tag:blogger.com,1999:blog-91044392175978344862024-03-13T11:24:09.471-07:00Les Entremets de la GourmandeA student's journey through the Baking and Pastry Arts program at Kendall College.Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-9104439217597834486.post-45795696476649904162009-12-14T20:31:00.001-08:002009-12-14T20:42:04.060-08:00Wedding Cakes: 3 tier Wedding Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTiTK-exZyFxsqDuAHP-xq6cMdvxQiVv45bA9Tfv2guyWboEFJYTajEiZhFl1HD_IcjiKCF5aWvEqfTIibX0TnU2CF8UnlxpkPZ_KhDN8SBgGnIng4v8-u8U_g9YzOdsKBLEDnnFaflE/s1600-h/IMG_0837.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415318091603187746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTiTK-exZyFxsqDuAHP-xq6cMdvxQiVv45bA9Tfv2guyWboEFJYTajEiZhFl1HD_IcjiKCF5aWvEqfTIibX0TnU2CF8UnlxpkPZ_KhDN8SBgGnIng4v8-u8U_g9YzOdsKBLEDnnFaflE/s200/IMG_0837.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7OCp4l-aGxfDrYBjLqPawV98wZTjN05SESRWQtx6stCj3cX5O0zrivtaDWjUAM4HVEAnGQm_MeVXLoO_-qrc9cHq4IVWXVMydmg5DGfKDx2MmYBRNQCmpJPmsXUT6nW8PEmZjpaINqE/s1600-h/PC101008.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415318088907382594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7OCp4l-aGxfDrYBjLqPawV98wZTjN05SESRWQtx6stCj3cX5O0zrivtaDWjUAM4HVEAnGQm_MeVXLoO_-qrc9cHq4IVWXVMydmg5DGfKDx2MmYBRNQCmpJPmsXUT6nW8PEmZjpaINqE/s200/PC101008.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAvBiVO40xO7Ovanj0aaRlypfHPV6uZjaumqY1gBGMTAhBz4jy0D7I5LWRhhd_eq_SG6ruOQKs9re5LrlMX5M_d1C-8qhf2hbRSBlpZhqRDU18j_1MOTSr0PYOASisPLSpYqCHbV3Um0/s1600-h/PC101009.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415318080096770930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAvBiVO40xO7Ovanj0aaRlypfHPV6uZjaumqY1gBGMTAhBz4jy0D7I5LWRhhd_eq_SG6ruOQKs9re5LrlMX5M_d1C-8qhf2hbRSBlpZhqRDU18j_1MOTSr0PYOASisPLSpYqCHbV3Um0/s200/PC101009.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03Qw1T2EXVVrPaSZodo2MxHCT9rgq75o_kVtFfZtUWo_HqH7ORIspsBH6rDElFB-zVuZKE1yx4uIwFYRlqDivaCNTtoGiRtS7Ww7l-bTwJkgzMvMPnsKMQ59jFKxQdK2CQZEh222R-bU/s1600-h/PC101010.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415318079178777378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03Qw1T2EXVVrPaSZodo2MxHCT9rgq75o_kVtFfZtUWo_HqH7ORIspsBH6rDElFB-zVuZKE1yx4uIwFYRlqDivaCNTtoGiRtS7Ww7l-bTwJkgzMvMPnsKMQ59jFKxQdK2CQZEh222R-bU/s200/PC101010.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbztrAB8lWyc25Ef7E6lXRNFURrrgwmISLuKBdTt2x2-Q1ChwibARAAwAKtx7YFUsy83JYZi2FgnL-asCpaYdfO-0jp-XHKMg6FrbcLh1UHTeoYNSi6gLPIw1nqXd9Jzfsqi3ymvnIgBo/s1600-h/PC101011.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415317638290517634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbztrAB8lWyc25Ef7E6lXRNFURrrgwmISLuKBdTt2x2-Q1ChwibARAAwAKtx7YFUsy83JYZi2FgnL-asCpaYdfO-0jp-XHKMg6FrbcLh1UHTeoYNSi6gLPIw1nqXd9Jzfsqi3ymvnIgBo/s200/PC101011.JPG" /></a><br /><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7mKbzNbBQuMj2jwLVJF2WUM1k4tA0tkCOSP5L4_AGILbI2C-VrXCzdQxLs3hN437nbpDV7vWo6MTKPOBoQ9efEvh_kTMbSYeuJnjm1R_O25ydLq99ZJb80vmbNdBk5bESGp_98CCKrM/s1600-h/PC101012.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415317636363272498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7mKbzNbBQuMj2jwLVJF2WUM1k4tA0tkCOSP5L4_AGILbI2C-VrXCzdQxLs3hN437nbpDV7vWo6MTKPOBoQ9efEvh_kTMbSYeuJnjm1R_O25ydLq99ZJb80vmbNdBk5bESGp_98CCKrM/s200/PC101012.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroR6cPMvQcMumpl3tauK5T9xbaXR-Y8E8CTwyvr-A-J486OGTB-jPIGjIoW60s7RDXPndqnY1bEgz-W_iZxPutfWsernbe13lgRSoy5gPvKjtflntH5JzUqL2nLofeVW-bxWRwiAMnnE/s1600-h/PC101013.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415317626401223314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroR6cPMvQcMumpl3tauK5T9xbaXR-Y8E8CTwyvr-A-J486OGTB-jPIGjIoW60s7RDXPndqnY1bEgz-W_iZxPutfWsernbe13lgRSoy5gPvKjtflntH5JzUqL2nLofeVW-bxWRwiAMnnE/s200/PC101013.JPG" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS4SMw-SQEObTDJycuHVP0LOm6FeJuRqO46lCFF8GKe6lDApk8bDizYYuAjZwdbAMnhVIX1F8JNagz6EiDdb2J3rNcglpKuRUtsynpgfnfuyGr3YMcCzTKBVrnieDLbEAk_UEPBkzYrg/s1600-h/PC111017.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415317622517229890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS4SMw-SQEObTDJycuHVP0LOm6FeJuRqO46lCFF8GKe6lDApk8bDizYYuAjZwdbAMnhVIX1F8JNagz6EiDdb2J3rNcglpKuRUtsynpgfnfuyGr3YMcCzTKBVrnieDLbEAk_UEPBkzYrg/s200/PC111017.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mvmclKeuqwPT9XDpPtchZKpBP3gV9JGd8DzKxq0lBFcvW7GljnIED8RLqObGkIld_Ruw2VdJmsTRELgfJ7F_jAVuMgmFV9DtI3iH12jVYKuZ_poo6QaneuICtmk-bPcQ7TQlc25PzVM/s1600-h/PC111018.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415317622788637314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mvmclKeuqwPT9XDpPtchZKpBP3gV9JGd8DzKxq0lBFcvW7GljnIED8RLqObGkIld_Ruw2VdJmsTRELgfJ7F_jAVuMgmFV9DtI3iH12jVYKuZ_poo6QaneuICtmk-bPcQ7TQlc25PzVM/s200/PC111018.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vl0Ku5SCrp4xSfcBB4yoBvcDFq1fwhvWuf8W2X6eMckflpYxh5YTWiIrsjg8BXRPbfACGjEjEMQedzoN30MmN-E_8jhqTYf5vb6XdgKWlW0UP5RTXVatOOzGomFCRnwEHzuvQMaUvMQ/s1600-h/IMG_0843.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415316900853557794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vl0Ku5SCrp4xSfcBB4yoBvcDFq1fwhvWuf8W2X6eMckflpYxh5YTWiIrsjg8BXRPbfACGjEjEMQedzoN30MmN-E_8jhqTYf5vb6XdgKWlW0UP5RTXVatOOzGomFCRnwEHzuvQMaUvMQ/s200/IMG_0843.JPG" /></a><br /><div><div><br /><div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5EIqSDuwGGhBtS5Ljxmk1OdxzgvDPlnG0jZyWUIX4MqrSTPQMQZb_Yic-kOIL8KLRwLWQB8dskICiwl9TRF8IZzi-w7eqKUS_H_K_Gw17AxctQW8O-j69g1nrV6-Uvb7PZlPAkC9uOU/s1600-h/IMG_0839.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415316903046646450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5EIqSDuwGGhBtS5Ljxmk1OdxzgvDPlnG0jZyWUIX4MqrSTPQMQZb_Yic-kOIL8KLRwLWQB8dskICiwl9TRF8IZzi-w7eqKUS_H_K_Gw17AxctQW8O-j69g1nrV6-Uvb7PZlPAkC9uOU/s200/IMG_0839.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kaFgtrHv79HoKk5f0Bv3M3fwYK3Er6pV4ozUQyPOwAVn3P0_nyeTd3xcimqAGByW5no47Qu2XobeESDwv1Mjee098igIxzZA-CHHfHVpfHbDDtYJTWo0FEGRltSZ2qdBF9-PG4-A9jw/s1600-h/PC111021.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415316908340646386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kaFgtrHv79HoKk5f0Bv3M3fwYK3Er6pV4ozUQyPOwAVn3P0_nyeTd3xcimqAGByW5no47Qu2XobeESDwv1Mjee098igIxzZA-CHHfHVpfHbDDtYJTWo0FEGRltSZ2qdBF9-PG4-A9jw/s200/PC111021.JPG" /></a><br /><div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee1xodJUAKRoQphglrXuarYKEnMzbcKJRyy3x0d2nIUxtd9jIgk7WQ6rPJMQ-ndyyOVuvwdo9-0EOzd9wZIrhPNeUevV0IkLDhwPX4apBiO_bbHsDDcabicKXFPpu_TF15miBjjrSCkU/s1600-h/IMG_0845.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415316890444776114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee1xodJUAKRoQphglrXuarYKEnMzbcKJRyy3x0d2nIUxtd9jIgk7WQ6rPJMQ-ndyyOVuvwdo9-0EOzd9wZIrhPNeUevV0IkLDhwPX4apBiO_bbHsDDcabicKXFPpu_TF15miBjjrSCkU/s200/IMG_0845.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKnBz1lIQu5Doy5nDRhVLXowv-qan8NlvbDIjW5bdYgy3tx2rq47JQMwQeV65jC7DMncvNPYzDUD6ISRwRbmlrgp6VNfUwJCQUJWMLNICcroKni4xVo8svEnHRzqlkoP5VypTzerbhRY/s1600-h/IMG_0848.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415316886548862834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKnBz1lIQu5Doy5nDRhVLXowv-qan8NlvbDIjW5bdYgy3tx2rq47JQMwQeV65jC7DMncvNPYzDUD6ISRwRbmlrgp6VNfUwJCQUJWMLNICcroKni4xVo8svEnHRzqlkoP5VypTzerbhRY/s200/IMG_0848.JPG" /></a></div></div></div></div></div></div></div></div></div></div></div></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-37304448147134319462009-12-14T20:26:00.000-08:002009-12-14T20:31:06.688-08:00Wedding Cakes: Basket Weave practical<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGxJ7Y2cTa7b_58Xsv-60AqEtiokJ3CPW7bWylJJikmz81mOhRCxBpmw5-nDOWJzwTGiiP6hCDdd_X0IYL04BHDb0M7j_msPnilJ_ry5a1UOWd4qO5jJKFcVpffO34YnfAUCniz5SntU/s1600-h/IMG_0826.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415315639061752066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGxJ7Y2cTa7b_58Xsv-60AqEtiokJ3CPW7bWylJJikmz81mOhRCxBpmw5-nDOWJzwTGiiP6hCDdd_X0IYL04BHDb0M7j_msPnilJ_ry5a1UOWd4qO5jJKFcVpffO34YnfAUCniz5SntU/s200/IMG_0826.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IlLts5Ti4idwAZN-6ZckuFcKmMZ7gNgTP3xmKebZiediUNWjRVIapm1zrsjQsRXRoGOs-LX_DeR9leyBazxT-QiPESZ-aIZgeWQyC2S8B1OJTpY3Aa8acwwIw43Tymk6fi_49lY-5FY/s1600-h/IMG_0828.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415315627088525170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IlLts5Ti4idwAZN-6ZckuFcKmMZ7gNgTP3xmKebZiediUNWjRVIapm1zrsjQsRXRoGOs-LX_DeR9leyBazxT-QiPESZ-aIZgeWQyC2S8B1OJTpY3Aa8acwwIw43Tymk6fi_49lY-5FY/s200/IMG_0828.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54Kx5OlX0TqesTR6qUhAG6R-IC-ldto5HAmgOGYRqSyx4VijSip8AI3NuYpvkkaMiEXXei1XSbA9Cxe9t0oydyGXXLIifzhNJLqCD3lkR5pFmcEEY_Qsq1QYgSXdDWW1MOrKnk6RHVC8/s1600-h/IMG_0830.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415315623194027234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54Kx5OlX0TqesTR6qUhAG6R-IC-ldto5HAmgOGYRqSyx4VijSip8AI3NuYpvkkaMiEXXei1XSbA9Cxe9t0oydyGXXLIifzhNJLqCD3lkR5pFmcEEY_Qsq1QYgSXdDWW1MOrKnk6RHVC8/s200/IMG_0830.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6ZLTUOAAqqCOq7HuXuDPtBm8IQhz6btPcqRxscVeLGNWQSvk3oUJjJEopikUss4QwHV7CULNXpvKP1z9aTgXPlo-bbF56YQV2wB1QZm8JctGJ14QnKUIgy2hUQOvRATrjI7ORrtHmMA/s1600-h/IMG_0831.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415315621677247090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6ZLTUOAAqqCOq7HuXuDPtBm8IQhz6btPcqRxscVeLGNWQSvk3oUJjJEopikUss4QwHV7CULNXpvKP1z9aTgXPlo-bbF56YQV2wB1QZm8JctGJ14QnKUIgy2hUQOvRATrjI7ORrtHmMA/s200/IMG_0831.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyvtZ3dmDPrBBpEUGVKNw-D_Ds-yWLkB64gDvjU8vUiQgVqM5BR0FzTF0gHoAUldmGeoA-4ItLA_S7n1A7dlRQpP9hPZa3MICua7rxp4VRhSFp9sbdAKJPpUiqrZz4yzkatII-kvMQBw/s1600-h/IMG_0833.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415315617513223826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyvtZ3dmDPrBBpEUGVKNw-D_Ds-yWLkB64gDvjU8vUiQgVqM5BR0FzTF0gHoAUldmGeoA-4ItLA_S7n1A7dlRQpP9hPZa3MICua7rxp4VRhSFp9sbdAKJPpUiqrZz4yzkatII-kvMQBw/s200/IMG_0833.JPG" /></a><br /><div> </div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-52032522618187012192009-12-14T20:08:00.000-08:002009-12-14T20:26:38.209-08:00Wedding Cakes: 2 tier cake with gum paste flowers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1-EdIHlI-QCWh9Zz1mxcLGn1gYQUgBoFFQE0Cncy1njQrDsZcMXhMrEoyaxz7EVOuAKUPxXRjkfgS9HQXVeLJ01nsZDW5lHpqFjNN5zDD5QI5UPOri1vWZT-PaP1R3mnSYv6iuS5al0/s1600-h/IMG_0805.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415313985461960338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1-EdIHlI-QCWh9Zz1mxcLGn1gYQUgBoFFQE0Cncy1njQrDsZcMXhMrEoyaxz7EVOuAKUPxXRjkfgS9HQXVeLJ01nsZDW5lHpqFjNN5zDD5QI5UPOri1vWZT-PaP1R3mnSYv6iuS5al0/s200/IMG_0805.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFABKc0jqbzSkUhN2IgRYZEm1Qbm543MiN5hDB_lLEUAiXU0iWw8PQEVQQBTfuE_d4laAc0EvTq6M2WbTohpqul6YLHjdK5w6TOL2S9zSS78WijlHjexZRsUy4cwY-ESTxjud394y50Y/s1600-h/PC020982.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415313643626917778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFABKc0jqbzSkUhN2IgRYZEm1Qbm543MiN5hDB_lLEUAiXU0iWw8PQEVQQBTfuE_d4laAc0EvTq6M2WbTohpqul6YLHjdK5w6TOL2S9zSS78WijlHjexZRsUy4cwY-ESTxjud394y50Y/s200/PC020982.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUBdQ3zF8W3J0V2J4JpbuW_OUxYWTPxiliTphRUdrfby-JW1LjlDCdM9qxJ-a5O7pyTVXzRY7mq8VGK1AThHlHQkdMKonb-LlVLbx4bOp2_EYXcYyepSE6_Ap2HAPcgmgBnIrqnF8XfM/s1600-h/PC020983.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415313646284068034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUBdQ3zF8W3J0V2J4JpbuW_OUxYWTPxiliTphRUdrfby-JW1LjlDCdM9qxJ-a5O7pyTVXzRY7mq8VGK1AThHlHQkdMKonb-LlVLbx4bOp2_EYXcYyepSE6_Ap2HAPcgmgBnIrqnF8XfM/s200/PC020983.JPG" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbeKtxS0T-AY0qnaCCn2TGuxRj8VsqfKDUV3OI5yr3LufU5_d9tFCnah5_CNeKL-kYkiVSN2oZc3RbweDE3QFRfsas9Y4hRhKaZC0qlMlfqsCrvWvIkgRWc42_qC1awatPX5CuTe5VBA/s1600-h/PC020984.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415313641744125170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbeKtxS0T-AY0qnaCCn2TGuxRj8VsqfKDUV3OI5yr3LufU5_d9tFCnah5_CNeKL-kYkiVSN2oZc3RbweDE3QFRfsas9Y4hRhKaZC0qlMlfqsCrvWvIkgRWc42_qC1awatPX5CuTe5VBA/s200/PC020984.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOGMk3p4YdTxF_YTneE3YZbhyUfqc6OXFjD0KpRNszYSdpjQHZoe3JzqZfM2Ohc2LJxWc_uFDHA9D94h4NNtfhykxYY5a8H1s7BkFJwyMndJ3eJZda3NnMcXodPi5nE5lCViF0ZhdrP4/s1600-h/PC020985.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415313635679889682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOGMk3p4YdTxF_YTneE3YZbhyUfqc6OXFjD0KpRNszYSdpjQHZoe3JzqZfM2Ohc2LJxWc_uFDHA9D94h4NNtfhykxYY5a8H1s7BkFJwyMndJ3eJZda3NnMcXodPi5nE5lCViF0ZhdrP4/s200/PC020985.JPG" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGlkWFJPyT2h6HN8hL_PKZcWHhIB46P_kogeLcfpordj9Btq2P1OYvLAhiavDMmgv9xahkZaQLI-rgJUExXSFGAxV24KYkxPRYH0xCUlk8eDLZ5NEEambgKrH1jhT71opIVWNj9XoHyI/s1600-h/PC030986.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415312754480687954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGlkWFJPyT2h6HN8hL_PKZcWHhIB46P_kogeLcfpordj9Btq2P1OYvLAhiavDMmgv9xahkZaQLI-rgJUExXSFGAxV24KYkxPRYH0xCUlk8eDLZ5NEEambgKrH1jhT71opIVWNj9XoHyI/s200/PC030986.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFraAfz-qdixyMT5sIATgEbuMm3-WmmoIMw3Jc9Is8RRa3BGLpuCZowDLz-7zFXfJcNyxs8uHsLzBNgzAVqUQA7KblD4RzgAeA4XH_L6N-aEwuKYyfik7OPRRXaodACBgf0UCOyDqPSs/s1600-h/PC030987.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415312749379536642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFraAfz-qdixyMT5sIATgEbuMm3-WmmoIMw3Jc9Is8RRa3BGLpuCZowDLz-7zFXfJcNyxs8uHsLzBNgzAVqUQA7KblD4RzgAeA4XH_L6N-aEwuKYyfik7OPRRXaodACBgf0UCOyDqPSs/s200/PC030987.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0ZSHsqiYPc29E0gmFI5gallXxQAkROo-9C-fqCCUa-6n0v953iaYp4bjKVDRLMq9KffXjfqd3Kkv5_Z8f7cMPtaWWJp_tvyhTOHi-FRDcM-5MPn1tYPx40oYyFWbz-gtAPmIc1_u-cg/s1600-h/PC030990.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415312746342049410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0ZSHsqiYPc29E0gmFI5gallXxQAkROo-9C-fqCCUa-6n0v953iaYp4bjKVDRLMq9KffXjfqd3Kkv5_Z8f7cMPtaWWJp_tvyhTOHi-FRDcM-5MPn1tYPx40oYyFWbz-gtAPmIc1_u-cg/s200/PC030990.JPG" /></a><br /><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWrajhgc2UG_17b-gGxM07b2INdQtnZkVYLGQAzDFB5lxeIG_gWtNVw1dWwNIBjamU7tx1qMVbJoh5zE6fcC67oUTPKIv_B4j_9O4emyCn3FVIz1SWm6snHlEVZLLLGck6DtxXU4P4L8/s1600-h/PC030993.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415312743184745522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWrajhgc2UG_17b-gGxM07b2INdQtnZkVYLGQAzDFB5lxeIG_gWtNVw1dWwNIBjamU7tx1qMVbJoh5zE6fcC67oUTPKIv_B4j_9O4emyCn3FVIz1SWm6snHlEVZLLLGck6DtxXU4P4L8/s200/PC030993.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFzHkxMzl-rEa6fPaCL_5t7xR82auQK78Cja7TUrpeO3gE9GhFQb3g8eDho6FdSNZ2MoaINLcS3TqQceqzU2fyQoZNpCWW9hjSq6NA3sKjLz4Znfkm-iDQm80r96sUeekUH2Qe1mAXmc/s1600-h/PC030994.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415312739568730466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFzHkxMzl-rEa6fPaCL_5t7xR82auQK78Cja7TUrpeO3gE9GhFQb3g8eDho6FdSNZ2MoaINLcS3TqQceqzU2fyQoZNpCWW9hjSq6NA3sKjLz4Znfkm-iDQm80r96sUeekUH2Qe1mAXmc/s200/PC030994.JPG" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g-ot6AK0SaWoTnr6M26yd_zewimGl8U8e5hiWxKaMptO3BaHJYJlBviVuumZQebeyGP8Otzuev7HNAEdKfsqzdVQweXoHOd79ZlqFeFqHnP8bd-ZsUMVss0TqtrK9btVrk25LFfpXKs/s1600-h/PC030995.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311895514836914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g-ot6AK0SaWoTnr6M26yd_zewimGl8U8e5hiWxKaMptO3BaHJYJlBviVuumZQebeyGP8Otzuev7HNAEdKfsqzdVQweXoHOd79ZlqFeFqHnP8bd-ZsUMVss0TqtrK9btVrk25LFfpXKs/s200/PC030995.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIqqw8jvktrpnIIXXCEisw0BGZPiMUoRpcDU2ntTJL2I6_DgrcB7tlQ62hypUNFz1-gdLIkmXmzIYfCA4qNMxuzXHIP0qjxH8804A2dnwF4DRbsTMt2H0eTbUuUSSsTBRteyDb__hSyM/s1600-h/PC030996.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311890653772290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIqqw8jvktrpnIIXXCEisw0BGZPiMUoRpcDU2ntTJL2I6_DgrcB7tlQ62hypUNFz1-gdLIkmXmzIYfCA4qNMxuzXHIP0qjxH8804A2dnwF4DRbsTMt2H0eTbUuUSSsTBRteyDb__hSyM/s200/PC030996.JPG" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWffl7sT7KOKvJ_V_8yrEhWASc7VFL_7VhhuzDwJXm6JVzBeTa4aKATDZpROO_tszJRO9mg_b1SBubOQmW3JoR4axlVj0qq2k31F1ODZJjXunsFlPWKwqq1yBYk0rvsZ9_DmheB75q99E/s1600-h/PC040997.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311888422299538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWffl7sT7KOKvJ_V_8yrEhWASc7VFL_7VhhuzDwJXm6JVzBeTa4aKATDZpROO_tszJRO9mg_b1SBubOQmW3JoR4axlVj0qq2k31F1ODZJjXunsFlPWKwqq1yBYk0rvsZ9_DmheB75q99E/s200/PC040997.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfjFBeRfnvF6RlnZUm8W7mnyvR0X_C4AsYAWEu34csblDfs4zJUlbOcbz9pb4WQixMtY1pvjeolmWhI5HHkd04lsbJCtobo92DMxef7YlOhaeccD1gx7z1okRgJ2kBlUxgaWduc650Tc/s1600-h/IMG_0812.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311881558885474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfjFBeRfnvF6RlnZUm8W7mnyvR0X_C4AsYAWEu34csblDfs4zJUlbOcbz9pb4WQixMtY1pvjeolmWhI5HHkd04lsbJCtobo92DMxef7YlOhaeccD1gx7z1okRgJ2kBlUxgaWduc650Tc/s200/IMG_0812.JPG" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfQAoeaVETj4pgX_NDeT6gO3ffjVtP-W5Glc5hfpgqex50HVNg-ybdZG4rtA228FtflJ8DeGjh9UY9T1f4XiXX3n8cd6stcQRuuUA2zG9apUbsKNouLiiwYGAsTAfIucwmSBixJs_CUI/s1600-h/PC041004.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311880778486082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfQAoeaVETj4pgX_NDeT6gO3ffjVtP-W5Glc5hfpgqex50HVNg-ybdZG4rtA228FtflJ8DeGjh9UY9T1f4XiXX3n8cd6stcQRuuUA2zG9apUbsKNouLiiwYGAsTAfIucwmSBixJs_CUI/s200/PC041004.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQJBf1S5w9Yd0DzzKUUHA7bSHOmWGzbgfaSwucCAs6R6p10xjIRbdZTD7L9Bb9UL1kuRp2Jq0MAI2wmjbU1x2eD5S5rUai5BigevveHNsBGXlXfH8IeLZlIrc53xmzrPM0kzEPm9fDJQ/s1600-h/PC041005.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311104779661218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQJBf1S5w9Yd0DzzKUUHA7bSHOmWGzbgfaSwucCAs6R6p10xjIRbdZTD7L9Bb9UL1kuRp2Jq0MAI2wmjbU1x2eD5S5rUai5BigevveHNsBGXlXfH8IeLZlIrc53xmzrPM0kzEPm9fDJQ/s200/PC041005.JPG" /></a><br /><div><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-2ZK6AXhrX1WIyiR7qTMVE00Zk8uNrOE2M-BLgGonq3OmaLZvi1AJPNp9yRlf6DaPaRh3zhcutojfT4vytMhtU3WqlNmmSPA0owQP6RUsnwZija1Gxn3LOH2-8eZ3gZlIQw3PVcC2fA/s1600-h/PC040998.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311094493765570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-2ZK6AXhrX1WIyiR7qTMVE00Zk8uNrOE2M-BLgGonq3OmaLZvi1AJPNp9yRlf6DaPaRh3zhcutojfT4vytMhtU3WqlNmmSPA0owQP6RUsnwZija1Gxn3LOH2-8eZ3gZlIQw3PVcC2fA/s200/PC040998.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmh6RhQbg4gnLCL_1PA3hZnOzvRliP-URnVyRr7R04M5EAN1CXxwMWS7xfDk92eN_HbQWV8Nq4dfbdw8VcMXrMzOcjhovlXSQqFNle2e25-u_y-_mz_YthkDwP7fHUKzmYff54w66H4_A/s1600-h/PC041006.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311100280832306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmh6RhQbg4gnLCL_1PA3hZnOzvRliP-URnVyRr7R04M5EAN1CXxwMWS7xfDk92eN_HbQWV8Nq4dfbdw8VcMXrMzOcjhovlXSQqFNle2e25-u_y-_mz_YthkDwP7fHUKzmYff54w66H4_A/s200/PC041006.JPG" /></a><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyCHkn-8ReDTZkLaIxu9ICoXeVTPDBruVU9abaaR10t2i0BI7fp51tbLqoQwN32APBc4tuDGv-LvX_A9Bb-wagdYT9lHY8Mx7gnaRnm5qiTjqTXwlkGLA2_4V05UhbhwchrcQnxpMExw/s1600-h/PC041001.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311083750761234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyCHkn-8ReDTZkLaIxu9ICoXeVTPDBruVU9abaaR10t2i0BI7fp51tbLqoQwN32APBc4tuDGv-LvX_A9Bb-wagdYT9lHY8Mx7gnaRnm5qiTjqTXwlkGLA2_4V05UhbhwchrcQnxpMExw/s200/PC041001.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6uJXIFZBlS4Z54GouxF-KVlFm-Sv8I5FgytjyApiLYgLFipGVkrI6tOGpbxcaHT3TqCx-fBqCM0wGd1-JE3flQMSlSuEQNblmsB9zK8YNbv0y_2q05NB6WQZy3EY4nlT27C_T15x2AU/s1600-h/PC041000.