly roses) and colored them myself. Recently I'm made many purchases of materials & equipment so I can begin learning this art. I have to mention that my time is very limited at work. That's the main reason why I buy in flowers and haven't taken the time to fully learn this art. So I'm sort of looking to put the cart before the horse and get some insider tips that can take my work up a notch with-out spending the years you all have in perfecting this. Please forgive me for wanting to jump ahead. So far I've played with brushing flowers with dusts and gotten inconsistant results. Sometimes I'm using white gum paste sometimes I've colored it to get a base color. The dusts don't adhear evenly on the gumpaste, so it looks blotchy. I have then steamed them over a tea kettle to set the color. Then I tried dipping the flowers in a colored alchol based bath. That worked great on flowers I purchased. Then I dipped flowers I cut out myself and the dipping technique turned out horribly. It didn't absord into the paste quite the same as the flowers I bought did. The end results have shine to them and don't look realistic. Can I learn to color my flowers with-out spending a great deal of time on this? How do I get my dusts to brush on leaving an even coat of color? Why did the gum paste flowers I made not absorb the color dip the same way purchased ones do?

Urrg, I have to work a double shift today and will probably miss this show. You all will have to tell me what cool things I missed!

Wow, so many new recipe to check out. I'll add one to the mix........I just made a new one I liked ALOT (will be my new standard recipe for this). It's a recipe offered by a reader in Martha Stewarts little magazine. The reader adds chocolate chunks with the raisins and no cinnamon spices. But it's a really nice moist oatmeal cookie recipe that you can tweek any which way. (I'll have to look for a link to this recipe, give me a day to find it, work is calling) Also, I want to welcome Jheinecke!! Edited to add: I couldn't find a dirrect link to the recipe I mentioned. Here's the recipe put into my own words, per eG Society policy. Chocolate Raisin Oatmeal Cookies, from Everyday Food magazine. 1.5 cups flour 1 tsp. soda 1 tsp. salt 1 c. butter .75 c. br. sugar .75 c. sugar 2 eggs 1 tsp. vanilla 2.5 c. rolled oats 1.5 c. raisins 12 oz. semi-sweet chocolate chunks or chips Mix this like a standard cookie recipe, making sure you don't over mix the batter once the flour is added (you don't want to create extra gluten). They bake these in a 375F oven, I used a 350F oven instead. I like these underbaked so they remain very soft and moist but you can bake them longer if you desire a crisper cookie. Though if I wanted a crisp oatmeal cookie I personally would turn to a different recipe altogether.