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I'm helping make food for a party with a North Carolina theme. I'm not having too much luck researching desserts. Does anyone know of any desserts that are regional and peculiar to North Carolina? Thanks!

So how would one go about making a 3-D fondant bow to stick onto the side of a cake? We can make them sitting on a cake, but not on the side. Is there a good demo out there for this? Thanks!

hey all so, i am in need of a way to jazz up some marbled cheesecake brownies....kinda taking a down home treat and making it an uptown kinda dessert since i'm girly, and it involves chocolate and cheesecake, i thought raspberry, since its pink and fruity and a bit tart, to go with the brownie. question is...i think i need a "crunch" factor, so my mind went to tulle cookies. from there?....i dunno. thoughts? how to arrange, or plate etc? does anyone have any great recipes for a tulle cookie? maybe a raspberry tulle cookie? maybe a wafer underneath ice cream and then brownie next to it? or piping soft raspberry ice cream into a cigarette type tulle cookie? and then...sauces....bittersweet chocolate sauce? raspberry coulis? both? or maybe both ideas are completely off...any suggestions or recipes would be great to try out! thanks for thinkin'! hope this gets your creative juices pumping oh, ps: no need to consider about multiple plate production, its just for a couple people, so no worries there!

I have a client who gives my chocolates out to his customers. He has a small air company that offers flight lessons, scenic flights or romantic flights during the sunset, over the beachfront, Jerusalem etc. Being so hot, the pilots keep the boxes in their office in a little fridge. But when they bring a few boxes (for the next few flights) to the plane, it quickly melts as the plane has been waiting in the hangar, under the hot sun and until it cools down, it takes a while. Then the loving couple get melted liquid chocolate, which they can't even smother on themselves as they are in the plane with the pilot! We tried various solutions but the ins and outs ups and downs ruin any effort made. So I was asked to make chocolate that is already melted-some kind of a drink. I cannot have cream as it would go off in the heat. I thought of suggesting a spread like nutella (but I would need a little knife and something like a cracker as well). Any ideas would be really good.

I recently met someone who has been searching for a recipe for an espresso coffee cake. A number of them pop up in a Google search. Do you have one you like?

hi everyone, id like to open up a work log here in egullet for a cake ive been tasked to make for a couple thats celebrating a japanese wedding. work log is for, hopefully to help others here that are looking for design ideas and execution and more importantly inputs from you guys on how to make this a reality (i need all the help i could get) =P the clients saw the chinese pagoda cake that i made and wanted something similar but in japanese pagoda style and a much much more bigger version with more intricate details. heres a couple of pics of what ill be building in the course of 2 weeks til the wedding date (aug 2). un like the chinese pagoda though (Link) which was all edible, the 6 cake layers are dummies and the bottom 2 will be edible. they dont want the pagoda to be like a triangle like in the pic (which saves me time for mold making) they want each layer except for the top to be the same sizes. dimensions would be 8in square x 6in tall for each dummy cake. WISH ME LUCK GUYS! ref pics: bottom layers will consist of the "landscape" with stairs and a japanese arc and the 1st building of the pagoda which will be a 10in square cake. ill upload the draft i made later for this. all in all im very very excited about this project. thing is though i have several custom cake orders as well so things are a bit jumbled up right now grrrrrr! not that im complaining by having work to do =P

I am looking for a frosting for cupcakes that will not spoil or melt at a picnic . It need to hold up for several hours . I need it for this Sunday and I do not use the commercially made bakery sugar and grease stuff.

I've been diddling around with making pies for the last 6 months. I'm very happy with where I'm at as for as crust making goes. I'm also pretty happy with the fruit fillings I've made thus far this summer. This week I started thinking about the different ways to thicken fruit pies and I would like to know what folks have found works for them, what thickening agent they prefer and why. I have found that for an apple pie I get the best results with flour and then a few pads of butter on top of the apple filling before the top crust goes on. I have found that when I forget the butter, the filling does not thicken quite as much with only the flour. Mostly for fruit fillings I've been using cornstarch and with good results but this week I tried tapioca. While I very much like the texture the tapioca gives I don't like the way some of the bits remain soft little bubbles and don't actually "dissolve". Today I started wondering about arrowroot. How is that for a fruit filling thickener? What are your preferred thickening agents? Do you use a different agent with different fruits? Aslo, is there a "master" pie thread that I might want to consult?

