Wendy DeBord

The first time I used minute tapioca was in a fruit cobbler. Well I didn't know you had to wait until the beads soak up moisture before baking..........and well I had hard tapioca beads left in my cobbler. NOT GOOD. So make sure your beads have soaked in moisture before you bake.

Good to know, thanks Zilla. Night-is that just for mint or does it work with other herbs?

Ah, well good points Samaki. It really comes down to which ingredients people used and their baking proceedure and ovens, etc... One of the things that stands out in my head, or that I thought I read repeatedly was that "it was good, but didn't make you crave more". I'm not certain I can pin point why that was so.... or is it about each persons tastes expectations? **I guess I need to ask everyone what it was that didn't make them love this cake and what issues made it less then perfect for you? These are my photos of this recipe. First one is raw batter. Was this the color and consistancy of your batters too? This is how my rounds look consistantly. I have cracking and a good size dome. BUT, I will admit these imperfections in my baking: 1. I multiple this recipe by as much as 24 when I make it and I never measure the amount I put in each pan. Perhaps I'm over filling them? 2. I always use a confection oven and it's possible I'm not waiting long enough for the temp. to come down after baking other items at 350f. Did anyone elses cake look like mine? Cracked and domed.....if so could you have made similar errors to me? Then if yours did have those problems, can you tell me your certain your oven was on the right temp. & using which type of oven (conventional or confection)? When I bake a full sheet pan, those two issues really aren't as pronounced. Here's a photo of a full sheet pan. If yours was bitter Samaki, what brand of cocoa powder did you use? I don't get a bitter taste at all in my cakes. Did anyone else get a bitter taste, if so which brand of cocoa did you use? Also, I've never experienced this being dry or crumbly. I never bake by time and I'm nuts about over baked cakes-so I don't lean that way at all. Those who's cakes were dry, are you absolutely certain you didn't over bake? Then are you certain that your ovens temp is acurate, and did you use the middle shelf of your oven or not?

[Host Note: This topic has been merged into the topic you are reading. Starting with this post, readers attempted to perfect the favorite recipe.] This thread begins our "tweaking" of that recipe. It's time to really split hairs and experiment with all the factors to achieve perfection. I think the brand of cocoa powder will be something to explore as well as maybe some work on the leavening amounts, because my version of this recipe always domes high and cracks. The recipe comes from "Cakes By Design, the magical world of sugar art", written by Scott Clark Woolley & Michael G. Farace, published by The Overlook Press in 2002. "Fudge Brownie Cake" 1 1/2 c. (5 oz.) unsweetened cocoa powder 3 c. (13 oz.) ap flour 2 c. (14 oz.) sugar 1 1/2 tsp. baking soda 1 tsp. salt Mix dry ingredients together. Set aside. In a seperate bowl, beat together: 3/4 c. (6 oz.) butter 2/3 c. (1/4 pt.) vegetable oil 1 c. (8 fl. oz) buttermilk 3 large eggs 2 tsp. vanilla extract Add dry ingredients into wet. Mix until combined, scraping the side of your bowl a couple times so your mixture is smooth. Then add: 1 1/2 c. (12 fl.oz.) boiing water or coffee Bake 300F aprox. 1 hour. Please understand that we are NOT taking on offers for any more chocolate cakes recipes in this thread. This thread will focus only on this one recipe and what improvements we can make to it to achieve the perfect chocolate cake. Everyone is welcome to participate!! Photos are highly encouraged, they really highlight your efforts. Soooo come on all your scientists, what can you do to improve this recipe?

Hey Brian, glad to see you have a free moment to visit us. I think the most famous source of these is in Wisconsin, I think Racine.....they ship all over the country, sell to Sams club even (I'm like the last person on earth thats never tasted them though, one day). Think of this like any other coffeecake. Any fillings you use for them works here, cream cheese, any fruit, any nut and every combo you can dream of. This is a really fast and easy breakfast item to make. Make sure your working with cold dough-or it will stick to everything. Just roll out, fill, proof and bake.