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415311089757380770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6uJXIFZBlS4Z54GouxF-KVlFm-Sv8I5FgytjyApiLYgLFipGVkrI6tOGpbxcaHT3TqCx-fBqCM0wGd1-JE3flQMSlSuEQNblmsB9zK8YNbv0y_2q05NB6WQZy3EY4nlT27C_T15x2AU/s200/PC041000.JPG" /></a></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-31341409506894961952009-12-14T19:19:00.000-08:002009-12-14T20:08:19.821-08:00Wedding Cakes: Gum Paste Flowers and Royal Icing PipingGum Paste Flowers<br />-use corn starch when making flowers<br />-cut wires about 5-6” long, for a large calla lily cut to 7”<br />-center of calla lily- yellow paste dipped in cornmeal, 18 gage wire<br />-dip wire tip in egg white<br />-make ball, put on top<br />-roll into thin oval with point at top, very thin and straight<br />-brush with egg whites and dip in cornmeal<br />Rose centers:<br />-cone in teardrop, Hershey kiss shape<br />-for wire- turn just tip with pliers<br />-is more supportive<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk5WCs9N8sGtWxm3LujXRQ6rBiU4OP5L9rYC9kUNAWZ_pafKL7kSURyeHHZyyQ87GWCrk32Ap2rPdricM1osx4hAARTO8jJ-5fLfoVzHe8L0AB0eF0JFJLuRW5t9y55tcF3iUv4xnD6k/s1600-h/PB240944.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415306595430583762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk5WCs9N8sGtWxm3LujXRQ6rBiU4OP5L9rYC9kUNAWZ_pafKL7kSURyeHHZyyQ87GWCrk32Ap2rPdricM1osx4hAARTO8jJ-5fLfoVzHe8L0AB0eF0JFJLuRW5t9y55tcF3iUv4xnD6k/s200/PB240944.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifaw9dnjED9ozmxFuZf93czQ7h97baHHjYnAJM6kkcvo1liBX5GCVdkOIqKu-lcnOpcAiG7mRayKVz4cdcFf36BZ7swgJ5htjzkByz5jwqMm0NprMWD7BOzhLailop8bhbXp_r6h_oJjE/s1600-h/PB240945.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415305812954099570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifaw9dnjED9ozmxFuZf93czQ7h97baHHjYnAJM6kkcvo1liBX5GCVdkOIqKu-lcnOpcAiG7mRayKVz4cdcFf36BZ7swgJ5htjzkByz5jwqMm0NprMWD7BOzhLailop8bhbXp_r6h_oJjE/s200/PB240945.JPG" /></a><br /><div> </div><div>Making roses:<br />#1- center on wire<br />#2- first petal wrapped around pre-made center- tight and overlaps onto itself. Don’t want to see center through middle. Using egg white as glue, roll the petal very tightly around like a towel rolled around a head<br />#3- 3 small petals wrap around center petal, overlapping each other, about half way over each petal. Should be tight around center still, slightly above the past row<br />#4- 5 medium size petals, overlapping again but raised up slightly, go slightly above and glue down, just barely open up petals and pull the tips back<br />#5- add outer larger petals, if want to make super full- can add extra large petals. Roll some out, leave the end thicker- where the wire goes, use 24 gage wire, thin the edges of the petal out. Dip wire in egg white, thread into base and let dry over night<br /><br />curl edges of petals out and give them movement, this makes the rose appear more natural. Manipulate petals- bend or pinch<br /><br />pre-color the gum paste<br />can use petal dust to highlight edges of petals<br />once the paste is rolled out, cover with plastic so doesn’t dry out, cut out with petal cutters<br />Rose petals- roll as thin as possible with ball tool, to the outside edge of petal<br />If getting dry use shortening to roll it out<br /><br />3-5-7 rule works, but go for a natural look, use what petals it takes to get a natural look and fill out the rose. Should be a gradual increase in petal sizes<br /><br />making flowers is labor intensive and having them on the cake can increase its selling cost by $300</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHFvL9nLrAQGqmoak3r5lxVJH1_tcJI_9pk-vAGQ3gBq6GqeE3z9F8y5A1u8cQY3cMpLmYeN6qE_95kIr8cPSD-hJ7Xg8p8ohto7AAOCrTMLpEpWG0EpATPOhMfLPo3GmOTtl66msr3o/s1600-h/PB300946.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415305812617828594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHFvL9nLrAQGqmoak3r5lxVJH1_tcJI_9pk-vAGQ3gBq6GqeE3z9F8y5A1u8cQY3cMpLmYeN6qE_95kIr8cPSD-hJ7Xg8p8ohto7AAOCrTMLpEpWG0EpATPOhMfLPo3GmOTtl66msr3o/s200/PB300946.JPG" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlJ6GeAWuQE66ig127YhOMMydWdlRhHCAbDm9YpLHdsjGAvhXIp0hATpInXIQLnwb6WBcWHKpN9Xfj6mh4DPxyICmvF1K8uVhtmb6nHmgm2lorclPhm8rVEA48sKzLPoD_nmgqpqywZ4/s1600-h/PB300948.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415305801526999426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlJ6GeAWuQE66ig127YhOMMydWdlRhHCAbDm9YpLHdsjGAvhXIp0hATpInXIQLnwb6WBcWHKpN9Xfj6mh4DPxyICmvF1K8uVhtmb6nHmgm2lorclPhm8rVEA48sKzLPoD_nmgqpqywZ4/s200/PB300948.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7p2aim99P3Y-Kb8M_L-LX_192VZ4BS93p2jC4H2K7aV3jEyDNtxNmcqMJwp6fsEyxaBg6BT4vA9Imd87j6DmgmhMW3E4ZD2w1q4eo1dkwUil6LygbWVyFw8l68OXvp7ZnRbx-I9O_rAA/s1600-h/PB300947.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415305807176488802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7p2aim99P3Y-Kb8M_L-LX_192VZ4BS93p2jC4H2K7aV3jEyDNtxNmcqMJwp6fsEyxaBg6BT4vA9Imd87j6DmgmhMW3E4ZD2w1q4eo1dkwUil6LygbWVyFw8l68OXvp7ZnRbx-I9O_rAA/s200/PB300947.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMvQ5kiehRiqPZQgmFGN9JkDlBLHGi2PIQRLOL9-qOAbfnrQTeCwnVSqLoaxW-3-cvmTuIyqNfvqdHEcz0FiXz_inALMSm4eVCzV7XhOOsUOAh1SeUMWMjvuAnxow_2FPxJyT4wH4z04/s1600-h/PB300950.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415305799354016194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMvQ5kiehRiqPZQgmFGN9JkDlBLHGi2PIQRLOL9-qOAbfnrQTeCwnVSqLoaxW-3-cvmTuIyqNfvqdHEcz0FiXz_inALMSm4eVCzV7XhOOsUOAh1SeUMWMjvuAnxow_2FPxJyT4wH4z04/s200/PB300950.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDW4bze1rAOhWDSsIpIHLNAGxkrbdFjSQEoR3vj8UG_uQM-Dz0pgFcFoEfqBcFjbKmuXmRQaQX4YzVYdgBy5CFSzqyUIAiaLnhpaEioL6RgcKuoyPvUlhKQ608FTO7eAXKQyIh9xbuGY/s1600-h/PB300954.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415304115420245986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDW4bze1rAOhWDSsIpIHLNAGxkrbdFjSQEoR3vj8UG_uQM-Dz0pgFcFoEfqBcFjbKmuXmRQaQX4YzVYdgBy5CFSzqyUIAiaLnhpaEioL6RgcKuoyPvUlhKQ608FTO7eAXKQyIh9xbuGY/s200/PB300954.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgWC00mhtyppr5Y8JIL26XW-82B62F5pWwE-AAPXmSkMLPfg1xW4mp_eYB80mW9b15jvtyzJvinJjRlMBA0Vo2cEV-RhRbnR9LEKEm_pUyncsIlVsoXfupVhAUmePLofUkjP8wH40UM8/s1600-h/PB300951.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415304123797357618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgWC00mhtyppr5Y8JIL26XW-82B62F5pWwE-AAPXmSkMLPfg1xW4mp_eYB80mW9b15jvtyzJvinJjRlMBA0Vo2cEV-RhRbnR9LEKEm_pUyncsIlVsoXfupVhAUmePLofUkjP8wH40UM8/s200/PB300951.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpshzj4puXFjg-5jMb_-_2yC3-C1dX04evR8vtg9WwNdy-EDjypqt4S_NGCBfaN6wW563B2MWLvFBCpJXEdfVaKkVvGKOJpaOG5dNRbZTPGP8zHHu60FABIfMPMTZmfMpX_rlOjAQtYg/s1600-h/PB300953.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415304113532756274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpshzj4puXFjg-5jMb_-_2yC3-C1dX04evR8vtg9WwNdy-EDjypqt4S_NGCBfaN6wW563B2MWLvFBCpJXEdfVaKkVvGKOJpaOG5dNRbZTPGP8zHHu60FABIfMPMTZmfMpX_rlOjAQtYg/s200/PB300953.JPG" /></a><br /><div> </div><div>Stephanotis: filler flower<br />32 gage wire<br />make a little sausage- dip the wire in egg white, take the wood modeling stick and make an indentation in the center and make 5 snips for the petals. Begin to open up with fingers, thin top out a little bit, the base is kind of bulbous, flatten out the petal, use cornstarch on your finger and point out the edge of each petal<br /><br />Calla lily- array of colors, mini and full size, can use heart shaped cutter to make flower<br />Thin out outside edge from center out</div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFw7ugWXqi9CN9h0X2NRPWis_C2ooDwIvwymUzQKfgSudXxSR4NwTHR3lgJMVFVHoPA6aWTrRlC52GXWeQxvKrZAfjh5dwAqdL9Qm4Paap4esuVwW0HcBZpYNw1gxQPxEkix-B-l0uXA/s1600-h/PB300955.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415304109472548178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFw7ugWXqi9CN9h0X2NRPWis_C2ooDwIvwymUzQKfgSudXxSR4NwTHR3lgJMVFVHoPA6aWTrRlC52GXWeQxvKrZAfjh5dwAqdL9Qm4Paap4esuVwW0HcBZpYNw1gxQPxEkix-B-l0uXA/s200/PB300955.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRb-ltgnr1H1LBXYw3Wa3Hph1YKGp1p9e6sgKuIQXvJ9NBoxl0pxCrsl5uAgSTPBHe6SWYkFQxh5S0hcSwJ0PcZQtB5QAZzqFRcUmZDvhiD7pEq-L2x9H780RyJdYEL7abQHFUObGG-4/s1600-h/PC010960.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415303198295266194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRb-ltgnr1H1LBXYw3Wa3Hph1YKGp1p9e6sgKuIQXvJ9NBoxl0pxCrsl5uAgSTPBHe6SWYkFQxh5S0hcSwJ0PcZQtB5QAZzqFRcUmZDvhiD7pEq-L2x9H780RyJdYEL7abQHFUObGG-4/s200/PC010960.JPG" /></a></div><div>Vein it with tool stick down center deeply and down sides<br />Glue on base of petal, spiral/ ravel over stamen on wire<br />Hang upside down to dry, as dries curl back edges to open up</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQWfkyY8S-qchqzE9CsHo-DimwAnPQ5wmiCZoM8AByaEsN9tRma-qDmszMfG9p14XDUCcoNyNeJsSVyNY9QI-_KrcCAjDDAEVveXpwqTohrmOXMAIIP_KyRbkfml4phfB7gavxKUdOj8/s1600-h/PC010957.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415304106350930802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQWfkyY8S-qchqzE9CsHo-DimwAnPQ5wmiCZoM8AByaEsN9tRma-qDmszMfG9p14XDUCcoNyNeJsSVyNY9QI-_KrcCAjDDAEVveXpwqTohrmOXMAIIP_KyRbkfml4phfB7gavxKUdOj8/s200/PC010957.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYYMNZK6Ul__vfNxMw5a5N5fXE5O2JvhMW2Mp2KaHwUdQY-gT_NNiuHq_LUpEeovWVifMWESToqaaoh617VytI8votSePUcDnEGF5RmecvdLPJmWASuPKKnelYOtOusLndHliJ3GCMCQ/s1600-h/PC010959.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415303203177714066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYYMNZK6Ul__vfNxMw5a5N5fXE5O2JvhMW2Mp2KaHwUdQY-gT_NNiuHq_LUpEeovWVifMWESToqaaoh617VytI8votSePUcDnEGF5RmecvdLPJmWASuPKKnelYOtOusLndHliJ3GCMCQ/s200/PC010959.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xTlXQcspc7pG_CiAPMjA6Ru9BZ-uCilbbG3k0lBJQbTlvvSKVDiRGns7F92Q4bOO7lPJyokMRm4qftDDmBK01ZQ2SM0axfzLd9BwYufMejhfpsc9pzanyGnR6RKSFNzPEFg1CTKPtEw/s1600-h/PC010964.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415303200574297986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xTlXQcspc7pG_CiAPMjA6Ru9BZ-uCilbbG3k0lBJQbTlvvSKVDiRGns7F92Q4bOO7lPJyokMRm4qftDDmBK01ZQ2SM0axfzLd9BwYufMejhfpsc9pzanyGnR6RKSFNzPEFg1CTKPtEw/s200/PC010964.JPG" /></a><br /><div><br /><div> Stargazers/Asiatic lily: petals wired separately<br />One end thicker when roll out<br />Don’t hook wire- keep straight, thin out outside edges of petals<br />Vein with tool<br />Rest and let dry, over rolling pin if want curved<br />Center stamen and 6 pistils<br />Make stamen darker, brown burgundy<br />Mini sausage, 32 gage, stamen thin, top more bulbous<br />Divide top into 3 sections<br />Pistils- ½ size of tic tac<br />Stick in egg white then in center of tic tac piece, bend down edges a little<br /><br />Using floral tape- gather stamen and pistils; wrap around and pull as wrap down<br />Arrange 3 petals around center<br />Wrap tape around, come back and fit other on<br /><br />Leaves: use thinnest wire, unhooked<br />Make green and brown paste for leaves<br />Roll out, make base thicker for wire<br />Thin with ball tool, vein it<br />Add movement, as it dries angle it, move it and pinch it<br /><br />Cymbidium orchid: center- hook wire, make sausage<br />Make indent wit crochet tool, looks like cobra fanning its head<br />Make little ball and put it in center<br />Make slit down middle, looks like teeth or butt<br />Make 5 petals with veins<br />Make center- throat- special cutter for it; thin it out with ball tool<br />Brush egg white around base, wrap around center of cobra, let dry<br />Arrange 5 petals around it</div><div> </div><div>Fondant decorations:</div><div>Draping: want to roll very thin, tuck edges under<br />Free form, bring together<br />Place on cake- make it taught, have some pull<br /><br />Band: around cake, roll thin, measure and cut- want exact<br />To apply, roll up on itself then unroll it onto cake<br />Use royal icing or shortening to affix to cake<br /><br />Marbling: blend/ fold two colors together a little and roll out</div><div> </div><div>Royal Icing:<br />Stringwork: #1 tip, suspended from 1 end to 1 end<br />Not piped directly on cake<br /><br />Cornelli lace: should be as tight as possible, #1 tip, swirl around surface directly but not overlapping<br /><br />Sotas: #1 tip, overlapping cornelli, from the Philippines<br /><br />Piped embroidery: pipe outline of design and using small paint brush and egg white as liquid, paint in toward center</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXtDImMmXxWJIYAkuoNJtbkPYo0CqBN37T4tmPSj6oJ0lv4NZw8yGISejVRpkeq93FmJVUY2j8bBsazOHvwbxFCAyUYpwhFDu7T1-ZmQMzc8Q2sPAO-3eduZHJqTSn6nWEbKttBg6nnw/s1600-h/PC010968.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415303195417157586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXtDImMmXxWJIYAkuoNJtbkPYo0CqBN37T4tmPSj6oJ0lv4NZw8yGISejVRpkeq93FmJVUY2j8bBsazOHvwbxFCAyUYpwhFDu7T1-ZmQMzc8Q2sPAO-3eduZHJqTSn6nWEbKttBg6nnw/s200/PC010968.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7YgBELPyp7e9YHlZ7mRFJBstgcC5KL2I0gKMuAvbT56il_w-7X5FAahmVIKpTDNsc9xjvYY62IPlB5E-xYJpQ_xxse9DDPuXR-y-1joDPbHho3AaEP2GQeG4rYnvX5EUFnX_7fmJiKo/s1600-h/PC010973.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415300476739749970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7YgBELPyp7e9YHlZ7mRFJBstgcC5KL2I0gKMuAvbT56il_w-7X5FAahmVIKpTDNsc9xjvYY62IPlB5E-xYJpQ_xxse9DDPuXR-y-1joDPbHho3AaEP2GQeG4rYnvX5EUFnX_7fmJiKo/s200/PC010973.JPG" /></a><br /> </div><div>Can also use royal icing and plastic stencil to create desired pattern and effect <br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pPU013chCzYPz5btK7YXYsgXsx7JB2pBhiKdq9GziA7obtXi66uACOB8514B3sBcQuyAP861Oy61brJv_VAJVMvHng_dU9ioAGFgls3fAsFE2OjWIFPviaoDEA3tcjODMLrN_x7Ev20/s1600-h/PC010969.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415303192092530274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pPU013chCzYPz5btK7YXYsgXsx7JB2pBhiKdq9GziA7obtXi66uACOB8514B3sBcQuyAP861Oy61brJv_VAJVMvHng_dU9ioAGFgls3fAsFE2OjWIFPviaoDEA3tcjODMLrN_x7Ev20/s200/PC010969.JPG" /></a> </div><div> </div><div>Practice Cake fondant coated, with gum paste flowers and piped embroidery </div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznWYq-cX-YAQLotHNfkzB0K8kGdJ2fb-lGKDDBildswCuR6muU0oyb5GoMDIuWu6NW9W0gBDyOcwtwMHYj_FPCXthf6FgoB5ComL6XmA5Ah36GpJL-W3BYUquHqOIEMn4yPF2QgXF3cU/s1600-h/PC010974.JPG"></a> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDNudbMqlI5ACc_1IMARi2sxb7-M_NOJyoACbj1N7FGFUY79qB6oPNR0l3nBv_rQteXYYrKSqHQ7g-1yVIOKwnfjVhLqZY5a9avZQeLGCQOqSJfs0rGa-yA9bxSZ0QD7k6D3a13Ep3jQ/s1600-h/PC010976.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415300469445594290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDNudbMqlI5ACc_1IMARi2sxb7-M_NOJyoACbj1N7FGFUY79qB6oPNR0l3nBv_rQteXYYrKSqHQ7g-1yVIOKwnfjVhLqZY5a9avZQeLGCQOqSJfs0rGa-yA9bxSZ0QD7k6D3a13Ep3jQ/s200/PC010976.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznWYq-cX-YAQLotHNfkzB0K8kGdJ2fb-lGKDDBildswCuR6muU0oyb5GoMDIuWu6NW9W0gBDyOcwtwMHYj_FPCXthf6FgoB5ComL6XmA5Ah36GpJL-W3BYUquHqOIEMn4yPF2QgXF3cU/s1600-h/PC010974.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415300471503295730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznWYq-cX-YAQLotHNfkzB0K8kGdJ2fb-lGKDDBildswCuR6muU0oyb5GoMDIuWu6NW9W0gBDyOcwtwMHYj_FPCXthf6FgoB5ComL6XmA5Ah36GpJL-W3BYUquHqOIEMn4yPF2QgXF3cU/s200/PC010974.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakitQtbrSh29S8VNh2vyzfFkm-I55wvxNP-DdZ0GX7rrXCS_Z_UOkQXycR0fWDaux5OZ7DsYoIyatRL43XP52fPi6RpGGdFeO7vvB7f1xEODdL4Hq9i7BaxLYgLtGuXRy2u377Tdttn4/s1600-h/PC010977.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415300465496705666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakitQtbrSh29S8VNh2vyzfFkm-I55wvxNP-DdZ0GX7rrXCS_Z_UOkQXycR0fWDaux5OZ7DsYoIyatRL43XP52fPi6RpGGdFeO7vvB7f1xEODdL4Hq9i7BaxLYgLtGuXRy2u377Tdttn4/s200/PC010977.JPG" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_hVqMKNRipFYhoxSPx38XSHW8-_RBELpmXS7Mgf8DYpQ1c6Rkedm37M7pY8rHISVolzYcRLbOCfzp9MXHXwjTlU3nalrMlHOfCx43zTWkgdkWZS4shC4oRSqWsyi7tm19mxutrK7Fww/s1600-h/PC010978.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415300460550454658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_hVqMKNRipFYhoxSPx38XSHW8-_RBELpmXS7Mgf8DYpQ1c6Rkedm37M7pY8rHISVolzYcRLbOCfzp9MXHXwjTlU3nalrMlHOfCx43zTWkgdkWZS4shC4oRSqWsyi7tm19mxutrK7Fww/s200/PC010978.JPG" /></a></div></div></div></div></div></div></div></div></div></div></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-8526914467350798332009-12-14T19:00:00.000-08:002009-12-14T19:18:54.223-08:00Wedding Cakes: Fondant Coating a Cake<div><div><div><div>Fondant covering a square cake: knead the fondant with a little corn starch on the table. Make sure there are no dry bits of fondant on the table when you roll it out. Dust off the excess starch with a dry pastry brush. Roll out more than you need. Roll onto pin and unroll over the cake. Skirt out all at corners and sides; work quickly but carefully. Press corners in first- this is where the most tension is, smooth out the sides.<br /><br />Covering round cake: skirt out and smooth down sides a little at a time<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmtc92akW8vDzSwCo6GRnO-C6_U5eGednvAs-9yV3VAXGyrf5oOQ_QMUfmd4abocLPlqP9G1AL_cCWRjvdBPWVNfyHbrYsWRVq4N_Hl0upKTv1F-YGGVplzSWpNQWfZtPGu5jhyphenhyphenpbQN4/s1600-h/PB230935.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415293422723451330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmtc92akW8vDzSwCo6GRnO-C6_U5eGednvAs-9yV3VAXGyrf5oOQ_QMUfmd4abocLPlqP9G1AL_cCWRjvdBPWVNfyHbrYsWRVq4N_Hl0upKTv1F-YGGVplzSWpNQWfZtPGu5jhyphenhyphenpbQN4/s200/PB230935.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1KJyYuTg1NZYSZwkzpMXs9U8LdXO_Lq4IjZISz7hgsD0XBH0E3j3q0zIKz59rvBDr2_59qwHFjLfHU_KEx4mp1OpsS6shMfos2yFuIVIFsINmRL7CZS1WA-l2ZebN-UvIxwetiifWow/s1600-h/PB230937.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415293421740324354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1KJyYuTg1NZYSZwkzpMXs9U8LdXO_Lq4IjZISz7hgsD0XBH0E3j3q0zIKz59rvBDr2_59qwHFjLfHU_KEx4mp1OpsS6shMfos2yFuIVIFsINmRL7CZS1WA-l2ZebN-UvIxwetiifWow/s200/PB230937.JPG" /></a><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0txUWXnGYoMB4F2ELK9uFuITTHChSHP89NTkSMMthSJtesaTQaiY79638SvIKhHgFkN8DcWfpIUU2w95cs_FYfqfdgutID1Wy7zVUXcfjcPMqlXshT9oTFQgdWlopv7g2dSf-1Ts2d3w/s1600-h/PB230938.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415293416090096994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0txUWXnGYoMB4F2ELK9uFuITTHChSHP89NTkSMMthSJtesaTQaiY79638SvIKhHgFkN8DcWfpIUU2w95cs_FYfqfdgutID1Wy7zVUXcfjcPMqlXshT9oTFQgdWlopv7g2dSf-1Ts2d3w/s200/PB230938.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZi-sqAHtY92R-tkrDM8CP4RYL1_vOc392VnZJpWaWkKoJZrJ1Asb65ygv7ydvPwBWYuS0E2ah-G07m3wRtAIHg7ZGU7m96aUcnEtcHIF_p73Ai7Ojrp0eYo1MDJb6CPPK9Bfvoox0Fdg/s1600-h/PB230939.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415293407728612226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZi-sqAHtY92R-tkrDM8CP4RYL1_vOc392VnZJpWaWkKoJZrJ1Asb65ygv7ydvPwBWYuS0E2ah-G07m3wRtAIHg7ZGU7m96aUcnEtcHIF_p73Ai7Ojrp0eYo1MDJb6CPPK9Bfvoox0Fdg/s200/PB230939.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsySRnSSiqSIBtT_Z2YTxRUmQf0JHT289O_bwj-uKgNgQiRJLtUfVAHS8mgyYwowJB44kzsUSc3OhfOWOFRE3BfHsvwbvLrZf5lD7M__8JlAPWYKQUv_2V0gyKwupeUPjJOk4beDXSSQ/s1600-h/PB230940.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415293404809611922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsySRnSSiqSIBtT_Z2YTxRUmQf0JHT289O_bwj-uKgNgQiRJLtUfVAHS8mgyYwowJB44kzsUSc3OhfOWOFRE3BfHsvwbvLrZf5lD7M__8JlAPWYKQUv_2V0gyKwupeUPjJOk4beDXSSQ/s200/PB230940.JPG" /></a><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0C11MzdE4YRuwodfDagyd-npQQm7j6bom5R7159El87q2svMH6rhV3Ruhdh81zH2wIFQWI136acHcybV2HrfnR9KWubI2AfLYtzJ9V2d2Ju_4cWzboHoGV6g8E6sLUoWaxVTFUr4twp4/s1600-h/PB240941.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415296292645756562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0C11MzdE4YRuwodfDagyd-npQQm7j6bom5R7159El87q2svMH6rhV3Ruhdh81zH2wIFQWI136acHcybV2HrfnR9KWubI2AfLYtzJ9V2d2Ju_4cWzboHoGV6g8E6sLUoWaxVTFUr4twp4/s200/PB240941.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRbSoNOjwHGP51Aqt51qIYnXD2Sdy5mMz9q-ZckaNpfCeWkE2XbhrvqHqtmvct2fYUgi3dSEoLWQDhEpIn4E6Mfsg0JJsy4HigJjTvWaAc3EVmtPMdzC-Azq670HdsUcNGaIjBj46HdI/s1600-h/PB240942.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415296297474886706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRbSoNOjwHGP51Aqt51qIYnXD2Sdy5mMz9q-ZckaNpfCeWkE2XbhrvqHqtmvct2fYUgi3dSEoLWQDhEpIn4E6Mfsg0JJsy4HigJjTvWaAc3EVmtPMdzC-Azq670HdsUcNGaIjBj46HdI/s200/PB240942.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhff3eBVDnaNiJO-aLWcbA6tuklmHuOyq8j97fz2-uTp7CKGwBXrqttdhpHrbzxIsl69dWFfOMCn9UT8Vua2tThcvLUGGPNDgX-WK1lKP4huJzAtyUOPwduvKhPLLpi2kTtgTip6tptgLQ/s1600-h/PB240943.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415296521470989714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhff3eBVDnaNiJO-aLWcbA6tuklmHuOyq8j97fz2-uTp7CKGwBXrqttdhpHrbzxIsl69dWFfOMCn9UT8Vua2tThcvLUGGPNDgX-WK1lKP4huJzAtyUOPwduvKhPLLpi2kTtgTip6tptgLQ/s200/PB240943.JPG" /></a></div></div></div></div></div></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-29158689610572458172009-12-14T17:49:00.000-08:002009-12-14T18:59:43.868-08:00Wedding Cakes: Frosting a Square CakeItalian Buttercream<br />8 oz egg whites<br />16 oz sugar<br />3 oz water<br />24 oz butter<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvutWcWVit9sk6XtnJ-CKv7USzdSkypodxUvIzbY3pIXeYLG80zj1aeQhZFJ6zyd0lv928_2BGCj3LB4bISsVKOwyteIqCfp0NmUYBlS6al9VfMEtXoZm9jJJpw_ehvHWKHIgROjmBUA/s1600-h/PB190923.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415286378036193378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvutWcWVit9sk6XtnJ-CKv7USzdSkypodxUvIzbY3pIXeYLG80zj1aeQhZFJ6zyd0lv928_2BGCj3LB4bISsVKOwyteIqCfp0NmUYBlS6al9VfMEtXoZm9jJJpw_ehvHWKHIgROjmBUA/s200/PB190923.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGFLMQ_SO8eBTeX3N1J3lfyITw4DEHuQGvTgdGueMHRm1nOO2emYOppkJd3N8R1SY2W19FBM8C02zc2kCUWcaxkztabABXTHq6qIlYfeqXLFxo5qSTf9cqsANdI6vDIbkO76_TPHe450/s1600-h/PB190925.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415286369156851762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGFLMQ_SO8eBTeX3N1J3lfyITw4DEHuQGvTgdGueMHRm1nOO2emYOppkJd3N8R1SY2W19FBM8C02zc2kCUWcaxkztabABXTHq6qIlYfeqXLFxo5qSTf9cqsANdI6vDIbkO76_TPHe450/s200/PB190925.JPG" /></a><br /><br />The water and sugar are brought to 240 degrees and the meringue is whipped on high speed until it is cool, this can take 10-15 minutes. The butter needs to be at room temperature and can be microwaved to bring to temperature. It should be added once the meringue is completely cooled, if added before the solids will melt and the final buttercream will be yellow in color. You want it a nice bright white.<br /><br />“Silkening” the buttercream- let the mixer run on the lowest speed for about 20 minutes; this breaks down air bubbles and gets super smooth and fluffy, and will give the buttercream a nice sheen. This is then used for the final/ finishing coat of the cakes.<br /><br /><br /><br />Important when icing the cake that it be level and the right height<br /><br /><br />To bring the cake to the desired heights we use multiple cardboard cakeboards under the cake. Using masking tape or scotch tape, stack the boards and tape them together and frost them as if they were part of the cake. The stacked boards add to the illusion. They also support the cake and help give a straight edge.<br /><br />When frosting use a little butter cream on the bottom of the cake to “glue” it to the board, and a wet paper towel underneath to keep it from moving while on the cake stand.<br /><br />Make sure each layer is even and frosted level<br /><br />The crumb coat should be a thin layer<br /><br />For a square cake, over extend the corners on the side. If have divots on the top corners, spread more buttercream to fill them in<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixFys25jvuVcDx410S_erz3MMhMKwEjDZiW6ZHNsVKv5nQlUaT2kKWRS3-ZjtawRsTLUA8Qgf7jIBt1ob2nRQ5nzYiBLQU9mw1-gsZt5dkQOzf4di1SY611P62Rt0vfmzMHtnmvjZtdQ/s1600-h/PB190924.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415286371812959010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixFys25jvuVcDx410S_erz3MMhMKwEjDZiW6ZHNsVKv5nQlUaT2kKWRS3-ZjtawRsTLUA8Qgf7jIBt1ob2nRQ5nzYiBLQU9mw1-gsZt5dkQOzf4di1SY611P62Rt0vfmzMHtnmvjZtdQ/s200/PB190924.JPG" /></a><br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAEPW1BhbdwFQKPZ14SiDeUPyFlyG4pLI4_R21BIltPbSqxYm2Tk2hV-IX70ml-87NCDxrltDFUMIeRIygMEQ5SBad7tqniTOenBDYZNOjDbARrb2mI6e0kpr2VJ8GUzKpRXmrhyphenhyphen4FwE/s1600-h/PB190930.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415276473263139570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAEPW1BhbdwFQKPZ14SiDeUPyFlyG4pLI4_R21BIltPbSqxYm2Tk2hV-IX70ml-87NCDxrltDFUMIeRIygMEQ5SBad7tqniTOenBDYZNOjDbARrb2mI6e0kpr2VJ8GUzKpRXmrhyphenhyphen4FwE/s200/PB190930.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiu9yWx30FA4IYecIP4_qQvV0oHHEo3r8BarpDY1jLJpeTSilR_DgyTHLjc4-nuHKcpZi2C26Rg74qBSq3i-xtCIbSD5DX7tRCTXKJ1HWyjFMELHS3q6o9LFKa6l83NqF2WFqJ31PPV_Q/s1600-h/PB190929.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415286361416246178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiu9yWx30FA4IYecIP4_qQvV0oHHEo3r8BarpDY1jLJpeTSilR_DgyTHLjc4-nuHKcpZi2C26Rg74qBSq3i-xtCIbSD5DX7tRCTXKJ1HWyjFMELHS3q6o9LFKa6l83NqF2WFqJ31PPV_Q/s200/PB190929.JPG" /></a><br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXtWYJnSliFSUTRlSdEnEFeSjnlmrvABEJ_2r3oAI3_TZICbqVEMq_dV0kSAuHY2fm3KRO1HiBpAze4PB6ydUxITKA8dIJbzJA98DAoi8hVBDF8jaFmuu35dMp7mNjc2Ig5C7gyrrQ1Y/s1600-h/PB190931.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415276466341705906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXtWYJnSliFSUTRlSdEnEFeSjnlmrvABEJ_2r3oAI3_TZICbqVEMq_dV0kSAuHY2fm3KRO1HiBpAze4PB6ydUxITKA8dIJbzJA98DAoi8hVBDF8jaFmuu35dMp7mNjc2Ig5C7gyrrQ1Y/s200/PB190931.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2Yu4vxR9_Y_kUwWTQOItqmhMTSZ8C63vDYUfyxUP3CgmdCEzqQyJpAJSaAt_SFjsdVUSaJWrF2Ii57jbBWXlnmvbJpjlkgQI02pKzs5dNWlUw4v0E80PiWm-3Z8J4nw3k9TWuFpUPgA/s1600-h/PB190932.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415276462281702226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2Yu4vxR9_Y_kUwWTQOItqmhMTSZ8C63vDYUfyxUP3CgmdCEzqQyJpAJSaAt_SFjsdVUSaJWrF2Ii57jbBWXlnmvbJpjlkgQI02pKzs5dNWlUw4v0E80PiWm-3Z8J4nw3k9TWuFpUPgA/s200/PB190932.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACJetwtJFI-HlTTZ16gal46wRSvQfL6mOms1WlXGIvIBm7m7tciQ042QJ9nmpYpi9zzrgvCrOFHSBTPkkTgSKbQSQNzmc3xSknRhlsJdV1h8Qula2F5kwH7ozghHk185snhO6E_kcfN4/s1600-h/PB190933.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415276457599456594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACJetwtJFI-HlTTZ16gal46wRSvQfL6mOms1WlXGIvIBm7m7tciQ042QJ9nmpYpi9zzrgvCrOFHSBTPkkTgSKbQSQNzmc3xSknRhlsJdV1h8Qula2F5kwH7ozghHk185snhO6E_kcfN4/s200/PB190933.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb36Ug96Bh8WlI1cHtgkILtUb3p2bbA-ec7g-7CMMIqHTYDyCY0GBR1UozzYVSYsd5sSQaBzeOriV13AXdbTUYd8EAB2MT-YPObepYHX19xzaR3uwoELee6N4M0xc8hmqrLGUzK0WXmto/s1600-h/PB190934.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415276455140567138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb36Ug96Bh8WlI1cHtgkILtUb3p2bbA-ec7g-7CMMIqHTYDyCY0GBR1UozzYVSYsd5sSQaBzeOriV13AXdbTUYd8EAB2MT-YPObepYHX19xzaR3uwoELee6N4M0xc8hmqrLGUzK0WXmto/s200/PB190934.JPG" /></a></div></div></div></div></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-19896385894597040462009-11-19T20:10:00.000-08:002009-11-19T20:44:25.393-08:00Chocolate: Final Exam30 Caramels -Turtles<br /><div><div><div><div><div><div><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH05lG-8zk0ZglhhBS31F8v-srtAjNWxtf4r08GoLjEG4f6eZdU7jUgaFxqdMUxlXK8BGEx1Fh4QfBRRqaBhFrPSuzR2oYv9aUk9zK5NgdKKCkROY0pEh_e6BzIjeWK5xat1KtW64TE6Y/s1600/PB190918.JPG"><img style="WIDTH: 200px; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406036625729272402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH05lG-8zk0ZglhhBS31F8v-srtAjNWxtf4r08GoLjEG4f6eZdU7jUgaFxqdMUxlXK8BGEx1Fh4QfBRRqaBhFrPSuzR2oYv9aUk9zK5NgdKKCkROY0pEh_e6BzIjeWK5xat1KtW64TE6Y/s200/PB190918.JPG" /></a></div><div>40 Polycarbonate Molds- Amaretto ganache</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-g1F9g_Tl6Uh8AU-N7izDW0lTTKIUjV763vYcvhDkCkqTzB_DhJswPxJEGPYZ3U3Fuk2veRf7e_8-4_Vtm1u9i5XBzHyQ8Fj_JKo6krCPXfAIC2bmcJfk4Evwnccd-PiofmHGXGAT_VU/s1600/IMG_0783.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406037303760061074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-g1F9g_Tl6Uh8AU-N7izDW0lTTKIUjV763vYcvhDkCkqTzB_DhJswPxJEGPYZ3U3Fuk2veRf7e_8-4_Vtm1u9i5XBzHyQ8Fj_JKo6krCPXfAIC2bmcJfk4Evwnccd-PiofmHGXGAT_VU/s200/IMG_0783.JPG" /></a></div><div>50 Piped ganache- Coffee ganache pyramids</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKhKTA65Ba0hsSQa15epWwu6omxeIW0DfS1LIdZOvtfkLZA8eyT2-6OOb_tziCw1i9P0vFjU0MtInx6gXDuSrp2OPPaVdFkhVUjBS7aizh5MUhQV3Hq_LL6sDW3LoQNcwnDPpb6KTE84/s1600/IMG_0784.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406037308260200994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKhKTA65Ba0hsSQa15epWwu6omxeIW0DfS1LIdZOvtfkLZA8eyT2-6OOb_tziCw1i9P0vFjU0MtInx6gXDuSrp2OPPaVdFkhVUjBS7aizh5MUhQV3Hq_LL6sDW3LoQNcwnDPpb6KTE84/s200/IMG_0784.JPG" /></a></div><div>50 Framed ganache- Hazelnut Latte- Praline and Coffee Ganaches</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Y0R0_9DzMZTggKRa4GcM5tPgHoQ6J-WT55FfdsE-vBcFKL0m1u6YIHvx2LPX13qe1r0vmE3CUwRhjRhn4B6ez0eGo2mjcqlRCPKS20Ueg5HFclQBUQrRZxnMZO7a8_RY9EoJoiN6Fks/s1600/PB190919.JPG"><img style="WIDTH: 200px; HEIGHT: 125px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406036631810448546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Y0R0_9DzMZTggKRa4GcM5tPgHoQ6J-WT55FfdsE-vBcFKL0m1u6YIHvx2LPX13qe1r0vmE3CUwRhjRhn4B6ez0eGo2mjcqlRCPKS20Ueg5HFclQBUQrRZxnMZO7a8_RY9EoJoiN6Fks/s200/PB190919.JPG" /></a></div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhK_bqhq4G0WG4IlAFKupwuxOYN-nYPza68r7_yKLTRmA7vM2UH7TplXVnYBbs_yG5ohzl45lQ69nF3hFt2-0U7W-Sxcv4lAwcDOmfDWf_FFTDA4XW8gQe8XW_namcXXRAddwZx9U2CI/s1600/PB190922.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfCiWUE6A3iH8JfztbPvGspf6k-y1rTUJXcHm0VOWltTMIjJYaYDFA4TOXDsZD43d6TRbD_vizg7hq-f9C5PcfCFGrLC30nwMXxyyDW4veP_EaD68sKwFGkuWVkfzPg6dZ7IL5KzKrBA/s1600/IMG_0782.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406037300927839154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfCiWUE6A3iH8JfztbPvGspf6k-y1rTUJXcHm0VOWltTMIjJYaYDFA4TOXDsZD43d6TRbD_vizg7hq-f9C5PcfCFGrLC30nwMXxyyDW4veP_EaD68sKwFGkuWVkfzPg6dZ7IL5KzKrBA/s200/IMG_0782.JPG" /></a></div><br /><div><strong>Amaretto Ganache</strong></div><div>150 g cream</div><div>50 g glucose</div><div>40 g almond paste</div><div>450 g milk chocolate, unmelted, tempered, chopped</div><div>40 g amaretto liquor</div><br /><div>-combine cream, glucose, and almond paste in pan- bring to a boil- stir to break up almond paste<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyRriKcYuD6WV2SpUDMUQIO97Ot6-ZfyVSq_UeGA7kv-NXpvb3d3b3jaliFLwiX2aVuEcavAg0omFwhbji1dtKxOg7KQZhiQiVb_V0hcqw39e9eRzapySe1txUGCzEsvnwfHgWNN4DM8/s1600/PB160912.JPG"><img style="WIDTH: 200px; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406036165736666914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyRriKcYuD6WV2SpUDMUQIO97Ot6-ZfyVSq_UeGA7kv-NXpvb3d3b3jaliFLwiX2aVuEcavAg0omFwhbji1dtKxOg7KQZhiQiVb_V0hcqw39e9eRzapySe1txUGCzEsvnwfHgWNN4DM8/s200/PB160912.JPG" /></a><br />-pour cream mixture over unmelted, chopped, tempered chocolate and let sit for a minute allowing chocolate to melt<br />-stir with spatula from center out </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLTot1uqeztywR88JRYgqDtw_9wNkpw37Qo_nRarPDOEZxJGwJGXBSPUo4XjDmkNzp7OTmuVAh4wH8PUyDwjYh-3vlwkdpKlSPaYXb6pBMtWjjwPWVmRQ0VERb-fG65Mwc0ggwO1KwC8/s1600/PB160913.JPG"><img style="WIDTH: 200px; HEIGHT: 170px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406036171548684738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLTot1uqeztywR88JRYgqDtw_9wNkpw37Qo_nRarPDOEZxJGwJGXBSPUo4XjDmkNzp7OTmuVAh4wH8PUyDwjYh-3vlwkdpKlSPaYXb6pBMtWjjwPWVmRQ0VERb-fG65Mwc0ggwO1KwC8/s200/PB160913.JPG" /></a><br />-stream in liquor and stir until fully combined </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFPGI0fxq8BAtEZ_ywV1PPRDyzUl4hmxyZKWcDaVkhaMihApnGxzGgwF8UrOKEmIYxzSG78SLDusDchHkTe7JsLD4FjG8k1dwjz2Tw1JGVkr_RQawliP0E93hP1fGKj_s3pA48RNc_zk/s1600/PB160914.JPG"><img style="WIDTH: 200px; HEIGHT: 160px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406036173570048002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFPGI0fxq8BAtEZ_ywV1PPRDyzUl4hmxyZKWcDaVkhaMihApnGxzGgwF8UrOKEmIYxzSG78SLDusDchHkTe7JsLD4FjG8k1dwjz2Tw1JGVkr_RQawliP0E93hP1fGKj_s3pA48RNc_zk/s200/PB160914.JPG" /></a><br />-let set up or table depending on when going to pipe<br />-pipe into molds<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQGY_ZQ-O-XzAJ1qREQOdD8VAKWTswr3FQrkwPiGil9gGXyff-nbIM-9ln5Aoq-nGJ_jDO1pttABeb9sOhM4chr59Sx5BwP970koJ-PVu-KfuYrVXDRG1gVOOkqwc5IA5fQpNg41ZQrs/s1600/PB160916.JPG"><img style="WIDTH: 200px; HEIGHT: 142px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406036178508235570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQGY_ZQ-O-XzAJ1qREQOdD8VAKWTswr3FQrkwPiGil9gGXyff-nbIM-9ln5Aoq-nGJ_jDO1pttABeb9sOhM4chr59Sx5BwP970koJ-PVu-KfuYrVXDRG1gVOOkqwc5IA5fQpNg41ZQrs/s200/PB160916.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCUPL34ZMCBHSCyYYhb2-tgtzSElA9PkOfKZ45FlTYUGsMvqEw2ptYI6bJuCdBW11v7KcAUZ9jFML91YtvLMTSBohsuDpLehS-0MOwa0hFt2nu0882-t7h9l-YhN0ei-M7H5b4gj0V0I/s1600/PB190921.JPG"><img style="WIDTH: 200px; HEIGHT: 122px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406036641051946850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCUPL34ZMCBHSCyYYhb2-tgtzSElA9PkOfKZ45FlTYUGsMvqEw2ptYI6bJuCdBW11v7KcAUZ9jFML91YtvLMTSBohsuDpLehS-0MOwa0hFt2nu0882-t7h9l-YhN0ei-M7H5b4gj0V0I/s200/PB190921.JPG" /></a><img style="WIDTH: 200px; HEIGHT: 122px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406036185840716786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmJpPN1pYEkgOAYOniPvp9v0AarrxNtSW-GKGWinq9gLWeeFwhLDrc9OdiYBfMDvrFPLeNREdypGf0OaGnGd5HJ4Wjh-b8zT7Z8mjyvC5tuhyphenhyphenviGp2SBT-A9bhvdrgvJCTJC5nSvN520/s200/PB160917.JPG" /></div><div> </div><div><strong>Coffee Ganache</strong></div><div>180 g heavy cream</div><div>10 g coffee beans</div><div>milk as needed</div><div>60 g glucose</div><div>400 g dark chocolate, tempered, chopped, unmelted</div><div>40 g soft butter</div><div>40 g coffee liquor</div><div> </div><div>-combine cream and roughly chopped coffee beans<br />-bring to boil, remove from heat, and cover with plastic, let steep at least 5 minutes<br />-pass cream through moistened cheese cloth; replace any missing cream with milk to bring it to desired weight<br />-add glucose to cream and bring to boil<br />-pour hot cream over chopped, unmelted, tempered chocolate<br />-let sit a minute to allow chocolate to melt<br />-stir with spatula from center outwards until all chocolate melted<br />-stir in softened butter until no lumps remain<br />-stream in coffee liquor until mixture is homogenous</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hyG384IoFNLH1Zwa8HLqZVHisNy8AqzR-p2sGsKXn5NTvT6uzYnptpWPI33XFrovaktW9hXBjtTLmyCYQro3no-SuwlzgK_T3jMZkcCWS7GYlt07hzPPy7sIEdqq7fki-FiTzELl2SM/s1600/PB190920.JPG"><img style="WIDTH: 200px; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406036636638779650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hyG384IoFNLH1Zwa8HLqZVHisNy8AqzR-p2sGsKXn5NTvT6uzYnptpWPI33XFrovaktW9hXBjtTLmyCYQro3no-SuwlzgK_T3jMZkcCWS7GYlt07hzPPy7sIEdqq7fki-FiTzELl2SM/s200/PB190920.JPG" /></a></div></div></div></div></div></div></div></div></div></div></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com1tag:blogger.com,1999:blog-9104439217597834486.post-29285358224928241252009-11-19T20:00:00.001-08:002009-11-19T20:10:19.004-08:00Chocolate: PB + J<strong>Pate <span id="SPELLING_ERROR_0" class="blsp-spelling-error">de</span> Fruit<br /></strong>300 g raspberry puree<br />30 g sugar<br />8 g pectin<br />300 g sugar<br />60 g glucose<br />4.6- 5 g tartaric acid<br /><br />-mix small amount of sugar and pectin together, breaking up any clumps of pectin<br />-whisk into warm puree on stove<br />-add sugar gradually, in 4 stages, so granules dissolve fully<br />-bring to boil<br />-acid sets pectin- makes it gel- add at very end<br />-once boiling add glucose<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9zjDFf-0uOPofhl0nOQdaHUD9Zqem3-q6kiZxPHbMcWZSbfnMMqd3HDCeyGtqYQm2F0KTaIh_gQeZD3RirWZgIryLL2dvyt8KvRRcuJXNDZJZxbd4N-X-UJ6tigzeM7UUouQIYKMHK8/s1600/PB120906.JPG"><img style="WIDTH: 200px; HEIGHT: 186px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406031801163750050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9zjDFf-0uOPofhl0nOQdaHUD9Zqem3-q6kiZxPHbMcWZSbfnMMqd3HDCeyGtqYQm2F0KTaIh_gQeZD3RirWZgIryLL2dvyt8KvRRcuJXNDZJZxbd4N-X-UJ6tigzeM7UUouQIYKMHK8/s200/PB120906.JPG" /></a><br />-cook to 225 degrees<br />-whisk really well when add the acid- want evenly dispersed<br />-pour immediately into lined quarter sheet pan<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFXFHRyS8f2LdiiALoa1aYvPDMnv_HrueyJbp0KITgqPzKlAckokSBYAyNCA0sknysudx8niOwUyAxbXDZA9HBJXWsSjdGCYYvQ-f9AeBKrhT1n3xARzsw5cIsN_Kh35YhXuQpsEDSDE/s1600/PB120907.JPG"><img style="WIDTH: 162px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406031802632091138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFXFHRyS8f2LdiiALoa1aYvPDMnv_HrueyJbp0KITgqPzKlAckokSBYAyNCA0sknysudx8niOwUyAxbXDZA9HBJXWsSjdGCYYvQ-f9AeBKrhT1n3xARzsw5cIsN_Kh35YhXuQpsEDSDE/s200/PB120907.JPG" /></a><br /><br /><strong><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Gianduja</span></strong><br />450 g milk chocolate tempered to 86 degrees<br />250 g praline paste or peanut butter<br /><br />-add nut paste to tempered chocolate and stir to combine well<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVvoWQU1FZWGugbJwyFQ4cmZHK4tQPm2fFxhBie5R93Eg_CZE_MJ5usUxc_hmoo4E1lnnw2Yqmyir9KZDgSU9LofJaNhyphenhyphen2sVp_0oKOA6Vyez4y2HKpiEYJbRQYLC0ZvemW7WEXtdGVHU/s1600/PB120909.JPG"><img style="WIDTH: 200px; HEIGHT: 170px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406031807090516866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVvoWQU1FZWGugbJwyFQ4cmZHK4tQPm2fFxhBie5R93Eg_CZE_MJ5usUxc_hmoo4E1lnnw2Yqmyir9KZDgSU9LofJaNhyphenhyphen2sVp_0oKOA6Vyez4y2HKpiEYJbRQYLC0ZvemW7WEXtdGVHU/s200/PB120909.JPG" /></a><br />-table to cool down slightly<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEfS-3NaVGGle4opjSMF6h9_4ByySVtQhHjtdWn9tz3sKQUD9WutweBcBf3STspdsmMVreSRQYqdxuTZ3Iirq-SvsE3_GKDo60MSNTGA2CTv1TIPoA6ohE_A868Y6XWRqmwk-XurWceI/s1600/PB120910.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406031810414028594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEfS-3NaVGGle4opjSMF6h9_4ByySVtQhHjtdWn9tz3sKQUD9WutweBcBf3STspdsmMVreSRQYqdxuTZ3Iirq-SvsE3_GKDo60MSNTGA2CTv1TIPoA6ohE_A868Y6XWRqmwk-XurWceI/s200/PB120910.JPG" /></a><br />-pour over pate <span id="SPELLING_ERROR_2" class="blsp-spelling-error">de</span> fruit layer in sheet pan<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-AcK83JCfDmVWrzZaONj0Qdhj8WBgZSXcUqaS8OWvAifUoHPzvxsS4RF6-F2KCUYplwn8gM9-6t31w4mPJZTB9fn-ACcQWUIgmP3c_wwDOHYL2-TE3geJcT1IxnKCIYgLK_Hj-wn8mU/s1600/PB120911.JPG"><img style="WIDTH: 200px; HEIGHT: 138px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406031815363207266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-AcK83JCfDmVWrzZaONj0Qdhj8WBgZSXcUqaS8OWvAifUoHPzvxsS4RF6-F2KCUYplwn8gM9-6t31w4mPJZTB9fn-ACcQWUIgmP3c_wwDOHYL2-TE3geJcT1IxnKCIYgLK_Hj-wn8mU/s200/PB120911.JPG" /></a><br />-let set up<br />-spread thin layer of tempered chocolate on top to serve as base when cutErica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-23991382121361455592009-11-19T19:51:00.000-08:002009-11-19T19:59:48.075-08:00Chocolate: Practical Exam15 Mendiants<br />15 Trois Freres<br />15 Dipped Trois Freres<br />15 Pipped Ganache Truffles- Apricot Butter Ganache<br /><br />Apricot Butter Ganache<br />160 g soft butter<br />80 g apricot jam<br />430 g milk chocolate, melted, tempered at 86 degrees<br />40 g apricot brandy<br /><br />-mix butter and jam until combined and no lumps remain<br />-add chocolate to butter, stir<br />-add brandy and mix until homogenous<br />-table ganache to cool until good working consistency<br />-pipe into small balls<br />-let set up<br />-roll into balls with gloved hands<br />-let set in cooler, re-roll<br />-give pre-coat to truffle by wiping tempered chocolate on it, this helps for dipping<br />-dip and garnish accordingly<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrA3im7VGar0A1JufjlzdXznYbegwoW51hQxPGksAy-pazQE7HTvsXiQz6Apxxe4SHmlQhKfxxm0vREY8IqHyNUndzEVi61zF3cdr7bdKXjCHQ5nqh4SIja73bQg23YksfaC7zkuV5Vc/s1600/PB120903.