New Posts  All Forums:

Posts by KLCCrafts

The cake looks great!  Good job
Hey that's a good thought.  Thanks for the tip!
OK I tried whipping it, while at room temp and from a peanut butter consistency, but it didn't work.  It only got very slightly lighter in color and maybe a little looser (probably from the mixer heating it up) but definitely not fluffy.  Next time I'll try with only the coconut cream as I think using the coconut milk is a problem.    The good news is I didn't ruin it by attempting to whip it, it's still smooth and delicious. It only has a slight coconut taste, not...
Thanks for the reply -- I guess I'll have to try it and report back how it went.  Wish me luck
Yes, actually I've whipped the plain cream before.  I wanted to make the ganache using just the cream and not the unseparated milk but I couldn't get this brand of milk to separate (via chilling the can).  So I used the milk, which is part of the reason I'm unsure whipping will work.  Anyone tried it using the coconut milk?  Or even using just the coconut cream so I know for next time?  Thanks.
I need a lactose free ganache, so I subbed Coconut Milk (Imperial Dragon brand) 1 for 1 for the normal dairy cream in my ganache recipe.  Now I'm thinking it might be nice to whip it, but I don't want to ruin it.  Has anyone done this successfully? 
Assuming the customer is OK with it, you could try incorporating some Aztec symbols, such as the one below which is a flower symbol (google Aztec symbols for more ideas).
and does the brand of vodka make a difference?  Which do you use?
Good to know.  In general I avoid non-stick partly because of the chance of ruining them as you mentioned, partly because I don't trust the safety of the material touching my food.  I'm glad angel food cakes will bake OK without it if done properly.  Speaking of which, if anyone has tips on how to bake them properly I'd welcome the advice.   Thanks!
I've never made an angel food cake but want to start so I can use up all the eggs whites I'm acquiring from my ice cream making.  I don't own a tube pan so I'm on the look out for a good one.  Which one do you recommend?  What are your thoughts on non-stick vs. regular pans?    Anything else I should know about tube pans before purchasing?  TIA.
New Posts  All Forums: