"White compound chocolate is also called patisserie or coating chocolate. Ive always used my own mixture for the sprayer as opposed to buying it. Getting butter cream smooth, I would probably mask the item, place in freezer for a few minutes then…"
"Just to throw something off the wall..How about using a chocolate sprayer? coat the cakes in a white chocolate buttercream then finish them off by using a power sprayer on them. it may not come out as glossy but it will be uniform and look…"
"+1 to adding the butter last. I think someone was trying to be creative in their writing. The use of the Burr mixer (stick blender) is good for making the ganache a bit more dence without incorporating air into the mix."
Thank you for your time. I took a part time job at a bakery and they apparently are going through alot of the $30 type for apple pies and are considering purchasing a heafty priced one 3 or $400. Any thoughts would be appreciated. diane
That sounds so easy, why didn't I think of that. I do that all the time with my cake decorating (think outside the box) I should have thought to try it with my recipes as well. This opens up a whole new area, thank you so much :-)
Hi Bot, I was looking at your photos, which are fabulous, I was wondering what is the gelatin looking dessert, it has a whilte bottom and a yellow top and is square? I'm intrigued... Also, (If you don't mind) is your 3rd picture and oreo cheesecake? Is that just a crust on the bottom? Is it just extra thick? I seem to always have problems with oreo crusts, I think maybe I use too much butter...Thanks!
We actually did a fresh peach pie with the macaroon cookie base as well. It is a nice sort of unexpected addition. Sounds similar to your lemon curd and raspberry. Another good one is we made a mango puree in place of the juice (thinned with lime juice) with a swirl of raspberry that turned out really well. We made that up in the style of key lime pie, but cooked the filling in a hotel pan just a little soft, scooped into the shells and swirled the raspberry puree into it and then finished baking it. I wish I could find that recipe...but I know we just adjusted the normal keylime recipe to factor in the slightly thicker mango puree for the juice...it was really good. And unique...again one of the random things that we came up with for a themed party at the last minute. Sometimes that is where the best ideas come from, when you are at the end of the rope creatively feeling the pressure to do new things. As soon as you stop worrying about it, something great comes to you. Then you have to immediately stop what you are doing to write it down before it passes. Plus, I am better at thinking on my feet under pressure.
It's always good to be the only game in town when things are slow. I am in the middle of opening (well about 4-5 weeks away) a bakery and cafe in the Chicago area which is what the construction pics are from. Though today I had a battle with my contractor about him not staying on budget, and not even giving me a little warning that he was going to go way over. So it's been a stressful week.