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406029055864991586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrA3im7VGar0A1JufjlzdXznYbegwoW51hQxPGksAy-pazQE7HTvsXiQz6Apxxe4SHmlQhKfxxm0vREY8IqHyNUndzEVi61zF3cdr7bdKXjCHQ5nqh4SIja73bQg23YksfaC7zkuV5Vc/s200/PB120903.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrHeFoNHhfEA_Q4cIctsFNA84HUFa6_wgXEfrF6IbPc9rvmsSJBEO_wV1-jVM-Fxp5wRXCcdt44ft9jh4sGlD9d6M574E90mNun2VBWGRpC5IZtUvXwuOsnfYfn0s31K6M_I4t-CAsO0/s1600/PB120904.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406029059842000082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrHeFoNHhfEA_Q4cIctsFNA84HUFa6_wgXEfrF6IbPc9rvmsSJBEO_wV1-jVM-Fxp5wRXCcdt44ft9jh4sGlD9d6M574E90mNun2VBWGRpC5IZtUvXwuOsnfYfn0s31K6M_I4t-CAsO0/s200/PB120904.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaKKbE6qXYqUkSe3k3bXJGSV4TECVYC_dfCFB_InqEsGxGP3rou3ongAteV0D9h7FeBJAbdQwLw__aT2rmhb0F5c7ABgqE6cIuHx8YZCFtI28xYN7zhE90qNBkj0sucnX5VmvR6TOKQ4/s1600/IMG_0777.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406029063091930834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaKKbE6qXYqUkSe3k3bXJGSV4TECVYC_dfCFB_InqEsGxGP3rou3ongAteV0D9h7FeBJAbdQwLw__aT2rmhb0F5c7ABgqE6cIuHx8YZCFtI28xYN7zhE90qNBkj0sucnX5VmvR6TOKQ4/s200/IMG_0777.JPG" /></a>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-40424247570673041212009-11-19T18:55:00.001-08:002009-11-19T19:49:47.445-08:00Chocolate: Caramels<strong>Caramelized Nuts<br /></strong>-similar to the super saturation of rock sugar- same thought<br />-take sugar and water to 220 degrees, add nuts<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FHHRplRG9hX1gyM1PyA_WDU3kzT_YigoKCa87MafGfMoUIanI_X_Ov2JHcUyA6zgAiDz1Tq0dbRluHY1AcVo2uHIbgM-_Qg_GeduNvw7kbQi2LR0rgeym_DLolSavtMX56RRpKpCNvM/s1600/PB100881.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406014877309859730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FHHRplRG9hX1gyM1PyA_WDU3kzT_YigoKCa87MafGfMoUIanI_X_Ov2JHcUyA6zgAiDz1Tq0dbRluHY1AcVo2uHIbgM-_Qg_GeduNvw7kbQi2LR0rgeym_DLolSavtMX56RRpKpCNvM/s200/PB100881.JPG" /></a><br />-use untoasted nuts- the caramelizing process cooks them<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LGaebDFes6DrFYLsCrlsjzpxWIAbNqq7VVmDJMMzJmpU7LokjXQrdzQ_rL-hkGry1ZcgyLm-IBhrW_O2vUHf8-QinQf1ordxyo_GICekj9qBUkSGtBnymzNQ595au08iNpm2aW1lkhQ/s1600/PB100879.JPG"><img style="WIDTH: 200px; HEIGHT: 162px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406014869768376466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LGaebDFes6DrFYLsCrlsjzpxWIAbNqq7VVmDJMMzJmpU7LokjXQrdzQ_rL-hkGry1ZcgyLm-IBhrW_O2vUHf8-QinQf1ordxyo_GICekj9qBUkSGtBnymzNQ595au08iNpm2aW1lkhQ/s200/PB100879.JPG" /></a><br />-stir- added a contaminant – sugar crystallizing<br />-looks sandy<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_6V9Gi3KcKR6J8ruTISZ048C8WwRQWd7_nJF2Kx53NgtuRS_Du07sdmc7D8P5Tlhb6sw_FJFiU8JyzG7TG_VVIHMCItzPJzdnQzCDYuz1dpRl20YJivs2SBMg6BbZpfwltw9-sX3EBc/s1600/PB100882.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406014881727276194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_6V9Gi3KcKR6J8ruTISZ048C8WwRQWd7_nJF2Kx53NgtuRS_Du07sdmc7D8P5Tlhb6sw_FJFiU8JyzG7TG_VVIHMCItzPJzdnQzCDYuz1dpRl20YJivs2SBMg6BbZpfwltw9-sX3EBc/s200/PB100882.JPG" /></a><br />-sugar will melt then caramelize- this part toasts the nuts<br />-can use cereal to make caramelized/ croquant to add crunch to a dessert<br />-can add salt or spices once caramelizes<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EFKm4n1RGLGcNA3TbaVL3UTKiFiHixguZsS-xjkzETJOnUWyVd19t0A0QkQ0bdaXx4ziehJMOg7AorQlpUQPSe44M1ylR0LJMcLvFZEIFnb19-uv6nCr-dsd9EZtF8HsZzsp3SnO8_I/s1600/PB100883.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406014885487131794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EFKm4n1RGLGcNA3TbaVL3UTKiFiHixguZsS-xjkzETJOnUWyVd19t0A0QkQ0bdaXx4ziehJMOg7AorQlpUQPSe44M1ylR0LJMcLvFZEIFnb19-uv6nCr-dsd9EZtF8HsZzsp3SnO8_I/s200/PB100883.JPG" /></a><br />-to make dragees, coat nuts in tempered chocolate and then toss in powdered sugar<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3941nM7aOIqfveiNgfL0MP16ZNdMc0Ejqez9gC-7h1mVJ0TwSou0GXF34ekZXNqpWAyB3KouzTcnRAPW8supqkMRMv0sC7Uy-wYNdnNuB1PIvBDfCl-1boIAdxkVZs1FMDnzIfQ7-f-U/s1600/PB110898.JPG"><img style="WIDTH: 200px; HEIGHT: 195px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406016745123495330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3941nM7aOIqfveiNgfL0MP16ZNdMc0Ejqez9gC-7h1mVJ0TwSou0GXF34ekZXNqpWAyB3KouzTcnRAPW8supqkMRMv0sC7Uy-wYNdnNuB1PIvBDfCl-1boIAdxkVZs1FMDnzIfQ7-f-U/s200/PB110898.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjovHPSy1jKRyfL2Q_Cezbz0h7lFSFObcKk5rTQmhQ4QIJ6za6dexP8hoyAWCJEnBL4WnZyr0sXEEvh1Qx8_03P_iBApuLT6kRFmt7H4ZcG0RGfGPxd-QH7Xo9qkC3MzvC1-b9OZhqyQM/s1600/PB110900.JPG"><img style="WIDTH: 200px; HEIGHT: 162px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406018502969743746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjovHPSy1jKRyfL2Q_Cezbz0h7lFSFObcKk5rTQmhQ4QIJ6za6dexP8hoyAWCJEnBL4WnZyr0sXEEvh1Qx8_03P_iBApuLT6kRFmt7H4ZcG0RGfGPxd-QH7Xo9qkC3MzvC1-b9OZhqyQM/s200/PB110900.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbM9N2uu2t8Eii-afY6cWmiGbY1XjXT6L6C4COV_ePDbr-c_3IYfS3UsOn0_dZVwMvgD5XXekk2V_O8Kv0Qofni9H1_ZWfg3jRO2Ry13q7OTxAkX7rPEfc-V5GLHsWQJfASYfkLo5Lexc/s1600/PB110901.JPG"><img style="WIDTH: 200px; HEIGHT: 129px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406018508430196130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbM9N2uu2t8Eii-afY6cWmiGbY1XjXT6L6C4COV_ePDbr-c_3IYfS3UsOn0_dZVwMvgD5XXekk2V_O8Kv0Qofni9H1_ZWfg3jRO2Ry13q7OTxAkX7rPEfc-V5GLHsWQJfASYfkLo5Lexc/s200/PB110901.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Kl7NsyRAImFgPqIyVI-BXrSfgusSO8PgCq3OObBXZ1RmuqMj9R4Yvhyphenhyphenn2azcOSEth8WVS1r7sKQw2mU5FD0-_qQNbZD0QGr3BzfwWgK5znDFAzzlGhEqlJBoVY6EQQy9V14b7cXQW00/s1600/PB110902.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406018510278730418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Kl7NsyRAImFgPqIyVI-BXrSfgusSO8PgCq3OObBXZ1RmuqMj9R4Yvhyphenhyphenn2azcOSEth8WVS1r7sKQw2mU5FD0-_qQNbZD0QGr3BzfwWgK5znDFAzzlGhEqlJBoVY6EQQy9V14b7cXQW00/s200/PB110902.JPG" /></a><br /><br /><strong></strong><br /><strong>Fleur de Sel Chewy Caramel<br /></strong>1 1/3 c /9.8 oz heavy cream<br />10.5 oz granulated sugar<br />½ c / 5.5 oz corn syrup<br />1/3 c / 3.8 oz honey<br />6 T / 3 oz soft butter<br />1 t vanilla paste<br />2 t salt<br /><br />-bring cream to a boil; add sugar, corn syrup, and honey<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicIQokRSQFwEHNEmBG05H3euauxW2g3lFjYfFaeYy2ronR2J4rxVf3fl1X-Tzm-FblMZnKYQ97hVRNefRolWnRO5Yl4hCuFspZfeT0XOWB21ZVDtBg_l3roEn1Hpl_30h3S9MJTUW7ss/s1600/PB100885.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015518475165730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicIQokRSQFwEHNEmBG05H3euauxW2g3lFjYfFaeYy2ronR2J4rxVf3fl1X-Tzm-FblMZnKYQ97hVRNefRolWnRO5Yl4hCuFspZfeT0XOWB21ZVDtBg_l3roEn1Hpl_30h3S9MJTUW7ss/s200/PB100885.JPG" /></a><br />-bring back to boil and stir constantly with wooden spoon until boils- don’t want to incorporate air so don’t need to whisk, don’t want dairy to scorch, constant stirring encourages even evaporation<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtjjHLtKfxE38wZlYDElsnQMqHiY2DrARFiwaDEbTt-2Nu8qEy_yzTNLEkj85ldZGbq_NmgbQbMIM8IxcEVTubjMv2AKWj2-VLdUgQMxoytvQPXHNrmqDyWh7hmH0RmXO630TJilAFvE/s1600/PB100884.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406014890552804610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtjjHLtKfxE38wZlYDElsnQMqHiY2DrARFiwaDEbTt-2Nu8qEy_yzTNLEkj85ldZGbq_NmgbQbMIM8IxcEVTubjMv2AKWj2-VLdUgQMxoytvQPXHNrmqDyWh7hmH0RmXO630TJilAFvE/s200/PB100884.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfujmDRLSQ8oVcAPZ1Xnh3lynZZXwOEnCfJlY4Ko1UUT6w0-D4Eddl-_sSnxOw3gPJn76XIDLo5Vjl3BsfYEwn-WINmNnrAPGqfQXAlNXoEgl8OTuU1I_HdNrXgoX6xwwqFKMAGJ7pYQ/s1600/PB100886.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015516631165906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfujmDRLSQ8oVcAPZ1Xnh3lynZZXwOEnCfJlY4Ko1UUT6w0-D4Eddl-_sSnxOw3gPJn76XIDLo5Vjl3BsfYEwn-WINmNnrAPGqfQXAlNXoEgl8OTuU1I_HdNrXgoX6xwwqFKMAGJ7pYQ/s200/PB100886.JPG" /></a><br />-rigorous stir is best<br />-cook to 257 degrees- it wont get that dark<br />-remove from heat and add butter, vanilla, and salt<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWAYvrRlKhi4Pb_oLz4oSZerTq5vlE6Dkdm-1E7P7Y3uwjwFCEF3KB2EBGWcTF_EmwPUymx6V7z9pI2H29E-14Mc9GSCvAzmAJaeopgtux4_pR1mOB4vOeQwRx9t4Jw_a60zzWtfGT_0/s1600/PB100887.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015521924938690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWAYvrRlKhi4Pb_oLz4oSZerTq5vlE6Dkdm-1E7P7Y3uwjwFCEF3KB2EBGWcTF_EmwPUymx6V7z9pI2H29E-14Mc9GSCvAzmAJaeopgtux4_pR1mOB4vOeQwRx9t4Jw_a60zzWtfGT_0/s200/PB100887.JPG" /></a><br />-pour into silpat between bars or quarter sheet pan lined with parchment and lightly sprayed<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrORKr-n8_rAJKKwtXJu3KC5l9t2PbNqlzaZuBs6KUuTSUXEkAMxgRjpI9-B_wh2i21ocZvX_oDALN9IrZEIacHsagckJQcxN_YeEenhPsdpGwrnkRF6EpygFisRGIQf5v_V9TVs7aNEo/s1600/PB100888.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015528132755282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrORKr-n8_rAJKKwtXJu3KC5l9t2PbNqlzaZuBs6KUuTSUXEkAMxgRjpI9-B_wh2i21ocZvX_oDALN9IrZEIacHsagckJQcxN_YeEenhPsdpGwrnkRF6EpygFisRGIQf5v_V9TVs7aNEo/s200/PB100888.JPG" /></a><br />-spread thin layer of tempered chocolate on top; this will serve as the base when dipping the caramels<br />-cut into 1" squares<br />-dip into tempered chocolate<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Ym5Hb0JU3lXal357V1YUSXdrPpZpfxRksULcCCSVTqTGmC11Ub4ipJoDq8VDTWtU0xeaajcHFbJAgUwgA3rpMgW5u_GXBEZ7G8qvgI7Eq569x9FoyJWsQJxIye3RzoGRS4ee8v5Xdx0/s1600/PB100894.JPG"><img style="WIDTH: 167px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015967108315666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Ym5Hb0JU3lXal357V1YUSXdrPpZpfxRksULcCCSVTqTGmC11Ub4ipJoDq8VDTWtU0xeaajcHFbJAgUwgA3rpMgW5u_GXBEZ7G8qvgI7Eq569x9FoyJWsQJxIye3RzoGRS4ee8v5Xdx0/s200/PB100894.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHTzRJraCdUmr-jHBe4hhMffdODyF-5VOMJrHHU0e8fLUT9mujDS3LzZ7Ns-dN_1EeE_KC25IS3YJ-mIs5-kqqlXAjQzpO2gr8HA-LiKpx_OUQWlv8jMDoYj2Bv6YQVNAJKxjvvJ2jck/s1600/PB110896.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406016735141537922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHTzRJraCdUmr-jHBe4hhMffdODyF-5VOMJrHHU0e8fLUT9mujDS3LzZ7Ns-dN_1EeE_KC25IS3YJ-mIs5-kqqlXAjQzpO2gr8HA-LiKpx_OUQWlv8jMDoYj2Bv6YQVNAJKxjvvJ2jck/s200/PB110896.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ID-N2sRkyrmBfx78XbRLtz5CskkzQ23ab8uTsvgxJHz4DLtQcCnEwlU3FhyI6NeBAk19OfxtT2ViaSp_cLDyfOFhtjF0ClnBzL4C7GMPj-DYwYz6rQthp92BHO9XnWCAKdMadjP3LT8/s1600/PB110897.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406016741288594066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ID-N2sRkyrmBfx78XbRLtz5CskkzQ23ab8uTsvgxJHz4DLtQcCnEwlU3FhyI6NeBAk19OfxtT2ViaSp_cLDyfOFhtjF0ClnBzL4C7GMPj-DYwYz6rQthp92BHO9XnWCAKdMadjP3LT8/s200/PB110897.JPG" /></a><br /><div><br /><strong>Turtles<br /></strong>12 oz sugar<br />3 oz water<br />2 oz glucose<br />9 oz cream<br />pecans/ cashews as needed<br /><br />-toast nuts and position on silpat in little 1” clusters<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUA29mHpNm_fe-JD-zZU6SZSUdvzkEL3gaXGOhbIvZqXVgBsPtU2TMyQ320TmkucWjod7ALeWiJDOhISSIaFFgU_ShgNRGyvJy4C2WlcTaxJ_J1-mQcSY0kSFujLBhIANaDzyyd2Ivlts/s1600/PB100889.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015535565961714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUA29mHpNm_fe-JD-zZU6SZSUdvzkEL3gaXGOhbIvZqXVgBsPtU2TMyQ320TmkucWjod7ALeWiJDOhISSIaFFgU_ShgNRGyvJy4C2WlcTaxJ_J1-mQcSY0kSFujLBhIANaDzyyd2Ivlts/s200/PB100889.JPG" /></a></div><div>-cook sugar, glucose, and water to an amber caramel<br />-add the cream</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZw1IEjPvyViwJvIV8WK-tDUYaRcDsszECzcEQTsXqOtwl9EmdfV8wTOez4JH8k02ag_5SySWGHxyFbLrmzycPQq0PHnx1TEnPPXWCYVFa31wDH6bm4SM_5StV2ZJxFVnSx5YvcAIbURI/s1600/PB100890.JPG"><img style="WIDTH: 200px; HEIGHT: 147px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015944679020594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZw1IEjPvyViwJvIV8WK-tDUYaRcDsszECzcEQTsXqOtwl9EmdfV8wTOez4JH8k02ag_5SySWGHxyFbLrmzycPQq0PHnx1TEnPPXWCYVFa31wDH6bm4SM_5StV2ZJxFVnSx5YvcAIbURI/s200/PB100890.JPG" /></a><br />-cook to 245 degrees<br />-remove from heat and let cool slightly</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj225SF-t6jMF4Cq_EqYGpE-CsByRr_hGhRoMtSyX5x5AjQn1r-tt79IT19_kzBMXqG5iCwP0mPahyTG2rl3nGQONMrCQN0aXo8WJXNUE1co_yUQEK7sytUZ1uU039i7sLtZSYF-hqpMQA/s1600/PB100891.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015949503526450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj225SF-t6jMF4Cq_EqYGpE-CsByRr_hGhRoMtSyX5x5AjQn1r-tt79IT19_kzBMXqG5iCwP0mPahyTG2rl3nGQONMrCQN0aXo8WJXNUE1co_yUQEK7sytUZ1uU039i7sLtZSYF-hqpMQA/s200/PB100891.JPG" /></a><br />-spoon onto nut piles</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7kBP9HzQWKBlarMeJYpVPTvFzIHaeiR8uaFseJYhGJQiK1AnRibKge_7GXmfl5HnAqDf63wNC0X_NCQ76VmGeAhGM1615ODKE46l2LNLqsec5KPcU98jprvRxYW2d_rh1iSWMsdTEWw/s1600/PB100892.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015961707668162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7kBP9HzQWKBlarMeJYpVPTvFzIHaeiR8uaFseJYhGJQiK1AnRibKge_7GXmfl5HnAqDf63wNC0X_NCQ76VmGeAhGM1615ODKE46l2LNLqsec5KPcU98jprvRxYW2d_rh1iSWMsdTEWw/s200/PB100892.JPG" /></a><br />-let the caramel set up a bit then form the cluster into a cohesive mass/flattened out ball<br />-let cool fully<br />-dip in tempered chocolate, let set on silpat<br />-garnish accordingly<br /><img style="WIDTH: 200px; HEIGHT: 148px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406015964656775282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZztqY38wL7JUxyvHb1f3Msyg1QNAO_vqoT7Z5vS0olzBD6kO_v04KSjDInb4mmaDWBe1yyiOGqjCvxbCVV2cBzPYKz5_9jQ5CU3dS0MJjQ1sXyx9ULSpW5P76g1wBJXpyem3JlotgkcM/s200/PB100893.JPG" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkEYdkc4I8yZABHwm9meKVRFeUTwJBPCmIMC0whXnR7vaRb60iKV-yqmF-raJ6Gw0IPjq2oZnWrX35gP_3-T9SJ4-mWWuFnoj6K5cPTr62uXecHHOcdjfSDcuXTOLQpTrJZ85r1rHZyM/s1600/PB110895.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406016731945919906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkEYdkc4I8yZABHwm9meKVRFeUTwJBPCmIMC0whXnR7vaRb60iKV-yqmF-raJ6Gw0IPjq2oZnWrX35gP_3-T9SJ4-mWWuFnoj6K5cPTr62uXecHHOcdjfSDcuXTOLQpTrJZ85r1rHZyM/s200/PB110895.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvEIOBQKDhVejGxc0YxPwJHv0SHluU3EwQdP4Ita18KaOC4ktwhX66Aw95iazWDk4XbvNNxhHN9Yjf2OeNUU7zPHNt1-F3alHGdUU4VZm_XsrfxHQj5zomuxagR7RvoMgCFQJF-LQg9I/s1600/PB110899.JPG"><img style="WIDTH: 200px; HEIGHT: 138px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406016750784073666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvEIOBQKDhVejGxc0YxPwJHv0SHluU3EwQdP4Ita18KaOC4ktwhX66Aw95iazWDk4XbvNNxhHN9Yjf2OeNUU7zPHNt1-F3alHGdUU4VZm_XsrfxHQj5zomuxagR7RvoMgCFQJF-LQg9I/s200/PB110899.JPG" /></a></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-44163075606238579862009-11-19T17:27:00.000-08:002009-11-19T18:54:46.757-08:00Chocolate: Ganache filled Polycarbonate Molds<div><div> </div><div><strong>Polycarbonate Molds<br /></strong>Ganache- Toucan passion fruit filling and Pumpkin Caramel, ½ recipes</div><div> </div><div>Toucan- White Chocolate Passion Fruit<br />80 g heavy cream<br />20 g glucose<br />80 g passion fruit puree, reduced by ½<br />300 g white chocolate, tempered<br />20 g soft butter</div><div> </div><div>-combine cream and glucose, bring to a boil<br />-heat the puree in separate pan<br />-pour hot cream and puree over chopped chocolate, let sit allowing chocolate to melt</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHSSXpGtR8DmUseniNWgtrRfS5RYcfCmYgEV4PujlWgXIGx5MZpvg5ZNSUj7YfUE_wrd1NkOWI3PGVmYX640wCf-Thj4jMcrQI0FiKXnZ6yjOtrqZj-AhIbHsox5-fYk7iwcIz0I5OvY/s1600/PB090853.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992034811777410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHSSXpGtR8DmUseniNWgtrRfS5RYcfCmYgEV4PujlWgXIGx5MZpvg5ZNSUj7YfUE_wrd1NkOWI3PGVmYX640wCf-Thj4jMcrQI0FiKXnZ6yjOtrqZj-AhIbHsox5-fYk7iwcIz0I5OvY/s200/PB090853.JPG" /></a><br />-stir from center outward until well combined</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQQPxJr2ocm7Qhn4lpebFXTDzc4T6_3A-JDUrvx9gTo534lHvFNOXZHLd3-in3eeBWUabVqOeWGB3-NoDJSDYrPt5Ih5ZXrD_4uznTai8WK3_dyOLxKtytVkc9bR-1DpLC3Q2e3r3mgs/s1600/PB090854.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992042935447410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQQPxJr2ocm7Qhn4lpebFXTDzc4T6_3A-JDUrvx9gTo534lHvFNOXZHLd3-in3eeBWUabVqOeWGB3-NoDJSDYrPt5Ih5ZXrD_4uznTai8WK3_dyOLxKtytVkc9bR-1DpLC3Q2e3r3mgs/s200/PB090854.JPG" /></a><br />-stir in soft butter until smooth</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFJFzuYUA985Cy10r0M6yREQUzQtV4_fUfF_MHzXBJJDpP9L8fK42hsJDsIjsNsnko1giW8KElHGvNjePOzUZpp6xgBeSFGSJzvejeDkyX3AwSW7cPEY07uzavkUn5LVS4zR6fd44rBU/s1600/PB090855.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992049506871570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFJFzuYUA985Cy10r0M6yREQUzQtV4_fUfF_MHzXBJJDpP9L8fK42hsJDsIjsNsnko1giW8KElHGvNjePOzUZpp6xgBeSFGSJzvejeDkyX3AwSW7cPEY07uzavkUn5LVS4zR6fd44rBU/s200/PB090855.JPG" /></a></div><div> </div><div><strong>Pumpkin Caramel</strong><br />1/8 t lemon juice<br />50 g sugar<br />30 g glucose<br />100 g cream<br />50 g pumpkin puree<br />½ t gingerbread spice mix<br />250 g milk chocolate, tempered<br />25 g brandy</div><div> </div><div>-add lemon juice to sugar, stir until begins to boil<br />-bring to amber caramel<br />-add glucose to caramel</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEU0N1i9jBAA0gTEhl8o9TI-xP_6-_hvaTRYuoP3lDD9_KIhxKwQJ6OI1wa2DG55IbOVM3ipZnJW3neRW0tpKcm9H4GAyvwRfSW5IJTxP8KbLxoo2m-cH85s2RWlfsVzUjjjmRAZ6IYA/s1600/PB090856.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992053840289234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEU0N1i9jBAA0gTEhl8o9TI-xP_6-_hvaTRYuoP3lDD9_KIhxKwQJ6OI1wa2DG55IbOVM3ipZnJW3neRW0tpKcm9H4GAyvwRfSW5IJTxP8KbLxoo2m-cH85s2RWlfsVzUjjjmRAZ6IYA/s200/PB090856.JPG" /></a><br />-boil cream and add to caramel, continue cooking on low heat<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP6DV8KY-d-3ILNUtrFtAc0LAE7OmJpTH8kywguszQoX-LMAGHpT2qYgYd0GDmYM73rHOhJPtu31q-OxzHvXlKUsOjofwbMJfYmhEkNgbJuAx9H-VtiR3oZFxAqRGKAhjIv-bbKliHn4/s1600/PB090858.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992500004755330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP6DV8KY-d-3ILNUtrFtAc0LAE7OmJpTH8kywguszQoX-LMAGHpT2qYgYd0GDmYM73rHOhJPtu31q-OxzHvXlKUsOjofwbMJfYmhEkNgbJuAx9H-VtiR3oZFxAqRGKAhjIv-bbKliHn4/s200/PB090858.JPG" /></a></div><div>-add gingerbread spices<br />-bring back to boil</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElsVvIbsfoeFUNePKUvcIQlchf192MrzHxnQXv07Lew3gkYhNyQ85vROm-ngfu8_H-qlbbglvrBxuP6St6pbHXNB6dpee1tJqbdQJ5k94bdAeIqMCDT9OQa3g6efYi-SsDkAVyJWDAXU/s1600/PB090857.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992058504728722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElsVvIbsfoeFUNePKUvcIQlchf192MrzHxnQXv07Lew3gkYhNyQ85vROm-ngfu8_H-qlbbglvrBxuP6St6pbHXNB6dpee1tJqbdQJ5k94bdAeIqMCDT9OQa3g6efYi-SsDkAVyJWDAXU/s200/PB090857.JPG" /></a><br />-pour mixture over chopped chocolate and let sit to let chocolate melt<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dji1HrAUgpD19omTHHacGTUvMoNKhY8kl3R8ouxdIhkHDA4kfepevY_JZKKGCkbeGIvjuVh6xtFohyphenhyphenqcin0U_AFZamMUOZ3EzCxyLtiwrbGThAsk4jpEp_IpMxVnDVzc9ZHSJ9rlRYo/s1600/PB090860.JPG"><img style="WIDTH: 200px; HEIGHT: 182px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992506420675906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dji1HrAUgpD19omTHHacGTUvMoNKhY8kl3R8ouxdIhkHDA4kfepevY_JZKKGCkbeGIvjuVh6xtFohyphenhyphenqcin0U_AFZamMUOZ3EzCxyLtiwrbGThAsk4jpEp_IpMxVnDVzc9ZHSJ9rlRYo/s200/PB090860.JPG" /></a></div><div>-stir from center outward to combine</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8lNpbyRGlOdh1UiIoqy0jSb2yJLQeP1GPibK-GW8RmmDu4ALjpoBYkzd2hHFPXA9yzENMJqWRaBEVjZn7YsVJn1a6mhhq9cjG6MeOcjfJvIWhO6NuKdMHu2M9WkqMYYI28tPF6hFNV8/s1600/PB090861.JPG"><img style="WIDTH: 200px; HEIGHT: 158px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992508258688050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8lNpbyRGlOdh1UiIoqy0jSb2yJLQeP1GPibK-GW8RmmDu4ALjpoBYkzd2hHFPXA9yzENMJqWRaBEVjZn7YsVJn1a6mhhq9cjG6MeOcjfJvIWhO6NuKdMHu2M9WkqMYYI28tPF6hFNV8/s200/PB090861.JPG" /></a><br />-if all chocolate is not melted, put over water bath and stir, don’t let it go above 93 degrees<br />-add brandy and stir until fully emulsified</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73da6RRJx1C8nxLOCFhVDJUcf7dVVaczjJWC_rUrvKBYoy3mjPejKx10N9iVeeOuGs50QETk2Wj2rNYdVrNXE1aEPMKOiVdVpS8rChnQnkskG0dKQTXw9HgTLDOydHBEXqMqa4U57cIg/s1600/PB090862.JPG"><img style="WIDTH: 200px; HEIGHT: 187px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992512294994754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73da6RRJx1C8nxLOCFhVDJUcf7dVVaczjJWC_rUrvKBYoy3mjPejKx10N9iVeeOuGs50QETk2Wj2rNYdVrNXE1aEPMKOiVdVpS8rChnQnkskG0dKQTXw9HgTLDOydHBEXqMqa4U57cIg/s200/PB090862.JPG" /></a></div><div> </div><div>Polycarbonate Molds<br />Ganache- toucans and pumpkin caramel, ½ recipes<br /><br /><strong>Preparing and Filling Molds<br /></strong>-buff it- use cotton balls, or paper towels, and wipe out the inside of the mold, final buff with towel- rubbing to ensure a clean and shiny surface on final chocolate<br />-more time spend on it before hand the better, about 5 minutes each mold<br />-to paint/decorate molds use fat soluble powdered colors, can add gold or silver dust<br />-combine color with cocoa powder and melt down- liquidy paste, like crepe batter<br />-paint or splatter/ fleck with brushes, use finger, etc.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8BOwG9PAwdgxiiuQb0T00vpQQCewGMzb_l2p8YdKT0DFNTwF54DKeI33Omluwwv8GP7KN7U95cY0c3KPRZLZkGX3J5uN3W6VmXkw6bTMejTsN-EQbEOH3kI2IAsJQHmodZY96IEYx8o/s1600/PB090863.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992519866036066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8BOwG9PAwdgxiiuQb0T00vpQQCewGMzb_l2p8YdKT0DFNTwF54DKeI33Omluwwv8GP7KN7U95cY0c3KPRZLZkGX3J5uN3W6VmXkw6bTMejTsN-EQbEOH3kI2IAsJQHmodZY96IEYx8o/s200/PB090863.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWL4Iodxq1fsAdaoXBFjgqTTwqNu4NMkAEzJY3kdyiq-OzAG9b23Q8Wq5L8Sb9c3v_rjnDWcej1HRDNNlbCJpuhnexnwmxigoPlYaKM3t6Wl1yCTJMt3zSOXTRo7O7ZSSorYb9r7F45Y/s1600/PB090864.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992938041919570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWL4Iodxq1fsAdaoXBFjgqTTwqNu4NMkAEzJY3kdyiq-OzAG9b23Q8Wq5L8Sb9c3v_rjnDWcej1HRDNNlbCJpuhnexnwmxigoPlYaKM3t6Wl1yCTJMt3zSOXTRo7O7ZSSorYb9r7F45Y/s200/PB090864.JPG" /></a><br />-scrape excess off with spackler/scraper or large offset spatula<br />-temper chocolate, for dark have at 88-90 degrees<br />-pour chocolate over mold to fill cavities<br />-tap side to get any air bubbles out, with spatula or on table</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWX1mx-42nCM5ja3bbAbTexw9QryLTDx_iISithLJ-YnBdsR-d2yz3S4-Zj1yxWX9RG0yCCC8m3tten0CyO0xGAoqq2wLHW3x1VJq9Ppq7DiNCAM8Z3du473QIlu6oqA93aY3BwxxzTk/s1600/PB090865.JPG"><img style="WIDTH: 200px; HEIGHT: 153px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992942354039378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWX1mx-42nCM5ja3bbAbTexw9QryLTDx_iISithLJ-YnBdsR-d2yz3S4-Zj1yxWX9RG0yCCC8m3tten0CyO0xGAoqq2wLHW3x1VJq9Ppq7DiNCAM8Z3du473QIlu6oqA93aY3BwxxzTk/s200/PB090865.JPG" /></a><br />-leave in a couple minutes, if chocolate is cooler don’t leave it in more than 1 minute<br />-make sure the cavities are filled to the top with chocolate</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksqGWsIDBXyHp0Twk6lQdCsH2PVoXVGEpsI-U6BzZBJZ_tryEfoWkWPQ0ttl8km5tv_pSnoN9aNOcr66JM3dsfAfwrrnhCJD09mrY6edB5ccyLKgfT8eQsI4GQJvYobnibUln2ixr5ks/s1600/PB090867.JPG"><img style="WIDTH: 200px; HEIGHT: 158px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992946618071330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksqGWsIDBXyHp0Twk6lQdCsH2PVoXVGEpsI-U6BzZBJZ_tryEfoWkWPQ0ttl8km5tv_pSnoN9aNOcr66JM3dsfAfwrrnhCJD09mrY6edB5ccyLKgfT8eQsI4GQJvYobnibUln2ixr5ks/s200/PB090867.JPG" /></a><br />-flip over chocolate bowl- tap out excess</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghN3YtnmwCTfjzsK9MznbwfIioP6uzRLd236bWDjAfu7Jq5uToqwu6YSUsxB0LXZu8JEHDKcJXTs4wcWqLjLNJ4JBnHSRWoVkurE0rIx-EDoGHRENic8JnrNMStIG7FnqZkONsu5U0whg/s1600/PB090866.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992941568601234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghN3YtnmwCTfjzsK9MznbwfIioP6uzRLd236bWDjAfu7Jq5uToqwu6YSUsxB0LXZu8JEHDKcJXTs4wcWqLjLNJ4JBnHSRWoVkurE0rIx-EDoGHRENic8JnrNMStIG7FnqZkONsu5U0whg/s200/PB090866.JPG" /></a><br />-scrape excess from top<br />-let sit upside down in cooler on parchment paper, cool about 10 minutes</div><div>-scrape off any hardened chocolate that remains on mold</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEdSPSjp9wQLxvsY_zwY5ZTlFqJ4kwjQSdg3KImVdXJQDqlpcMrFkWktw5Jg6QqX6-WOs2-AWW46wy11VFJfsDnrEL9-KPLUIO0GWv17MDUM98JMqEEqpFp9tOQTsU5OKLTB66_9oUFk/s1600/PB090868.JPG"><img style="WIDTH: 200px; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405992950359377058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEdSPSjp9wQLxvsY_zwY5ZTlFqJ4kwjQSdg3KImVdXJQDqlpcMrFkWktw5Jg6QqX6-WOs2-AWW46wy11VFJfsDnrEL9-KPLUIO0GWv17MDUM98JMqEEqpFp9tOQTsU5OKLTB66_9oUFk/s200/PB090868.JPG" /></a><br />-fill cavity 2/3 -3/4 way full with ganache</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iLU-tNCnpHcQBtbWECSoV_kL1XrdAlspUkTlUq_1NZaWcBN_aq7Hopp4yIgZ9icvDI2HLkr_-Ot-D5aRqI11ofm39-97LHIVbIkJeCAJp0FXyL0r8eo0b5m4wijFenmNBb8KYubYCIE/s1600/PB090870.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405993655577410130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iLU-tNCnpHcQBtbWECSoV_kL1XrdAlspUkTlUq_1NZaWcBN_aq7Hopp4yIgZ9icvDI2HLkr_-Ot-D5aRqI11ofm39-97LHIVbIkJeCAJp0FXyL0r8eo0b5m4wijFenmNBb8KYubYCIE/s200/PB090870.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIVlMlladKCpXnS3Ic8SWnj_tNJx7hhibcPCpWTRtOg4CYDrCVsq_4lbYETuoqoMQIn61ItpzkNKuzghKgddslvpmxAflTL9_lNo-xf3TarrwBjhhqN0jqeOZvR6nCjcp0s61rFdnpX0/s1600/PB090871.JPG"><img style="WIDTH: 200px; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405993661995675970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIVlMlladKCpXnS3Ic8SWnj_tNJx7hhibcPCpWTRtOg4CYDrCVsq_4lbYETuoqoMQIn61ItpzkNKuzghKgddslvpmxAflTL9_lNo-xf3TarrwBjhhqN0jqeOZvR6nCjcp0s61rFdnpX0/s200/PB090871.JPG" /></a><br />-cover with tempered chocolate, tap so no air bubbles remain</div><div>-scrape off excess chocolate, let set up in cooler about 5-10 minutes</div><div>-tap upside down over table for chocolates to come out of mold</div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZqnQd-F6QGaG3mnEGnOJiuGNsjb1-aBcQD3YMnBtgprKh6h9DcPsvA7RFQnSaTbPLMKD3FSUuFbdxk5lafSR8sOUW01HXIdaRbbp5CJa0VpSCe0l27FYeBnfUXObFnRfpyOXSFFaW3U/s1600/PB100872.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405993664439307266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZqnQd-F6QGaG3mnEGnOJiuGNsjb1-aBcQD3YMnBtgprKh6h9DcPsvA7RFQnSaTbPLMKD3FSUuFbdxk5lafSR8sOUW01HXIdaRbbp5CJa0VpSCe0l27FYeBnfUXObFnRfpyOXSFFaW3U/s200/PB100872.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIk-UjYUrHNTdG8A76rbcAQur0QXhxZbOUPHDx_vU6wRhxWZClM37DstubTI5qeoKmSVYTWUQdcy88SXm4NtQrJG2K7miIG-sErpu7MJHSG_ZZWatN1-trgjGRbNG_Yu8AXg1BZWvH_xA/s1600/PB100876.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405994716432443698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIk-UjYUrHNTdG8A76rbcAQur0QXhxZbOUPHDx_vU6wRhxWZClM37DstubTI5qeoKmSVYTWUQdcy88SXm4NtQrJG2K7miIG-sErpu7MJHSG_ZZWatN1-trgjGRbNG_Yu8AXg1BZWvH_xA/s200/PB100876.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZp4K2ftrVTj9CWL9nOTwMCacLk_R4DLqAqJ3f3VghQI5VdksaR9mZopXD_5_cBU46k8QNhH3E4nFhKWU8iZfkPQFOae0ayI6VGt6n03T36_n7WgLvaQEBU95Ytq0IDWi1_2yBpfL5e4/s1600/PB100873.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405993668509793154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZp4K2ftrVTj9CWL9nOTwMCacLk_R4DLqAqJ3f3VghQI5VdksaR9mZopXD_5_cBU46k8QNhH3E4nFhKWU8iZfkPQFOae0ayI6VGt6n03T36_n7WgLvaQEBU95Ytq0IDWi1_2yBpfL5e4/s200/PB100873.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0x2K7hl1boUh6K-BmTByrncnKKki5drw057QvIF0D16i5ZExY__MfsXYjTFPP2cyy8rS84O_IFH26NSEmZKhfBeUaytrJHGnmxJcni0l0cf3thW8P0QOABgC-D4Dr-KluhglqZoo-T28/s1600/PB100877.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405994720325184210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0x2K7hl1boUh6K-BmTByrncnKKki5drw057QvIF0D16i5ZExY__MfsXYjTFPP2cyy8rS84O_IFH26NSEmZKhfBeUaytrJHGnmxJcni0l0cf3thW8P0QOABgC-D4Dr-KluhglqZoo-T28/s200/PB100877.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJhZQR2DxzqEmi-Ezzd9bZyY4ENISlO_IIp2WT1vHTVuPUMh63k6UNYyabxJ0eDG3fUpWMz71vQFV_hKNeVfbjBUZD3wSYEKiRFKI2x5avTwg5NDRmSqmHpl4c0k4gndQPnSmRQurZHQ/s1600/PB100875.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405994714216044338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJhZQR2DxzqEmi-Ezzd9bZyY4ENISlO_IIp2WT1vHTVuPUMh63k6UNYyabxJ0eDG3fUpWMz71vQFV_hKNeVfbjBUZD3wSYEKiRFKI2x5avTwg5NDRmSqmHpl4c0k4gndQPnSmRQurZHQ/s200/PB100875.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqBDSsHAvqYPqzctlf3tyAJbwLz0CMElmtUiS67dqVzmBtmujwh09dv1HW0oSO8lDQ-_pTsUG6RC-ynBr9ZOqCZRACao_PLMzbmWK_PmkDbM_96zfEOdbpkgssnx8DrMobxD2_34Itj4/s1600/PB100874.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405993672082178786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqBDSsHAvqYPqzctlf3tyAJbwLz0CMElmtUiS67dqVzmBtmujwh09dv1HW0oSO8lDQ-_pTsUG6RC-ynBr9ZOqCZRACao_PLMzbmWK_PmkDbM_96zfEOdbpkgssnx8DrMobxD2_34Itj4/s200/PB100874.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcGrPXujB1vlNJpskSnUYzMgzkzhes-FAGifV3fxoYdwDbOU2rp1UIyMZ0TmSLwCHHE9IOScNv6EYquTWOEYkmjabSBq_Ke-stkvf6w1Cu46SDRlDmWcpcBD8HLMvf4oqz7UETTMFonQ/s1600/PB100878.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405994726827217986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcGrPXujB1vlNJpskSnUYzMgzkzhes-FAGifV3fxoYdwDbOU2rp1UIyMZ0TmSLwCHHE9IOScNv6EYquTWOEYkmjabSBq_Ke-stkvf6w1Cu46SDRlDmWcpcBD8HLMvf4oqz7UETTMFonQ/s200/PB100878.JPG" /></a></div></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-71011345570352403902009-11-17T18:44:00.000-08:002009-11-17T19:53:30.187-08:00Chocolate: Ganache; Piped and Framed<strong>Ganache</strong>= emulsion<br />-needs to be balanced between fat and moisture, fat to moisture ratio<br /><br /><strong>Key Ingredients<br /></strong>Chocolate- base, adds solids and fat to mixture<br /><br />Heavy cream- liquefier- adds moisture and fat -> lowers melting point of chocolate<br /><br />Sugar- invert or glucose- prevents crystallization, binds moisture and extends shelf life, lends viscosity to mixture, prevents coalescence of fat droplets in ganache which helps prevent separation<br /><br />Flavorings: purees- liquefier (acts as part of weight of cream), alcohol- liquefier but it actually binds moisture, salt- binds moisture<br /><br />Butter- lowers melting point of cocoa butter, contributes fat<br /><br />Want harmony between fat and water droplets<br /><br /><strong>Separation<br /></strong>-if have way too much fat- ratio is off<br />-> can fix with water or milk <br />-> can try to fix by reheating ganache, under 94 degrees, and burr mix it <br />-can occur from too much agitation<br />-if you wait too long before stirring<br /><br /><strong>*Cocoa Butter Equivalent<br /></strong>-palm kernel oil is manipulated to behave like cocoa butter- like in pate a glacer<br /><br /><br /><strong>Hazelnut Latte –</strong> ½ recipe<br /><strong>Praline Ganache<br /></strong>75 g cream<br />25 g glucose<br />15 g hazelnut liquor<br />10 g cocoa butter, melted<br /> 30 g praline paste<br />210 g white chocolate, tempered, at 86 degrees<br /><br /><strong>Framed Ganache</strong><br />-will be framed in quarter sheet pan<br />-start with praline ganache- build upside down<br />-both need melted tempered chocolate<br /><br /><strong>Praline Ganache</strong><br />-temper white chocolate to 86 degrees<br />-boil cream and glucose<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSsC3M1Yxb1Fso_w_5t10RigSCvXEeDwEH1cU7H_cTjxS-BJgcSrPSdPcR0MAlDeHb5eBGxG15AO3DX789r4szh_WUGS0kp-QhZBt0sQgpqYxbzQVJLzsc-ci57AfbhoSf5cQw1J0xdw/s1600/PB040819.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405269898473158370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSsC3M1Yxb1Fso_w_5t10RigSCvXEeDwEH1cU7H_cTjxS-BJgcSrPSdPcR0MAlDeHb5eBGxG15AO3DX789r4szh_WUGS0kp-QhZBt0sQgpqYxbzQVJLzsc-ci57AfbhoSf5cQw1J0xdw/s200/PB040819.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83sCqTl-Wg57_XvO9hDnb-KZ2kkioDCcd4RSipBRcsBtcJiCePhEP8wgBnEPJDMDU7kPoCr_qOIYcFHYImphaAbL3XRvmukMLV5PAbv0S0a3kSIxrcRgfNswG2pW1paXGb9Y0XssoduQ/s1600/PB040820.JPG"><img style="WIDTH: 200px; HEIGHT: 148px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405269902821805314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83sCqTl-Wg57_XvO9hDnb-KZ2kkioDCcd4RSipBRcsBtcJiCePhEP8wgBnEPJDMDU7kPoCr_qOIYcFHYImphaAbL3XRvmukMLV5PAbv0S0a3kSIxrcRgfNswG2pW1paXGb9Y0XssoduQ/s200/PB040820.JPG" /></a><br />-add liquor to cream when off heat, let cool to 105 degrees<br />-melt cocoa butter, mix with hazelnut paste<br />-add nut mixture to tempered white chocolate<br />-add cooled cream to chocolate mixture<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fu4K23q21k3wcaethTMqqhBWK03LAMsB4hVSFG2TY6U3bp9Njl2cEHljioC9gGbeOxmOa7WIzmqxQw-_CyiMl5FZGhrzztbJytVeN_K8OvMuBPhD02NTKQym7QPiGAP7cEufNsHDszk/s1600/PB040822.JPG"><img style="WIDTH: 200px; HEIGHT: 175px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405269918223484882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fu4K23q21k3wcaethTMqqhBWK03LAMsB4hVSFG2TY6U3bp9Njl2cEHljioC9gGbeOxmOa7WIzmqxQw-_CyiMl5FZGhrzztbJytVeN_K8OvMuBPhD02NTKQym7QPiGAP7cEufNsHDszk/s200/PB040822.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgMWluNEBp1N7tVS1Rmbm0dZ4jSbYrLUdnBWzJKWTqS3bJbUZPG7vGkCA9pnvyB4NdHk5JESIV81VJN8uMTsYrDXSYp5_ZKqxdy-WBJB3VKo7R3hTR9HjfcClTPYooTkT834gWc_lEHg/s1600/PB040821.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405269908231391442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgMWluNEBp1N7tVS1Rmbm0dZ4jSbYrLUdnBWzJKWTqS3bJbUZPG7vGkCA9pnvyB4NdHk5JESIV81VJN8uMTsYrDXSYp5_ZKqxdy-WBJB3VKo7R3hTR9HjfcClTPYooTkT834gWc_lEHg/s200/PB040821.JPG" /></a><br />-pour into frame<br />-let set up<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWTxeeDOrvtfLbgTnEsEXhyphenhyphenY-2bBaGR_l30e0ZRR9NuWdGBhmacen-yd-Fj-3088Vhra39Nwgm347I31D3AXRvUo9w9C9uMdmy4X_dcOIbcz435vdKSKrjTgJPPjV1Tq0VzNgHqg2Crc/s1600/PB040823.JPG"><img style="WIDTH: 200px; HEIGHT: 148px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405269921446836146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWTxeeDOrvtfLbgTnEsEXhyphenhyphenY-2bBaGR_l30e0ZRR9NuWdGBhmacen-yd-Fj-3088Vhra39Nwgm347I31D3AXRvUo9w9C9uMdmy4X_dcOIbcz435vdKSKrjTgJPPjV1Tq0VzNgHqg2Crc/s200/PB040823.JPG" /></a><br /><br /><strong>Coffee Ganache</strong><br />90 g cream<br />5 g coffee beans<br />milk as needed<br />30 g glucose<br />20 g coffee liquor<br />20 g soft butter<br />200 g dark chocolate, tempered, at 90 degrees<br /><br /><strong>Coffee Ganache prep<br /></strong>-temper dark chocolate to 90 degrees<br />-boil cream with coffee beans, take off heat and cover with plastic- let infuse for at least 5 minutes<br />-rescale to required weight of cream; add milk to make up difference<br />-add glucose and bring back to boil<br />-take off heat and add coffee liquor, let cool to 105 degrees<br />-mix soft butter into tempered chocolate, making sure no lumps remain<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_Kei4qSr4OnRDm0FoyO6HoxhjjTk0lGSRN4sDQEt-TcEwC-BCubSMzK3J9q7UkyG2FI5wxdEp4QpTLPCBb_iSCOMaBdkU_rfzjlgUz6GkgrpARneGKzuKzoRMUc7yX2LdangPKd66uM/s1600/PB050834.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405272177496496370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_Kei4qSr4OnRDm0FoyO6HoxhjjTk0lGSRN4sDQEt-TcEwC-BCubSMzK3J9q7UkyG2FI5wxdEp4QpTLPCBb_iSCOMaBdkU_rfzjlgUz6GkgrpARneGKzuKzoRMUc7yX2LdangPKd66uM/s200/PB050834.JPG" /></a><br />-add cream liquor mixture to chocolate and stir until completely smooth and streak free<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNE_RXGMbnPwH2b6aFrUjKfEIufVF_wFAy9b09FA4BsUm9e1Q-ZSclf31GMgugZLhO9N73LqEMU7EUy0vSe5gxDIfrdwiEQcuwXeNHa70j-_twvQBhCLFdv0CbIXscgnoDydihon1vBHU/s1600/PB050833.JPG"><img style="WIDTH: 200px; HEIGHT: 166px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405272174952232514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNE_RXGMbnPwH2b6aFrUjKfEIufVF_wFAy9b09FA4BsUm9e1Q-ZSclf31GMgugZLhO9N73LqEMU7EUy0vSe5gxDIfrdwiEQcuwXeNHa70j-_twvQBhCLFdv0CbIXscgnoDydihon1vBHU/s200/PB050833.JPG" /></a><br />-pour over praline ganache in frame<br />-let set<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCiftBwp3rdyG1TmUpy2jvcgutqf7FrAbqRyaz0vBqjaJ0w8X3XDYF-hWmqiU3ZiBOpkr6_kKcqqxoTT_PETSr0yhHfcW6B6mSuMk-dTwJ-bPzcLPdBkojjhpMQhaSHTee74wKsUp_OUY/s1600/PB050836.JPG"><img style="WIDTH: 158px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405273048186814402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCiftBwp3rdyG1TmUpy2jvcgutqf7FrAbqRyaz0vBqjaJ0w8X3XDYF-hWmqiU3ZiBOpkr6_kKcqqxoTT_PETSr0yhHfcW6B6mSuMk-dTwJ-bPzcLPdBkojjhpMQhaSHTee74wKsUp_OUY/s200/PB050836.JPG" /></a><br /><br /><strong>Buckwheat Honey Ganache<br /></strong>180 g cream<br />70 g buckwheat honey<br />450 g milk chocolate<br />20 g butter<br /><br /><strong>Beehive Ganache</strong><br />-heavy cream and honey in pot- bring to boil<br />-honey is invert sugar- extends shelf life, viscosity, flavor<br />-whisk<br />-chocolate in bowl, back over top of pot<br />-let sit couple of minutes- let cream permeate chocolate<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ci0wM_bANQ6hth9eeRIPW5VQAeOskn2tJqcw01NPkDB0G4bRdJlTC4FygF3ZTCYj58QCP96U6eTZ3dS8wMVPoJPVbzCjs5HG96OJ_xijsAp0U6bb-SLiBj39y7aOCr5y0h9gmJfEyHM/s1600/PB040825.JPG"><img style="WIDTH: 200px; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405271352818726066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ci0wM_bANQ6hth9eeRIPW5VQAeOskn2tJqcw01NPkDB0G4bRdJlTC4FygF3ZTCYj58QCP96U6eTZ3dS8wMVPoJPVbzCjs5HG96OJ_xijsAp0U6bb-SLiBj39y7aOCr5y0h9gmJfEyHM/s200/PB040825.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeshsqA22F63cF9OO6BdF_n_z5ZSj4xiZ66BVGNRbd8LXYdlzoZtBjZXUsMMAV8IQ7fI9uYyyupAN637icIkTsiKt5hl3YssvkLYGBtVjYftdY3sFtQZWDMN8kEEeZunAKseW9hg7XVSs/s1600/PB040824.JPG"><img style="WIDTH: 200px; HEIGHT: 195px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405271349205284370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeshsqA22F63cF9OO6BdF_n_z5ZSj4xiZ66BVGNRbd8LXYdlzoZtBjZXUsMMAV8IQ7fI9uYyyupAN637icIkTsiKt5hl3YssvkLYGBtVjYftdY3sFtQZWDMN8kEEeZunAKseW9hg7XVSs/s200/PB040824.JPG" /></a><br />-slowly whisk from center out<br />-can use whisk or spatula- don’t want to incorporate a lot of air<br />-widen out to edges of bowl<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee5KUfFwMnTy0jqUQCmvVrtYmGUHOA0fQ68aQSgYc0bgm5PAixP0FdY5BmlBkLRfjfysBVNdNhFT4uZAF48gszVa75mXEvu7bqzDzdD5SwfQO-fdcJNAqCZ27OSHg8CglhpkrmYgxgSw/s1600/PB040826.JPG"><img style="WIDTH: 200px; HEIGHT: 152px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405271359494127858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee5KUfFwMnTy0jqUQCmvVrtYmGUHOA0fQ68aQSgYc0bgm5PAixP0FdY5BmlBkLRfjfysBVNdNhFT4uZAF48gszVa75mXEvu7bqzDzdD5SwfQO-fdcJNAqCZ27OSHg8CglhpkrmYgxgSw/s200/PB040826.JPG" /></a><br /><br /><strong>Tabling Ganache<br /></strong>-make sure table is clean<br />-table like tempering chocolate- because want to use it right away<br />-looking for ridges to form<br />-may take 5 passes<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bzvNiHXddwcIDHR348kO1rbRKkHyslzWA-UWwWQt2tIScU4I6g6T5XKf8p7fIxhQ2rJZZck1ImRT2-4fWwHkSOQwqbMh7y7kqSdkK2X-FgAW1YHanjViu3d825dNgiai_y_f03AplR8/s1600/PB040827.