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Showing results for tags 'Dessert'.
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I'm very new to this site and have looked at the list of classes that are being offered and have been offered in the past.while I am interested in all the classes I do have a particular interest in seeing a class for cake decorating....I had been taking the Wilton's classes but missed a few due to illness... Is there any way a class on cake decorating can be offered here?
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I need a recipe for this cake, my wife wants to make it for her best friend and doesn't have a recipe....Pretty Please? Thanks!
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I've never made a rum cake before, but I happen to have a bottle of Barbancourt on hand and I'd like to try one. Does anyone have any suggestions?
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I'm planning a weekend in KL to eat desserts, and would like to request for recommendations. It's a Dessert-Only-Diet for me during this weekend. To help narrow down the choices, I'm planning only to eat western desserts like cakes, tarts and pies for this trip. Thanks! -
Corner Bakery has a cinnamon cream cake that I would like to make. Can anyone point me to a recipe for it, or something similar? I would also be interested in hearing about any variants. For example, I think a little orange would go well with this.
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I'm a sugar cone girl myself, unless they make the waffle cones right there and serve them slightly warm and the whole place smells like waffley goodness. Then, I have to have one. My family, however, seems to favor the cake cones. What's your favorite?
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I'm in need of some major advice/help. As a gift for friends, I've volunteered to bake their wedding cake. The decision has been made for a bottom layer of a flowerless chocolate cake and a top layer of a lemon cake. Here's the dilema...the bride is insisting on the good old confectioners icing..the kind you find on the grocery store cakes. Anyone out there have some good suggestions I can try out and have her taste? She's already nixed a white chocolate granache, and I've also done a really nice mascrapone with lemone curd... I just can't bare to do all of that work just to top it off with something so not right...not that the icing isn't perfectly fine by itself...but on top of these cakes, well... Any suggestions for recipes would be so appreciated~ AJ
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So, I made an italian meringue buttercream and a regular buttercream last night to ice the cakes I made as trial runs for my mom's wedding cake. The cakes, by the way, were "The Best Chocolate" and "The Best White" from egullet. I am mailing my mom slices of the cake to see which icing she prefers and to make sure she approves of the cakes. Anyway, my question is, how do I get the icing nice and smooth like bakeries do it? My icing was a nice spreadable consistancy, but I couldn't get it perfectly smooth. I had it on a turntable and used my biggest icing spatula, but it still had streaks all over it. It kind of looks like maybe the icing had tiny air pockets or something. ANyway, I would appreciate any tips for smoothing the icing! Thanks!
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Hi -- I'm a longtime lurker here with a pressing problem. Six more people just signed into a birthday party I'm having tomorrow night and I'm wondering if I can double a Cook's Illustrated recipe for yellow cake (not my choice, but my husband is a longtime fan). It's a very basic two layer 9'' cake and I'm thinking of doubling it to add a third layer and then tossing the fourth layer. Is this wise? Will this do weird things to the cake? Help! TIA...
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I had a wonderful book on cheesecakes and I LOST IT when we moved to our new house !! My husband's favourite was the "basic uncooked cheesecake".. needless to say that I cannot remember the recipe. Would anybody help please ?
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Probably many of you live in places much hotter than me. But I wonder how you all deal with the summer heat in making wedding cakes. Like, what do you do when bride asks you to do a cake for an outdoor reception? What do you suggest? I've always thought fondant was the best way to go since the cake is "protected" and sort of insulated, but it seems fondant has it's problems in the heat too and you can't really tell people to keep it chilled until just before serving because as soon as it comes out it will start sweating. It seems the only way to properly (and confidently) display a wedding cake is in a temperature controlled room. But, of course, many people want outdoor receptions and that's not an option.
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can anybody recommend a bakery to make a custom birthday cake? thanks mike
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And please don't say cheesecake factory.
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I'm looking for any dessert suggestions for feeding 200 senior male golfers in the end of Sept.. These men travel and golf at every country club in the region........so I'm looking for something that fits this group of people plus something that probably hasn't been served to them a zillion times at other clubs. They're a fussy group. It has to be something easy to eat and rather familar. My first thought was apple cobbler ala mode. But I bet every chef that doesn't have a pastry chef on staff has made that for them. I'm stuck using salad plates-so the plate design will be limited. I'm also limited with equipment and it can't be a last minute plate up situation. What do a bunch of senior men really want for dessert?
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I've seen in one of the old cookbooks I've inherited from my dear grandmother a presentation suggestion for some sort of bread being baked in a small, clay flower pot. Thought about that for the holiday baskets I put together for friends, family and coworkers.... (Is July too early to start thinking about holidays?! ) And while browsing Surly Table yesterday I found PaniMold poplar wood "pans." Anyone have experience with these?
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We recently visited Parallel 33 in San Diego where we had the most gorgeous peach pie. Could anyone recommend a recipe? I was enjoying it so much that I didn't stop to consider the ingredients. It was definitely a pie rather than a cobbler. It's not something we make here in Scotland usually! All suggestions very welcome.
