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by Dessert Professional | The Magazine Online

Greg Smitka
  • Davenport, FL
  • United States

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Greg Smitka's Discussions

spong cake genoise joconde - occasional skin that peels off

Started this discussion. Last reply by Valerie S. Sawyer Dec 7, 2009. 5 Replies

not often but always at the wrong time i get a skin on my sponge layers both at high temp n low both with emulsifiers and standard is frustrating bc if not peeled off the final dessert…Continue

Tags: layer, skin, Joconde, Genoise, Sponge


Greg Smitka's Page

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George Foley commented on Greg Smitka's photo

Mosaic Green Tea

"The saturation and vividness of color as well as the crisp shapes give a great visual introduction of boldness that I'm sure carry's through in taste well done. "
Sep 18, 2012
Stephanie Lucinda Boswell and Greg Smitka are now friends
Feb 27, 2012
Robert Bellini commented on Greg Smitka's photo

Mosaic Green Tea

"This is really cool and very thoughtful. I like it alot. nice job..."
Apr 4, 2011
Greg Smitka commented on Youri Baltaliyski's photo


"awesome job ! very tight"
Dec 28, 2010
Greg Smitka posted photos
Sep 20, 2010
Greg Smitka is now friends with tom lannan, grace, Tina Fostines Wells and Derek Leao da Cruz more
Jun 24, 2010
Greg Smitka replied to Marie J. Martinez's discussion Need a recipe for use of Madeira wine
"You want to taste it and the best way to do that is warm... so i would create a Zabayon with it and serve it on a gratinee of fresh fruit..... gs"
Jun 24, 2010
Valerie S. Sawyer replied to Greg Smitka's discussion spong cake genoise joconde - occasional skin that peels off
"I love that skin. I consider it my reward for baking. I don't know how to prevent it, but if you cool it up-side-down on a plate (or wax paper or plastic wrap) instead of cooling it on a rack, often the moisture 'glues' the skin to…"
Dec 7, 2009
tom lannan replied to Greg Smitka's discussion spong cake genoise joconde - occasional skin that peels off
"sounds like the sugar is not disolving in the eggs completely then it separates in the baking. try using fruit fine or super fine sugar this should help. good luck!"
Dec 4, 2009
Steve Brown replied to Greg Smitka's discussion spong cake genoise joconde - occasional skin that peels off
"I dont have too much of a problem with this. It does happen but seems to be reduced when the finished product is handled frozen. Removing any unwanted skin/skum I use plastic wrap. It latches to the plastic in the thawed state..This may help out a…"
Nov 22, 2009
Greg Smitka commented on Kristi's photo

Big Hobart

"i have never seen one soooo clean!"
Nov 22, 2009
Greg Smitka posted photos
Nov 22, 2009
Daniel Keadle left a comment for Greg Smitka
"Thanks for the compliment."
Nov 22, 2009
Greg Smitka commented on MORGAN'S BAY CONFECTIONS's photo

004 (4)

"what are these???? they are cute"
Nov 22, 2009
Greg Smitka left a comment for Daniel Keadle
"Your work is so tight and fun!"
Nov 22, 2009
Greg Smitka replied to diane parish's discussion 22" by 16" flat sheet pan
"its a Euro size - you should be able to find on ebay or any supplier that imports can get one/ have fun!"
Nov 22, 2009

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About me :
Enjoying the Arts
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I consider my specialty to be:
Effieciency and Creativity

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Comment Wall (2 comments)

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At 6:32pm on November 22, 2009, Daniel Keadle said…
Thanks for the compliment.
At 10:32am on November 22, 2009, Debra Argyles said…
NIce work!



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