New Posts  All Forums:

Posts by auzzi

There is no cake involved.   What you see is a sugarpaste figurine ... http://www.cakecamp.co.uk/tutors/rhu-strand/faces
http://www.tasteofhome.com/recipes/make-ahead-coffee-cake http://www.plainchicken.com/2013/12/overnight-coffee-cake.html http://allrecipes.com/recipe/make-ahead-sour-cream-coffee-cake/ http://allrecipes.com/recipe/overnight-coffee-cake/
Milk chocolate Mudcake   http://www.thecook.com.au/recipe/milk-chocolate-mud-cake-cadbury http://www.examiner.com.au/story/1453874/tassie-recipe-of-the-day-chocolate-raspberry-mud-cake/ http://www.recipecommunity.com.au/desserts-sweets-recipes/chocolate-baileys-mud-cake/121105 http://www.forumthermomix.com/index.php?topic=7863.0;wap2
Thoughts: check your chocolate.   For those proportions, for the ganache to whip properly, it requires approx 52% cocoa butter. Lower amounts  [around 35%] as in ordinary semi-sweet chocolate will give you a loose consistency, that won't whip.   If the ganache does not thicken, add just enough powdered sugar until it does - then whip ! It is still very useable !
He is using a commercial pastry-cook size 7 pastry tube.   Size 7 refers to 7mm in width, which is just a touch wider than one quarter inch. Commercial pastry-cook star tubes come in size #3 to #17 which is 1/8-inch to nearly 3/4-inch in width. 
http://www.epicurean.com/featured/red-velvet-cake-recipe.html Southern Cakes by Nancie McDermott 2 1/2 cups all-purpose flour  1/2 teaspoon salt  1 teaspoon vanilla extract  1 cup buttermilk  2 tablespoons cocoa  1-ounce bottle red food coloring  1 cup butter  2 cups sugar  2 eggs  1 1/2 teaspoons baking soda  1 tablespoon vinegar
http://www.csuextstore.com/store/pc/viewPrd.asp?idproduct=25 http://www.highaltitudebaking.com/adj_recipes.htm http://www.swcoloradohome.com/articles/food/020114_b.asp https://www.kingarthurflour.com/recipe/high-altitude-baking.html http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes http://allrecipes.com/howto/high-altitude-cake-baking/
50 years ... Looking at the cake and casting the memory back ..   The lace extension work is piped directly onto the cake, with piped lace points glued on individually.  The border on the bottom is piped first. The pattern for the extension work is pin-pricked or indented from the bottom of the side-centre up to the selected place on the side edge and then down to the centre of the adjacent side. It may be a scollop, or just a straight run. Bridgework to support the...
Icing Sugar Mixture is the equivalent of powdered sugar or confectioners" sugar.   Pure Icing does not have an equivalent product.   Caster sugar is the equivalent of Superfine [granulated] Sugar.   Copha does not have an equivalent product. It is not a substitute for Crisco or most vegetable shortenings as it is rock-solid at room temperature. It can be used in icings if you know how to handle it.    Pilot Premium Sno-Creme shortening is a commercial Hi Ratio...
http://flourconfections.blogspot.com.au/2012_11_01_archive.html
New Posts  All Forums: