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I'm dreaming of a pumpkin pie that incorporates a thin layer of chocolate to the crust, a Black Bottom Pumpkin Pie I suppose. Traditional black bottom pie recipes call for a custard filling that is not baked after assembly, so I'm worried about what will happen to the chocolate if it's baked along with the pumpkin filling. To further complicate matters (maybe), I'd like to use a graham cracker crust. Any suggstions for how to pull this off?

Time Magazine article This is an extremely interesting article on how the R & D of the Cheesecake Factory comes to their decisions on what will sell in their restaurants ... Do you think that they have done this type of dining experience a disservice or is it all quite commercially "brilliant"?

Hi, Back when I had a bee in my bonnet about making my own dim sums from scratch, I bought some special dumpling flour from the local Chinese shop. I don't know when I'll get around to making the dimsums, but I thought I might use this flour for baking cakes, perhaps? Is that a bad idea? Could someone tell me what the protein content of dumpling flour is? As far as I know from Googling, it is a low-protein flour, so I don't see why it shouldn't work as a substitute, either in whole or in part. Thanks!

I'm exhausted from the weekend's wedding work, and tomorrow I have a small 8" cake due. It was a last minute order and I should have said no, but I didn't. I have several "leftover" layers from half-sheets I did this weekend (I do three layers of cake when I build my cakes, and I use 2" pans so I torte each one in half). I could cut 8" circles from these sheets and assemble the cake order without having to bake a separate 8" cake (which would mean getting up very early tomorrow). Aside from not having the browned crust "edge", is this a bad thing? We do it for little 3" cakes all the time, but I've never done it for a larger layer cake. Whaddya think? Can I sleep in a little longer tomorrow or do I get up and bake....?

I have a question for everyone concerning a couple of things I have run into in my travels, these last few years... Recently I have seen some incredible, I mean absolutely killer stuff out there recently pulled off the four corners of the place we call planet Terra. The question I propose has more to do with composition vs. continuity, just exactly how concerned are you when you hook some thing together, are you more concerned about aesthetics, (as seems the current defacto trend) or are you thinking of "how does this thing actually eat". What's going on when I run a fork thru this dessert, for some this is a trivial concern, but to others here at ground zero, like Jeff Bubin of Vidalia, it is very much of a concern. a few years ago, someone noted that my dessert's looked too perfect, almost manufactured, they said what they had in mind was a more "handcrafted custom look" I thought about it and actually, did pull back off and toned it back a bit. I don't suggest that we follow Amernick's lead, and suggest that everything should "not look exactly perfect", I only state that we are in the biz of compiling a product that most usually, people first eat with their eyes. My philosophy is simply this-Taste is everything, tricking it out any which way after the fact is the easy part. I welcome your opinions... Michael

Hi Fellow Egulleters, We had our very first Dessert Tasting Party. Eventhough we were nervous about getting all the desserts finished on time, everything went smooth. Everyone seemed to have really enjoyed all the desserts and the evening was a great success. Here are some pictures of the two dessert tables. Les and Jeff

New York Times article Is saying Pichet Ong will be opening 'PONG' in the fall ( he will also be having a dessert cookbook published by the end of the year.) in Manhattan Sam Mason, the pastry chef of wd50 in NYC will be opening his own Tapas, desserts and drinks bar/restaurant in the SOHO section of NYC . These ideas have been in the works for a long time, Mason talking about it as long ago as 12/03 (Fader magazine) and Ong has had perhaps as much savory restaurant experience as pastry. Along with Will Goldfarbs 'Room 4 Dessert' dessert bar which opened in November (?) ((Look for a FOCUS feature on him soon)), this concept looks like it's ready for more action. I'm all for it. Good Luck to all! Sam Mason website Pichet Ong website

My soon to be 4 year old daughter has requested a chocolate strawberry cake for her birthday. She would like it to have "pink" icing and chocolate covered strawberries on top. It will need to serve around 20 people. I was thinking of making the America's test kitchen sour cream chocolate cake, but need ideas for the filling and icing. I'm looking for something delicious but not too rich. My kids don't mind a nice bittersweet ganache, but I'm not sure the rest of the kids present will appreciate it. I'm hoping that our delicious local strawberries will be beginning to ripen by then (It is at the end of this month) Any inspiration or ideas?

