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Posts by Evoir

I have made many. I don't offer them anymore. They are not worth the stress factor to me, and I have professional health  issues with them being left out for hours before being consumed - which is NOT what is intended in the French tradition.   If you are making one for a paying customer, make sure you are licenced to prepare and use perishable fillings, such as the crème patissiere required for the filling of each choux bun.   Aside from the buns (which should...
So you are looking at 12 characters there. How many guests are being required to be fed with the cake?   Assuming the letters are at least 14" tall, you should get about 20-30 dessert portions from each letter/symbol. So 240-360 portions of cake. That is a hella lotta cake.   What is their cake budget?   I could do it, but I would not take any other jobs for the two weeks before the cake is due. My method would include using dowels glued or threaded rods...
Not in my icings or butter creams. Just my popcorn! Thank you for clarifying, though. I can always use my mortar and pestle to make a powdered salt if need be for my buttercream.
I store mine in cardboard bakery boxes. That is, for the duration of time between finishing making them and giving to the client who ordered them.
I don't write on my cakes with pencil...but, you do know that graphite is just a soft form of pure carbon, right? As carbon is the basic unit of all organic molecules, and we are composed of 18% carbon, and carbon in the form of charcoal is given to patients who have ingested poisons to assist in its absorption, I'm going to have to say that scientifically speaking, a faint line of graphite across the back of my piece of cake I'm eating is not going to bother me. If you...
In Australia you can buy popcorn salt, but its butter flavoured. In the USA, what do YOU guys call popcorn salt? Is it just a really finely ground powdered salt? Or does it have additional flavouring added?   Thanks in advance.
Mud cakes are cooked longer at a lower temperature. I bake mine at 310 deg F.
If you are using stainless steel, please make sure its food grade, and not made in China.
Liz - I like the way you think
We've had a few of these ambitious first big cake posts lately! Hmmmm....
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