I have to say, I don't understand what the law firm mentality is....or how it differs from a kitchen enviroment.....but I hope what I'm writing still makes sense and applies correctly. In my experiences (having owned a small business and worked at several owned by others) I've found small business enviroments very tricky. I believe employees approach their jobs differently in these, and managers/owners tend to act like their managing a family not a business. Lines get crossed, people take advantage, people loose a professional perspective/approach because their knowledge of each other becomes so intimate. To run a small business successfully you have to be ruthlessly professional. You have to approach every aspect of it this way. The minute you act like a small Mom & Pop business your employees become family and you become the parent not the boss. They'll manipulate you like a child does, you'll treat them like they are and at that point you might as well kiss your dreams good bye. Get your professional hat back on and take control, then keep it on! Forget where someone came from, forget if their nice, forget if they got good grades. You have a job that needs to be done, find the right person to do it. There's been other areas in your life where you haven't been well seasoned with experience, but you taught yourself how to handle it. Get that part of your personality back in check. You don't need anyone to answer this question for you, you already knew the answers.

There shouldn't be any reason why you can't do 1/2 her recipe, TP.

Wow, your a lucky person. I bake professionally and have collected alot of pans and various equipment over the years. Honestly I can't begin to think of how I could make individual spaces to contain all this.....because it's always growing. I have a couple of metal shelfs in my basement where I store most of my toys. The smaller items I put in clear plastic bins, so I can see them easily. If I was in your shoes and got to design things I'd like everything to be adjustable. Large spaces that could be broken down into smaller spaces with bins I could see clearly into with-out opening them. I wouldn't have any small spaces. I'd want to have a rack for spice or small gadgets in my larger cabinet that also was adjustable. Small permenantly buildt spaces are a pain to clean. I wouldn't like flour bins....I'd rather have a tupperware like container I could move around with me for convience. I'd spend my money on surfaces that were indistructable......I sooooo long for a granite or marble counter tops (but I don't know how practical they are in heavy use). I work daily on stainless steel and I love how you can't burn it and it cleans up so easily. Adjustable spaces, large uncluttered counter surfaces and easy to clean materials are the most important design considerations for me.

Actually this is proven to be more challenging then I imagined it would be. I have my opinions that at times have been backed by others opinions and also challenged by them. Ideally I want to reach a group consensous on each subject. So I'm going to draw my conclusions doing my best to keep everyones thoughts in mind......but I'm plagged by my own biases. SO I need you all to keep me in line if I stray or misunderstand, please. I'd like to post our final results at the beginning of this thread so in the future it's easy for everyone to find it with-out having to read through pages of trials. This is a list of scores on the Scott Wooley Fudge Brownie Cake, scored 1-5 with 5 being the best. Lorea, 4.5 Moopheus, (still waiting on a number) Mklynch, 4 Mkfradin, 4 Ladybug, 4.5 Kthull, 5 KarenS, 3.5 Nightscotsman, 4.5 Samaki, 4 RMR, 4.5 JanKK,4 TP (M'sia), 4.5 FWED (group tasting), 4 Shewie, 3.5 DeannaS, 3.5 Dee, 4.5 Wendy(myself), 4.5 Now how do I draw a conclusion from this? Well it's pretty obvious this isn't the "best" and there is still room to beat this recipe or to tweak it into a better cake. No other cake offered up to beat this- seemed to become a clear winner over S. Wooleys cake either. I think the next thing to do would be to tweak this recipe and see if we can improve it. I'll start a seperate thread on that topic and hopefully all our mad scientists will turn out and lead us to a great conclusion. In less you all disaprove, as I understand everyones conculsions.... no cake beat the Wooley recipe. We had several people that chose a different cake as their favorite, but I didn't see any ditto responses on those to make a pattern and knock the Wooley recipe out. Those that agree give me a "ditto" response please, or if you disagree with my conculsions-please explain why and try to link another persons opinion backing yours so I can see what I missed. Thanks everyone.............please look for the thread on tweaking the Wooley recipe if your interested in seeking perfection.

