Posts by hieperdepiep

In Holland, the going recipe for my cake (biscuit de savoie, fat free cake) asks for AP-flour. Thanks to this forum I read about protein content, gluten etc, links to Rose Berenbaum en heard that flour with a lower protein content would...

Thanks, imaginethatnj! I think i'll try this one as soon if I find some time.

Quote:Originally Posted by dawnybirdQuote:Originally Posted by hieperdepiepI (hardly) do not use fondant because of the taste. I do use a good quality premade marzipan.I am getting curious now about making some fondant myself, see if I...

Stand.. didn't check my dictionary this time. English is not my first language.I understand your comment. As I said, I don't sell, and the cakes I made are not that extreme large, so I understand a stand might not be manageable for...

I (hardly) do not use fondant because of the taste. I do use a good quality premade marzipan.I am getting curious now about making some fondant myself, see if I do like this. Do you share your recipee? If so, I would be interested.

I do not sell my cakes.. so what's worth my thoughts.. but I do not like fondant covered boards. A cake, especially a wedding cake or a multi-tiered cake should be placed on a cake standard imho. It gives the cake so much more height...

I love working with marzipan as well. It taste so much better than fondant ( although I haven't tried massa)I've seen recipees with eggwhites as well with glucose.When you buy marzipan watch for the sugarcontent. In my opinion it must be...

I'm in to the natural approach. I do not like lorann, it has only artificial flavouring, which I don't like myself.900 grams of butter can have as much as 8 tablespoons of liquid. You can reduce the alcohol to that amount if you...

What is the amount of butter you use? I assume you make IMBC and not meringue?And how much of what sort of flavouring do you use?IMBC can only hold so much of a liquit, (made on a good recipe) so that can destabelize it.

I've used Japanese matcha tea powder in a cake. It has a lovely taste. The taste is really spring gras green tea, very fresh. The Japanese themselves use it a lot in pastry. It is expensive though when you buy a good quality. It pairs...