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  1. cakeface

    Irish Food?

        Interesting programme on Irish food on http://www.tg4.ie/ie/tg4-player.html  (Bia Dúchais-Native Food) Type in  Bia Dúchais  into search box on top right-hand corner   
  2. cakeface

    another creme brulee thread

    Sorry, my earlier post was badly written, so I've cleaned it up: Mix  caster sugar with  golden sugar (half white, half golden) (but you can use all caster sugar or cassonade if you have it) Sprinkle a good half fistful over the crème then lift the ramekin and tilt it at an angle pointing down...
  3. cakeface

    another creme brulee thread

    Sorry I didn't explain that very well!  The container is just to catch the excess sugar (so it doesn't go all over the work surface).  And the cream should be well set before coating with sugar, the cream shouldn't boil.  
  4. cakeface

    another creme brulee thread

    I get à perpect finish- mix half caster sugar with half golden sugar (but you CAN use all caster) Sprinkle à good half fistful over the crème theń lift the ramekin And tilt it at an angle pointing down into container And run your index finger allong the surface of the surface of the creme in one...
  5. cakeface

    Professional looking choux eclairs? Help needed

    If you leave the paste too long over heat after adding the flour, it will dry out and the elairs will crack and/or be misshapen
  6. cakeface

    Ice Cream Sandwich Cookies

    honey and sunflower oil?
  7. cakeface

    Most memorable stupid orders you've gotten

       Customer insisted she wanted this cake (individual black forest) served warm, waitress explained it contained chocolate mousse and kirsch cream, encased in milk chocolate - and it would be destroyed if heated.   I refused!
  8. Most memorable stupid orders you've gotten

    Most memorable stupid orders you've gotten

  9. blackforest.jpg

    blackforest.jpg

  10. cakeface

    Macaron help!!!!!!

    Have you tried putting them in the fridge with out the filling - that way you could actually determine whether or not the the filling is affecting the texture?   If it is the filling changing the texture, you could try brushing the underside of the macaron with a little melted cocoa butter...
  11. cakeface

    Advice on a good PLATED DESSERT?

    Forgot this - Also a great source of recipes is the Boiron site: http://www.my-vb.com/lang/en/page/documentation Look under 'Table Charts' towards the bottom of the page, you can download these and they contain recipes for mousses, chocolates, icecreams and sorbets of every kind of fruit and...
  12. cakeface

    Irish Food?

    Well being an island there is always plenty of great, quality seafood available, and that is often kept fresh and light.  We don't have much of a Summer in Ireland so I suppose alot of the food would be traditionally classed as ' heavy'.   There is a programme on telly at the moment called Ó...
  13. cakeface

    Advice on a good PLATED DESSERT?

    This may not be the answer you were looking for, but I find blogs and magazines are a great source of inspiration Here are some suggestions you might like:  http://www.pastryna.com/DigitalBackIssuesAP.php (for digital back issues of Pastry and Baking magazine asia)...
  14. cakeface

    Irish Food?

    Thanks Siduri, I missed Cheftalk!
  15. cakeface

    Irish Food?

    Are ya still around rmullins? sorry I never replied to your post - almost a year ago now, I moved house and had sporadic internet connection (thats Ireland's rural infastructure for ya!) Was thinking about your post since and I  don't really agree,  Ireland's culture is still alive and well and...
  16. cakeface

    crumbling cookies

    Like sable a la poche maybe? 240g plain flour 180g butter 120g caster sugar 2 large egg yolks vanilla extract optional beat the butter and sugar to a cream Add the yolks Add the flour and mix to a smooth paste The mixture can be piped  - pipe into a rosette and top with a little jam...
  17. cakeface

    creating a cookie recipe

    would love to hear how your experiments turned out. If you using recipe above dont forget itll need adjusting as it gives a very soft cookie. I was told today that custard powder is called vanilla pudding in the us. dont know if that correct?
  18. cakeface

    creating a cookie recipe

    sure use it sure! I'd love to know what is in the mystery flavour and if it does it make things taste like they are 'shop bought'?!  This is turning out to be a really interesting experiment don't ya think?  I think that cornflour may have added to the gooeyness along with the oil (I used olive...
  19. cakeface

    creating a cookie recipe

    Hi hope you feeling better, I've never heard of Baker's mystery flavour, I presume it gives that artificial taste that you often get in commercial foods, some people love it some people hate it.  But one things for sure, its a dead give away that something hasn't been baked from scratch...
  20. cakeface

    why pastry shops/bakeries close on sundays?

    yes depends on location, my bakery closed on Tuesday because we were near the beach our busiest days were the weekend. But we hoping to relocate to the town and if we close it will be on a sunday thhis time as its dead in there on Sunday-partly because most of the other shops are closed because...
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