I tested several Hersheys chocolate cake recipes before I found out about S. Wooleys cake. They all were decent. But none were perfect. I found the recipe from Spago's book was more consistant, easier to handle and better then all the Hershey recipes I tested. I still have my book with notes on the Hersheys recipes I tried........if your interested? It's up to the majority of people that baked these recipes to choose what cake is best and if the next recipe is better then the last. P.S. As long as egullet exists this topic is open for improvements and additions. Come back and add any recipe you've tried that can beat our best. Your doing us all a favor! Welcome to the conversation!

Every point mentioned before my post has been excellent. Having walked in your shoes I understand just how hard this is, there is no simple solution. Ideally since your started this business because of your skill as a pc, you'd be your best lead pc. But being the owner has you too busy and makes you leave your most important job unmanned by someone with your drive and passion. My experiences working at other peoples bakeries has been frustrating at best. They failed to understand the differences between a professional and the help they employeed. They did lack training that even a skilled baker needs to learn their recipes. They lacked consistantly written recipes. They handicapped themselves at every turn. Finding a good pc takes time and money. A good pc isn't going to work for you at the same price a grad. or housewife/bakery employee will. But they can do the job of several average employees with-out supervision and constant mistakes. So if you look for a pro. consider it a major investment and a necessary evil....don't buy cheap help, they'll cost you more in the long run. Or you become the head pc and get someone very close to you to run the business side. If you don't share blood or a savings account with them, don't turn over the reins. When I was an owner, I found it extremely hard to find skilled and motivated employees! News paper ad's brought in the worse candiates. Networking where you can come in contact with pc's that are currently employeed would be where I would begin my search if I choose to hire.

Heres some photos and my results. I did these at work, so I didn't have any tasters besides myself. I think that between my photos and others posted here they'll help you make your decision on which cake is right for your application. Notes on MKfradins cake: batter extremely thin. Couldn't get lumps out of batter, but they weren't noticable after the cake was baked. Dark batter with a light foam on top. Taste:good. Moisture:good. Notes on Jankk's cake: batter very light in color. Lumps of flour that didn't mix in, but weren't noticable after cake was baked. Med. consistancy of batter. Taste: too bland, not enough chocolate. Moisture: fair. This next one is Karens recipe. Notes: thin batter (like mine), lots of air bubbles, lighter in color when raw then when baked. The edges of this cake bake faster and set before the interior of cake, regardless of which pan I used (a full sheet pan and 10") or the oven temp.. The cake remains softish even when frozen so it can be dented in the freezer. Cake remains very flexiable so it's easy to handle. Although it did have sort of a loose crumb around the edge/sides of the cake. Taste: very good. Moisture: very good. Very similar to cake from Spago's Chocolate book. Next up is the recipe from Rose Levy B. (note I wrote her initals wrong in photo, sorry). Notes: Batter is beautiful consistancy. Taste: good. Moisture: dry. Last cake is my standard from Scott Woolley. The batter. I wasn't able to test the Baking Illustrated Devils Food Cake yet.......I'm still waiting to get dark brown sugar in at work. I will post that one too after I'm able to bake it. Sorry, my editing and posting skills aren't nearly as good as some of our other members.........and I didn't get a photo of each cake at each stage as I'd hoped to do (remember I was at work...)....but thats my results. My favorite cake is still the one I offered up from Scott Wooley, I think it's the got the best taste and texture. Second pick for me was Karens cake, it was very moist, flexible and richly flavored. Third pick would be MKFradins cake which was good on all levels. Fourth I'd put Rose Levy B.'s recipe, it's got a great texture but it's dry. Fifth, I placed Jankk's recipe, because it lacked a rich chocolate flavor.

