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Chocolate Cake
Posted: 03 February 2010 05:10 PM   [ Ignore ]   [ # 16 ]
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Beautiful cake Bill and a great story.  I am sure the residents are probably a bit over whelmed at your generosity.

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Linda R.

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Posted: 03 February 2010 09:18 PM   [ Ignore ]   [ # 17 ]
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Montanamom123 - 03 February 2010 09:10 PM

Beautiful cake Bill and a great story.  I am sure the residents are probably a bit over whelmed at your generosity.

my thoughts

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So many recipes - so little time.

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Posted: 04 February 2010 10:14 AM   [ Ignore ]   [ # 18 ]
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I would like to think they were overwhelmed…..but there is a big part of me that figures…they’re young and they are New Yorkers LOL

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Posted: 05 February 2010 09:45 PM   [ Ignore ]   [ # 19 ]
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I have been cruising this forum for a little over a week, Bill.  You do beautiful work!

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Posted: 07 February 2010 09:19 AM   [ Ignore ]   [ # 20 ]
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Thanks!  I always credit my teacher Toba Garrett

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Posted: 07 February 2010 11:32 AM   [ Ignore ]   [ # 21 ]
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I have learned much from Toba Garrett as well!  I love her work.

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Posted: 07 February 2010 05:30 PM   [ Ignore ]   [ # 22 ]
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I have one of Toba’s Garrett’s books.  Did you, Cyndy or Bill, use a practice buttercream or practice with real buttercream… I intend to do more practicing…. but the practice buttercream I made did not work as well as the meringue buttercream.

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So many recipes - so little time.

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Posted: 07 February 2010 06:12 PM   [ Ignore ]   [ # 23 ]
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I learned to decorate with a shortening based buttercream not the real thing.  I would suggest that whatever you want are going to use to decorate your cakes; you practice with as well.  You get a feel for your icing and know if it is right, wrong, or somewhere in between.  Perfect practice makes perfect.  I am now learning to use these real buttercreams.  Smoothing and piping feel differently to me because of the ingredients in the icing itself.  I will not go back to a shortening based buttercream!

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Posted: 07 February 2010 06:45 PM   [ Ignore ]   [ # 24 ]
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cyndy40 - 07 February 2010 10:12 PM

I learned to decorate with a shortening based buttercream not the real thing.  I would suggest that whatever you want are going to use to decorate your cakes; you practice with as well.  You get a feel for your icing and know if it is right, wrong, or somewhere in between.  Perfect practice makes perfect.  I am now learning to use these real buttercreams.  Smoothing and piping feel differently to me because of the ingredients in the icing itself.  I will not go back to a shortening based buttercream!

The one thing I have done for years from TCB is the Mousseline buttercream…but the feel between the practice shortening buttercream and the mousseling BC is very different.  I have never made a cake with shortening….I think I need to put more shortening in my practice stuff to get a better consistency for practice.  I will keep working on it.  I had given up for a few years because I had carpal tunnel (from computer use)...... thank you for replying—- your work is so beautiful.

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So many recipes - so little time.

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Posted: 13 February 2010 07:27 PM   [ Ignore ]   [ # 25 ]
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Chocolate perfection! Beautiful cake.

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Posted: 15 February 2010 07:32 PM   [ Ignore ]   [ # 26 ]
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What a gorgeous cake, Bill.  Those students probably wouldn’t know good food if it bit them on the a**, LOL, that’s probably why you didn’t get much of a reaction out of them.  They may have even preferred store crap, that may be all they have ever eaten, so when something home made and super delicious was given to them, they didn’t like it because it wasn’t what they were used to.  Notice the older crowd loved it.  : )

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Posted: 18 February 2010 09:05 AM   [ Ignore ]   [ # 27 ]
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CRenee:
I did practice with a shortening/confectioners sugar practice buttercream while I was taking the class with Toba. (The class was 5 hours a day for one week).  But it feels completely different than an egg/sugar syrup buttercream.  It just takes time…and lots of doing.  People tell me that I had an advantage because as a dentist, I’d been working with my hands for years…but quite frankly, its really a different skill set completely.  My first cakes looked nothing like the ones I do now.  Its been about 4 years since I took the class…and I bake about 2 or 3 cakes a month.

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Posted: 18 February 2010 09:21 AM   [ Ignore ]   [ # 28 ]
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Bill - 18 February 2010 01:05 PM

CRenee:
I did practice with a shortening/confectioners sugar practice buttercream while I was taking the class with Toba. (The class was 5 hours a day for one week).  But it feels completely different than an egg/sugar syrup buttercream.  It just takes time…and lots of doing.  People tell me that I had an advantage because as a dentist, I’d been working with my hands for years…but quite frankly, its really a different skill set completely.  My first cakes looked nothing like the ones I do now.  Its been about 4 years since I took the class…and I bake about 2 or 3 cakes a month.

Thank you, Bill…I remembered (painfully) why I had stopped practicing after I took my class a few years ago.  Carpal Tunnel!!!! I know it is practice, practice, practice….but I think it does need to be done with a real buttercream. 

Which, by the way, I am thinking that I like the state of my buttercream before freezing.  Perhaps, I am not waiting long enough for it to thaw (come to room temperature).

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Posted: 18 February 2010 09:27 AM   [ Ignore ]   [ # 29 ]
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I freeze my buttercream in ziplock freezer bags.  I take the buttercream out of the bag, put it on a cutting board and chop it into little pieces with a big chef’s knife.  Then I put the pieces in a large shallow bowl, and it defrosts in no time.

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Posted: 18 February 2010 10:06 PM   [ Ignore ]   [ # 30 ]
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Bill, what a great idea to freeze your buttercream in freezer bags and then chop it into small pieces to thaw.  You are such a wealth of great ideas.  I am definitely going to use this trick the next time I make my buttercream and freeze it.  It will probably take up alot less room in my freezer!

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