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Posts by KLCCrafts

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.
Where'd you get the recipe?  I did a quick search online and didn't find anything.  It is available online?
This may be more rustic/simplistic than you are looking for, but I found dragging the tines of a fork through chocolate ganache makes very easy yet realistic bark.  Add a few circular motions for knot holes and you're set.  Took me about 5 minutes Christmas morning (all the time I had!) to do this:    
Just an update in case others find themselves with a similar question.   We ended up cutting the cake 4 hours and 45 minutes after removing it from the freezer.  It was still totally frozen in most of the middle!  Fortunately I had over-baked for the number of servings needed, so I just trimmed the outside pieces off to serve and we never had to cut into the frozen middle (like a 4" square chunk that wasn't even cutable).  I'm thinking the extra height of the cake...
Good idea about letting individual pieces thaw if necessary, I'll keep that in mind.   No scraps leftover -- but it will be between 30 and 44 degrees F during transport and party time, with no rain expected so I wouldn't expect humidity to be a problem.    But you're saying gradual defrosting will lessen the condensation or just that there will be more time for it to dry?  It would seem to me the total amount of condensation would remain the same regardless of...
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