I have been asked to try to make a cake that the person thinks is probably Lebanese. It is a yellow cake with almonds in it, a buttercream and fruit filling and covered with buttercream. The pronunciation sounded like Mah-jeoung. Does anyone here have any idea what this is or have a recipe or picture. I understand it may not be Lebanese but might be some other Mediterranean countries cake. She said I could make anything similar, but it could not look American, it must look Mediterranean. Any help would be appreciated.

I made watermelon cheesecake and now need ideas for what to use for seeds, i thought of dying fondant black and making seeds but fondant doesnt taste good, any ideas?

Hubby's birthday is coming up and he loves cheesecake ice cream. I have one of th Cuisinart ICE units with the freezable canister. Most recipes basically have you mix cream cheese into the base. Any thoughts on how to get cheesecake-like chunks into the mix? Crust bits are easy. Anyone who has eaten Dairy Queen "cheesequake" blizzard knows what I mean.

I saw some great looking black glutinous rice at our korean grocery here (yes our small city has one - though it lost the other Asian Markets - But one grocery store does often have Asian produce and another has a Cambodian butcher who it now bringing in whole fish, large clams, etc.). So I wanted some recipes. I found some - like just putting in a bit with regular rice (though some said to make sure to soak it longer first). Or to mix it with other glutinous rice soak and steam and make coconut flavored pudding (much like one of my favorite Thai dishes - this with mangos). This rice is short grain, like Japanese or Korean sweet (glutinous) rice, not like the Thai varities. I know there are hundreds of varities of rice. Then I found a hint of this dish - Rice Cakes. http://mykoreankitchen.com/tag/rice-cake-snacks They sound pretty good. Sweet and gooey, with lots of additional treats. Hkmi Chal Ddeok (흑미찰떡) However, any other recipes - Savory too - would be great.

Last night, my daughter made a cake mix and, being a teenager, freaked out and deemed it unservable when she noticed some grayish streaks in the batter as she was pouring it into the pan. We baked it up anyway and the streaks disappeared. This morning, I was making my own cake, from scratch, with a recipe that began with beating four eggs until slightly thickened and lemon-colored. I'd say they ended up more a sort of gray-lemon mix. So now I'm wondering whether it was the eggs. Has this happened to anyone? Will our cakes indeed be inedible? As for particulars, we're using the usual stainless bowl that comes with the Kitchenaid mixer. The rubber keeps rubbing off the blade, so maybe that's it? Curious... Thanks.

Hi everyone, I'll be in London with my husband for only one night (11th May) to go to a concert and we'd like to have a tasty but inexpensive lunch (around £40ish for 2). Later in the afternoon we're planning to go to a patisserie or tea room for cakes and tartlettes (excluding £££ afternoon teas). Any recommendations? We'll be travelling light so places with strict dress codes are out. The choices this time are for british, italian, french or japanese cuisine. But other suggestions are welcome too. I was keen to go to Ladureé at Harrods but read and heard some comments that the products are not that nice and the service can be quite poor sometimes. Has anyone had any experience there? And would Bocca di Lupo be a good idea for lunch? Anyway, any input will be very much appreciated. Thank you. Marcia

Hello. Just out of curiosity, would anyone here come to a restaurant just for a dessert tasting menu, I am planning on putting a 5 or 6 course menu on the menu and would love to hear what people think, also dessert restaurants. would you come to a dessert restaurant after your meal in another establishment? just in the early business planning stages of dessert restaurant, just want to hear a broad view on it. thanks guys:)

Hello, I'm trying to find Pierre Herme's Vanilla Tart recipe. I have PH10 and La Patisserie but could not find it in either of those books. All I really know is that it incorporates a vanilla mascarpone cream. Any help would be most appreciated.