We have finally downloaded the pictures from the wedding which I did the cake for. Thanks for all your help. She just wanted a simple cake with real flowers and I think it turned out ok for an amateur.

When making wedding cakes, you often need a large amount of batter but don't have a recipe that makes the quantity that you need. Often 6, 8, or even 10 times the amount of a normal recipe to get all the tiers done. As you know, multiplying a cake batter to that quantity often doesn't work. What adjustments are necessary when trying to make large batches? Would it help if there is a particular recipe to look at? Of course, the alternative is to make it in small batches, but that takes so much longer... Thanks!

I’m making desserts for an afternoon tea for 20 (a bridal shower), in mid-June. I’m getting paid for the first time (yikes!). I wanted advice on my menu and also on quantities. I want to have items that are easy to pick up or are pre-cut. I need things that I can make ahead. I can probably make one item that needs to be cold, but no more. And no hazelnut since the mother, my friend, hates them. I’ve read all related posts in egullet I could find. These 2 were most helpful: First Catering Job and Formal Tea. They are from a couple of years ago and I wonder if anyone has more ideas, or can recommend the already mentioned. So far I have: A large tray of assorted cookies including Earl Grey shortbread, a layered shortbread, alfajores (cookies filled with dulce de leche), oatmeal chocolate chip cookies, raspberry shortbread squares (the kind you grate the frozen dough and layer it with raspberry jam). And probably Maida Heatter's Miami Peanut Flats, for something salty. And plain shortbread. Lemon-cocount tartlettes. Mini high-hat cupcakes (chocolate cake with Italian meringue, dipped in chocolate) Chocolate-caramel mini-tarts Scones (probably plain and strawberry). Served with cream (clotted?) and jam or preserves. The bride loves scones...and lives in London...no pressure Questions: 1. What else should I make? I would like to make at least one more thing that is not made individually, like a cake, that I could cut. I would rather not make brownies. I like the idea of poundcake finger sandwiches with strawberries but not sure how to make them look nice. Carrot cake? An almond cake? 2. I would like something with almond, but can't decide on what. 3. What flavor am I missing? 4. Is this enough? 5. How many of the small tarts should I make? 20? 6. How about a bowl of strawberries with cream? They are in season now. Other fruit? 7. Can I get away with whipped cream (chantilly)? 8. What to charge? I’m thinking $12-15 per person, but with fruit and clotted cream extra. Too high? Too low? There are no budget constraints but I want to be fair considering it’s my first job but also the amount of work involved. I welcome any and all advice. Thanks!

Some friends of mine are of the conception that I know my way around a kitchen (Probably because I talk of my sourdough baking all the time *S*). They have asked me do to a chocolate cake for their child's baptism party. I have about one week to experiment, but I don't mind doing the cake(s) 2-3 times as "practice runs". I've read through a lot of the material in the eGullet "let's make the perfect chocolate cake" thread , and are starting to get an Idea of what's going on when baking such a thing... (Plastic wrapping, freezing, low temperatures, tooth picks and all that stuff.) In my head, I have this Idea of a very dark chocolate cake with a dark "mirror" frosting If you know what I mean. I've seen some photos on this forum I believe, but I was not able to recall where. That's what I really want to do. I want loads of High quality unhealthy delicious chocolate, I'll probably gain a few pounds just tasting and baking, but who cares .-) I also don't mind jumping in to learn to swim, so ideas on fancy toppings and presentation ideas are also welcome .-) So! If anyone can point me in the right direction for a recipe for the cake, maybe a "Ganache" and a black mirror frosting... I'd be very happy. I will of course post my progress in this thread. The b-party is 11. June, So I better start practicing some techniques .-) Maybe this can be one of thos experiments on how a totallty beginner cake-baker can get help from experienced ones to create a masterpiece in only one week !? Only time will show I guess

