I've had no problems making it in a hotel pan and freezing it, and then cutting clean squares. Just trim the edges where the pan is sloped, and all the pieces will be uniform. No crystalization in the lady fingers or marscapone filling...
becca is right on the money. There's really not too much you can do in a practical sense to protect any kind of intellectual property once it's on the web. If someone wants the pictures, they can get them. There isn't any kind of...
Hi everybody,
I've been lurking here for a bit and just signed up. These boards are full of great information and helpful people, I look forward to being a part of it.
I have 15 years experience in baking/pastry/decorating at...
