Posts by CactusHeart

...Still, I don't doubt the flavor...it DOES look delicious...but the appearance is a mess. So raggedy. The crumb is TOO LOOSE.

OldSchool, that seems to contradict what's going on... if she sees new meat getting trained for the position she HAS experience for, is it really because the supes' think that they're more TALENTED than someone who has 5 years biz...

...and you can make whipped ganache. If your cream ratio is higher than usual (like I once did on accident *lol*), people will think it's mousse and no one will know the difference *lol*

If it's chocolate mousse you're looking to make gelatin-free, the recipe I use for work contains no gelatin. I could help you with that if you like.   Pectin and agar are the best substitutes I can think of for...

Whenever a customer requests something gluten-free, I go for the chocolate flourless cake, a creme brulee or some bavarois with fruit. I've been experimenting with a flourless crust for cheesecakes as a change of pace (I guess it...

I hate to say it, but I'm in a higher position (I'm a pastry chef, not really a baker) and I spent not even a fraction of the time you did...It goes to show you what I already know and always tell other people...it's NOT WHAT you know...

"The book of heavy metal" by Dream Evil... but NEVER the 1st song! I HATE it and always skip it whenever it comes up *lol*.

Oh no, no, no!!! I don't doubt the flavor is great, I'm sure it is...but half the task is presentation. Your crumb looks so loose! It's all over the place! Look at the terrible mess you made just by taking a slice!!! Nothing wrong...