Posts by momoreg

It sounds like a chocolate sponge cake with ganache. This forum is for professionals, so I assume you are familiar with these things.

Hey, Mich, Happy Birthday. Sounds like it was decadent.

If you layer some cake in there with the filling, and make sure you have gelatin to stabilize the cream, you should be able to stack it like a wedding cake.

Abefroman, Are you a professional pastry chef? If not, you might want to post your questions in the other baking forum. Thanks!

Gin. Anything sweet on meat or fish. Anything from Taco Bell or Wendy's. Circus Peanuts. Sea Urchin. Jalapeno Jack cheese (vomit!).

Do you have any hands-on experience?

I'd start with a passionfruit curd (lemon curd subbed w unsweetenened passion puree), and lighten it with whipped cream when cool.:lips:

You have to wonder about the person who invites a chef to that.:lol:

Are you scraping down the bowl early in the mixing process? Also, make sure you add your water in a stream, instead of all at once. I usually beat my royal icing (with a paddle) for a good 4 minutes, and air bubbles are not an issue....

Happy Day, Suzanne. Hope you're keeping that wacky hair color, even in your old age!!:roll: