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Joy Cagle
- Cabot, AR
- United States
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Joy Cagle's Groups
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Pastry & Baking 411
226 members
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Chocolate 411
243 members
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Tish Talk
110 members
Joy Cagle's Page
Latest Activity
Beautiful job.
Can anyone tell me where I can order impastata ricotta from. Having a hard time finding it. I am making cannolis for my shop and have been told this is what I need.
Any help would be appreciated. Joy
would love this recipe. Thanks Joy
Thanks Denay, just got your post. Will be out of town for a week, would love to chat with you when I get back in town.
Thanks so much Denay, I will try putting 0.00 in the NA areas. If you can get it to work for CC I would appreciate it. I am having problems with my swirls, any ideas?
Denay, will this matrix work for cheesecakes? I would appreciate your help.
I agree with the comment about Amoretti. I am a very small business and was treated as if I had a multi million dollar business. I recieved my samples right before Christmas and now beginning to try them. Not only did Sandra send them promptly as sh…
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Q&A with Tish Boyle, editor of Dessert Professional
Profile Information
- About me :
- I have been baking for approximately 30 years and now openng a cheesecake shop
- I enter competitions :
- Never
- I consider my specialty to be:
- cheesecakes
Comment Wall (2 comments)
- At 10:33am on June 17, 2010,
Mia Natsume said…
- hello joy,
i have not used these disposable trays but thought they look promising:
http://www.mrtakeoutbags.com/store/bakeware.html
they will send samples to you. let us know how they work out if you try them.
best,
mia
www.ticings.com
- At 4:53am on December 11, 2009,
Denay Davis said…
- Hi Joy,
You asked:
Denay, when I add caramel or fruit swirls to my cheesecake they tend to sink. Is there a secret to this I'm not getting?
I am not sure of the specific product you are using, but you may want to add a small bit of the cheese cake batter to the caramel or fruit swirl mixture to lighten it. This would be similar to "tempering" a mixture except what you're using is not hot.
What this does is lighten the mixture, since the issue is your cheesecake batter is probably far lighter than the caramel or fruit swirl added. You do not want to add sufficient amounts so the caramel is completely incorporated and is not visually present. It is a delicate process; so when swirling the mixture into the batter, do not use the tip of a knife, but a large toothpick or wooden dowel rod, and smaller dollops of caramel/fruit swirl will incorporate better. I hope this helps.
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