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Jane Malonis
- Berkley, MI
- United States
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Jane Malonis's Groups
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Frozen 411
67 members
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Chocolate 411
243 members
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Tish Talk
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Jane Malonis's Page
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I am pretty partial to some of Nick Malgieri's books, especially "Perfect Cakes," as well as "Chocolate: From Simple Cookies to Extravagant Showstoppers." Also, I love Sherry Yard's book "The Secrets of Baking," it's uniquely structured in that it's…
Do you have questions about frozen desserts? Reach out to other Dessert Professional online members for answers.
Profile Information
- About me :
- I'm currently in a baking & pastry arts program at a community college. I very much want to pursue this field profesionally. This will be a second career for me; I worked for many years in the publishing field, as a book editor. I have a baking blog -- www.janessweets.blogspot.com. The blog is a fun creative outlet that I really enjoy.
- I enter competitions :
- Never
- I consider my specialty to be:
- Baked goods, primarily sweets of all kinds.
Jane Malonis's Photos
Comment Wall (6 comments)
- At 4:30pm on August 21, 2009,
Shawn the Baker said…
- Hi Jane,
I would say that the taste of the two variations are similar but the texture of the mascarpone cake is creamier than the cream cheese version.
Enjoy!
- At 9:02pm on August 11, 2009,
Shawn the Baker said…
- Hi Jane,
Okay here's the recipe.
The cream cheese can be replaced with mascarpone as a variation.
Cream Cheese Poundcake
3 cups Sugar (21 oz)
1 lb Butter
8 oz Cream Cheese
6 Eggs
3 cups AP Flour (12 3/4 oz)
1/4 Vanilla
Pinch of Salt
1.) Bring all ingredients to room temp.
2.) With a paddle, cream the butter and sugar until light, 5 min.
3.) Add the cheese, cream light.
4.) Add the eggs slowly, creaming light.
5.) Sift the flour twice and incorporate into the mix with the salt. Mix only until smooth.
6.) Grease a half sheet pan, line with paper and grease and flour the paper.
7.) Spread the mix level into the pan.
8.) Preheat the oven to 350*F, bake the cake at 325*F until it springs back.
Of course, this cake can be baked in any shape pan you like.
- At 6:32pm on August 10, 2009,
Kristi said…
- Hi Jane-
I am glad that you have enjoyed the daily life at our bakery. We enjoy it a lot, even though it is one of the harder things I have taken on in my life. But, as with anything when you love it...it becomes worth all the work that goes into it.
- At 4:42pm on August 10, 2009,
Shawn the Baker said…
- Hey Jane,
I'd be happy to share my recipe for mascarpone pound cake with you, I'll have to get it from work.
I have no problem with sharing any recipes,
I think that for a baker, recipes are like sheet music for a musician; why wouldn't you pass them along? Especially if they're a good one?
I've bookmarked your blog. It looks very cool.
- At 9:13pm on June 6, 2009,
Robert Murphy said… - Sorry.. but there isn't much more. We already know his recipes are dead on and no nonsesnse work ethic that makes everything he does seem clean and effortless..feel free to quote me on anything I said,,wish I had more for you. Good luck on your paper.
- At 10:20pm on June 1, 2009,
Robert Murphy said…
- hello jane.. I'm not sure how much help I can be but I would like to try. Give me a few days I'll try to remember some more about Chef Nick M. and my experience working with him. It has been a few yrs lol. Any other questions you have for me let me know.
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