Hello Denay, So can MI also have a petiton for home kitchens as well. It would be so wonderful to sell products from my home, I'm so addicted to learning and creating new baked goods. Thank you so much for your time.
Wow, beautiful pieces you've made, this description sounds so heavenly. Is there a trick to making the orange caviar ? Recipe to share ? thank you for your great pictures
Thanks Denis,
Did you mean to say paddle 1 # sugar with 2#'s sugar ? Also because I wasn't sure bout sugar to butter ratio I did Wendy's recipe (THANK YOU WENDY also). I'm so frus-ulltrated, I did Wendy's which is similar to another tart dough :13 t…
It never pays to fight with a product if you want a quality item. can you invert the pan and use it upside down with maybe a pan extender?? Possibly scale down the size...I have rather large silicone relief mats that are too large for my sheet pans…
I've purchased a 22 by 16" silicone relief mat for decor paste and wish to get silicone sheets for layer cake ideas. Problem! oven 22" by 16", so I' having trouble finding a sheet pan to go under mat. Does anyone know if it is possible to buy a 16 b…
123 Dough (Sucree)
1- sugar
2-butter
3- a.p. flour
3 eggs
Zest of 1 citrus...
Method:
Paddle 1 pound butter & 2 pound sugar until just pliable. Do not paddle so it is fluffy.
Add the 3 pounds A.P. flour at once and the 3 eggs. I like to add orang…
Sorry I never got back to you, I didn't see your response to my post. That fraiser you are looking at could easily be done in a round pan as mentioned in the recipe, and you could do it in a spring form pan for easy removal. or you could do it in a rectangle 9 x 13 inch pan, flip the whole thing out onto a cookie sheet, assuming it's solid enough, then flip it back onto whatever you are serving it on. If it's not solid enough, you could get a mess though.
Your Chocolate Strawberry Mousse sheet cake looks wonderful! Since cakes have never been my strength, for now I'll only dream of being able to make one as nice as yours. All those exquisitely decorated cakes are way beyond my dreams.
Hi Diane,
Thanks for the encouragement.
I've never had a guest work with me before; that would be new.
I've had a couple interns with me in the kitchen and my 12 year old daughters are now interested enough to work with me a couple hours on Saturday morning once in a while.
I vaguely remember a stackable mousse frame from Matfer, the European pastry equipment company.
I use straight frames and that works well, the stackable are too expensive.
I use half frames from J B Prince and they can be used for molding and for baking as well.
I'll be happy to share any info or recipes you might want to try, just drop me a note.
Shawn