Posts by momoreg

Pan, sorry, that was about all the math I could muster up for the year. Let us know how it goes, Mezz.

Sorry, Mezz., I've been too busy to stop by. 17% is fine, but I would've gone up to 25%, just to make the math easier. You can omit the alcohol; no prob. Here's the formula increased by 25%" 1 1/4 c AP 1/2 c + 2T...

If you have trouble scaling the recipe up, just post it here, and we'll increase it for you.

I agree with Panini that air between the bc and cake cause the bubbling. I used to have a problem with bubbles when I used Italian bc (which I used fairly stiff, and smoothed with a hot spatula). Now I use Swiss bc, and keep it VERY...

I have a similar business, and most of my new clients come from either word of mouth, or online. Make sure you have a website with pictures, and try advertising on some of the free websites, so that the search engines find you. Are...

http://recipes.box.sk/upload/00000480.jpg http://thefoody.com/sweets/turkishdelight.html There's a ton of info. on Google. This should help.

I understand what you're getting at by saying this, but lots of bakers use high quality ingredients to make sculpted cakes. These cakes can be done to look good and taste good too.

I was hanging out with Chrose, which is why I missed your birthday. Happy belated one, my friend!

Truffles make a fabulous croq., and so do Parisian macarons in multicolor.

Thanks, everyone! Yes I am blind now, and a glutton for punishment. It wasn't easy finding time in my schedule for this, but I must thank Henry (Tom) again, because without his help, it would've been a lot more difficult!! It...