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405271362459147186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bzvNiHXddwcIDHR348kO1rbRKkHyslzWA-UWwWQt2tIScU4I6g6T5XKf8p7fIxhQ2rJZZck1ImRT2-4fWwHkSOQwqbMh7y7kqSdkK2X-FgAW1YHanjViu3d825dNgiai_y_f03AplR8/s200/PB040827.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoWygGMGCWxIA382hyphenhyphenaYxVGwUz2tet5DfpjUO3fYhAVg0FyCaENkb3qAj3wJZY7UQIm3bOp94oWGOZ69DgH9eH3Clmlpy8dnWxwWsb5Maz2qJ6gfvoP0Z-TSGcecIGO_yeFOU7zkF3wk/s1600/PB040828.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405271366000917890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoWygGMGCWxIA382hyphenhyphenaYxVGwUz2tet5DfpjUO3fYhAVg0FyCaENkb3qAj3wJZY7UQIm3bOp94oWGOZ69DgH9eH3Clmlpy8dnWxwWsb5Maz2qJ6gfvoP0Z-TSGcecIGO_yeFOU7zkF3wk/s200/PB040828.JPG" /></a><br /><br /><strong>Piping Beehives</strong><br />-have sheet of acetate ready with thin layer of tempered chocolate spread, small circles cut with round cutters, set<br />-have parchment cone with buckwheat honey ready<br />-fill piping bag with ganache once set up<br />-pipe small ring around chocolate base, coil up<br />-at half point add dollop of honey<br />-continue to coil up to form beehive<br />-let set<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjle4tLqw2vxbnE9uW6y95kWyP21sChlvUhXBM8mvA0NGTfxlg7NUIlErtj8zV9AvzzW6KHyAdsOx7Y1aCKuF848V0YGDbQzVkPrzpYCfDNi4xGi2_BFo7mjUBzGThyrkXta4QstYg3TzQ/s1600/PB040830.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405272165521986818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjle4tLqw2vxbnE9uW6y95kWyP21sChlvUhXBM8mvA0NGTfxlg7NUIlErtj8zV9AvzzW6KHyAdsOx7Y1aCKuF848V0YGDbQzVkPrzpYCfDNi4xGi2_BFo7mjUBzGThyrkXta4QstYg3TzQ/s200/PB040830.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxp3hhsG-hi2M0Tp22c2tMY-qy_Nv7I7Lgbm3qXfsxG5_9f69PFUl15rhILgKF39swJrqwZ4t5K0vM-J5ENsfXdo2cLpykX0Ke8IvPAvkgcY5F7Q_zWF85Rx3w5NpLCcwQK7xRtMV0IQ/s1600/PB040831.JPG"><img style="WIDTH: 200px; HEIGHT: 122px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405272165708690002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxp3hhsG-hi2M0Tp22c2tMY-qy_Nv7I7Lgbm3qXfsxG5_9f69PFUl15rhILgKF39swJrqwZ4t5K0vM-J5ENsfXdo2cLpykX0Ke8IvPAvkgcY5F7Q_zWF85Rx3w5NpLCcwQK7xRtMV0IQ/s200/PB040831.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWzjtzK1XZcKkvDRb17y0hHAUCu6tiiu_vqFJ30c6f4eTggFnYB45OT9jCgiTCIUrDn2r1SfQiBK6w2coqzaor37N25Hl3i43Bd1IXGIdh9rH694zbE9XJHsxC9teNba4Q4z-dDm0kNs/s1600/PB040832.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405272168107376514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWzjtzK1XZcKkvDRb17y0hHAUCu6tiiu_vqFJ30c6f4eTggFnYB45OT9jCgiTCIUrDn2r1SfQiBK6w2coqzaor37N25Hl3i43Bd1IXGIdh9rH694zbE9XJHsxC9teNba4Q4z-dDm0kNs/s200/PB040832.JPG" /></a><br /><br /><strong>Passion Fruit Honey Butter Ganache<br /></strong>100 g butter<br />80 g honey<br />450 g milk chocolate<br />60 g passion fruit puree- reduced by ½<br /><br />-Mix with softened butter- combine well<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GSOdwBN0FctSvPYoZxEFbkuM8WRVMU2RB1fNJUjrpdv4yRyYbC94fSVbENLtx9MNhBgaSZ6PY89PtfkeOAhDZcNRKNaJjmCODhOysMvcSsTCM-QeWHjxPOu46H5afmmdNOt0YT3n9eQ/s1600/PB050837.JPG"><img style="WIDTH: 200px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405273050342221730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GSOdwBN0FctSvPYoZxEFbkuM8WRVMU2RB1fNJUjrpdv4yRyYbC94fSVbENLtx9MNhBgaSZ6PY89PtfkeOAhDZcNRKNaJjmCODhOysMvcSsTCM-QeWHjxPOu46H5afmmdNOt0YT3n9eQ/s200/PB050837.JPG" /></a><br />-temper milk chocolate, heat to 110- 113 degrees, cool, reheat to 84-86 degrees<br />-warm bowl with butter just a bit<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTswVXIvtAVASyQnr1KaZUvTmvDA6jbbjYG3XFqmjdR5KNNCQI3PgtFtLN8jGq-RndsEUKy1k85ZFUQyoa0LtCVrFngCzgaq-QChIh0LoUaVF51U-irspWgX0JsTLP4_SaFKZr1knDsqM/s1600/PB050838.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405273053861823506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTswVXIvtAVASyQnr1KaZUvTmvDA6jbbjYG3XFqmjdR5KNNCQI3PgtFtLN8jGq-RndsEUKy1k85ZFUQyoa0LtCVrFngCzgaq-QChIh0LoUaVF51U-irspWgX0JsTLP4_SaFKZr1knDsqM/s200/PB050838.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIM2zbxQ7TAZrjA99SebHOyiKYSELQuAOCo-WYIU6cCbLXkg8V3YwZy9GHp7jy0ucct86PELvZ05HA8mDSApa5cN66KixeR18MnBZ_VLV95Fi-LTa411PdE2Iw2-oYcaECG97julh_5ro/s1600/PB050839.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405273058281861282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIM2zbxQ7TAZrjA99SebHOyiKYSELQuAOCo-WYIU6cCbLXkg8V3YwZy9GHp7jy0ucct86PELvZ05HA8mDSApa5cN66KixeR18MnBZ_VLV95Fi-LTa411PdE2Iw2-oYcaECG97julh_5ro/s200/PB050839.JPG" /></a><br />-pour chocolate into butter, mix<br />-add puree<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8ur9eUUawPhupesyRFOdPqVLk6XtmRzHHnWbwlqh3NS6M_rKv90ORNsCLtqZvYjP3Hz47uP_RQGkQhBBZlLGkuO5FsZ-0saLPoF8v32hYsM1cT8CXdiK-TcRx_jxevUy-QQsVk31xUQ/s1600/PB050840.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405273582356475138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8ur9eUUawPhupesyRFOdPqVLk6XtmRzHHnWbwlqh3NS6M_rKv90ORNsCLtqZvYjP3Hz47uP_RQGkQhBBZlLGkuO5FsZ-0saLPoF8v32hYsM1cT8CXdiK-TcRx_jxevUy-QQsVk31xUQ/s200/PB050840.JPG" /></a><br />-mix in a bit<br />-table to get nice and thick- workable<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbXbZbonmqf6ryY2c-a1cIX9rin1SMZu6v2Yqhnr-6hzXIVRum7s9Jd-A35LCXWsBT0MvCVB5gMKOzCeT_veRXo-geg1IEDNKYg27APzruaNH55CGwTFqPki3bg-ycYAKMlL5cq97dDs/s1600/PB050841.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405273591449894850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbXbZbonmqf6ryY2c-a1cIX9rin1SMZu6v2Yqhnr-6hzXIVRum7s9Jd-A35LCXWsBT0MvCVB5gMKOzCeT_veRXo-geg1IEDNKYg27APzruaNH55CGwTFqPki3bg-ycYAKMlL5cq97dDs/s200/PB050841.JPG" /></a><br />-is tasty, definitely butter flavor<br />-nice mouth feel, creamy<br /><br />Pipe strips of ganache to make "rafts" or pyramids, pipe small mounds to roll into truffles<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlh56cTRZr_Urm0_X2fa-gqQaH_AJs93K89TVoqRN9e5xbbua_LrkIei4e52fVlalxmVaFZMOD4Rr83iS_ToSWZV-G-pGwZQJmx-X3grshsnoEay4_CP5lnL3Lbmnq4NMEwW3C5paT0yM/s1600/PB050842.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405273595889104706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlh56cTRZr_Urm0_X2fa-gqQaH_AJs93K89TVoqRN9e5xbbua_LrkIei4e52fVlalxmVaFZMOD4Rr83iS_ToSWZV-G-pGwZQJmx-X3grshsnoEay4_CP5lnL3Lbmnq4NMEwW3C5paT0yM/s200/PB050842.JPG" /></a><br />Cut pyramids and rafts to 3cm long<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8QwPIP3D4926dwMLRmS_fq-25dzx_gNIyJDLo8yfgcb1EuNlpbXt0I1sLWQ2kk_qn44m3Z5HSYIeG_IEI3sqpYCkO02i4UamhOOMtGTLf7qYxNieEo8bHAgXraX41XjwyYQut1VdLog/s1600/PB050843.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405273602201281746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8QwPIP3D4926dwMLRmS_fq-25dzx_gNIyJDLo8yfgcb1EuNlpbXt0I1sLWQ2kk_qn44m3Z5HSYIeG_IEI3sqpYCkO02i4UamhOOMtGTLf7qYxNieEo8bHAgXraX41XjwyYQut1VdLog/s200/PB050843.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6VXg8_5C9y6yk3lvL-wV03FhwmrJuumxXmwdT_sOADn0fmiEJEy8FWO_QF1C47SsKuQsrjUkQBMvZQZ_GvS4duoHDVYuDEAlAl2Z1_Yoj-JmXwlGH4kkLLjiW0cCxPBlDdVy47UAVmY/s1600/PB050845.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405274509652251698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6VXg8_5C9y6yk3lvL-wV03FhwmrJuumxXmwdT_sOADn0fmiEJEy8FWO_QF1C47SsKuQsrjUkQBMvZQZ_GvS4duoHDVYuDEAlAl2Z1_Yoj-JmXwlGH4kkLLjiW0cCxPBlDdVy47UAVmY/s200/PB050845.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8p5I9QypC9gH3MB5aJHuyJtNfwMd3C_B9egUV5MfLgul3bXYyvBwBszAsUPZlQUHxNcrkjpReilitYooFuyAcW2SR1Cgxuq_kyyomwmrcGOs38DmqA9_1ohzw0oelSc1dw_WCjxdIcvw/s1600/PB050844.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405273607185094434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8p5I9QypC9gH3MB5aJHuyJtNfwMd3C_B9egUV5MfLgul3bXYyvBwBszAsUPZlQUHxNcrkjpReilitYooFuyAcW2SR1Cgxuq_kyyomwmrcGOs38DmqA9_1ohzw0oelSc1dw_WCjxdIcvw/s200/PB050844.JPG" /></a><br /><br />Temper chocolate for dipping<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPbIumpG1UJzUUnVJk3J_gMQ0hko_R8YD-gNAvvvaQsgIkex3pFcJRn6QSTxqYq-NcRTH3L7PDW_eYKSOFzjR5XWU1ov6cxoEuRRWrwit93MeGdSgVQfTmG04NTuYc3Q3twGV2s5JgYo/s1600/PB050846.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405274514480718114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPbIumpG1UJzUUnVJk3J_gMQ0hko_R8YD-gNAvvvaQsgIkex3pFcJRn6QSTxqYq-NcRTH3L7PDW_eYKSOFzjR5XWU1ov6cxoEuRRWrwit93MeGdSgVQfTmG04NTuYc3Q3twGV2s5JgYo/s200/PB050846.JPG" /></a><br /><strong>Dipping<br /></strong>-with 58% chocolate need to add 10% cocoa butter by mass<br />-melt and temper them together<br />-64% needs no extra cocoa butter<br />-use metal dipping fork, tap for all excess chocolate to drip off, wipe against edge of bowl, slide off dipping fork onto silpat carefully avoiding making a “foot” on piece- excess chocolate pooled at base of candy<br /><br />Chocolate not in temper will appear grey and streaky, cloudy- visible bloom on dipped chocolates below<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbC80Qd3rsfvpkYGIqmTDlhD76rAQb06obsgbR9PV0ukv067_S_3QZj5pXbQndvny0BMZYBcVqoIyRv9XHLYPGSG_QnForSNS_XFzoXnqbTQdbxWoXcX80lZiMCC3RPmxm-ELbAuYDWMY/s1600/PB050847.JPG"><img style="WIDTH: 200px; HEIGHT: 174px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405274518993416514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbC80Qd3rsfvpkYGIqmTDlhD76rAQb06obsgbR9PV0ukv067_S_3QZj5pXbQndvny0BMZYBcVqoIyRv9XHLYPGSG_QnForSNS_XFzoXnqbTQdbxWoXcX80lZiMCC3RPmxm-ELbAuYDWMY/s200/PB050847.JPG" /></a><br /><br />Chocolate in temper is streak free, shiny, has good snap<br />Garnish appropriately with croquant, nuts, fruit, cocoa nibs<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3f0jxHHnwzPAj_4NE8KaxkKFXkTwkKPqsSNg1AdzMEkmKgDxAdQ7rqJCXWUQT26SqDrGIoaWQ6gPIEwmzf5cSw7J0AzNk-j2ysZjwb81oZ18XVTrVtkQDSIBEXxRSu6tE3gCX08WXgU/s1600/PB060850.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405274847800134818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3f0jxHHnwzPAj_4NE8KaxkKFXkTwkKPqsSNg1AdzMEkmKgDxAdQ7rqJCXWUQT26SqDrGIoaWQ6gPIEwmzf5cSw7J0AzNk-j2ysZjwb81oZ18XVTrVtkQDSIBEXxRSu6tE3gCX08WXgU/s200/PB060850.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXd9sj-Gh64FuGkefFgxFQMxlu5n5_iO19CkcROwMK2KscJFGklzPy0EYbuE8traSbAVqud1mNCQqaG2UohpjYIq0AgYC7MlxbR-hil_7tnnoJ3J5ZXQ-VhMToQ1ZHaFuZpvutSP4GuIw/s1600/PB060849.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405274527617909826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXd9sj-Gh64FuGkefFgxFQMxlu5n5_iO19CkcROwMK2KscJFGklzPy0EYbuE8traSbAVqud1mNCQqaG2UohpjYIq0AgYC7MlxbR-hil_7tnnoJ3J5ZXQ-VhMToQ1ZHaFuZpvutSP4GuIw/s200/PB060849.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPfn4xwx6bwdadoK58h_LhrhGPjUALS0fxR72QdzP6njV5gzG-vwiNGOfnqat94GkiTB4POZs8Hr0aMLHtNYd0m38m4FuIyhMP4Er_ViAkrEXdMYgr34-tVkQ0plSwrUlf_DAofRbqX0/s1600/PB060848.JPG"><img style="WIDTH: 200px; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405274517418489586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPfn4xwx6bwdadoK58h_LhrhGPjUALS0fxR72QdzP6njV5gzG-vwiNGOfnqat94GkiTB4POZs8Hr0aMLHtNYd0m38m4FuIyhMP4Er_ViAkrEXdMYgr34-tVkQ0plSwrUlf_DAofRbqX0/s200/PB060848.JPG" /></a>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-89323449322561430792009-11-17T18:03:00.001-08:002009-11-17T18:43:17.668-08:00Chocolate: Tempering, Mendiants and Trois Frères<strong> </strong><strong>Tempering</strong>:<br />-all about cocoa butter<br />-polymorphism- many shape/forms<br />-cocoa butter takes on different forms<br />-has 6 different forms<br />-6 different crystals that all behave differently<br />-melt and set at different temps<br />-when temper properly- trying to isolate and align properly<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTm_4yvO4ibQl9Rv4Wgb0wvNkUQpuONi4QhlAPJ2DbX9aEfBwlj_IfOe42FdrYtRwIkohu-w-i7mcOp9m6F8SCDDLXSJkf4ROsrmfXmhClMyI8FF6aPvEld8Onz3IBGkeaLxVUPlFay5s/s1600/choc+chart.jpg"><img style="WIDTH: 200px; HEIGHT: 195px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405265775130776018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTm_4yvO4ibQl9Rv4Wgb0wvNkUQpuONi4QhlAPJ2DbX9aEfBwlj_IfOe42FdrYtRwIkohu-w-i7mcOp9m6F8SCDDLXSJkf4ROsrmfXmhClMyI8FF6aPvEld8Onz3IBGkeaLxVUPlFay5s/s200/choc+chart.jpg" /></a><br /><br />image:<a href="http://chocolatealchemy.com/wordpress/wp-content/uploads/2008/02/t-legand.JPG">http://chocolatealchemy.com/wordpress/wp-content/uploads/2008/02/t-legand.JPG</a><br /><br /><br /><br /><strong>Form 5<br /></strong>-heat, cool, slightly reheat<br />-have proper alignment of butter molecules<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZMVAnTORUli9SmiRSeeTSO1JuL5Rpmcn6VcGPuUTmRyJmfUSmKCVeNrb7fZGyqhTF4sZONXS5Wq21jQ3SMhu0X4UWmR4l92j-4MGfbQQW6Q6Z-U-CyTJMSJQxrmif4VwbNK8MvP_M5A/s1600/chart+2.jpg"><img style="WIDTH: 320px; HEIGHT: 146px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405259042632720082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZMVAnTORUli9SmiRSeeTSO1JuL5Rpmcn6VcGPuUTmRyJmfUSmKCVeNrb7fZGyqhTF4sZONXS5Wq21jQ3SMhu0X4UWmR4l92j-4MGfbQQW6Q6Z-U-CyTJMSJQxrmif4VwbNK8MvP_M5A/s320/chart+2.jpg" /></a><br />image:<a href="http://chocolatealchemy.com/wordpress/wp-content/uploads/2008/02/t-goal.JPG">http://chocolatealchemy.com/wordpress/wp-content/uploads/2008/02/t-goal.JPG</a><br /><br /><strong>Bloom</strong>:<br />-incorrect temper<br />-see fat bloom<br />-sugar bloom- moisture transfer<br />-both show up as gray<br /><br />Lindt created conching<br />Conrad Van Houten- Dutching cocoa<br /><br /><strong>Tempering different Chocolates</strong>:<br />Dark<br />Milk > Because of milk solids warm to lower temp, more fat, more sensitive<br />White><br /><br />Dark Chocolate: depending on brand- heat to 113- 122 degrees<br /><br />Milk/White- heat to 104- 110 degrees<br /><br />Cool to 76-81 degrees<br /><br />Dark: in temper at 88-90 degrees<br />Milk/ White: 84- 86 degrees<br /><br />Form 5 crystal melts out at 94 degrees, if goes above, have to start process over<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6AJ_ua0KB4dGgu1-KuZYVggkROa54hZzgbKeqrKE4zAiZLliux1NyMKM-5RpP1NzTLG1StulaAV5UXYJZ_ywocYc6Y1QbjDY8bY5XYVmT57IpzM3uHYue5_5qr5lGvQDuv8W6IxvtH4/s1600/tempering_graphic_XL.gif"><img style="WIDTH: 320px; HEIGHT: 146px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405259049830165618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6AJ_ua0KB4dGgu1-KuZYVggkROa54hZzgbKeqrKE4zAiZLliux1NyMKM-5RpP1NzTLG1StulaAV5UXYJZ_ywocYc6Y1QbjDY8bY5XYVmT57IpzM3uHYue5_5qr5lGvQDuv8W6IxvtH4/s320/tempering_graphic_XL.gif" /></a><br />image:<a href="http://www.chow.com/assets/2007/10/tempering_graphic_XL.gif">http://www.chow.com/assets/2007/10/tempering_graphic_XL.gif</a><br /><br /><strong>Tempering Demo</strong>:<br />-on stove, double boiler, chocolate in bowl, melting<br />-chocolate is sensitive to water<br />-heating process- stir to even out temp- don’t want hot spots<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fsPJLRnOkoIQo0oaVTbmPXeLLRPoVfZtiu5FwGEYrbfUvFujeJPdY9enOeCmVIfg6bh8bOmym8PzZiY-IQYU07KaBWZSBjxQK1pDs73AmoQXkNWy6iv2lYavzxGnmOUJApQK4Sf47Ho/s1600/PB030807.JPG"><img style="WIDTH: 320px; HEIGHT: 306px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405259052568841778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fsPJLRnOkoIQo0oaVTbmPXeLLRPoVfZtiu5FwGEYrbfUvFujeJPdY9enOeCmVIfg6bh8bOmym8PzZiY-IQYU07KaBWZSBjxQK1pDs73AmoQXkNWy6iv2lYavzxGnmOUJApQK4Sf47Ho/s320/PB030807.JPG" /></a><br />-seeding method- melt 2/3 of your chocolate to desired temperature, add chopped chocolate (1/3) stir until melted<br />-agitating important- helps cool down, isolate form 5 crystal<br />-when at 113 degrees, put second bowl with towel under chocolate bowl on top of pot (heat off)<br />-pour about 2/3 of the chocolate onto the marble table<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxT0i5XsFprD1Q35j-AxTJS-YCsOkWVzQ57Vmv4sT9EFgmNZbwoyxhL6EMwcjlBeD7A7b9vL3g6KntYB-gAcIVZy9Q4Hvu1Fbq4E8_Uw3nCWUEeJG0WmTYOekoZdurIycdEdKZCpKk1Y/s1600/PB030808.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405259056653860098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxT0i5XsFprD1Q35j-AxTJS-YCsOkWVzQ57Vmv4sT9EFgmNZbwoyxhL6EMwcjlBeD7A7b9vL3g6KntYB-gAcIVZy9Q4Hvu1Fbq4E8_Uw3nCWUEeJG0WmTYOekoZdurIycdEdKZCpKk1Y/s320/PB030808.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvuViVrAWHHuY6CQ6aNRLNj-NPafucM6K_oiRMELYpByi5_D_zC20o4DzRVd49njcRq9TeESD-hKCFNbFHJctwIJcRnBUL-vCZpKaZme0PnCyiE7MNbAdhJ_z6ANVK9uRPqTJpFV6d8k/s1600/PB030809.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405260608686993234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvuViVrAWHHuY6CQ6aNRLNj-NPafucM6K_oiRMELYpByi5_D_zC20o4DzRVd49njcRq9TeESD-hKCFNbFHJctwIJcRnBUL-vCZpKaZme0PnCyiE7MNbAdhJ_z6ANVK9uRPqTJpFV6d8k/s320/PB030809.JPG" /></a><br />-spread out with large offset spatula to cool<br />-looking at viscosity and shine<br />-not rushing, controlled movements<br />-looking for little ripples to form when pushing it<br />-add back to bowl and stir in<br />-put back on the stove- this is the reheating part of the process<br />-towels between the bowls act as buffers so it doesn’t reheat too much<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7pSyCKlkxOL0MmdH5syWxHtgEJr7P4wGGpGb_bWIrzLKzlv3pDWcccnSSR5eGBgAcW2FwaKwyRSbEnC46B45BKVNHlmpb-cAcH-fi-ErhYilaS15Y6soQKocseR7V7txkSozD4WQ1B4/s1600/PB030810.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405260618434866434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7pSyCKlkxOL0MmdH5syWxHtgEJr7P4wGGpGb_bWIrzLKzlv3pDWcccnSSR5eGBgAcW2FwaKwyRSbEnC46B45BKVNHlmpb-cAcH-fi-ErhYilaS15Y6soQKocseR7V7txkSozD4WQ1B4/s320/PB030810.JPG" /></a><br />-bring to desired 86 or 88 degrees depending on milk/white or dark chocolate<br />-the chocolate looks nice and shiny and is gripping the sides of the bowl<br />-keep stirring- you want the chocolate streak free<br />-temper test- dip piece of parchment in chocolate and let set on marble- want clean hard snap, very shiny, smooth texture, streak free, and to set up within 3-5 minutes<br />-2 towels between bowls, burner low or off<br />-want chocolate (dark) to stay between 88-90 degrees F<br /><br /><strong>Mendiants</strong><br />-nickel size piped chocolate, tap out to size of quarter- tap silpat or parchment<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDA14yCuIOdc_i_vvWAvvGc2TKcKJnoOh3q0cPr5FX1UFrsSjhNff1VbHBjsMpCXJlYGONK2uwN1z_MJPkOcpte5Ph6nSZftmsYMgJ78XpvgovbEnEDtdPatMhf8veokon8W4hxZpbUQ/s1600/PB040818.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405261732370481074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDA14yCuIOdc_i_vvWAvvGc2TKcKJnoOh3q0cPr5FX1UFrsSjhNff1VbHBjsMpCXJlYGONK2uwN1z_MJPkOcpte5Ph6nSZftmsYMgJ78XpvgovbEnEDtdPatMhf8veokon8W4hxZpbUQ/s200/PB040818.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSRBSeMWGYKeElZbsN_TGsMQG7ENiS9J28MaEFzJQWxBuUjQsm3xQe55fpqj00VqMyJ8yVlJDzryEt2DWOn_OkrRe-Nd3A1ecIG7VRvLCUviIbY07YcudiVBGW8nDsEvmPsXPjxp8lFU/s1600/PB030812.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405260640162395106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSRBSeMWGYKeElZbsN_TGsMQG7ENiS9J28MaEFzJQWxBuUjQsm3xQe55fpqj00VqMyJ8yVlJDzryEt2DWOn_OkrRe-Nd3A1ecIG7VRvLCUviIbY07YcudiVBGW8nDsEvmPsXPjxp8lFU/s320/PB030812.JPG" /></a><br />-colorful, want full of fruits and nuts, seeds<br />-appetizing appearance<br />-want design figured out, all need to be the same for test<br /><br /><strong>Trois Frères</strong><br />-3 hazelnuts facing up- all in same direction<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL57U07LWnWVGC7kzJ-iuWAND9dzl3_6QxnYuYjdWbHE7I8pYHbS9ZRfF8wCoFdhMDOy5HNIMO0ii8X4nOTDBblS6GmiqwRP6KVcqWCISr2ThgrU9V3ivzWc_XJHeSlDgxn_3Kf3zTl2Y/s1600/PB030813.