Posts by akrainis

Yes, it's very different. And going back to Satin Ice gumpaste after an intensive weekend using his was kind of a shock. The Satin Ice all of a sudden seemed so soft and stretchy!      I think his goal was to make...

haha!   Seriously, cakewrecks is the first thing I thought of when I was approached with the idea of buttercream chevron stripes. I'll experiment with a few things but she might just be getting modeling chocolate chevrons. 

Well... from the other end of the spectrum, I went to pastry school and I think it was beyond worth it. My original goal was to learn the science behind baking- mission accomplished. But my horizons were broadened as well and I did a...

I did a class with him last year. The Fondarific James Rosselle gumpaste is what we used. He microwaves the gumpaste for a few seconds and adds water as necessary to get it to desired consistency. Certain things we did, we added a lot...

Is this possible?? I have a customer who absolutely does NOT want fondant or modeling chocolate.    I was thinking perhaps a frozen buttercream transfer... but I still don't know if it would be as clean and sharp as...

Quote: Originally Posted by kikiandkyle  According to the website of the school it's done in clay. They have photos of some of the other cakes and its obvious that there's no actual cake under all the 'frosting', some of...

I think I read somewhere (don't remember where) that Challenge might be coming back... but it would be more like the Halloween Wars challenges they did over the holidays with teams, etc. I can't watch Sweet Genius or Cupcake Wars. I used...

I'm not sure anyone should take the practices seen on competition cake shows as real world practices. First and foremost, those cakes are made for entertainment, for drama and for tv ratings. I've been told by chefs that have competed in...

Baking Irene- that question has been asked by the students so many times. I know there are times he gets as frustrated with the office as we (students) get. But I don't know if he's in a position to do anything. Regardless, the chef...

Just want to say... I am about 2 months from graduating. Without a doubt, the chefs are exceptional. Chef Notter is a creative genius and the education I've received has far outweighed all the issues with the office (and there are...