Posts by lfouquette

I am an amateur cook. I have been making a wonderful cake for years. It has been reliable under all kinds of conditions and even rather laissez-faire measuring methods. Suddenly today both layers came out dramatically sunken in the...

Thanks! I'll give it a try.

I used round cardboard bases for the 3 tiers of the cakes I made last weekend. I stacked each layer on its cardboard base and placed it directly on top of the layer below (no spacer separators between). I used wooden dowels to stabilize...

Dear Panini -- Shut up! :)

Hi melonrei -- I'm not a professional, but I just made 2 wedding cakes last week and all went well. I used fresh flowers on a White Chocolate Italian Meringue Buttercream. If you are planning to use cake separators between the layers,...

Dear all-- The cakes survived transport, I survived and it was a smash hit! I made a White Chocolate cake with a White Chocolate Italian Meringue Buttercream from Dede Wilson's "The Wedding Cake Book." I also made a cake that...

I would LOVE a food science forum. I tend to remember a technique or procedure when I understand why it is done. And if I understand the science rather than just a step in a recipe, I can use the information to be more effective when...

I guess I didn't have anything specific in mind. I ran across a site for ginger products on the Forum. Maybe things like quince paste, "foreign" ingredients, unusual items, professional baking equipment (ring molds, pyramid...

Dear bigbuns -- I love that story! You must have good cake karma (or car-ma) -- OK slap me. Thankfully it's only forecasted to be around 70 degrees, but I have no AC and a small Toyota. It has a hatch back, so there's room. I may put...

I live in a small town without access to specialty foods and equipment. I rely on the Internet for most of my shopping. I'd love to know your favorite Internet sites for ingredients, equipment, and other resources -- especially weird,...