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Need professional baker advice please!! - Page 4

post #46 of 56
The comments that you considered "not helping" are probably nothing compared to the real critical customers you will encounter in the future. I just wonder how you would handle them. What some posters here have said are really not "nasty" or "rude". They are just trying to help you go to the right direction. There was no bad language used in their comments. Focus on getting the solutions to your dilema and not as a drama queen. No one is putting you down or bashing you in a way. They are helping you in a way they think they can. I'm sure your instructors have been critical in some way when you were in school. Take it easy.
post #47 of 56
Quote:
Originally Posted by scp1127

We have pm'd and everything is fine.

I've gotten lots of pm's about the cookbooks, so later tonight I will make a list and give a brief description about the author's style and the recipe content. I will do cakes, cookies, general, and other.

So let me know in a pm and I will send it to you.

Susan



You are a generous, forgiving person. CC is lucky to have you. thumbs_up.gif
post #48 of 56
Thread Starter 
[quote="debbief"][quote="scp1127"]We have pm'd and everything is fine.

I've gotten lots of pm's about the cookbooks, so later tonight I will make a list and give a brief description about the author's style and the recipe content. I will do cakes, cookies, general, and other.

So let me know in a pm and I will send it to you.

Susan[/quote]

You are a generous, forgiving person. CC is lucky to have you. thumbs_up.gif[/quote]

I happen to agree. I'm not a crazy drama queen, I've just had a bad week. I gotta start staying away from the computer when I'm stressed... icon_smile.gif Thanks for all the advice, my instructor recommended The cake Bible as well. I've been wanting to buy that one but just needed an excuse icon_wink.gif . Hope everyone has a great rest of the day.
post #49 of 56
myheartsdesire - i hope your week improves - stay with us - your good value. thumbs_up.gif

Bluehue
post #50 of 56
Thread Starter 
Thank ya, Bluehue! icon_smile.gif
post #51 of 56
To everyone that pm'd me about the cookbook list, I have it done, but I want to check some of the content to give an idea about how many cake recipes are included, as some encompass all baking.
post #52 of 56
The list has been sent to all who pm'd me. If you did not get the list, just pm me again. Susan
post #53 of 56
Quote:
Originally Posted by scp1127

The list has been sent to all who pm'd me. If you did not get the list, just pm me again. Susan



What a wonderful list, and thank you, Susan, for taking the time to share with us.. icon_smile.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #54 of 56
Cakes, you're welcome.
post #55 of 56
Thread Starter 
It was a fabulously informative list. I can't wait to start finding them!icon_smile.gif Thanks!! thumbs_up.gif
post #56 of 56
To everyone who got my list:

PLEASE note that, in my opinion, a knowledge of baking cakes only will be a tough road to success. I feel strongly that knowledge of other baked goods, cookies, pie crust, biscuits, bread, pastry... are critical in understanding the science and relationship to ingredient interaction. It is there that you will find how method and ratios manipulate the exact same ingredients.

That is why I suggested the books on the list. The extensive knowledge shared by Dorie Greenspan and David lebovitz, for example, will give you more education than a mediocre pastry instructor in culinary school. Take the generous information that those and others have shared, and you can give yourself quite an education for about $300, paid in installments, one book at a time.

Happy baking, and please don't move to my area! Susan
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