Posts by W.DeBord

Yes that always happens (it's nothing you did wrong). What you have to do everytime to correct its tendency to curl is: place a sheet of something (wax paper, acetate or parchement) that's smooth over the top of your not set chocolate,...

I see the second two didn't work. Blackout Cake By Margaret Braun 350* oven Sift together in a bowl: 2 1/3 c. flour 1 1/2 c. cocoa powder 1 1/4 t. salt 1 t. baking soda 1 T. baking powder Stir in: 3 c. sugar In...

I think there is a mailbox problem, that can only be fixed from the administrations side. Anyway, I'm not certain this will work, but I'm going to post links to these recipes (to save...

Cool! Thanks for the info. I'll check it out.

Yes.

Sounds like your pastry cream is too loose. What do you use to thicken it, besides the egg? You need something otherwise I consider it an anglaise not a pastry cream. Also sounded like your pastry cream layer was rather thick. You can...

ditto. Regular whip cream holds for at least 3 hours out of the fridge sitting on a buffet. When held on an item in the fridge over night it does soften, but it doesn't just break down to liquid. The way I stablize whip cream is...

Yes. I made many attempts. It acts like it's deleteing, the screen changes, etc... But when I go back and click on all messages from the beginning, they are still there.

When I click on my "sent messages" from "the beginning" it doesn't delete any of them..... why not?

I did a sweet table for 500 at a country club. 2 seatings, 10:30 to 12:30 and 2:30 to when ever. The kitchen was SOOOOOO hot, very hard to handle pastries in. I Did: 6 carrot cakes in log shape 6 black forest cakes in log...