Posts by momoreg

I'm touched, but it's not my fault; it's yours!!:p Thank you all so much for the birthday wishes. I didn't celebrate my birthday at all, and this was a very special surprise. :smiles:

Thanks, Chefpeon. I've moved the thread.

Classic petits fours usually are painfully sweet anyway (think fudge). Some people like that. I use a squeeze bottle to apply the fondant. One coat should suffice, if there's not too much water in the fondant.

Alcohol in the dough isn't going to work as well as an extract. Mezz has some good ideas. Here are more: Orange extract dried cranberries hazelnuts toasted coconut cocoa nibs

My initial thought was brie, until you said it would be shaved. Does it have to be shaved? Melted brie would be outstanding!

Frangipane with some whipped egg white for lightness is very almond-y.

Looks good, Pan! I don't remember it being much different before, but it's been awhile since I've visited your website. Several of the links on your "About Us" page aren't active, but otherwise, the pictures are very...

Hi Jimseattle, You might want to post a separate thread for this, since it's a different topic.

It's known as spun sugar. If you Google it, you'll find the method. It's pretty straightforward. I moved this thread into the non-pro forum, because I think this is something that other amateurs might like to participate in, and I...

I have had problems with certain biscotti recipes yielding a product that is crumbly right out of the oven, but if I let it cool, wrap it in plastic for a day, and refrigerate it, the moisture within the product tends to penetrate the...