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Jeanne
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Jeanne's Discussions
8 hour wedding cakes
Replied 5 hours ago
Wholesale pricing
Replied Apr 14
Jeanne's Page
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I agree on the Stress Free Cake support system, especially since you don't have to worry about getting it back (the first time I used it at a high end venue, the servers threw the metal rings away. Even after the event planner had been told about th…
Thanks for sharing Rob! I might just decide to go next year, and I hope if it is in AZ, things change there, or the organization chooses to move to a different location.
You will want to consider a few things when determining your wholesale pricing: covering your costs (food, labor, overhead and don't forget delivery) and whether there is room for markup so they can sell your product at a profit. You need to conside…
All I can think of is a flexipan; maybe the financier shape?
You can just call them and speak to a customer service person; I usually talk to Arda, Andrea or Brianna - everyone is super helpful. Let them know what you are doing with the flavors you want to try because sometimes you'd want a compound and other…
One of our clients likes to do desserts in cosmo glasses and I am looking for a few ideas in how to layer and present desserts.
Some are easy - apple crisp, for example. Others can be like a parfait, layers of mousse, cake, whipped cream, etc.
…
I have coffee, dark chocolate and white chocolate vermicelli (aka sprinkles), I am looking for different flavors. A google/bing search turned up suppliers in Asia who manufacture flavored vermicelli but nothing here in North America. I've been ast…
Profile Information
- I enter competitions :
- Very infrequently
- I consider my specialty to be:
- wedding cakes, individual desserts
Comment Wall (2 comments)
- At 9:11pm on December 18, 2008,
Kristi said… - fyi, the picture of the pots de creme is towards the end of my slide show on my page (45 I think)...I like pots de creme because they can be turned upside down from the original and not lose their flavor/shape, etc. Done right they can be used a number of ways (I've even baked them in cake pans and used them as fillings for cakes in exact sizes. Really good because they will hold shape better than a creme brulee filling (a popular and annoying filling for cakes these day in my opinion). It doesn't squish out the sides as much as a creme brulee type filling (though I recommend removing from pan to cake round on parchment and freeze before building). Anyway, if the last post wasn't overwhelming.....now it may be. Sorry I ramble a lot.
Have fun with it....
Kristi
- At 9:04pm on December 18, 2008,
Kristi said…
- I have a pots de creme pic on my page....it is orange caramel and piped out onto cookies with an orange almond craqueline (brittle type garnish) which should help you pick it out. Caramleizing the sugar prior to making the custard and baking helps to ensure a firm set. Give it a try with any flavor esp. coffee and chocolate.
As far as other thoughts...
how about a raspberry mousse with mango lime curd (color and texture differences)
or coconut mousse with a pineapple curd and some toasted coconut.
I am happy to share my orange caramel pots de creme recipe if you are interested and or the craqueline garnish, which is a really versatile garnish...plus tastes great, too.
Shooters are tough because they don't always look as appealing as the real thing.
Also, for you mousses...pipe them after they set in order to keep them from dripping and use a star tip for a finished look if you are not already doing so. They are much easier because you push the tip to the bottom of the glass and work your way up without a concern for over filling or dripping all up the sides.
also, I am assuming you are using some gelatin in the mousse?? your description doesn't say it...but I would guess you just forgot to mention it.
Hope this helped and didn't just make you feel overwhelmed : )
Kristi
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