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911 Dessert Emergency (194)

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Artisan Bread Bakers

If anyone knows of experienced artisan bread bakers in the Southern California area, please have them contact me.  I have a friend up in th…

Started by Joan Vieweger

0 Apr 25, 2014

Buttercream

So we have a refrigerated dessert case at our casual dining restuarant and we keep cupcakes in it.  My boss wants a buttercream on the cupc…

Started by Ashley Cope

9 Aug 17, 2013
Reply by Steve Brown

Whoopie Pie Filling

Anyone have a great whoopie pie filling recipe? 

Started by Tish Boyle

3 Jul 26, 2013
Reply by Kristi

Hobart 80 quart whip breaking

Does anyone have problems with newer Hobart 80 quart whips?  I have been at my current job for a little over a year, and we have bought 2 n…

Started by John Applegett

1 Jul 17, 2013
Reply by Judy Tallant

When is there too much color in showpieces?

I'm entering my first competition next week and my design has a lot of white in it - very little natural brown.  The comp doesn't have writ…

Started by Rob Connoley

2 Jul 17, 2013
Reply by Judy Tallant

Freezing Fondant on Cookies

Hello, I am making 160 fondant covered wedding cookies for my daughter in law's sisters' wedding. I have already made the dough and froze i…

Started by Cheryl Taylor

6 Nov 5, 2012
Reply by Garry Blackburn

Marshmallow cookies

I am making marshmallows with a shortbread layer, and then dipping them in tempered chocolate. I have made 3 different shortbreads and I've…

Started by Cassie

13 Sep 5, 2012
Reply by Cassie

West Coast US Chocolate sources

I've been buying from QZina for a number of years and just lately I've had some pretty bad customer service.  Who else is selling on the We…

Started by Rob Connoley

15 Jul 24, 2012
Reply by Rob Connoley

Chicago Chocolate Academy

Has anyone been to courses at the Chicago Chocolate Academy? Can you tell me the differences between the level II and level III courses? I…

Started by Cassie

13 Jun 30, 2012
Reply by Cassie

Pastry lending library?

Is there such a thing?  My local libraries can't get Stephane leroux's Chocolate Matter, and at $600-800, I can't afford it.  I'd love to g…

Started by Rob Connoley

2 Mar 14, 2012
Reply by Rob Connoley

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