A few members, notably akwa & Alex Stupak and xdrixn, all pro pastry chefs, asked about a new thread starting from a NY Forum thread about a new dessert restaurant. New Dessert Restaurant I threw this up as a thought over there... "True, and by my earlier post I didn't mean to imply that I thought Stupak is not soulful. Indeed, a Clio dessert menu I saw that a friend who dined there a few years ago brought back was inspirational. The menu items I saw from Alinea seemed very sci fi, more so then even Adria, and Sams desserts, from what I've seen, always seem connected to dessert, does that make sense? Provocative, unusual at times but always looking ( and sounding) delicious. The "chocolate band" of Stupaks seemed sort of "cold" and that was a surprise to me. Either way would be a rough decision. Maybe wd50 would afford him a chance to work some of those "classic" angles back in while leaving him the room to experiment with ingredients, etc." Alex and akwa said this (edited)... "QUOTE(akwa @ Jun 6 2006, 01:43 PM) shouldnt this be a different thread wg From Alex Stupak "im agreeing with akwa on this one.........if anyone wants to start a thread on dessert philosophy and approach im all for it cause i have a lot to say...." Alex Stupak, a GREAT pastry chef who is currently at Alinea in Chicago, which most would say is one of the most forward thinking restaurants in the US, was recently profiled with a signature dessert in Pastry Art & Design. One of the things he mentioned was coming into pastry and desserts from the savory side and how he never ( if I'm remembering this correctly) mentored under a pastry chef. That's something many have done, gotten into it from the "hot" side. Pichet Ong came into it that way, I believe. Many pastry chefs have also been self taught,like Pat Coston, to name but one. Then there are others, like Sam Mason or Nicole Kaplan, who started out from the gitgo in pastry. I think both staged with Pierre Herme at some point and other pastry chefs even though Mason also staged or worked with a chef whom I consider the premier French savory & dessert chef operating in the US, Michel Richard. Will this make a difference in how dessert is approached, looks wise especially? Is one reigned in or freed by what they have encountered ? Here 'ya go!

This weekend I made my second-ever wedding cake. Here's a picture: <img src="http://www.amarisse.net/tempimages/drewjocake2.jpg"> And here are a couple of questions for you pro's... 1. It was REALLY hot in my house all day Saturday. The cake was too big to fit into either of my refrigerators, so it was at room temp when the outdoor air started taxing the a/c (esp. with the doors open/shut/open all day.) I used wooden dowels to help keep the layers from slipping, but we wound up making Leaning Tower of Pisa jokes before the end of the day! (Fortunately, it never looked like it was actually in jeopardy of falling, but it just didn't look even and professional.) Any tips? 2. The bride really liked the frosted grapes I used on the first cake I made, and she wanted them on her own cake top. I obliged, but found the end result... I dunno... a little disappointing? Maybe the grapes just clashed with the daisies & stuff. Any ideas on how I could have incorporated the grapes, but with a little more flair? I'll admit that by the time I got to that point, I was utterly exhausted from prepping not just the cake, but all the reception food, the house, and the grounds... but I can't even really think of much I could have done differently, in hindsight, either. 3. I've not been brave enough to try dividing layers with columns, yet. Any warnings or advice before I get myself roped into make another cake and decide to give it a shot? Thanks in advance!

I'm thinking of making Martha Stewart's Hummingbird Cake with Cream Cheese Frosting for a birthday party. Has anyone made it before? http://www.marthastewart.com/page.jhtml?ty...MSL&site=living http://www.marthastewart.com/page.jhtml?ty...rue&resultNo=15 It will have to be made the day before, as I'll be taking it to a cabin several hours away from my home. We'll be arriving near suppertime, so I would like to frost the cake at home .Do you think the icing will hold up to the drive? I'll put it in a foam cooler, but don't know if that's cold enough.

none of the supermarkets around me carry it--A & P , Shop Rite, Weis, Stop & Go (or whatever it's called). any sighting of it anywhere? Z

My son has made a new friend on the block. She's a sparkly little blonde who's folks are having a house warming/ kindergarten graduation party next week. It's a potluck and I'd like to bring a dessert. I thought her allergies were limited to dairy and wheat, found this great recipe for a dairy and wheat free chocolate roulade. No go. Mom says no chocolate or almond flour either and to make it nearly impossible, sugar's not so good. I could just bring something for everyone but I REALLY want to make something that this little blondie can enjoy too. I just know that my friends here can do better than fruit with a honey glaze, right? Rice pudding? I've never made it but am wondering if it could be made with rice or coconut milk and honey?

