Many, many years ago when I first opened my bakery, the challenge was finding recipes for cake layers that worked and could be scaled up. It seemed like all I did was test
Then I discovered, as did everyone, “The Cake Bible” by Rose Levy Beranbaum. It was a game changer for anyone interested in baking and cakes. The explanations of what was going on and why in each recipe helped us understand baking better. At that point in time (1988) there was not a lot of information on the science of baking which made this book all the more valuable.
I found the recipes in her book for cake layers to be the recipes I was looking for. Although I used recipes from many sources, including those I came up with, “The Cake Bible” was always my back up. Continue reading
The Ultimate Hot Fudge Marshmallow Sundae is the result of last week’s blog on the Double Chocolate No Machine Ice Cream. Several readers questioned what to do with the leftover condensed milk. A 14 ounce can of condensed milk is measured by weight and contains 1 1/4 cups of milk. Using 1/2 cup in the ice cream leaves 3/4 cup left over. What to do with it?
Double Chocolate No Machine Ice Cream is just the finish for a summer meal. It is a quick to make, beyond simple recipe that yields a very creamy, chocolate ice cream that requires no ice cream machine to make and soooooooo delicious.
These Strawberry Chocolate Crunch Parfaits are a simple, no heat dessert that is perfect for the hot summer months. Creamy and crunchy with fresh strawberries and chocolate, these parfaits can even be made the day ahead.
This Chocolate Raspberry Marzipan Gateau is a prime example of French baking. I can’t remember where this comes from, certainly I did not come up with it. The three hole paper is turning yellow with age so it has to be when I was learning and becoming interested in pastry as a profession.