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405260643725738050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL57U07LWnWVGC7kzJ-iuWAND9dzl3_6QxnYuYjdWbHE7I8pYHbS9ZRfF8wCoFdhMDOy5HNIMO0ii8X4nOTDBblS6GmiqwRP6KVcqWCISr2ThgrU9V3ivzWc_XJHeSlDgxn_3Kf3zTl2Y/s320/PB030813.JPG" /></a><br />-dipped trios frères- stir chocolate, drop in trois frères face down, pump on surface, wipe excess chocolate on edge of bowl, let set on silpat<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKD0uBsFa_7P4MYEJGUZeLQ3UDbvMMaSvaTAGyTea_JzCqlIDrpbsf8HV9qqdr1m5nIy-qMg5lQLbx2JVKCxDTOR7YpYhOJmcYGYDipFBgXG1cXUFXU552uAneX-i_DrIo8j7FYVxU1Rk/s1600/PB030814.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405261721044240738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKD0uBsFa_7P4MYEJGUZeLQ3UDbvMMaSvaTAGyTea_JzCqlIDrpbsf8HV9qqdr1m5nIy-qMg5lQLbx2JVKCxDTOR7YpYhOJmcYGYDipFBgXG1cXUFXU552uAneX-i_DrIo8j7FYVxU1Rk/s200/PB030814.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNLCcXAICAJjnf-lu8TSHVVj-R2LL7m6C06DCU-hdOdKI4cMiu-sj6el9LsNMDZWIiU6X_c433K3avgye30KaDZAKBJpfQ6jrfD7mSvkxSr_f7vX7MdNBinmGX2XypfKnX8MdMtTxOn8/s1600/PB030815.JPG"><img style="WIDTH: 209px; HEIGHT: 127px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405261725073901874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNLCcXAICAJjnf-lu8TSHVVj-R2LL7m6C06DCU-hdOdKI4cMiu-sj6el9LsNMDZWIiU6X_c433K3avgye30KaDZAKBJpfQ6jrfD7mSvkxSr_f7vX7MdNBinmGX2XypfKnX8MdMtTxOn8/s200/PB030815.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqv5g1Et5c0rACvLZvwiWUY68IJgJt_CldtNegEB6dbczm8i4gfuDMtaJgPugcYdJC-KpaMhI6G1nzay3jFZLAIACx0UBHnNWgkQENlz3aT1ad9LAbf2NlcwMUUKS4rMcXNaPpXL2lxs/s1600/PB030817.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405261728013876930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCqv5g1Et5c0rACvLZvwiWUY68IJgJt_CldtNegEB6dbczm8i4gfuDMtaJgPugcYdJC-KpaMhI6G1nzay3jFZLAIACx0UBHnNWgkQENlz3aT1ad9LAbf2NlcwMUUKS4rMcXNaPpXL2lxs/s200/PB030817.JPG" /></a><br /><br />Mendiants and Trois Frères<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjlWnXnckTQyGWB2LxXF7l0_fOaqhnhr2Dsk3r0a1oV3BcMykwYKJC4xkNrdyfUBUnh8Quw5PkHWKRVmdV0A8iKmqqQ-Qy9LTHRGQ6k_nU5vYGitjpk7sh0qX50k1i4ES7DW2TEDENV8/s1600/PB030811.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405260634154993554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjlWnXnckTQyGWB2LxXF7l0_fOaqhnhr2Dsk3r0a1oV3BcMykwYKJC4xkNrdyfUBUnh8Quw5PkHWKRVmdV0A8iKmqqQ-Qy9LTHRGQ6k_nU5vYGitjpk7sh0qX50k1i4ES7DW2TEDENV8/s320/PB030811.JPG" /></a>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-44242471004721391922009-11-17T15:05:00.000-08:002009-11-17T18:02:06.275-08:00Chocolate: Notes from Powerpoint<div><div><div><div><div><div><div><div>Powerpoint by Chef Webb<br /><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcqtzTqi0QWEyRhZa756kCWZ41ciqAf4k6fY0_VBSvi2UYI1qWOX8egvoquEjDyNeDiB2kk-eXjWEjygRR9lcUBnPpeiMVt9ncb8-v_0-X5c1Wj6vIt_5jyUk222z-SAMXZz521tHSWc/s1600/cocao_trin.jpg"><img style="WIDTH: 300px; HEIGHT: 308px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405221638948955106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcqtzTqi0QWEyRhZa756kCWZ41ciqAf4k6fY0_VBSvi2UYI1qWOX8egvoquEjDyNeDiB2kk-eXjWEjygRR9lcUBnPpeiMVt9ncb8-v_0-X5c1Wj6vIt_5jyUk222z-SAMXZz521tHSWc/s320/cocao_trin.jpg" /></a></div><div>image:<a href="http://wwwchem.uwimona.edu.jm/gifs/cocao_trin.jpg">http://wwwchem.uwimona.edu.jm/gifs/cocao_trin.jpg</a></div><div><br />-Theobroma Cacao- refers to the tree the cocao pods grow on<br />-Theobroma means food of the gods<br />-tree in evergreen family<br />-grown in regions that border the equator- with high temps, high humidity, high rain fall <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbb-uJSkoJvfWYqVNeExNu3Qer_E_DvXdR6_D4uBn0ymb_W-y5UgLND-fwan3FRde0dBuCp1FLNX0QWBVWH9lhWGin8J21Clnk1PtI74smhVCbOChSg5MftXcENUS9uKq8a1cMPUgP0lk/s1600/pie+chart+choc+origins.jpg"><img style="WIDTH: 320px; HEIGHT: 198px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405222101192951378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbb-uJSkoJvfWYqVNeExNu3Qer_E_DvXdR6_D4uBn0ymb_W-y5UgLND-fwan3FRde0dBuCp1FLNX0QWBVWH9lhWGin8J21Clnk1PtI74smhVCbOChSg5MftXcENUS9uKq8a1cMPUgP0lk/s320/pie+chart+choc+origins.jpg" /></a></div><br /><div>Areas of Production</div><div>image:<a href="http://www.chocosuisse.ch/web/chocosuisse/en/documentation/facts_figures/mainColumnParagraphs/09/image/11_kakaoernte2009.jpg">http://www.chocosuisse.ch/web/chocosuisse/en/documentation/facts_figures/mainColumnParagraphs/09/image/11_kakaoernte2009.jpg</a></div><div><br />-Africa: Ivory Coast, South America, Southeast Asia, parts of Central America, West Indies Islands<br />-Ivory Coast produces 70% world’s crop<br />-child slave labor in cocoa industry- controversial<br />-fair trade and organic chocolate companies work directly with farmers<br /><br />3 Botanical Categories<br />Criollo: most rare cacao, delicate tree, susceptible to disease and environment </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5a9MoGHE8-yQCQai-7V4GNa3Wyvr2AwTo8mjYP3UUje9DhRNB4VqFHkusyVBpeVJcsFbqNsz0RZRVfDjDXk_vxsHwZyTvQw7Ar7wWzijW9j-Hr7_YI7NVFE82xXQz2oaBhW4vfJQjXnM/s1600/criollo.jpg"><img style="WIDTH: 213px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405252702956027058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5a9MoGHE8-yQCQai-7V4GNa3Wyvr2AwTo8mjYP3UUje9DhRNB4VqFHkusyVBpeVJcsFbqNsz0RZRVfDjDXk_vxsHwZyTvQw7Ar7wWzijW9j-Hr7_YI7NVFE82xXQz2oaBhW4vfJQjXnM/s320/criollo.jpg" /></a></div><div>Criollo pod</div><div>image:<a href="http://www.thenibble.com/zine/archives/images/criollo_cacao_pods-280.jpg">http://www.thenibble.com/zine/archives/images/criollo_cacao_pods-280.jpg</a></div><div><br />-cacao produced from it has complex flavor profile, delicious, rich<br />-most expensive on market<br />-yields about 5% annually<br />-not up front chocolate flavor<br /><br />Forastero: hearty tree, in Africa, largest group, 70% all cacao </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zEUSp4PutP1lf_amAu6d1KzbukANHdvev3yHZOuV2cS3yC__S4_5u2zIDUA2DbnEv4s7Vfn9qkiGYmYZFFcqXgRraaBIrlAhGT-tmsEstgNPvSix5TAwSQ4qcHMHKGhj955DT9BuxpI/s1600/forestero_cocoa_pod2.jpg"><img style="WIDTH: 200px; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405252704209029010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zEUSp4PutP1lf_amAu6d1KzbukANHdvev3yHZOuV2cS3yC__S4_5u2zIDUA2DbnEv4s7Vfn9qkiGYmYZFFcqXgRraaBIrlAhGT-tmsEstgNPvSix5TAwSQ4qcHMHKGhj955DT9BuxpI/s320/forestero_cocoa_pod2.jpg" /></a></div><div>Forestero pod</div><div>image:</div><div>-when taste- front note is chocolate, not very complex, flavors don’t endure<br /><br />Trinitario: hybrid of criollo and forastero, originated in Trinidad- forastero was introduced to criollo crop </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxgDKH8oIBOk7OtzocxOzTODWAJd5m0F2rn5I8iKTwphKqNK6QsCF-0ktb9CJwYWBt6eeHm9Sgf0J7aKuQExQxTXVV8KBpGB7ghyIYovJdK8F_x4TpObiRh5VKt76fEdJaprJ7IAybxE/s1600/trinitario_jpg.jpg"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405252692474372098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxgDKH8oIBOk7OtzocxOzTODWAJd5m0F2rn5I8iKTwphKqNK6QsCF-0ktb9CJwYWBt6eeHm9Sgf0J7aKuQExQxTXVV8KBpGB7ghyIYovJdK8F_x4TpObiRh5VKt76fEdJaprJ7IAybxE/s320/trinitario_jpg.jpg" /></a></div><div>image:<a href="http://www.gardenislandchocolate.com/images/cacao%20album/images/trinitario_jpg.jpg">http://www.gardenislandchocolate.com/images/cacao%20album/images/trinitario_jpg.jpg</a><br />-varied profile, coplex flavors of criollo, stability of forastero<br />-yields about 10% annually </div><br /><div>Chocolate Manufacturing/ Processing<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlEnm6UsVbiRGULMFr8KlfS0zp3Lho0N0YWMFrTBmRzuWqNZ1O0FWJtaibtkQoldlxnzkv3OwOl3t3MYlg3sSCL-uq8SjO1DzQJ10idzZjnQsFyiZjmTormo2RE6iyueXi9jyzV1vAAe8/s1600/choc_manu_chart.gif"><img style="WIDTH: 204px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405221637362205346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlEnm6UsVbiRGULMFr8KlfS0zp3Lho0N0YWMFrTBmRzuWqNZ1O0FWJtaibtkQoldlxnzkv3OwOl3t3MYlg3sSCL-uq8SjO1DzQJ10idzZjnQsFyiZjmTormo2RE6iyueXi9jyzV1vAAe8/s320/choc_manu_chart.gif" /></a></div><div>image:<a href="http://www.thenibble.com/REVIEWS/MAIN/draft/images/choc_manu_chart.gif">http://www.thenibble.com/REVIEWS/MAIN/draft/images/choc_manu_chart.gif</a></div><div><br />Fermentation:</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoqYlxVzTNQK0en-IUmZzWk76Zax4LJrRSUtvSAcN2PAsFzZbgjZb74ILaFPM88XrtkOVEVGjOQ-0OjKJs2auK2t9WH4NBi4w7-b8xC_iREvnV-Gtw30JAaZjiiX-5h3kIWbqc_Xq4Pg/s1600/GardenIslandChocolate1.jpg"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405222103061617986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoqYlxVzTNQK0en-IUmZzWk76Zax4LJrRSUtvSAcN2PAsFzZbgjZb74ILaFPM88XrtkOVEVGjOQ-0OjKJs2auK2t9WH4NBi4w7-b8xC_iREvnV-Gtw30JAaZjiiX-5h3kIWbqc_Xq4Pg/s320/GardenIslandChocolate1.jpg" /></a></div><div>Extract seeds from cacao pods</div><div>image:<a href="http://great-hikes.com/blog/images2/GardenIslandChocolate1.jpg">http://great-hikes.com/blog/images2/GardenIslandChocolate1.jpg</a></div><div><br />Heap (Africa) vs. Box (Asia)<br />Heap- pile seeds on banana leaves, leave 5-6 days, yeast feeds on the pulp, begins to break down in a couple days </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKPByViV6W8QR0xdndCjn6acp7P9x_jLYmiJcmvvicXm1ZtQ4soxXn_DoiQtjwHniBJpyXNHIWMDHRv6nVfoxBLsO5AkKjKZtIpdGUKuAbP7YxAWwCEh9cNMbmmocT0dfcNMu-Ov6jbY/s1600/ferment.jpg"><img style="WIDTH: 320px; HEIGHT: 206px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405222095178652818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKPByViV6W8QR0xdndCjn6acp7P9x_jLYmiJcmvvicXm1ZtQ4soxXn_DoiQtjwHniBJpyXNHIWMDHRv6nVfoxBLsO5AkKjKZtIpdGUKuAbP7YxAWwCEh9cNMbmmocT0dfcNMu-Ov6jbY/s320/ferment.jpg" /></a></div><div>Heap fermentation</div><div>image:<a href="http://www.internationalcocoaorganisation.net/graphics/ferment.jpg">http://www.internationalcocoaorganisation.net/graphics/ferment.jpg</a></div><div><br />-lactic and acetic acids created- seep into seeds- begin to flavor<br />-ethanol created too<br /><br />Box- Indonesia- tiered system, crates with holes in them, pour seeds into the next box each day, have more oxygen flow, more fermentation takes place, more flavor development <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wqG3bUQ5pcAsrHDkgHtSOwC0qFw9X3aUOn63BicILLaAa-6eb7OlFAbtBL01003d5TngBx5Zf6gMuDNEGOCy32wYwfxIOFt9cd6V5i36DtUAz_dQM9oNONVyocQvjgZGgdHlK7atNqk/s1600/fermenting+boxes.jpg"><img style="WIDTH: 320px; HEIGHT: 258px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405221644116512370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wqG3bUQ5pcAsrHDkgHtSOwC0qFw9X3aUOn63BicILLaAa-6eb7OlFAbtBL01003d5TngBx5Zf6gMuDNEGOCy32wYwfxIOFt9cd6V5i36DtUAz_dQM9oNONVyocQvjgZGgdHlK7atNqk/s320/fermenting+boxes.jpg" /></a></div><div>Box fermentation</div><div>image:<a href="http://www.gutenberg.org/files/19073/19073-h/images/image028.jpg">http://www.gutenberg.org/files/19073/19073-h/images/image028.jpg</a><br /><br />-get precursors of flavor after seeds have fermented<br /><br />Drying:<br />-want to stop fermentation<br />-reduce moisture content in seeds<br />-if too much water could mold or disease set up<br />-natural drying- spread out in sun<br />-mechanical- dry at varied temps- range depends on kind of cacao used- criollo more delicate- use lower drying temperature </div><div><br />Processing:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2B92UDEcLNafa3cN6AC3bMi-pyqDBRe-OPXRSjSLxioBML3okTvcmuWso-ojUkoyRlOKYp_AnQU2Zbn6GRtJLWQzT4l-wKJXd4fX_p5SBntbD84t2zF4IPfkUOQlvWnuOBEawxXmJSA/s1600/unroasted+beans.jpg"><img style="WIDTH: 320px; HEIGHT: 230px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405221650557344402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2B92UDEcLNafa3cN6AC3bMi-pyqDBRe-OPXRSjSLxioBML3okTvcmuWso-ojUkoyRlOKYp_AnQU2Zbn6GRtJLWQzT4l-wKJXd4fX_p5SBntbD84t2zF4IPfkUOQlvWnuOBEawxXmJSA/s320/unroasted+beans.jpg" /></a></div><div>Raw un-roasted beans</div><div>image:<a href="http://www.chocolatereview.com.au/img/manufacturing/cocoa_beans.jpg">http://www.chocolatereview.com.au/img/manufacturing/cocoa_beans.jpg</a></div><br /><div>-once dry the beans are sent to manufacturers where they roast them according to their specifications<br />-can roast whole bean or take out nib and roast that alone<br />-roasting different part of flavor development<br />-Maillard browning<br />-nutty, caramel notes from roasting<br /><br />Raw cocoa bean tasted winey, alcoholy<br /><br />Cracking bean:<br />-winnowing, when shell separated from bean<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUoh1SRpPXDx1Oap89635FYa7nSAhiWgYHMhsWYTZvSq0K9IHqFHVwuOOCZJd9t5D_NHGGpogtPud418BfEBozD-JJRVdcBrnWX1WWuQtpjF0P0L63pzIAAbezJWpyqjXdyvOM8gtIhY/s1600/cocoa_nibs.jpg"><img style="WIDTH: 200px; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405222106888578594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUoh1SRpPXDx1Oap89635FYa7nSAhiWgYHMhsWYTZvSq0K9IHqFHVwuOOCZJd9t5D_NHGGpogtPud418BfEBozD-JJRVdcBrnWX1WWuQtpjF0P0L63pzIAAbezJWpyqjXdyvOM8gtIhY/s320/cocoa_nibs.jpg" /></a></div><div>Cocoa Nibs</div><div>image:<a href="http://www.amanochocolate.com/images/cocoa_nibs.jpg">http://www.amanochocolate.com/images/cocoa_nibs.jpg</a></div><br /><div>-nib: meaty part of bean, 56% cocoa butter, 41% solids, 5% water<br />-nib passes through rollers- ground<br />-can produce cocoa powder, pressed further to get cocoa powder<br />-natural (acidic) and Dutch (treated with alkaline)<br />-cant use powders interchangeably, would add baking soda if using natural or brown sugar- molasses is acidic<br /><br />Chocolate liquor<br />-cocoa solids and cocoa butter= 100% unsweetened chocolate= cocoa mass= cocoa paste<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Q0G6hvU6Krf7VMv-h8stNLEcgVIUrSCrHJJ8RrGa6Wa08BPh3QIPVi58JfMp21vaTtyxV_CRW6e-atmIAkHPCbw5suarfywf4G8hLEsYn3RZgoGf0F5bnEBsQyz4BuDownz0fxI9LfI/s1600/cocoa20butter_full1.jpg"><img style="WIDTH: 290px; HEIGHT: 290px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405222111057912722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Q0G6hvU6Krf7VMv-h8stNLEcgVIUrSCrHJJ8RrGa6Wa08BPh3QIPVi58JfMp21vaTtyxV_CRW6e-atmIAkHPCbw5suarfywf4G8hLEsYn3RZgoGf0F5bnEBsQyz4BuDownz0fxI9LfI/s320/cocoa20butter_full1.jpg" /></a></div><div>Processed extracted cocoa butter</div><div>image:<a href="http://venezuelan-black.co.uk/wp-content/uploads/2009/03/cocoa20butter_full1.jpg">http://venezuelan-black.co.uk/wp-content/uploads/2009/03/cocoa20butter_full1.jpg</a></div><br /><div>Mixing:<br />-add sugar and flavors- vanilla<br />-lecithin- added to increase flowability of chocolate<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPaQNquEtobl92CHIUPZcSnsHxdlllGqjqtqZAr5Q-lFcqxNTBVZJfwilHmhdwZDHD2A7aQ4Dtypdg5QmjQuLk8HYobi9vq_ncLcwtn6ZgHfyNloYPLq6pTFOp4fs0Azyja0XvFIbAoo/s1600/chocolate+processing.bmp"><img style="WIDTH: 320px; HEIGHT: 290px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405221639643241490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPaQNquEtobl92CHIUPZcSnsHxdlllGqjqtqZAr5Q-lFcqxNTBVZJfwilHmhdwZDHD2A7aQ4Dtypdg5QmjQuLk8HYobi9vq_ncLcwtn6ZgHfyNloYPLq6pTFOp4fs0Azyja0XvFIbAoo/s320/chocolate+processing.bmp" /></a><br />image:<a href="http://www.foodsci.uoguelph.ca/deicon/chocolate.gif">http://www.foodsci.uoguelph.ca/deicon/chocolate.gif</a></div><div><br />Refining:<br />-grounded further<br /><br />Conching: </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnBu_k2A9UhaeiChd5Z0lL6wlugyOS_juJPaqXNykThnecXteYJWkV3nr1qw9Pc6Dx_Svkd7X4E9h0qyLDZWGaWdcQQ-CFfaZC4k6I1HkjYByuaNgcP_ljNGEkrxqM09g2JrRj4Cf1UM/s1600/conch+machine.jpg"><img style="WIDTH: 320px; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405252704542765362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnBu_k2A9UhaeiChd5Z0lL6wlugyOS_juJPaqXNykThnecXteYJWkV3nr1qw9Pc6Dx_Svkd7X4E9h0qyLDZWGaWdcQQ-CFfaZC4k6I1HkjYByuaNgcP_ljNGEkrxqM09g2JrRj4Cf1UM/s320/conch+machine.jpg" /></a></div><div>Modern conche machine</div><div>image:<a href="http://i.ehow.com/images/GlobalPhoto/Articles/5472299/391393_Full.jpg">http://i.ehow.com/images/GlobalPhoto/Articles/5472299/391393_Full.jpg</a></div><div><br />-heated rollers, mix is agitated for several hours up to several days<br />-mellows chocolate flavor<br />-reduces bitterness<br />-reduces acidity<br />-increases/ improves mouth feel<br />-smoother<br /><br />Then tempered, put in molds, cooled<br /><br />Couverture:<br />-high % cocoa butter allows us to temper it<br />-increase flowabilty<br />-fat content 31-38%<br />-means to coat/ to cover<br />-percentages on box means amount of chocolate liquor/ cocoa mass: to sugar </div></div></div></div></div></div></div></div></div></div></div></div></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com1tag:blogger.com,1999:blog-9104439217597834486.post-74300536269380861322009-11-04T19:29:00.001-08:002009-11-04T19:52:14.443-08:00Sugar: Final Showpiece<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA99suOm5udF3OM0A899Zt90r58c-ltStZLQPmTh-tWTy17kdMvLxcE-BrWbefahk7ob4U_P9D3y53UT0nsBH1I9lx5OL8faVIl1Ij_6lwYlcCyfQiRvo6DyA7M8lecjqar0ZbXXtSDYo/s1600-h/PA280765.JPG"><img style="WIDTH: 200px; HEIGHT: 157px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400457098311445874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA99suOm5udF3OM0A899Zt90r58c-ltStZLQPmTh-tWTy17kdMvLxcE-BrWbefahk7ob4U_P9D3y53UT0nsBH1I9lx5OL8faVIl1Ij_6lwYlcCyfQiRvo6DyA7M8lecjqar0ZbXXtSDYo/s200/PA280765.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXhugSCDiJHMWhfbtT5aOd_j913khNREc_Cf0FJsfYRVIXlcTVO_xbYIAMp5-qtdq4mNuhC91qJUkF3iXNei7O2H709_VULm4LGSOg844OwECrYhdLwUeV1-Iz3WDf0T2WM8n77drVrU/s1600-h/PA280764.JPG"><img style="WIDTH: 200px; HEIGHT: 126px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400457093939641682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXhugSCDiJHMWhfbtT5aOd_j913khNREc_Cf0FJsfYRVIXlcTVO_xbYIAMp5-qtdq4mNuhC91qJUkF3iXNei7O2H709_VULm4LGSOg844OwECrYhdLwUeV1-Iz3WDf0T2WM8n77drVrU/s200/PA280764.JPG" /></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZKq3PGH7mNi_nty5318GLAtGXoR-h-48NIKPLaxa_0uHqg0PIM7ZPLjc2WOfUIfzefpQNei4oGblrKh7a2CP4NUvO63K2Kpk1LlhZLhHmcb3L9St6OLZC4SvzThZnzbqUXaXiZkMC60/s1600-h/PA290769.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400457108066885266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZKq3PGH7mNi_nty5318GLAtGXoR-h-48NIKPLaxa_0uHqg0PIM7ZPLjc2WOfUIfzefpQNei4oGblrKh7a2CP4NUvO63K2Kpk1LlhZLhHmcb3L9St6OLZC4SvzThZnzbqUXaXiZkMC60/s200/PA290769.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4PUFtZsN-3SRIXmwsMMZcM1Ghldbty29V4DikxupPK_5dOL4xkZ1vTMNBbukSnmaY9HsqphWKofRUH8fb3z5FkRb2XOR6qgdsloaO_9m_du7DS32vav6V1R_snp9A22VrUDZ9YLj4PE/s1600-h/PA280767.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400457104376737458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4PUFtZsN-3SRIXmwsMMZcM1Ghldbty29V4DikxupPK_5dOL4xkZ1vTMNBbukSnmaY9HsqphWKofRUH8fb3z5FkRb2XOR6qgdsloaO_9m_du7DS32vav6V1R_snp9A22VrUDZ9YLj4PE/s200/PA280767.JPG" /></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJBRWIZliQ-SZvGB56phvscWPqDRb7uzVxu0G95p1xbwPLNqobeYNmfg1dzR3nolAi5Z7sgM_Te6rWka5sFN_N8jtkbsBwSJsoGVrWGkaJZ_dwHY-avTrTm30ok9mH1xBRYqoVSBMZ7k/s1600-h/PB010774.JPG"><img style="WIDTH: 200px; HEIGHT: 122px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400457818077487570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJBRWIZliQ-SZvGB56phvscWPqDRb7uzVxu0G95p1xbwPLNqobeYNmfg1dzR3nolAi5Z7sgM_Te6rWka5sFN_N8jtkbsBwSJsoGVrWGkaJZ_dwHY-avTrTm30ok9mH1xBRYqoVSBMZ7k/s200/PB010774.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWn3dwVXQBIqIPNvwDcjsbx7pnkLq7LMgkUXa0orRHtYHWBM0VTc5wX-gez-eXmMCYY5vNtV-NfjQj6lUZdylwkIC28vZhNVQFdJ0YqSZTZ0fXDlpfXJ3fR-ONlh2hiOO2UYxnbh0WSVY/s1600-h/PB030776.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400457825107032482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWn3dwVXQBIqIPNvwDcjsbx7pnkLq7LMgkUXa0orRHtYHWBM0VTc5wX-gez-eXmMCYY5vNtV-NfjQj6lUZdylwkIC28vZhNVQFdJ0YqSZTZ0fXDlpfXJ3fR-ONlh2hiOO2UYxnbh0WSVY/s200/PB030776.JPG" /></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6bhi_h3Ywe-DN9YvCcuJnpzdUIBxvsb8B4lO876uFiKORZ5d-jQBHNwTnMRW_u00tzF8HlE96l_7tF5va-VIR8sjtiQkuS2j6FiSvba9GJc-5GLtA0KJKGx2m0Nc2vYc-slg6IgNvhI/s1600-h/PB030777.JPG"><img style="WIDTH: 160px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400457830516228034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6bhi_h3Ywe-DN9YvCcuJnpzdUIBxvsb8B4lO876uFiKORZ5d-jQBHNwTnMRW_u00tzF8HlE96l_7tF5va-VIR8sjtiQkuS2j6FiSvba9GJc-5GLtA0KJKGx2m0Nc2vYc-slg6IgNvhI/s200/PB030777.