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So...my mom has asked me to make her wedding cake. She wants a traditional white cake layer, a red velvet layer, and a marble layer, all with a really nice buttercream frosting. Is anyone willing to share recipes? Also, she would like mums made of icing around each layer (the woman loves icing). Any tips, books, websites that can help me make icing mums? Any pictures of cakes with mums? The wedding is in the fall, and she would like rich fall colors - dark burgandies, reds, rust, orange, and golds. How can I make the icing colors really dark and rich without looking...fake and cartoonish? I really need a good how-to website or book for this stuff! This will be the first wedding cake that I have actually stacked. The wedding cake I made before was on a tiered stand. Oh! And her husband-to-be would like me to make upside down cakes for his groom cake. I have a stand that will work well to hold three different sized cakes (16, 12, and 8 inch) and I figured I would make a pineapple, peach, and cherry, but I thought I might see if anyone had any other ideas! I would love to do rhubarb, and I've made a tasty rhubarb upside down cake before, but it wasn't very pretty. I've also made a pear and gingerbread upside down cake that was really nice, but the groom doesn't like gingerbread. Thanks in advance!
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Click for pic! A client would like me to do a cake similar to this, and I know how to do all of it except for those little chocolate branches that are sticking out. Actually I'm not even sure about the branches at all. The main part of the trunk and the branches that are adhered to the sides of the cake are dark modeling chocolate (I'm assuming). But maybe not. If the branches that are sticking out are modeling chocolate, then they must be formed over wire, no? Dark modeling chocolate would not stand up on its own like that. I can't imagine those little branches being straight tempered chocolate either.....they're just so delicate and I could see major breakage happening.....especially since there is little sugarpaste buds attached to the ends of them. My best guess is dark modeling chocolate over wire. Anyone have any other guesses?
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I have been on a kick lately exploring different kinds of seafood croquettes: Salmon cakes Crab cakes Shrimp cakes While I wouldn't wage that these are uniquely Southern, I was wondering if y'all had any distinct memories of Southern Style seafood cakes/fritters/croquettes. Are they an acceptable breakfast food? Do they go with grits best, or what best accompanies them? Can they be improved upon? I know Louis's in Pawleys Island, SC does a pretty nifty Shrimp and Mushroom Burger which is a similar entity.
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Damn it, I just wrote the best memory and description of my favorite cake that I have seen no where other than New Orleans. My finger grazes the ESC key and GONE. Its all Gone. Bullshit Give me your memories on the greatest cake ever and any history you might know of the cake. Thanks When I compose myself I will rewrite it.
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Hi Folks, Anyone have a good and fairly painless chocolate mousse recipe? Wedding cake number 2 is next week and I am preparing all my stuff recipes etc. so I won't be overwhelmed. Now that I have my first one under my belt I feel like I can conquer almost anything The cake itself is simple, click here to see what what the customer has requested: Becerra Wedding Cake Three cakes as pictured with the following changes, cake 1 and 3 will have chocolate mousse, cake 2 raspberry filling. Royal frosting spirals will become roses on outer bottom edge with a hint of light blue on the edges of the roses. Side spirals to become string work only done with pearls and top edge will be very small white flowers with a hint of blue. White candles encircled by white roses. Delightful I think.
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I spent 35 days in Siena in 1991, 21 in 1994, and returned for a short visit in 1998. I love Siena, and I love panforte! For those of you who haven't yet had the pleasure of tasting (and chewing on) panforte, it is a dense confection of flour, powdered sugar, almonds, candied citron peel, candied melon, I believe honey, and spices. It's so dense that it's sold by the etto (centigram or .100 kilograms). I love almost every type of panforte - margherita, tipo marzapane (in which the almonds are made into a paste instead of kept whole), tipo cioccolato (to which chocolate is added). (There's another type I find less good though certainly acceptable, and I forget its name, but it's spicier [by which I don't mean it has any pepper in it!].) As some of you no doubt know, panforte is made according to a secret formula known only to artisans in Siena and their diehard allies in the wars with Florence in the 14th century, the small walled town of Monteriggioni. All panforti in existence in the world come from either Siena or Monteriggioni. Do you like panforte? What other Italian towns produce unique desserts whose secret formulas have been closely guarded from generation to generation? Please share!
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Today I made a wonderful dessert, and the idea was entirely my own! It was a layered confection of pears, sponge cake, nut crumb crust, and goat cheese. The nut crust was a mix of pistachios, almonds, butter and brown sugar, ground finely and baked until crisp. The pears were thin slices glazed with pear liqueur and butter and baked until soft. The goat cheese was, well, goat cheese. The sponge cake was a simple chiffon cake with pear liqueur in place of water. I made all the parts in thin layers, then layered them in a circular ring mold: crust, pear, cheese, cake, cheese, pear crust. Delicious. Here are some pictures, but unfortunately the middle is a bit washed out. This is the cake before eating... and with a chunk cut out of it: If you guys want specific recipes for any of the components, let me know.
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For a week. O.k.?
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I would like to rebuttle a fellow eg members view on pre-made purchased desserts. I am a small wholesale company in Long Island NewYork. I supply 15 restaurants on mine own and others through distributors. My desserts are hand crafted using molds and the latest techniques, but still remaining true to the dessert form and flavor. My desserts are neither over sweet or overly done, quality ingredients and not to much foo foo. I dont wish to replace my fellow pastry chefs and artisians. We all get in a bind once in awhile so I offer a convenient aid to the ever increasing hard ships we indure in the enviroments we work. I do however wish to replace those huge hunks of cakes on dessert plates of the presence, cut down the portion size and intensify the flavor, the whole time retaining the integrity of the product and respect for our craft. I also wish to replace desserts that are made by chefs (Exec) just so they can have desserts to offer, what a slap in the face!
