Posts by LotusCakeStudio

Exactly what is it? I know it's shortening, but what's added or removed from it? Can anyone provide an ingredient list? Also, how is it different in icing? In my vegan icing recipe, I use Crisco in place of part of the margarine b/c...

At one job, my co-worker and I making spring rolls using spring roll wrappers from the Philippines. She was getting the filling ready and I was pulling the frozen sheets apart. Hm... what was this little black speck? I exclaimed,...

When I worked at Fresh Fields, we left a small batch of ganache out at room temp. for quick writing on cakes. Cool room temperature, we could leave it out for maybe 3 or 4 days. When it was warmer and more humid, we'd see mold a lot...

Yup, you sure can. I use soy milk to make my vegan truffles, ganache covered cakes, etc. Since it's thinner than cream, (almost water like), I just reduce the amount of liquid a bit. If this actually posts, I will be so amazed. I'm...

I used to have a few: ChickClick (dumb name, but it was a good board) until they closed 2 hardcore boards (the music type, not the you-know-what), but I got of the immature attitudes PastryWiz; not enough action "the other...

Another belated congrats. :D

I looked in my notes from school and the opera cake recipe calls for jaconde. I would post the recipe, but for some reason, I can't find it right now. I will post it when I find it if someone else doesn't beat me to it.

Welcome to the board! I'm not a chocolate expert, but I know the ideal room temperature for working with chocolate id about 55*F and low low LOW humidity. Whenever I have to work with chocolate in the summer, I close up all my...

While we're on this topic of peanutbutter... does anyone know how to make peanutbutter ganache without using peanutbutter chips? Right now I make it with Reeses Peanut Butter chips, then fold it with whipped cream to make mousse. It's...

Chocolate cake with peanutbutter mousse is to die for!