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duckduck

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Posts posted by duckduck

    Pastrys Best Magazine

    in Pastry & Baking

    Posted

    Glad to see the how to section on the gelatin flowers. They've been all the rage over at cakecentral.com. And the photo of Tariq Hanna's chocolate showpiece right below Anil's picture is one that I wanted to post here but all my photos are posting black in the image gullet. :hmmm: I love the way they took the showpieces and cakes from the challenges and displayed them in various parts of the hotel like the wonderful pieces of art that they are. Awesome photo! It was one of my favorite pieces that week. The magazine is getting better as is goes along. Good job! :smile:

    biscuits and gravy

    in Cooking

    Posted

    I love biscuits and gravy but I'm not much good at gravy. I did a search for prior threads and checked the recipe gullet. No luck. Anybody willing to school me a little and share your best recipe for gravy? Bacon gravy, sausage gravy...what do you love to smother your biscuits with? :rolleyes:

    Do you use Boxed Cake Mixes?

    in Pastry & Baking

    Posted

    I've been using box mixes recently for dummies (stand in cakes that no one will eat since the teacher insisted on us using crisco frosting :sad: ) and I've played with them since no one would be eating them anyway. I've used them to taste flavorings and to get an idea of how much to use and a little flavoring can help to hide that chemically box mix flavor. I love the soft, fluffy, "disolve in the mouth" texture. That's what I'm actually looking for in a scratch recipe right now. (Before anyone starts posting recipes, check out the "best of" cake threads. Got a list, gonna work my way through them. :wink: )

    baking powder

    in Pastry & Baking

    Posted

    Going hunting after work today to see what I can find. Thanks for the suggestions! Since I was doing biscuits tomorrow anyway...we'll see if I can get around to a batch with each powder I find to do a side by side taste test. :cool:

    Do you use Boxed Cake Mixes?

    in Pastry & Baking

    Posted

    Years ago my father worked for a food service company and we use to have industrial sized boxes of cake mix around the house so that leads me to believe that there are probably a lot of professionals out there somewhere that use a mix. A lot more than we realize.

    baking powder

    in Pastry & Baking

    Posted

    I've very sensitive and can usually pick up the taste of baking powder. I'm going to play with the white cakes in the "best of" thread" but I'm hesitant with the amount of baking powder I see used. So I just thought I'd ask.

    Are there any that don't taste as bad as others? Is there a difference in brands? I should do some of my own side by side testing but I thought if there are any other highly sensitive people out there that have had this issue, maybe someone would have input.

    RLB's baking blog

    in Food Media & Arts

    Posted

    Very cool! Thanks for the post JeanneCake. I've just recently started getting into the Cake Bible after tasting a fellow student's cake in a class I'm taking. I'm totally loving this book. I love all the why we do what we do sections. Sooo much info. :cool:

    Hazelnut flour

    in Pastry & Baking

    Posted · Edited by duckduck (log)

    I picked up some hazelnut flour recently because I had a recipe a long while back that asked for it and now I can't find the recipe or remember what it was. I'll keep looking but does anyone have any recipes that ask for hazelnut flour? What do you use it for? I'm sure I'll come up with something but I was curious to see if anyone here has any ideas.

    Pastry Competition

    in Pastry & Baking

    Posted

    That's so cool for Erika! I think she'll be great. It's good to see some new faces on the shows. What a fun theme! I've been filling my sketch book the last few days of sugar showpiece ideas for the rock 'n' roll theme. It will be interesting to see what the competitors come up with.

    Martha's "Apprentice" show task:

    in Food Media & Arts

    Posted · Edited by duckduck (log)

    The pepto pink was something I could do without but I have to say that was a nice cake from a cook that said she's never done a cake before in her life. Very nice first try. I was glad to see Martha veto the team leader on choosing who would go home. I realize it's so called reality tv and we don't see everything but the cook didn't deserve the boot after all that work. She did her job.

    The thing I didn't understand is that they are supposedly being thrown into a "real world" situation to sell this cake. I can't imagaine telling a bride "I'm sorry, it only comes in pink." Was it the rules imposed on them? I have to wonder because it's just not realistic. Why couldn't they sell it and tell the bride she could get it in blue? That's the way it really works, doesn't it?

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