This is the recipe I use, I recieved it from my Mother and I don't know what book she got it from to give it proper credits. I always use this dough but I use several different fillings. Danish Kringle, by Jeanne Hardaker, Quicksburg, Virginia. 2 c. ap. flour 1 tbsp. sugar 1/2 tsp. salt 1/2 c. cold butter 1 pkg or 1/4 oz. active dry yeast 1/4 c. warm h20 1/2 c. warm milk 1 egg Dissolve the yeast in the h20, then add the rest of the liquids. Mix together the dry ingred. cutting in the butter until its in fine crumbs. Combine wet and dry ingred. using a mixer. This dough will be very soft and still sticky. You can't work with this dough while it's warm-it's too sticky and makes you use too much flour. I chill it over night in a greased bowl. After I have my filling ready I then pull it out of the cooler, divide in 2, for two kringles (or you can make 1 large one). Roll it into a rectangle aprx. 15" x 6". Spread filling on dough and then bring up your edges and pinch together dough to make a long rope. Place on your baking tray and shape into a O. Brush with an egg wash and top with almonds (for an almond kringle). Proof it (let it rise) then bake at 375 until golden. I use a simple frosting (milk, xxx sugar and vanilla) drizzled over the top before serving. Almond filling: this is very rich and dense. You can use any filling your like with this dough. 8 oz. almond paste 1/2 c.p chopped almonds 1/2 c. sugar 1 egg white 1 tsp. cinnamon 1 tsp. almond extract Mixed together.

I recieved this recipe from a club member years ago. It's the best recipe for biscuits I've ever come across. I can't give it proper credit because I recieved a photocopy of the page that doesn't inlude the author. The recipe is called "American In Paris Biscuits". 3 c. unbleached ap. flour 1 3/4 tsp.salt 1 tbsp. sugar 1 tbsp. baking powder 1/4 pound butter, cubed 1/2 c. whipping cream 3/4 c. milk 2 tbsp. lemon juice additional flour, milk and butter Briefly mix together the flour, salt, sugar and baking powder. Cut in the butter (either by hand or in the cusinart). Combine all the wet ingredients together. Pour the wet ingre. into the dry mixing until they come together in a sticky mass. DO NOT OVER MIX. I use a spatula and not my hands so I can't over mix or warm up the butter. Roll or pat the dough together on a floured surface leaving it 1" thick. Cut out biscuits and gently press together scraps until you use all the dough. Brush the top of the biscuits with milk, bake in a 425F oven just until they are lightly brown. As soon as I take them out of the oven I dip the whole biscuit in melted butter. These are excellent, I hope you enjoy.

Well I just had to add this.....my danish has never looked better....I didn't proof the yeast, just added it in with the flour and it worked great. So I bet I did starve the yeast the first time I proofed it in straight h20...........GOOD TO KNOW. Thanks again!

I agree with Kthull, if the chocolate is too hot it siezes tightly when you add your corn syrup and the cocoa butter becomes liquid oozing out of the mass. You can still use the cusinart to save it, just wait until it's cool before doing the cusinart thng. With white chocolate you don't want too much corn syrup because it remains rather soft and then won't hold a shape with-out melting down.

NICE Work and site BKeith! Got a question right off the bat. On your wedding cake page....on the left side of your page you have stacked presents cake.....well I'd love to know (if you'll share?) how you did the second to the top box that has cirlces on it as the pattern? I've never seen that done before, cool. Did you notice my thread on edible printers.....have you ever played with that, seems like it's something that would interest you also......because of your use of pattern in your cakes? Celenes keep trying, your very close to getting it. You can edit your post endlessly to practice (with-in a 24 hour period), also you can use the preview post button to see if you've got it right before posting. Do we have any more decorators/artists here? I know Chefette does amazing work (as does Steve). She did this 3d pastillage snow scene that's to die for. I tried to imitate it and fell way short. You can click on the link to their website under Steve's signature.....check out the eye candy there!

I don't have my recipe in front of me this second to check on your recipe....but here's the fix: put it in the cusinart until your lumps are gone. But that will heat it up so you'll have to give it hours or overnight for it to cool down to a good working consistancy.

My first venture with this older yeast was with a sweet roll recipe. Yesterday I make 8 batches of danish dough............so I'm praying hard this stuff still has it. I've got some new stuff coming in....so hopefully this will be the only risky project I have to do with this older yeast. I hope to do more yeast baking in the future, so I hope you'll all be here to bail me out again..........Thanks everyone!

