mama cass
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- Aug 16, 2004
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i LOVE that cake tin kramwest1!! thanks for the recipe, and also thanks to arw for the info re. tweaking recipes!
i LOVE that cake tin kramwest1!! thanks for the recipe, and also thanks to arw for the info re. tweaking recipes!
kramwest, we made your blondies last night. good god I need that all-edges pan now, asap.
i think i'm the only person in the world who hates edges. i like the middle piece in cakes (especially because it means i likely won't have a ginormous frosting rose on my slice), brownies, etc.
YES. The edges are the best.
i think i'm the only person in the world who hates edges. i like the middle piece in cakes (especially because it means i likely won't have a ginormous frosting rose on my slice), brownies, etc.
I hate them too. I MUCH prefer the inside pieces.
KhanadaRhodes said:i think i'm the only person in the world who hates edges. i like the middle piece in cakes (especially because it means i likely won't have a ginormous frosting rose on my slice), brownies, etc.
I always try to get corner pieces with balloons or whatever on them if possible, with regard to cake. The more frosting the better. Then I usually eat all of the cake out and leave the frosting for the end. Sugar rush.
oh yeah, i've seen commercials for those. i don't like them because then every piece is a corner pieceOk all this blondie talk has got to me so I've just ordered a brownie tin off ebay haha
It looks quite good - the base comes out and lifts up and there's this divider thing to make 18 compartments so you end up with individual brownies - cannot wait to try it!
French and Italian meringue buttercream tastes so much better than the powdered sugar/shortening mix that most people are used to. Simple buttercream is definitely much easier to work with than a meringue based buttercream but I can't stand it. I had to make 100 vegan cupcakes yesterday and everyone loved the buttercream because there was so much powdered sugar and shortening in it that it reminded them of grocery store frosting. That's what I aim for as a pastry chef
send me a piece please?I've seen that book before...maybe next time I go to a bookstore I will take a closer look at it. I agree, a Joconde is much better to use for a yule log or roulade than a Genoise. I make a lot of Genoise sheets and there's no way I'd want to try to roll it into a log. I've never done the yule with rum. That sounds delicious! I was thinking about doing mine with raspberry jam and covering it with chocolate mousse and maybe adding some raspberries to the mousse. I suppose I could brush mine with Chambord
this is also an old photo of my egg white and sugar frosting with pink food colouring paste - it was still a bit runny when i took the pic and hadn't firmed up yet, but does sets nicely... it isn't as thick to pipe as normal frosting with shortening - i think i should've let it cool and solidify a bit more, but i always rush too much so everything always looks a bit lopsided lol!!!