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Posts by hieperdepiep

It looks perfect! I just had my first experience with hazelnut dacquoise: http://cakecentral.com/g/i/2871418/the-inside-picture-of-my-bonsai-crane-birds-cake-a-hazelnut-dacquoise-and-chocolate-genoise-cake/album/8/flat/1   Your picture looks far more sophisticated than my cake, I will go for that level of perfection. Whow!   I followed the recipe on the Cake Bible of Rose Levy Beranbaum. On its own, the hazelnut layer last for weeks outside the fridge, but once...
What a stunning cake you made! It's a really pretty picture. I am sure everybody whooed over it. ;-) When you make cakes like that I am sure your drawing and reading sketches ability is excellent. So I can't understand their critizism. I actually think, because she mentioned being a cakedecoretor herself, she knows how afraid people can be and tend to give money back.  Being from the Netherlands (so a slightly different culture, we don't sue people over here about...
Dear scp1127; I miss you here! I was curious for your opening and couldn't find a link. Can you tell me?   I wish I could read more of you here. I always read your advice on cakes and above that am very thankful for the beautiful recipees you gave me!
Yes you can freeze it, it will still taste good enough. But when you know, you can see and taste the difference. The whipped cream in the mousse will deflate a little and can get separated (just slightly). The excess water will be absorbed by your cake. If you are an expert you can taste this. "Normal' people might not. You can do Blakescakes test and make two batches, excactly same hight. One in the freezer for some hours, one in the frigde. Then thaw the freezer batch...
I use Marzipan all the time as the final finish and underneath an (I)MBC frosting, so yes you can! It does can get heavy/sweet with 2 layers of covering.. but I've heard it is more commonly done in the UK. Refrigderated MBC can be made for a flat surface as well, but that takes some more technique. Ganache can even be made more flat.
Rhonda19, hope you'll find a good recipe that gives you a perfect cake to share with your family!I am so sorry about your loss. It'l'' still hurt a lot. We are thinking about you here.On the post about the cake.. by the way, I love all these answers. So much knowlegde here. *absorbing it all*.Fromscratch.. I do have a recipe for a cake without baking powder nor baking soda. It is a biscuit de savoie. Enormously airy, totally from the wisked whole eggs.. No fat too, but you...
That sounds so beautifull. Sounds like the perfect place to have a sweet bite. I'll be checking your website in november! What an amazing thing to undertake. I have enjoyed the coffeeplaces too In France. One place had this lovely French decorated China. A beautifull little milkcontainer with hot milk for my husbands coffee. A matching mini theepot for my tea. Just so cute. The chestnut crèpe (with a little bit of chestnutliqueur , chestnutpaste and whipped cream) tasted...
Stupid isn't it, that such cakeflour isn't normally available in our countries. Don't know why. We're supposed to eat bread, not cake..I found it in a normal (big) supermarket. I just bought 3 kilo in a supermarket which name I don't remember. When I confinced my husband I really needed more to take home and went to an other smaller supermarket on the last day it was not available. Weatflour is called 'farine de blé' and I bought the brand ''Casino'. It looked just...
And you are lucky, Susan, getting a tour in such a store with a pastry chef! That would make all the difference. Product knowlegde is key in the top end patisserie as you do. Would love to accompanying you there. I could have stand for an hour in the bakery isle of these French supermarkets. My husband had to drag me out of there. Then the wine and liquerstores... Brought home some beautifull raspberryliqueur, walnut and hazelnutliqueur and armagnac.
I am not into the cake business, but if you hope for christmas clients, maybe you can make some examples of christmissy stuff you would like to sell and put pictures on your website?
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