I have also used brown sugar, cinnamon, butter, honey and then raisins that have been soaked in bourbon (or whatever is handy) they usually stay pretty gooey.
Has anyone heard of this school in San Francisco? And if so have you or anyone you know gone there? What were your impressions? I am looking at their Baking and Pastry Program and any thoughts would be greatly appreciated.
Thanks:D
Thanks for your reply. And I did comb through the achives and found quite a bit of info regading general baking books, but I am looking for cakes specifically. Thanks for your imput...the book you mentioned is on my list.
Please let me know which ones are must have. I love baking cakes and would like to build a wonderful cookbook collection. Right now I am just using Baking w/ Julia and Old Joy of Cooking. Thanks for your suggestions.
Dunk,
I will check out CIA although I am pretty commited to staying in SF and think that if I tried to commute I might fall apart or certainly my family might.
SF is a great city and there seems to be a lot of opportunities here...