We have alot of interesting sub-topics flowing in and out here.......I don't know about any of you but I'm starting to have a hard time following up with a topic or question. So can we start a new thread when we have a new topic, please? I think brands of rolling fondant and gum paste are very interesting and important to old timers and newbies since some are much easier to work with then others. So lets look to that as a seperate issue. I'd also love to talk more about chocolate plastic, clay, modeling choc. . I work with it alot and would love to have more discussion on it, tricks, recipes, photos, etc.... I have to run to work (new job sort of) so if anyone has a moment please feel free to start other related threads, otherwise I will asap. P.S. Keith, I'm sorry, I'm not as familar with your work as others, any chance you'd post a link to your work? I'm delighted you've joined our conversation.....and I look forward to learning more about you and your work. Tracy do you need further help on posting photos? I can't wait to see your work!

I'm a baking book junkie. I don't own Caprial's Desserts, so I can't comment much...other then if I don't own it I must have passed on it for a reason. BUT now I can comment on your second choice and I do own it, Secrets of Baking, and do reccomend it! As a co-incidence....just yesterday I made a coconut cream cake credited to Caprial (I had seen raves about this recipe) and was very unhappy with the cake, it's a butter cake with some coconut milk instead of milk added in the end........nothing to repeat again. She has a coconut pastry cream to fill this with.....no big deal there either. No raves coming from my lips. I do have a small list of 'hit's in the Yard book and hope to keep it growing.

I'm wondering if you can be more specific in what your seeking in a perfect lemon curd. Is there some way that the recipe you posted seems weak, or not quite perect enough? Is there a curd you've eaten someplace that your comparing this to and trying to achieve? I ditto chefwoodys remarks about finishing your curd. In many professional books that is how they beat/whip. If your adding lime juice too, then isn't it a lemon/lime curd? a variation? Personally, I've come across several lemon curds I've liked alot. I'm finding other fruit flavors more ellusive to nail. I followed the other thread on curds, I've tried some from recipes posted here and at other sites (in the past), I've tried some from well known baking books...........but so far I've only got a key lime and a lemon that I'm solidly pleased with. I'd love to have a great orange, raspberry, passion fruit, etc.... Does that interest anyone else? P.S. My everyday lemon curd recipe comes from Martha Stewart.

While we are talking about decorating cakes on another thread, I wanted to bring this topic back up. Just last night I finally found the source of my interest in printed fondant/chocolate. Look at the patterns on her cakes in the "spotlight". They use a edible ink printer to do these. Check out http://www.cakework.com I would LOVE to be able to do this on my cakes. I think it has soooo much potential and several different applications I could apply it to in my work.

I did proof in plain h20, just to see if it was alive still. Perhap's I "starved" them alittle................After I made my dough and let it proof, it took longer then I'd expect in the enviroment it was in. Then when I rolled out and shaped, they didn't want to proof. I gave up.... and excepted a small amount of proof (in a long time period), then baked. I just hate going thru the effort of making bulk amounts of danish with yeast I'm not familar with. BUT since they did proof in h20, that means it's o.k. and it's user error! Thanks.

I sure don't know why that exists Project, I'd venture to guess mainly human error. Rest asured there are chefs and baking sources that are darn near perfectly reliable. You have to learn which sources are trustworthy. Just like any other endeavor in life where there is profit people will race for it with their best interests at heart not yours. You also have to consider that everyone has different tastes.....and whats great to one person, stinks to the other person. It's true, the beauty of the internet for people to comunicate and share is wonderful. It's a great tool.....every chef or home cook should be using this tool because it can help in many ways. I often brag about a baking book that gives me great results, I want to share a good resource. I also go fishing for reviews from others online when I buy a new book/author/chef...or before I buy-better yet. I sort of think that failures are a good thing too. When things go wrong in a recipe, its always a good learning experience. But I just wanted to say I've felt your frustrations before .....I get it.....hang around here-we are trying to teach, help, explore together, etc.... so we all become better bakers.