Posts by Lessa

I just made two small batches of fondant in the small kitchen aid. flavored and colored to what I needed for my client. The freshness of it was ridiculous, and the texture was better than bucket. (and I really *like* satin ice brand)....

Update, the groom wants a pie, so that's easy peasy for the groom cake, and I have talked to the bride and we are heading towards croquembouche made with garbanzo bean flour. I am got to get some and try it out this week. I will let you...

I have a request for a gluten free wedding cake. 1. If you did this, what was the texture like? 2. did they want buttercream or fondant and which one did they pick? 3. how did it taste to you? 4. did they like it? as always, thank...

Heya Dusty: Quick breads are great for continental too, and you can do just about anything flavor wise to lower your unused inventory. also, use up your supply of almonds/walnuts/chips in them. Brownies and blondies! one hotel pan...

Yeah, she's a huge Dr. Who fan..I am hoping to go vertical with it. My theory is chilled after slicing, icing, and building. work the fondant while it's chilling and some black royal icing for the writing. I will post pics after I...

So, I have a request for a red velvet cake (she wants a Tardis shaped cake) with cream cheese frosting. I am exploring recipes and would like to know your favorites. I am pretty sure I need at least a half a sheet to build it. Can you...

I went to Chef Notter's in 2007 and learned a lot in three days. Can't recommend his school enough.

I can tell you right now, Hershey's could make a mint if they sold kisses in production form. Peeling off all those foils sucked. so, I ended up using a school cheesecake recipe, doubled for two test cakes and added 9 oz of rough...

Thanks a lot ! I think I am going to try both, with the peppermint oil in one and the candies in another (I think that will give it a white chocolate/peppermint mix that will be tasty). Party is scheduled for Dec 20...will test a...

Has anyone baked it inside the cheesecake? I see about a thousand recipes for the gelatin type with peppermint crushed on top, but not in. Wondering if anyone had success with a true custard. Thanks!!