I made the Tribute cake from Alice Medrich's Bittersweet...it's three devil's food cake layers (baked in three pans) and whipped chocolate ganache filling with a chocolate glaze. The cake was really good...chocolatey but not heavy. However, when i slice it and put it onto a saucer, the cake layers separate! For some reason, the whipped filling and cake layers don't stick together. Anybody have any ideas as to why this happened and how to fix it?

OK in the ongoing saga of learning a few things about pastry, i'm trying to figure out the deal with the pie crust my mom has always made. i understand the concept, but i've just never seen another pie crust recipe that works like this. she said it was off an old crisco can, but i can't find any reference to it on the crisco site. (i should clarify before i even start: this is my favorite pie crust, especially when it's surrounding a (NOT ADULTERATED WITH STRAWBERRIES) rhubarb pie. i know it uses crisco instead of butter. i know it's weird. but i'm tellin ya it's great. it's flaky, yet it doesn't fall apart, but it's not tough or anything, which you'd think it would be.) so anyway, you take 2 c of AP flour, and a teaspoon of salt. remove 1/4 of that mixture, and add 1/3 c of water to that to make a paste. then you mix 7/8 c of crisco into the remaining dry ingredients, and you mix it up till it's basically almost like clay--you don't have to worry about keeping it cold or barely mixing or making it like cornmeal or anything. you finish up by mixing the flour-water paste into the flour-crisco paste, but that's where you're careful to make sure you're not overmixing. you end up with a pretty sticky dough that's not real easy to handle, but as i said, it makes for a great pie crust. that's the crust for a 9 or 10 inch double crust pie. so have any of you heard of this? or anything similar? i admit i'm a novice to the baking world, but i've just never seen anything like it.

I'm trying to make the Chocolate Pound Cake from the French Farmhouse Cookbook. The recipe calls for beating egg yolks with sugar, then adding the dry ingredients. Then, you whisk in some butter in three parts and finally fold in egg whites. To add the butter, the recipe says However, the recipe calls for butter at room temperature. How can one whisk room-temperature butter into a cake batter? Won't I end up with clumps of butter in my batter? I thought perhaps it should have been melted butter, but there's no instruction to melt the butter in the recipe. And I assume the recipe should be fine as is, no?

Hi, all - I'd like to make a dessert using the hazelnut-chocolate filled pirouette cookies... my mom loves these Pepperidge Farm cookies, so it would be quite appropriate for mother's day However, I'm not sure which flavors would be good here - something berry sounds good, but then maybe it's better to stay in the chocolate realm? Mom likes pretty much anything, so the options are open. I was first thinking of using the pirouettes to encircle a raspberry-topped cheesecake, but that's probably going to be too heavy after dinner. Now I'm thinking maybe some kind of mousse torte would be better... or maybe a modified tiramisu using pirouettes instead of ladyfingers? All suggestions are welcome and appreciated!

I will be gong on a 7 hour hike this Sunday and it looks like a warm one. This is an annual hike where we each make dessert and have a buffet during the midpoint. I didn't attend last year's first hike but I heard ice cream was to be had! I don't want to go to too much fuss with refrigeration and packing. Rather than make the mundane cookies can eGulleteers suggest something different? I don't mind cookies if it's unique. Someone is going to attempt a Black Forest Cake and another is bringing a pie. Any ideas?

http://www.msnbc.msn.com/id/13468807/?GT1=8211 http://www.greatnewwonderfulthemovie.com/

While I do eat eggs, I am put off by the idea of eggs in sweet dishes. I usually select eggless cake recipes or use EnerG egg replacer if the recipe calls for one or two eggs. But the Clementine Cake calls for six eggs, probably because there is no flour in the recipe. Has anyone tried this recipe with fewer or without eggs? I would love to try this cake and even have all the ingredients (including almond meal) on hand, but the six-egg thing is holding me back. I have looked up substitution advice on some baking sites and found no acceptable solution. I was thinking of just forging ahead by cutting down the eggs to three and using the egg replacer. Perhaps this will give me a denser, heavier cake? Or will this be a wasted effort unless six and no less than six eggs are used? Veena

Hi. Going to dinner on Wednesday night as a farewell to my sis who is moving to San Francisco. Wanted to go to Daniel but they didn't have room for us. Her criteria is somewhere with vegetarian options, but most importantly a good cheese course and great dessert. Any ideas on this?