Posts by DevelopingTaste

Thanks Sparkie,   I love interactive discussions;  I learn so much more that way.    I would be interested to hear from anyone who tries the Sponge Cake recipe; pro's and con's. 

Quote: Originally Posted by DevelopingTaste  I get tired of 'chefs' saying they use boxed cakes.  They stink.  A good pound cake (I use a sour cream one) from scratch or a hot milk sponge cake from scratch...

I getcha.  You have a business, and you've got to do what's best for it.  I got to thinking about "design" cake makers, and I suppose they have a similar dilemma.  I'm sure a portion of your clientele are aware of the...

Which food, if not served with it's 'proper' beverage, seems the most flat, and the taste profile most negatively impacted unless it's included?

Quote:Originally Posted by TracyMC That was eaxactly what I said, it pains me greatly to use mixes, but commercialism has trained the consumers palate, to want Betty Crocker and thats what they expect. It's a situation that you...

Furthermore, I think you guys make a point about the marketing/business angle to deserts. Gordan Ramsey, love him or hate him, does make a point about having 'fresh' local products. If I was in business, that's what I'd try to...

Quote:Originally Posted by PeteMcCracken Quick question from a non-baker: If I find (try, develop, steal ) a cake recipe that is satisfactory for me and my clientele and I then mix a large batch of the dry ingredients and portion...

Quote:Originally Posted by CurtisPNW I am always on the side of making things from scratch, but when feeding large groups of people it isn't always the most profitable way or there just isn't enough time in a day, week, month to get...

Thanks, great place for me to start! 

Quote:Originally Posted by Sparkie Ok, there's a few things I'm going to take issue with. Please keep in mind that some of this and any future posts may just be me playing devil's advocate in a sense. Just because I feel that a...