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Showing results for tags 'Dessert'.
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[Host's note: to avoid an excessive load on our servers this topic has been split. The discussion continues from here.] Many batches of Apple Pie Ice Cream later and I'm still in love...think it's the crust factor although I am embarrassed to say so. I've never had cookie dough...
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Want to make Tres Leches Cake (THREE MILKS CAKE)
cakedecorator1968 posted a topic in Pastry & Baking
Hi, Just wondering if anyone has ever prepared or eaten Tres Leche Cake? (It's a popular Mexican cake soaked in 3 milks). It's my first time with these and I want to make some individual portions as a dessert special. Apparently they are commonly topped with browned meringue or whipped cream. I'm t... -
I'm wondering what you recommend as the best books about cakes?
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I have sources all over the place, but I'd love an awesome book focusing exclusively on classic cakes. Anyone's favorite(s)?
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Growing up in the 60's, my Mother and Grandmother always seemed to have a cake under a glass dome on the counter, (or in the fridge. "Icebox" cakes were one of my favorites). Over the past decade(s) or so, some of the "Old-Fashioned" cakes seemed to have been pushed out of the way in favor of tre...
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Anyone have a recipe they've already made that they could highly reccomend? I haven't made one in ages.............. I recall seeing some great reviews on RLB's orange chiffon cake (although I haven't made it myself)......I was wondering if anyone here had made it and if so-any reason why I couldn't...
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I've been trying to make 6" genoise rounds, but have been having the same problem twice. At first I thought it was the recipe, so I switched from a cake flour/corn starch blend to all cake flour. But that didn't seem to be the problem. The cakes haven't been rising; the top 1/4" looks okay, but t...
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OK, so I was planning to make RLB's banana cake today, from The Cake Bible. I didn't have any 9" cake pans, so I just bought inexpensive ones from the supermarket. (I figure, lots of recipes call for 9" pans, so they'd be good to have.) I brought them home and checked the recipe, which specifies usi...
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Hi, I'm very new to baking cakes and need a little help deciding what kind of pan to get. I found a store that sells (PME) anodised aluminium cak pans with removable or solid bottom and of different heights for the same diameters. I was wondering which height should I get?...
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Hi all 👋 I made my forst genoise today (or at least attempt to). I was following this recipe. Sice I only had a 18x7 cm pan, I increased all the ingredients by factor 1,4. Ingredients: 217 g eggs 123 g sugar (regular, krustal, white) 14 g honey...
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The recipe appeared in a magazine in the early 70's - Australian Cherry Coconut Pie. A double crust of sweet pastry with 2 layers inside: - Bottom layer of cherry - canned cherries, juice boiled and thickened with cornstarch - Top layer of coconut - eggs (or eggwhite), sugar, unsweete...
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Aunt Susan and Aunt Betty used to bake over 50 pounds of fruitcake (my mother was a co-conspirator and I an active helper) for Christmas to be distributed amongst family and friends. Beautifully wrapped parcels would be sent with the driver to homes of relatives and friends as a Christmas and New Y...
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Working on my chocolate genoise recipe and running into an issue with my sponge. For reference, I am using an 8x4" aluminum cake pan. My genoise makes 3-4 layers. I baked my batter at 350˚F for 40 minutes, mostly based on visual cues. As you can see, the top slice had underdone batter tha...
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cakes, cookies, pies, that makes you smile!!!!
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Cool to see him using the same melanger that many of us have gotten from Premier. Interesting flavors and some information on recipe development. @Kerry Beal while their chocolate looks well tempered, they could probably use an EZ Temper to help with their workflow. 🙂 ht...
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I just bought a copy of The Cake Bible! Would anyone care to list some of their favorite recipes from this book? There are so many wonderful recipes, I don't know which one to try first. Thanks
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Hi all! I just got a copy of The Cake Bible, and I'm very excited. I have a question, though. For reverse creaming, I've always added softened butter to the dry ingredients and mixed until sandy, then added the eggs and other liquids. In TCB, Rose (who I think invented reverse creaming?) ad...
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Hi all! My daughter and I are headed to Belgium this summer, just for a few days, and would love to sample and visit some great spots. Right now we just have Chocolate World in Antwerp on our agenda. I'd love any suggestions on unique (or not unique!) chocolate or pastry experiences. Or... -
Hi everybody! I'm doing popsicles out of my pacojet ice cream! I've been making it in those silikomart silicon molds. The problem is to get the ice cream out of the molds perfectly I need to freeze the ice cream pretty hard, like way below -20C. Only when it gets frozen hard, it comes out in a pre...
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This is my mother's recipe, which always cracks. If followed to the recipe it's texture is more chunky than creamy. Recently I've tried using a water bath at 350 for 15 minutes, then 325 for 35 more. I've had decent success in stopping the crack, but I lose the texture -- though more people seem...
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I have not posted for a time due to work load. Let me expand a bit. At the beginning of December I was asked by a local bowls and social club if I would be interested in cooking a dinner every Friday evening for members of the club. I accepted the challenge and was supposed to start the catering at...
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Last night I made "Fudgy Chocolate-Walnut Cookies (flourless)" for a Seder dinner tonight. What emerged from the oven weren't cookies at all, but rather a crisp puddle with vaguely cookie-shaped broken pieces floating on it. Tastes wonderful, but looks pretty bad. No photos--too ugly. Th...
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Before I start experimenting, does anyone here have an understanding of how pate de fruits would be affected by fatty ingredients? Boiron has a formula for coconut, but I don't now how fatty their coconut puree is. I recall eating an olive oil pate de fruit somewhere in Australia and wondering how...
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I know that the recommended way to make macarons is on parchment vs silicone, but I am asking specifically about meringue cookies. I want them all to be uniform in shape and was wondering if I could pipe these into mini round silicone molds, would it work? Would spraying with a light coat of PAM def...
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I'm looking for a way to whip milk into a whipped cream-like topping perhaps stabilized with carrageenan in my isi whipper. Has anyone done this? Any ideas or recipes? I can't seem to find anything on the web. Any help would be appreciated.
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