Anyone have an idea of why in the world this is happening? It doesn't happen often, but it does sometimes... and it drives us crazy!!! The bubbles just seem to form. We can deflate them, smooth it over, and then they're be back 20 minutes later? It's baffling... Help me figure out this problem! We certainly don't want this happening after the cake leaves the shop...

I live in New York (Long Island) and I am looking for some new desserts. I live in a studio apartment without a kitchen so cooking is not an option. I usually go to the local bakery for cookies, pies etc. I have my nephews christening coming up and I would like to bring something different for a change. All suggestions and recommendations welcome...

I was just told that March 25th is Aretha Franklin's birthday. As it happens, I've been requested to bring a dessert to a potluck that day, and I was going to make a blood orange panna cotta, as that's one of Toots' favorite desserts. Now I'd like to make something that will celebrate Aretha's b'day. Any suggestions?

I'm doing a wedding pie display this August for about 200 ppl. The bride wants pie, not cake. It's outdoors in August so it'll be hot hot hot and I am worried about my good friends egg and cream. I've never done pie for a wedding before. Anyone have any suggestions? The wedding's kinda artsy/rustic.

My neighbor came over with the two empty strawberry baskets and invited me to pick the ripe blackberries from his little patch as they would be out of town. I am not one to just eat them out of hand. My thinking was just cooking briefly with a bit a sugar, mashing and then using the result as a topping on yogurt or mixed with some whipped cream. There are not many as you can see, but if there is a simple dessert for just one or two people that springs out at you I would love to hear.

I've been asked to create a white chocolate wedding cake for a friend, whose wedding is in September (the 22nd, to be precise). All well and good, but I haven't got a go-to recipe for such a creature, and I tend to avoid white chocolate (I find myself thinking it's unnatural, like zombies....) I have access to white chocolate couberture made from Arriba cacao beans, and it's all cocoa butter with no vegetable additions (so, as far as white chocolate goes, it's good stuff). Does anybody out there have a really stupendous recipe they'd be willing to share? Or tips on how to incorporate melted white chocolate into a cake batter? Thanks in advance....

i am making an oatmeal pumpkin bundt...i had latkes over the holidays and the cook subbed applesauce for the egg and it was totally delish...the recipe i have calls for 1 cup of butter and 4 eggs...how much subbing do you think i could get away with ?? i would first like to get rid of the butter...maybe half applesauce then half oil ? i am not a baker but trying

Hi everyone, I haven't been here in a long while and when I came across this problem I knew exactly where to go! Hope someone can help. I have to make a plated dessert, creme brulee cooked on top of a cake. Every recipe I try, the brulee mix soaks into the cake. I've tried a number of different recipes to no avail. Searching the internet resulted in some great pics, but nothing more. Anyone have experience with this or a recipe I can use? The only stipulation is that the cake has to be vanilla. Thank you!!

What to make when it's sweltering? Trying to think of heat-proof confections for the summer. Every week I make 7-800 little bite sized treats that we give with the bill at the restaurant. Truffles were great for the winter, but it's getting too warm in both the kitchen and the dining room to produce and hold truffles. Last summer I made pate de fruits, which hold up well, but which I'm pretty sure gave me a splatter burn every single time I made it. Too much pain. Ive been working on some gelatin gummies that I like and that don't hurt, but they seem to get droopy in the heat as well. I've been adding agar to help the texture, maybe more agar and/or cook the syrup to a hotter temperature? How do hard candies hold up? Nougat? Humidity can be an issue but I'm more concerned about heat. Cookies are an option, especially easy to pipe or slice and bake. Amaretti? Has anyone tried cutting shortbread with the guitar? Candied nuts seem a little too simple - what else besides chocolate would make them special? What are your favorite treats that stand up to heat?