Posts by blue tulip

oops, double posted. I don't use an egg white base, but I use real cream. That way I can control the sweetness. The bakeries I've worked in before always used pastry pride because they do 40 weddings a week, and start setting up on...

Do you folks use real mousse in wedding cakes, or pastry pride? I'm constantly terrified that mousse sitting in a reception hall for hours will poison the guests, but I don't like the sickly sweet taste of pastry pride either. ...

Hi All, Many of my customers enjoy mousse filled wedding cakes. Now I like to make mine with real cream as opposed to the other stuff, but I'm always worried about food poisoning, especially when cakes sit out for hours in a hot...

Recently, I tried a recipe for white chocolate paper. The trouble I'm having is that the end product contains pebbles of hardened fat that separated from the main mass during cooling. I've tried blotting the oil that separates, but...

Thank you! I found a website called 1800gourmet.com that sells 50# bags of cake flour and Cocoa Barry X-Brut, which is exactly what I'm looking for. If anyone has had tried to buy from this site, do share your experiences please. ...

Hello everyone, I have just joined moments ago. I make wedding cakes at a small bakery and this fall, I'll be making my friend's wedding cake on my own. I'd like to know if there is a way to buy bulk cake flour and really good dutch...