Posts by m brown

Old NYtimes recipe was pretty good. Otherwise, Joe Amendola's is good and cakey from The Bakers Manual - with the Devils Fudge Icing, mmmm. Home made, as a claim from professional shops is a no-no and even with home bakeries, you...

You should start by working in a bakery. This will allow you to see how business is run without spending your money. It's a great way to get into the corridor of the business you would like to run.

It's all about the flavor. Fresh compressed has a big nose and palet while the instants tend to be lighter. my 2 cents. :beer:

1 quart of Heavy Cream - cold! 3 - 4 TBL Granulated Sugar 1/2 Vanilla bean or extract 1 tsp 1 envelope pkt of knox gelatin 1/4 cup cold water bloom the getain in the cold water- combine and let rehydrate this should take 5...

sounds like a genoise sponge. classic! whipped cream for a few days? best to fill the cake just before service. a swiss bc might do the trick. what is the application?

my folks used to live in ormand beach! great tips on using up all the food bits~

Just the physical contamination - crunch of nasty rice bits that might crack a tooth! be careful! Try making foil pouches filled with beans or rice to blind bake.

POTATO FLOUR! sorry for the big letters, it just came out loud! Can you use a mix of soy, pea, rice flours? check out coppedge's wheat free cook book. he has blends that might cross over to the passover usage. happy...

Hey, I sold my business. The Broker was the one with the bad attitude, he was shown the door. I sold it for my price and to a very talented cake designer.

I worry that there is little regulation on insurance, santiation etc... very foggy. What will this do to the mom and pop bakery? Small businesses? What happens when one of these little house bakers makes people sick with a...