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I've just made Rose Levy Berenbaum's Chocolate Chiffon Cake and really like it - light, moist, and very nice texture. BUT I am in search of a more intense, rich, chocolatey flavour with a deeper colour in my chocolate chiffon cake. I have read other posts referring to the recipe from Spago's Chocolate... would that be the one to beat, or are there others out there that would fit the bill? Also in search of the perfect frosting but that's for another thread once I've found the right cake recipe!

Hello! I think I am going to have to ask for a lot of help here coming up... My brother is getting married this fall, and my dad told him I could make his wedding cake because I'd done it before. Truth is, I've done it twice, and both times for close friends who cared more about taste than beauty, since I am no cake decorator, and I'm very much an amateur baker! Luckily, I got out of that by confessing to my brother that I can't decorate with icing - only with fruit. At this point, he asked if I could do the groom's cake. I've done several of those for friends and family - double-decker pineapple upside down cakes, flourless chocolate cakes with strawberry mousse filling and chocolate mirror glaze, tiramisu, tres leches cake, etc all on a grand scale. So, I agree and he gives me his fiance's email address. Well, she really wants a second wedding cake! She would like a square 3-tiered red velvet cake with buttercream icing. My brother is an IU basketball fan, so she would like the top square to have the IU logo in crimson, and the sides of the cakes to have vertical cream and crimson candy stripes, like the IU basketball warm-up pants. Yikes! Thank goodness for the demo on icing a square cake! I've seen demos online about how to stack cakes. I can spend the summer working on getting the buttercream to spread as smooth as possible, since that's always been an issue for me, so the main thing that's left is...red icing? I've tried before with wilson's no-taste red when I made a spiderman cake for my nephew's birthday. I used SOOO much red food coloring, and it still seemed like dark pink to me, plus it stained everyone's teeth and tongues red, which would be a huge no-no for the wedding. I thought about using those gel pens, but when I mentioned it, the bride said that looks too childish, and I agree. We also talked about airbrushing, but I would have to buy everything unless I used one of those wilson aeresol spray cans, and I just doubt that will look as nice. So, what should I do for the red stripes and the IU logo on top? What have I gotten myself into?

For research for a piece I'm writing, and for my father-in-law whose mother's (lost) recipe it was, I'm wondering if someone one knows about this dessert confection. My FIL says it was definitely a dessert treat, not some kind of quiche-like tart. It had a double crust and was heavy on the spinach. It was sublime, I'm told.

I've always wondered about this so now I'm just going to ask.... if I fill a cake with pastry cream (and chopped fruit), how long would you safely leave this at rm temp? I ask because a lot of my clients love the pastry cream filling option I offer, but I usually encourage them to use a buttercream for a wedding cake because it stands out for so long (figure it takes me 1-2 hrs for decorating - and yes, it's covered with fondant, no flames from the other thread please! - then it's delivered an hour or two before the reception starts, it stays out for another 2 or so hours before it is cut/plated). I'm always careful about pastry cream because of all the milk/yolks, etc and I'm nervous about it being out for 4+ hours the way a wedding cake is. I don't typically refrigerate a fondant-covered cake, because I don't like how fondant behaves after refrigeration, and the walk-in I share is humid anyway - but if I had to, I could. I just would hate handling the cake afterwards (no matter what brand of fondant I've used, it always gets condensation on it after refrigeration. The condensation makes for fingerprints when you go to assemble the tiers.) Would it make any difference if I used a mix (the only mix I've seen for pastry cream calls for adding milk and optionally, whipped cream to the powder. I don't think that changes anything, but as I have no experience with pastry cream from a mix....)? Or should I still encourage clients to go with a buttercream with chopped fresh fruit filling in lieu of a pastry cream filling for wedding cakes?

Ok folks - forget the peanut butter - need an original, decadent caramel dessert for birthday that does not have to be refrigerated. Milk chocolate OK - not dark and needing a "show stopper" type as this will be the "present". Thanks

I live in a region of southern Indiana (on the border of Louisville, Kentucky) that is heavily populated with old Scots families. And although I don't know a thing about their traditional foods, I'd like to learn. Anybody have any particular desserts, cakes, cookies, breads they could share? Or book recommendations?

It's my hubby's birthday on the 22nd and I want to make him a great cake. He loves cheesecake so that's where I want to start. I was thinking of making the bottom layer a brownie, followed by cheesecake and covered with ganache. I just can't seem to decide on flavors. He loves white chocolate and peanut butter. I'm torn between the two. I've tried asking him but he never says what he wants(and never complains after it is made LOL). I'm not sure how the white chocolate would go with the brownie. I know peanut butter would go well(may even make peanut butter brownies). Can anyone lead me down the path to the perfect cheesecake? thanks Sandra

I have a cake recipe that calls for these ingredients. I would like to make it less sweet but when I just use less sugar, it comes out very dry. Can someone help me make it less sweet but retain its moisture? 2 1/4 cups flour 3 cups sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons almond extract 1 cup oil 1 cup buttermilk 4 eggs, beaten

Room 4 Dessert is Will Goldfarb's new dessert place. The joint promises lots of re-interpretation of lots of childhood desserts. I personally can't wait for the Cotton Candy. Going to friends and family tomorrow night. The place officially opens for wednesday. Will report back. Room 4 Dessert 17 Cleveland Place Between Spring and Kenmare (212)941-5405

last night was my first attempt at a blueberry coffecake. it came out awesome but i felt that the topping part could be better. basicall, from the top of my head, it was 1 cup of brown sugar, 2/3 c flour, 1/2 cup of small diced up butter, and some cinnamon. the topping came out ok but seemed a little "grainy" like sandy and didnt have that crumbly bubbly style top. suggestions? thanks. will post pics next time.

