Posts by kmstreepey

I think what the Cordon Bleu book meant by "eating chocolate" was not a type of chocolate but a reference to actually consuming chocolate. As in, "to eat chocolate requires no tempering" or "just eat it and enjoy." I used the phrase to...

"Eating chocolate," like a Hershey bar, is already tempered so sometimes you can melt it without it losing it's temper and then use it. You have to melt is slowly and until just barely melted, then stir to melt the rest of the way. ...

Tempering is melting chocolate in such a way so as to control the type of crystals that are formed in the chocolate so that the melted, worked with, and then cooled chocolate pieces will have the same qualities that we are used to in...

Measure by weight, not volume, for both the chocolate and the cream.

Isn't that such a pleasant surprise when customer service acts like they actually like their customers! I have always liked Amazon. Now I like them even more! That book is on my Christmas wish list (one of many). It just looks so...

Bakencake is right, the ratio is 3:1. White chocolate is pretty soft.

Thank you all! That was a fun little cake to do. I did it for a blog project and I never expected it to really get much attention on here. There are so many fabulous cakes to look at. So, when I saw the comments in my email inbox...

I've only had a couple of my cakes get noticed, which is fine, but it figures that when one of my cakes gets enough attention to get on the front page of the "most saved" the site goes down for half a day and I can't see it! Though the...

For reference on the size, the "rose cake" in my gallery is 10-8-6-4, but with spacers in between the tiers.

The picture, to me, looks like a 2-inch difference between the tiers. The addition of the 4-inch tier on top makes it look skinnier, I think, so if I were doing that style with 4 tiers, I would do 10-8-6-4. With only a 1-inch...