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Wendy DeBord
- Crystal Lake, IL
- United States
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Wendy DeBord's Groups
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Frozen 411
67 members
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Chocolate 411
243 members
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Tish Talk
110 members
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Pastry & Baking 411
226 members
Wendy DeBord's Discussions
Cream of Tartar
Replied 1 day ago
8 hour wedding cakes
Replied 1 day ago
8 hour wedding cakes
Replied 1 day ago
Wendy DeBord's Page
Latest Activity
Hi Shane. Just double checking.......are you saying you just whipped your whites with unheated maple syrup? I'd heat the syrup to 121C as if your doing an Italian meringue and pour into whipping whites to cook them. An Italian meringue gives you suc…
Also, if you can find the money in your budget you have to look into "stress-free" cake support. I had one close call on a cake table that wasn't level.........it was horrible!! So sometimes it's not your doweling that's off, it's the table or the f…
Well, 6 to 8 hours isn't even safe for curds and many other fillings. I would push to do dummy display cakes if they insist upon such long times. Sometimes you can persude the brides to plan the cake cutting earilier in the day, so you can get it ba…
There's a great article/thread over at EGullet talking about making your own transfer sheets (it's fairly long if I recall correctly). I don't have a link (sorry) but go over there and type in a search thru the Pastry & Baking Forum, it should pop-u…
Rob, that's really cool that you shared your experience. Thank-You!!! I picked up a couple of things I've never heard of/thought of...that's auesome!
I can't see where/how cream of tartar would effect the burn; positive or negative, with torching a meringue. If you used an ungodly large ratio of tartar to white....maybe, but you'd surely not be able to eat that, taste wise.
I'm wondering if you…
I know this is less permanant but what about using a domed pie or cake cover on the tray? It would be simplier than plastic wrap but would slow down the drying out process.
In the past we made a "dessert" out of modeling chocolate (for a cake), acr…
Profile Information
- About me :
- Pastry Chef at Private Country Club
- I enter competitions :
- Never
- I consider my specialty to be:
- Buffet Presentations
Wendy DeBord's Photos
Comment Wall (14 comments)
- At 4:11am on December 1, 2009,
Kristi said… - Hey Wendy-I have been crazed. So it has taken forever. I just now got around to uploading pics from the summer. And I had a bunch of wedding cakes and bday cakes in addition to holiday orders lately. We are really busy, but having fun. Though we are getting more and more cake and catering orders by the day.
I am also attempting to have a social life outside of work. Which means less posts and responses I guess. At any rate, there is a long drawn out story to go with that...but this is not the place for that topic. What have you been doing is the club still working out for you? I hope so. Let me know what is up when you get some time.
- At 10:51pm on September 21, 2009,
Kristi said…
- Totally swamped would be a massive understatement. We are opening for dinner this weekend for a charity. We were in the Trib last week and got voted best bakery on the North Shore two weeks ago. So, needless to say we are all running on empty and yet still managing to function on adrenaline. But, it is fun. We are now fully booked on Cake orders through the first wee of October and completely booked on wedding cakes throughout November. Which is great. We are considering a full time dinner thing and expanding into the space next door, but are sitting in a holding pattern on that because we are still a bit shell shocked by how fast this took off. Anyway, that aside...how are things with you? Are you still at clcc? And still enjoying the way things worked out I hope...How were you numbers this summer? I hear things were slow at both shoreacres and Westmoreland this summer, so I hope that you all fared better. Anyway, I am going to try to sleep a bit (even though I want to go work on my display cakes for fall...as I doubt I have much free time tomorrow to do so : )
But, sleep is probably a better thing in terms of functioning tomorrow.
- At 8:48pm on September 3, 2009,
Kristi said…
- Hey Wendy-sorry it has been so long. We have been getting busier everyday. Today we ran 300 tickets in 90 minutes for lunch (all sandwiches, etc). Plus I have been buried in cake orders (I have 16 next weekend...smaller thank god) and two this weekend. Anyway, we have picked up some commercial bread accounts and have been doing even more breakfasts and such during the week. How are you doing? Still at CLCC? I hope that you have had a good summer, I hear from other club people that business is slower than usual. Anyway, check in when you get some time.
k
- At 11:11pm on June 23, 2009,
Kristi said…
- Hi Wendy-
Complete chaos has ensued since last we chatted. Our AC has gone down 3 times since the open house for several days at a time. So we have not opened. The noodle bar nicked our freon lines which blew our compressor. Today it was a balmy 88 degrees by 11:30 and I was shaping croissants. I know you have to be fast...but this was ridiculous. And of course Ann was blocking cakes. We were going to open tomorrow (our 3rd date since the Open House), but with todays events we shut down the ovens by 2pm and then had to clean and wait on the Hobart people to calibrate an oven. So today was a very hot 12 hour day. Many more and longer ones to come.
I did get the gift bag. I found it the other day when we were re-arranging dry storage. Thanks so much. Fitting since I have a tendency to burn my forearms : ) Very kind of you and totally unnecessary. Thanks for thinking of us. And even more for the help.
At any rate, we saw about 200 people that day and people are practically beating our doors down. So, we will be ready...hope the AC is up tomorrow afternoon before the coolers can't handle it anymore : )
I will shoot you an update as soon as we open. Looks like Friday if no more delays occur. How are things? What is happening at the clubs?
- At 12:08am on June 19, 2009,
Kristi said…
- Those chocolate cupcakes are from Ann's bag of tricks. It is a great cake in any form...we use it for pretty much any chocolate cake we make and that is why it is also in the signature cake...it is pretty versatile and everyone always loves it.
- At 11:45pm on June 17, 2009,
Kristi said…
- Wendy---thanks so much for your help on Monday. O know you don't have so much free time these days and I didn't get to say this in person but it was really nice to have another set of skilled hands and pastry mind to help set up. Especially because we had to leave for a period. I owe you one. We'll figure out how I can repay the favor down the road : )
But, really thanks for the help.
- At 9:22pm on June 9, 2009,
Nouel Omamalin said… - Wendy, thanks! Let's keep the passion going!!!
- At 5:05pm on June 4, 2009,
Priscilla Martel said…
- Hi Wendy, I've added more Coupe du Monde photos and would add more but the site software is too slugglish for me right now. More soon and there are more in the latest issue along with the article I wrote about the competition.
- At 10:44am on April 16, 2009,
Adonis Greek said… - Hi Wendy, I hope I am responding in the right place. I'm still trying to navigate this site. Yes I will definitely let you know how Brian Fishman's recipe turns out for me. I plan to make it next week.
- At 1:40pm on April 10, 2009,
Shawn the Baker said… - Thanks Wendy,
I can't believe Easter is here!
Time to get cracking (those eggs!)
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