Hello, Cupcakes have always been kids and grown ups favourite. I would like to know how to get the perfect high look of them, like the ones sold at bakeries . Do they add more baking powder ?or do they fill the cupcake case almost to the top? do they use a special soon? What atre the tricks??

anyone interested?

When I was young, ah which was a long time ago, I remember my grandmother would always bring German buttercake I guess from Fishtown. It seems back in the early 70s and late 60s (told you I was old) it was commonplace in bakeries around the Cradle of Liberty. My parents still live across the river and my mom says she rarely sees it anymore. What happened Katie to this once popular in the Quaker City food item?

There's an article in the LA Times Food Section today (25 Jan. 2006), titled We'll pass on the cake I don't subscribe to Saveur, so I can't really verify if the Costco Brithday Cake is actually listed at no. 25. Can someone find out, please?

Can anyone help me with a recipe to use up maybe 2/3 Cups of lemon juice? I have a few lemons in the fridge, sitting idly for two weeks now...

I finally got to see the entire show today..... I thought the matador was incredible work. The magic castle bike ride was nice, but I missed the close up of it; I didn't get to see whether what/how the castle was part of the design. What did you all think? There was a very very brief scene that showed Colette with a tier of the cake that had blue fondant on the bottom of the cake - the top of the cake looked dark, as if the fondant had been applied only to the bottom part of the cake. I'm trying to figure out what it could have been since I thought she covered the entire cake tiers with marbled blue fondant and then marked the wavy lines. Anyone recall that part and have any ideas on what she might have been doing?

I am making brownie cupcakes. They have a filling of peanut butter chips (a little batter, 1 T. of chips, more batter, bake at 350 degrees for 20 minutes). They came out of the oven all high domed, crackley topped and beautiful. I go back in 20 minutes later and there is this freaking SINK HOLE in the middle of each brownie - as big as a tablespoon!! Any ideas what has caused this? The cat and dog assure me that they are innocent . They taste wonderful, but look a little odd and they are supposed to be for a party this weekend. I guess I could fill the craters with M&Ms. Sigh.

In addition to chocolate mice and cheesecake (posted on a separate thread), I made Rachel Perlow's famous jello Rainbow Ribbon Mold for my daughter's drum corps banquet. It was my first time, and having no originality in me....I copied Rachel's which she made for Varmint's Pig Pickin' and is featured in her avatar. HUGE HIT!!! People oohed and ahhed and couldn't figure it out. I laughed really hard. Once it was sliced, it literally disappeared, everybody wanted it. Once bitten, I shall make this one time and again. Thanks for all your help Rachel! BEFORE SLICING... BEFORE IT DISAPPEARED...ARE THOSE MICE IN THE UPPER LEFT CORNER???

Can anyone tell me about the Thai desserts, that is, the shaved ice with various beans and squiggly things with coconut milk on top, found at street stalls all over Thailand? What is it called? What is the history of it? How are the squiggly things made?

I'm supposed to make desserts and pair wines for a dinner this weekend. I have some muscat and some LBV and tawny port, but I'm wondering which wines pair well with: Chocolate Lemon bars Fresh fruit Any other suggestions are welcome.

I just found out this morning that there is to be an employee appreciation party on Tuesday, Jan 17. Just like usual, there is no communication where I work. I have had a cold for the last week and can't think straight. This is the party we have instead of something at Christmas. It is semi-formal and the food will be a buffet for 100. I'd love some suggestions of what to make/serve. I will have today, Saturday and Tuesday to produce it all and have ready by Tuesday afternoon. Thanks for any suggestions.

Does anyone have a clue? I need to figure this out for a wedding for 150 people, 3 tiers. I was hoping that 18+14+10 will be big enough, but depending on who's serving chart you use, there's many interpretations of how many servings I'll get... and that's only if they do the chart up to 18". Thanks in advance.

I have spent the last several days in the kitchen making fruitcakes for entering in the local show in April. It is a dark English style fruitcake rather than the American version. This is my first time entering anything and I am doing it more for the feedback and practice rather than the glory, although that would be nice too. I know that there aren't supposed to be any cracks on the surface, so after yesterday's attempt had heaps of cracks, I modified the recipe to reduce the baking powder by half, and reduced the baking soda slightly, and made it again. Still cracks. I'm kicking myself as I now think I should have omitted both the baking powder and soda altogether - the cake would have been more dense (and hence probably less nice to eat texturally) but at least no cracks. I am sick of making the d&*m things and my question to those who have some experience with cake competitions and shows is, how damaging is it to have some (shallow but pretty numerous) cracks on the surface? Will it make or break? Do they put some weight on the actual taste and texture too? I would be most grateful for any help.

Thanks to Darcies blog I am craving this cake. I am making it today, along with the Rainbow Jello mold I made last night. I made the filling last night as the recipe suggested. However, I would really like to do the 12 layers by cutting the 3 9-inch layers in half. I was wondering if anyone else has done this without doubling the filling. Was it enough? You would think the recipe would account for that since it is the way it is served at the restarant. Thanks

A friend of mine is searching for Malaysian cakes he heard about that a woman makes and sells in a food court in Richmond on the second floor of a mall. Sorry I don't have any more clues, Scooby Doo, but if you find them, there's a couple fo Scooby Snacks in it for you. Apparently they sell out before noon. Zuke