Looking over my books and it seems that 70%-75% of the consults I do go ahead and book. First of all, is this a decent percentage? My husband seems to think it's good but I'd like to see it higher than that (100% would be good but I...
I am not a production baker but I do freeze if I have to accomodate a huge order. And I freeze any extra buttercream for the next week. That stuff freezes better than cake.
Any real buttercream will melt relatively quickly outside. Not recommended. you could use rolled fondant or you could use a decorator frosting with shortening in it. I know of a decorator in texas who uses a shortening and cream...
Thanks everybody, you are all so wonderful to help. First of all, this recipe came out of Margaret Braun's Cake Walk and was supposed to be for wedding cakes so I figured it must be a typo.
Here are my results- cut out all baking...
I have a delicious cake recipe but it is rising to its correct height on the sides but sinks between 1/4"-1/2" in the middle. I reduced the cooking temp by 25* and that has helped a little but this is a PIA when you are trying...
I think that was a great response. There is a huge difference between being a pastry chef and being a manager. Better to have a job that you love. Just MHO!
I believe in sharing, that is what these sites are for. There will always be wierd people out there who will say and do stupid stuff. I only have one recipe that I have "invented" to my knowledge. I would be nowhere had I...
The reason you may have thought that you needed a pound cake was because of the weight....traditionally, in Europe and Australia, they cover thier cakes with fondant that is 1/2" thick. You definitely don't need it that thick and...
