Posts by hieperdepiep

Quote:Originally Posted by sweetpoisonI baked my first large cake and first disaster today! followed this recipe below, http://www.lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/Added some lemon zest and juice of 4 lemons...

like vgcea said. photographers own the right on their own pictures.And then.. photographers feel like artist about their work. Some really do make a work of art. You have to aproach them likewise.

Quote:Originally Posted by Pearl645I would like that..a thread on the maths behind baking. All my recipes are in cups and oz. None in grams. I have a problem finding credible and consistent sources that can tell me 1 cup of x = y grams....

Do you have troubles making a sharp edge in your underlying frosting/ buttercream? What do you use? Or just in the fondant?

Quote:Originally Posted by Adam101If you would really like to learn about the science behind baking as well as cooking, Harold McGee is the author of which Alton Brown and his writer's get their material. Harold McGee's On Food and...

You don't let it set up in the fridge? For whipping ganache? I do that. It still can take overnigt te make it firm enough to be whipped.

I love IMBC, but it needs an extra flavour. Like vanilla- extract, vanilla paste or some liquer.

I'm in love with strawberry cake as well!Living in strawberrycountry here I can choose from different varieties of strawberries. The difference in taste can be enormous, from just so-so to a real strawberry explosion in your mouth....

Making the colors matching certainly helps in the structure. Don´t choose to many colors. It will bring some harmony.Think about sizes. Have them all the same height. Or go ratio-wise.Every thier an other theme. Just some thoughts.

I´have no answer to your question, having had no training in this issue. I only freeze when I have something left and want to treat my family on a other occasion nearby. (I don´t bake for money) I never re-freeze. Never did with any...