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Sheryl Shirley
- Aransas Pass, TX
- United States
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Sheryl Shirley's Groups
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Tish Talk
110 members
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Chocolate 411
243 members
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Pastry & Baking 411
226 members
Sheryl Shirley's Page
Latest Activity
Hi Tish. I have some questions about baking cakes. On a TV special on food net I watched chocolatiers bake all kinds of shapes and flavor of cakes that were perfect in color and shape when they took them out of the oven...no holes, bumps or crumbs.…
The brand I found most popular online is Sweetex. It leaves no greasy feeling in your mouth and does not break down as easily as butter. Since you have a bakery, do you order your shortening from wholesale? If so, it may already be a high ratio shor…
It is very creamy, not gritty or greasy tasting. You can add butter flavoring instead of, or in addition to vanilla and/or almond extracts if you like the taste of butter in your buttercream. I know that shortening holds up better in south texas tha…
The recipe we Texans use down south is 2 cups high ratio shortening, 2 lbs 10X powderd sugar, 2 tablespoons vanilla or almond or 1 tablespoon of each, a dash or 2 of salt to lessen sweetness, and finally a mixture of equal parts of nondairy coffee c…
Q&A with Tish Boyle, editor of Dessert Professional
I agree with you, that was an amazing show of talent. I would also love to know what others have to say on this subject!
Got questions about working with chocolate? Reach out to Dessert Professional Online members to find the answers.
I was watching the world chocolate challenge on food net last week and the cakes they baked were absolutely perfect...no bumps, holes or ridges, etc. They were perfectly flat on top and the sides were completely straight. No brown spots or crumbs. H…
I was watching the world chocolate challenge on food net last week and the cakes they baked were perfectly baked...no holes, bumps or ridges and evenloy flat on top and sides completely straight. Does anyone know how they get their cakes so perfect?…
Do you have questions about pastry and baking? Reach out to other Dessert Professional online members for answers.
I am a new member and a beginner decorator. I'm just now reading this...very interesting. Please keep me updated on your classes. I would love to learn as you go. I want to try writing with chocolate now.
Hi...I saw this cake on a chocolate competition and thought it was beautiful. I am so glad to find it here. I would like to ask you a few questions. How do you get your cake to bake so perfectly straight and without any bubbles or holes? I decorate…
Profile Information
- I enter competitions :
- Never
- I consider my specialty to be:
- cake decorating
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