Ask A Pastry Chef

It looks like this is going to be the beginning of a beautiful frienship.


Anonymous said...

Hi. I don't know if this is the right place to ask a question or not...couldn't find a spot. So here it goes. I am trying to make decorated cookies. I've tried a bunch of cookies that I haven't really liked. I just got Toba Garrett's book. I'm trying to outline. Boy, I know that the icing is supposed to be stiff...but I can barely get it to come out of a bag. I'm really new to this. In the past I've frosted the cookies w/ an offset spatula. THis is my first attempt at outlining and flooding. I just started the Wilton class and did very well on my first cake. Well it was pretty, the frosting was disgusting. I'd appreciate any help you could offer. Thanks, Wendy Farmer

Anonymous said...

I am looking for a flourist cake, other than chcolate, please post it , if you have on.

Grommie said...

Hi Anonymous,
Please clarify if you are looking for flourless cake or something else entirely. If flourless is what you are looking for, I might be able to help you out.

Anonymous said...

I have question that Ive been wonderring about for a while:
Is there a differance between normal dark chocolate and baking chocolate, besides the baking chocolate being sugarless?
Could I treate it the same way I would normal chocolote, while taking into considaration the sugar and dairy?
I hope someone can reply. Thank you thank you!!