This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine.
We've been so pleased with this fry pan that we now have...
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...
Come in, We’re Closed
Christine Carroll & Jody Eddy
Reviewed by Jim Berman
There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
I think you can as long as you've masked the cake with either a thin layer of fondant/marzipan or buttercream to prevent the cake from drying out. Freeze with out the ganache though, its not very pleasent trying to cut through a hard layer of ganache when its on a cake.
The problem would be the creases you will get in your ganache. Also when melted ice gets on it it will leave spots. You can freeze before wrapping in plastic, Unwrap before you thaw & use a butane torch on the whole cake to smooth out & get it glossy again. I have done this many times.