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihb7Tw2nRDGRhbHm0g3G0ls9P7ItJ-ydNax7FZPwABBRyGBmwmwNZ6jIGLsdzIqEKC1hMiI1Y2N77SPWI_kSkyYw32GOA16IsMajGQ5wB0T81VGYi7cQaVNS3F-nCEIzDNr_6ryHw79e4/s1600-h/PB030778.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400457834675380834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihb7Tw2nRDGRhbHm0g3G0ls9P7ItJ-ydNax7FZPwABBRyGBmwmwNZ6jIGLsdzIqEKC1hMiI1Y2N77SPWI_kSkyYw32GOA16IsMajGQ5wB0T81VGYi7cQaVNS3F-nCEIzDNr_6ryHw79e4/s200/PB030778.JPG" /></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqyXxNHRFsH6MElaelD2bLnoJsEmCgqXi5jFoSDuoZO6Ux9uq__FQeLrhpHbOUCOQ3zUF2oCNgrVc87uPxTnoTIy-wEFIlAxIR5jpZgiae51-r-3jCfSRIuyCJkpf_1zELge3mm3buiY/s1600-h/PB030780.JPG"><img style="WIDTH: 166px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400459088450830226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqyXxNHRFsH6MElaelD2bLnoJsEmCgqXi5jFoSDuoZO6Ux9uq__FQeLrhpHbOUCOQ3zUF2oCNgrVc87uPxTnoTIy-wEFIlAxIR5jpZgiae51-r-3jCfSRIuyCJkpf_1zELge3mm3buiY/s200/PB030780.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHk1XtIxZLa_TGa4OplGdIGaoEdLsDXWHROG8cyxfJ1Ol7FSrV5vneZN2uipu98_P6q89x6NPywqiCguR0XpYmpUznqdg45qdik-D87J0A0aLs2U_ILJBizTfLUKWsH4uJCSG98Z8i5Do/s1600-h/PB030782.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400459093628809490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHk1XtIxZLa_TGa4OplGdIGaoEdLsDXWHROG8cyxfJ1Ol7FSrV5vneZN2uipu98_P6q89x6NPywqiCguR0XpYmpUznqdg45qdik-D87J0A0aLs2U_ILJBizTfLUKWsH4uJCSG98Z8i5Do/s200/PB030782.JPG" /></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5d_HQR06afJDegurzsDqxgPTK6SFP6Az8MFoniPW7XPs3poHU-MNpHaPlItcJpnGN9_6d7ejS8C1PZ9IbaifOoNnkeUV-1mgnbqzwAnybp2IVefpTwfbMDiRoSyBSCaxCfBqtDbIbKL0/s1600-h/PB030784.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400459095181619794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5d_HQR06afJDegurzsDqxgPTK6SFP6Az8MFoniPW7XPs3poHU-MNpHaPlItcJpnGN9_6d7ejS8C1PZ9IbaifOoNnkeUV-1mgnbqzwAnybp2IVefpTwfbMDiRoSyBSCaxCfBqtDbIbKL0/s200/PB030784.JPG" /></a> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhATon0A6HBHpvDuPQM0Z9a0Aoh_nnNx7RYCJrscmulKGnX_nSRonS0TEntWNoH2FV7pBQAnscSQxTQiEaXxzgdUblWoe0WFgFtF-LJAhzJCNZeJVMQ1Wzc4MD7u5iTiAQpLz3aA2pv8/s1600-h/PB030786.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400459102540894770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhATon0A6HBHpvDuPQM0Z9a0Aoh_nnNx7RYCJrscmulKGnX_nSRonS0TEntWNoH2FV7pBQAnscSQxTQiEaXxzgdUblWoe0WFgFtF-LJAhzJCNZeJVMQ1Wzc4MD7u5iTiAQpLz3aA2pv8/s200/PB030786.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8chVlp3Ti3yXxwueQnzPicpB1CXEP47ZqNqFH8lCnl-3rZXjJGR8UOlgubFVKUKvC05gi-5VDzFuhEjdA3ItzxXC0gkhcu3_Z8G0iSkCV4StW5KjQ2VqlFarFo_eGMBrbPZIFfV5bCc/s1600-h/PB030788.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400459105011977970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8chVlp3Ti3yXxwueQnzPicpB1CXEP47ZqNqFH8lCnl-3rZXjJGR8UOlgubFVKUKvC05gi-5VDzFuhEjdA3ItzxXC0gkhcu3_Z8G0iSkCV4StW5KjQ2VqlFarFo_eGMBrbPZIFfV5bCc/s200/PB030788.JPG" /></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVw8ph3Nb6XEq1aP3RlOeKG23sAgwtwFLS55m-NwEf83orbcuhUZ1tinH9o8_sIKhjod4glEDevBH03rZGT06uR318Tf_U4hjpM5jVPioTZsCgrIdPbgOO_Ov8EJgAA2aVlaTPKHmbZo/s1600-h/PB030794.JPG"><img style="WIDTH: 164px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400459849631851442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVw8ph3Nb6XEq1aP3RlOeKG23sAgwtwFLS55m-NwEf83orbcuhUZ1tinH9o8_sIKhjod4glEDevBH03rZGT06uR318Tf_U4hjpM5jVPioTZsCgrIdPbgOO_Ov8EJgAA2aVlaTPKHmbZo/s200/PB030794.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMynwxnlQxzmE4TeRY4pGWfFURpuiSKCbVl1p_OX1pHVSF8QMaDIpiSsb8UMr-yXBCDzzaRp7jP7KxxiwqmoW_SchlprWrR9_ZzCC7Qy0jClVg_qgrzreyjPA4mWxWtNmR-gOLrdNQd2I/s1600-h/PB030798.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400459853682045330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMynwxnlQxzmE4TeRY4pGWfFURpuiSKCbVl1p_OX1pHVSF8QMaDIpiSsb8UMr-yXBCDzzaRp7jP7KxxiwqmoW_SchlprWrR9_ZzCC7Qy0jClVg_qgrzreyjPA4mWxWtNmR-gOLrdNQd2I/s200/PB030798.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mdAl-MZczhLgbsOJicex8fqewUu5O04jlnQfs-KPZ0J7ll8u9X5PaUO5cyChEIeh2MeLapHdNV5CudJkrcBMmAOE6hKpoO2CI-E9zWwyCvElXA5Sfz7e7sOpMvCKHjQoB20OV62KdHM/s1600-h/PB030799.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400459856008666834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mdAl-MZczhLgbsOJicex8fqewUu5O04jlnQfs-KPZ0J7ll8u9X5PaUO5cyChEIeh2MeLapHdNV5CudJkrcBMmAOE6hKpoO2CI-E9zWwyCvElXA5Sfz7e7sOpMvCKHjQoB20OV62KdHM/s200/PB030799.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIvmig026E5OpsewbSDEwbL1LFA6rUwUvqC-xEYr4rB6Av4vQOze6PplIy6VCBy260ad-j-RcC5jmPM5I8O-zt8YhuQGT4OnJXAYxzV4PNo-TTsenLaPvgAvGfiqpzpdm-L5Up5Xlms8/s1600-h/PB030801.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400459862984796978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIvmig026E5OpsewbSDEwbL1LFA6rUwUvqC-xEYr4rB6Av4vQOze6PplIy6VCBy260ad-j-RcC5jmPM5I8O-zt8YhuQGT4OnJXAYxzV4PNo-TTsenLaPvgAvGfiqpzpdm-L5Up5Xlms8/s200/PB030801.JPG" /></a></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-4182739280506301752009-11-04T18:55:00.000-08:002009-11-04T19:27:41.061-08:00Sugar: Practical Exam Showpiece<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYivlrjGjaEl4VUpwSGQ-Dw37e76RuaYY0mY1Hv26NyRyP4WuoSlrVZCx_Z3gntTCIWENwgxekkC-Dk50aLg4Qsqcrt4a7BxDeFm31sNpBNOc1ZLJel2XzpHDfcN5u0cfxs5QndGP8deY/s1600-h/PA260739.JPG"><img style="WIDTH: 146px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400449904919980578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYivlrjGjaEl4VUpwSGQ-Dw37e76RuaYY0mY1Hv26NyRyP4WuoSlrVZCx_Z3gntTCIWENwgxekkC-Dk50aLg4Qsqcrt4a7BxDeFm31sNpBNOc1ZLJel2XzpHDfcN5u0cfxs5QndGP8deY/s200/PA260739.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnH0IEhrZs-ZuduIyYdGhwhnuvFcQ0XOYmslfEdXfV69YU12dYpg7OldfVofNtKqPlBd8ZdfrIdQkWeR6QZBrGZdrwl_HkgciMc5pgNt45oYp4M7VXaI4KQpnojLaB9BLkn5BR1b2Gns/s1600-h/PA260740.JPG"><img style="WIDTH: 200px; HEIGHT: 143px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400449909202196066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOnH0IEhrZs-ZuduIyYdGhwhnuvFcQ0XOYmslfEdXfV69YU12dYpg7OldfVofNtKqPlBd8ZdfrIdQkWeR6QZBrGZdrwl_HkgciMc5pgNt45oYp4M7VXaI4KQpnojLaB9BLkn5BR1b2Gns/s200/PA260740.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq14Kp8IWKAhQs56DWRGED1pQpKUCShJu61a1hg8uonhpBIkxU3lXTg7uuUKi3axasjMpo1xB27H9VJvCb7S9-tAhg_neVoetj3teE4Kb82C-yoUfa2fTX64VXBW9OdNWt23FwJydv354/s1600-h/PA270744.JPG"><img style="WIDTH: 144px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400449915031211410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq14Kp8IWKAhQs56DWRGED1pQpKUCShJu61a1hg8uonhpBIkxU3lXTg7uuUKi3axasjMpo1xB27H9VJvCb7S9-tAhg_neVoetj3teE4Kb82C-yoUfa2fTX64VXBW9OdNWt23FwJydv354/s200/PA270744.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBU_NQdgKYzKYTmCBk9bY3u0_kKKKrQ0zV0N31pldUUH-hFkXRQnttA5JVsPesZxvFua7_Y1fUBziNSxhWiHYCx_Pau5QbDI9dmZafhrmo0WAMRgktUDkI1_LyDATLwipAX_YCiosqb0/s1600-h/PA270745.JPG"><img style="WIDTH: 200px; HEIGHT: 193px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400449919004272242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBU_NQdgKYzKYTmCBk9bY3u0_kKKKrQ0zV0N31pldUUH-hFkXRQnttA5JVsPesZxvFua7_Y1fUBziNSxhWiHYCx_Pau5QbDI9dmZafhrmo0WAMRgktUDkI1_LyDATLwipAX_YCiosqb0/s200/PA270745.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf32xDTZYIu29bdE0HVxzX5vLHDMqLhai5cEywtwUkmdnEM_LK4xxaid8jlWZA7lLN8CQIeq_4uCI9mFm1RkzReOxYcjw3WTbZDhZm7Kdwsp9qkU8RQPCn01bUj7UxZZ0_emIaQaqjkQ/s1600-h/PA270746.JPG"><img style="WIDTH: 200px; HEIGHT: 158px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400449916785818722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf32xDTZYIu29bdE0HVxzX5vLHDMqLhai5cEywtwUkmdnEM_LK4xxaid8jlWZA7lLN8CQIeq_4uCI9mFm1RkzReOxYcjw3WTbZDhZm7Kdwsp9qkU8RQPCn01bUj7UxZZ0_emIaQaqjkQ/s200/PA270746.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSlPXRgsp0chPu6QMVo3c8SUjLEDrFSuCb29xRz_Q9rrlEMdQ7nZYiOKgSyt4hAgup3420hWT4Kmo5U1qWbFHZKsO5-ynJClmHiIHVhB8CfeOp9OYR3fuPJnOxkwn9tBp9oXj-yFswEU/s1600-h/PA270747.JPG"><img style="WIDTH: 179px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400451672406427666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSlPXRgsp0chPu6QMVo3c8SUjLEDrFSuCb29xRz_Q9rrlEMdQ7nZYiOKgSyt4hAgup3420hWT4Kmo5U1qWbFHZKsO5-ynJClmHiIHVhB8CfeOp9OYR3fuPJnOxkwn9tBp9oXj-yFswEU/s200/PA270747.JPG" /></a><br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN2VnG9AQ7bY19jYGjNOE9jWCuwookf013gCrQxNawWyc-3XytrQUYS_ViXY_YDAvlSQKvrW2kbhwRmOAO2InRQqXpWMZoU6lBWuRC07ZjsmAQGPc7pMEaHAf5V16cvTqRxwtYmjJ_jjs/s1600-h/PA270749.JPG"><img style="WIDTH: 196px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400451675805181714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN2VnG9AQ7bY19jYGjNOE9jWCuwookf013gCrQxNawWyc-3XytrQUYS_ViXY_YDAvlSQKvrW2kbhwRmOAO2InRQqXpWMZoU6lBWuRC07ZjsmAQGPc7pMEaHAf5V16cvTqRxwtYmjJ_jjs/s200/PA270749.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dMNjSBhHtT5hMgqQ16aDjoTh36MszYgZn_blTUDJ-2TnCBJ8RYCVQcNOPYhy4zAUw9yv_S6fiiBcBRs7to66QpeVEtOodQSIXXy0layNp-YQQsi457EiZDf9ixTIKmnCsc-nA376s4U/s1600-h/PA270752.JPG"><img style="WIDTH: 138px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400451681116595202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dMNjSBhHtT5hMgqQ16aDjoTh36MszYgZn_blTUDJ-2TnCBJ8RYCVQcNOPYhy4zAUw9yv_S6fiiBcBRs7to66QpeVEtOodQSIXXy0layNp-YQQsi457EiZDf9ixTIKmnCsc-nA376s4U/s200/PA270752.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vyBXO6afK60kNauiYgt654474JVPZ0aSNWaXKza_rb7G5gYMvWRSWClvHsVhne-wFE2ZzvKTlSL3fvmXAKga_idwhObDoAuRNtoHWC7TYryDlevZsQVuRZDjNCfzLridNgou7j8d98I/s1600-h/PA270751.JPG"><img style="WIDTH: 142px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400451676733842514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vyBXO6afK60kNauiYgt654474JVPZ0aSNWaXKza_rb7G5gYMvWRSWClvHsVhne-wFE2ZzvKTlSL3fvmXAKga_idwhObDoAuRNtoHWC7TYryDlevZsQVuRZDjNCfzLridNgou7j8d98I/s200/PA270751.JPG" /></a><br /><br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9YhmSipPhhDoumpwGY3eGQxmhUN83IAGx_8opj6tAgAQQ6fgpG-dJ1eqnsKWP83gEJaIoRvDW938zpGOlUXLbnQquego_V9F6nz-rLlWzoniXmYnB7kzS4NqDL1JgBfiL2bX5c8VzBA/s1600-h/PA270754.JPG"><img style="WIDTH: 200px; HEIGHT: 169px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400451685921464802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9YhmSipPhhDoumpwGY3eGQxmhUN83IAGx_8opj6tAgAQQ6fgpG-dJ1eqnsKWP83gEJaIoRvDW938zpGOlUXLbnQquego_V9F6nz-rLlWzoniXmYnB7kzS4NqDL1JgBfiL2bX5c8VzBA/s200/PA270754.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFh9DvU46wvcojS99X947VpMpcog3QjmgVLfw7lvMQ7wxs_r4diteNEOSTJe0oCcYq435Eg1WfU27rRMWCcWAVhFBSv5JUvH6uog1ysfup0-82yetABGot5E8ZM-nBPrdp4SKVZ6Bw_c/s1600-h/PA270756.JPG"><img style="WIDTH: 200px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400451989632902066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFh9DvU46wvcojS99X947VpMpcog3QjmgVLfw7lvMQ7wxs_r4diteNEOSTJe0oCcYq435Eg1WfU27rRMWCcWAVhFBSv5JUvH6uog1ysfup0-82yetABGot5E8ZM-nBPrdp4SKVZ6Bw_c/s200/PA270756.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBs_9f1HjNPM645nPx07UpOqJADNxLpt3TDY9jJOkI3f_nsGbCerg9T05S52XKM9PHcCWC-NlvqwiGhSjSakAlXmA0D8G6eNgU0eMGPM0xCXdkXUoB0hRDuz9tL2gF2ictOYjSK8eUB0/s1600-h/PA270757.JPG"><img style="WIDTH: 182px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400451992372753874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBs_9f1HjNPM645nPx07UpOqJADNxLpt3TDY9jJOkI3f_nsGbCerg9T05S52XKM9PHcCWC-NlvqwiGhSjSakAlXmA0D8G6eNgU0eMGPM0xCXdkXUoB0hRDuz9tL2gF2ictOYjSK8eUB0/s200/PA270757.JPG" /></a>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-1656902899849982252009-11-04T17:38:00.000-08:002009-11-04T18:54:14.490-08:00Sugar: Blown<strong>Blown Sugar</strong><br />Sphere<br />-want stem even at the bottom<br />-form a mushroom cap with small glob of sugar<br />-stick over thumb<br />-heat center over spirit burner and put over pump top<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR07lCrwmL4Yc7To_z7cPWPDSfLCmDxUelNrI3Rf-hjS4MugvlUHO0124lb8gJFIUn1IhyAHIu3kbUErPlchhcM111qaKJ-GqCOTTBdgZo4uAjTDRHewkXabUzcS3rtIQgbd9VZ7Gbw0E/s1600-h/PA210707.JPG"><img style="WIDTH: 200px; HEIGHT: 127px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400440560966359474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR07lCrwmL4Yc7To_z7cPWPDSfLCmDxUelNrI3Rf-hjS4MugvlUHO0124lb8gJFIUn1IhyAHIu3kbUErPlchhcM111qaKJ-GqCOTTBdgZo4uAjTDRHewkXabUzcS3rtIQgbd9VZ7Gbw0E/s200/PA210707.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvg0OWiMcjB57PEK7mSpN5Ma5tMLYznTNk-qMob7hpIU6G1ZPsgxa9pFzU-NBbiuX0s_shrZdT_EbLutR9lJpFjDCJlCpkjN_7KLnioY8HvloroH3gdr19nuuYoNDc9gTZb8CS4c9oRw/s1600-h/PA210708.JPG"><img style="WIDTH: 165px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400440564177762482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvg0OWiMcjB57PEK7mSpN5Ma5tMLYznTNk-qMob7hpIU6G1ZPsgxa9pFzU-NBbiuX0s_shrZdT_EbLutR9lJpFjDCJlCpkjN_7KLnioY8HvloroH3gdr19nuuYoNDc9gTZb8CS4c9oRw/s200/PA210708.JPG" /></a><br />-pull up on sugar bulb- makes easier to detach later<br />-when get basic shaping done- put in front of fan- cooling<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-FAUrTqIP0JBWr1B8iauxVdA5OT9Ewc94dVj3f-RPcFZIgpqIgG89_RT4NV1VelBmRNvX9p3yTCXVcCHTLI61Sqjnvoff4RC4B3dviI2JxMLF5_HOGWUdU1HMVhzUgzzsbPyoRIr2Uo/s1600-h/PA210710.JPG"><img style="WIDTH: 200px; HEIGHT: 188px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400440571734922098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-FAUrTqIP0JBWr1B8iauxVdA5OT9Ewc94dVj3f-RPcFZIgpqIgG89_RT4NV1VelBmRNvX9p3yTCXVcCHTLI61Sqjnvoff4RC4B3dviI2JxMLF5_HOGWUdU1HMVhzUgzzsbPyoRIr2Uo/s200/PA210710.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnOgcFj9q7mA-QGrvX8bNpek9G6b_7SkSI_VeLzoDeDhFIyRRaXVkopIoKDRx8O7JJQgkk8G7BTfHSGyjC49UIPVuJl6YGpj5TG2YgN-0pfLQoCbRbzNXqbtWsrUr4NpYXD8hqobJIJ4/s1600-h/PA210709.JPG"><img style="WIDTH: 200px; HEIGHT: 173px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400440570129581474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnOgcFj9q7mA-QGrvX8bNpek9G6b_7SkSI_VeLzoDeDhFIyRRaXVkopIoKDRx8O7JJQgkk8G7BTfHSGyjC49UIPVuJl6YGpj5TG2YgN-0pfLQoCbRbzNXqbtWsrUr4NpYXD8hqobJIJ4/s200/PA210709.JPG" /></a><br />-if uneven heat, the sphere will pop when pumped<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1tC-3YE3B2LxvPoLp458CPbSW3naIlIj58Wt_qsVcD-BUBbATIO2iTXHxo25OMSGG8a93B545gQi1XLFQWa-LtF1vwR8qAjgtherTxZb_nmIdbe5m4RLqoC-1lhq1Xqj6E09XLLab2s/s1600-h/PA210711.JPG"><img style="WIDTH: 170px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400441528398160322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1tC-3YE3B2LxvPoLp458CPbSW3naIlIj58Wt_qsVcD-BUBbATIO2iTXHxo25OMSGG8a93B545gQi1XLFQWa-LtF1vwR8qAjgtherTxZb_nmIdbe5m4RLqoC-1lhq1Xqj6E09XLLab2s/s200/PA210711.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkPF4mZoyJJR3wM8iSCBFKEFPmWdZRQm3OPPxQFg6vToDTt7p5LzPllymtL1LJrNKsFRSoQ8QPaiFbQRLF5i1X0m3oAUDfxhYJJBWeV0_deQ4-X6mkXzkR12Js-rJllz66uB_Z0gHT1o/s1600-h/PA210712.JPG"><img style="WIDTH: 160px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400441534264429218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkPF4mZoyJJR3wM8iSCBFKEFPmWdZRQm3OPPxQFg6vToDTt7p5LzPllymtL1LJrNKsFRSoQ8QPaiFbQRLF5i1X0m3oAUDfxhYJJBWeV0_deQ4-X6mkXzkR12Js-rJllz66uB_Z0gHT1o/s200/PA210712.JPG" /></a><br />-to get off- put stem portion over flame and cut with scissors<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFUsLxzOGVLnrPim_K65KZg4nBY6NKmBnOSOE_MG7DBEBJ5NaqCRs3bzLkNdTjmKZvPAtdXNYgkSh70YMq_qVb4GMy7YTFW3VFfT35It00YTHYKD2LwVVL166v8K8ueTn_Bqck8Tg5tM/s1600-h/PA210713.JPG"><img style="WIDTH: 200px; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400441537929312658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFUsLxzOGVLnrPim_K65KZg4nBY6NKmBnOSOE_MG7DBEBJ5NaqCRs3bzLkNdTjmKZvPAtdXNYgkSh70YMq_qVb4GMy7YTFW3VFfT35It00YTHYKD2LwVVL166v8K8ueTn_Bqck8Tg5tM/s200/PA210713.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimPkkF0AnC3gl58mRaDWHR0FP0aqRej80kOZ_n_rP7ns4NPtAZTTR1_QhF8MWzaRhUoQVYstN2D-jZieZds1CfxnhkdYE-FnkD1oEDxew2dgN74U-eJ8U1v70Q0yMBP98DzinMgkC3-Q/s1600-h/PA210714.JPG"><img style="WIDTH: 174px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400441538535513282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimPkkF0AnC3gl58mRaDWHR0FP0aqRej80kOZ_n_rP7ns4NPtAZTTR1_QhF8MWzaRhUoQVYstN2D-jZieZds1CfxnhkdYE-FnkD1oEDxew2dgN74U-eJ8U1v70Q0yMBP98DzinMgkC3-Q/s200/PA210714.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheaoButHWx5HdeO1fUHXqDlUOTPvdc6mzWgNq8Gz7K9Jlz4o0fYl6dYWxIGmakwGdSOjB4TGJPuluqZ0ygWiU4_ZE7ORNXk-5PG90rUXjkTlu5rG3uGCtS87Zk66aGF5YN0NrBCJgB-zA/s1600-h/PA210719.JPG"><img style="WIDTH: 200px; HEIGHT: 190px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400441548494851666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheaoButHWx5HdeO1fUHXqDlUOTPvdc6mzWgNq8Gz7K9Jlz4o0fYl6dYWxIGmakwGdSOjB4TGJPuluqZ0ygWiU4_ZE7ORNXk-5PG90rUXjkTlu5rG3uGCtS87Zk66aGF5YN0NrBCJgB-zA/s200/PA210719.JPG" /></a><br /><br /><br /><strong>Fish</strong><br />-blow sphere<br />-elongate<br />-flatten<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mpXvra9CoBP0fs0o_bDh45i-3yfn8IMdTcDgsXPGhHg6xFu21bAXLXUXF2ZorkQtGjDrHUu12MS4ulLC0LqftYC20yxN4mSLPaxK4hEpa7j-Glq95TgP_73d5Tqc945EnJvf1TW1EyM/s1600-h/PA210720.JPG"><img style="WIDTH: 200px; HEIGHT: 136px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400442688303628034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mpXvra9CoBP0fs0o_bDh45i-3yfn8IMdTcDgsXPGhHg6xFu21bAXLXUXF2ZorkQtGjDrHUu12MS4ulLC0LqftYC20yxN4mSLPaxK4hEpa7j-Glq95TgP_73d5Tqc945EnJvf1TW1EyM/s200/PA210720.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMVR1_uD1iU6gd3-YXFLIKP96-j4ETWq99kpBh83L2Zbw2GFBh1fP7-JBO1sDEVWGVHvQnWWYRp-Zmj30kcqR24bs9E1BeKcTrazKq8x3UXqN4OD1_O6NgJ-wNyCwzEe3G4kxT1Q7wy4/s1600-h/PA210727.JPG"><img style="WIDTH: 200px; HEIGHT: 162px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400442697898992738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMVR1_uD1iU6gd3-YXFLIKP96-j4ETWq99kpBh83L2Zbw2GFBh1fP7-JBO1sDEVWGVHvQnWWYRp-Zmj30kcqR24bs9E1BeKcTrazKq8x3UXqN4OD1_O6NgJ-wNyCwzEe3G4kxT1Q7wy4/s200/PA210727.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGacmT96Rs2f_n7kfKV5lgYaqBDnBwM5BlB6BPHFsTS5f3WjD_Plox0SOoBodlDt3Do6PLOOVhs-yFyW8tHi6QvT_uv0IOuYKJ7sgKwF_dikv2cMWiCES215PsMWfaiZDM-ebun-Ahvmo/s1600-h/PA210726.JPG"><img style="WIDTH: 186px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400442700498945618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGacmT96Rs2f_n7kfKV5lgYaqBDnBwM5BlB6BPHFsTS5f3WjD_Plox0SOoBodlDt3Do6PLOOVhs-yFyW8tHi6QvT_uv0IOuYKJ7sgKwF_dikv2cMWiCES215PsMWfaiZDM-ebun-Ahvmo/s200/PA210726.JPG" /></a><br /><br /><br /><strong>Bird<br /></strong>-blown sphere<br />-cup around top to section to cup off like brioche a tete<br />-pull neck, pump to expand body<br />-shape neck 90 degrees for swan<br />-cut off end- melt tail to play with<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOAGxJYewBO2Jd-GAA9DSRx0LaJBxge2kCHYn5XehaTao7iRO-aktj4hxkaF5LgfqLnqVwD1lBidFoIdanrnI4zY3Y-_MXbMwQqJx3nyMl7LBV2NypkE20OGtRg2DVQ_SKzCzAn__qHo/s1600-h/PA210724.JPG"><img style="WIDTH: 138px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400442688436327026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOAGxJYewBO2Jd-GAA9DSRx0LaJBxge2kCHYn5XehaTao7iRO-aktj4hxkaF5LgfqLnqVwD1lBidFoIdanrnI4zY3Y-_MXbMwQqJx3nyMl7LBV2NypkE20OGtRg2DVQ_SKzCzAn__qHo/s200/PA210724.JPG" /></a><br /><br /><strong>Heart<br /></strong>-shape up and flatten<br />-use bowl scrapper to imprint in center<br />-pump<br />-pill up and accentuate sides<br /><br /><strong>Pear<br /></strong>-elongate sphere, pull up<br />-make depression on bottom with finger<br /><br />Practice Flowers<br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZowf_SS2SiG1pmBnZ9EYsUjLN7GJuLNafA8tHqd2_uc6f4YX5l2yRSvO_b93iPJr4l4Fm2JlJwMLVr9j_JavwQv3yABiuOJtr0Vhjs3iNoK-pqixju2w-4CrX0AbE3HJIDOfcOojoNY/s1600-h/PA220732.JPG"><img style="WIDTH: 200px; HEIGHT: 198px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400442702989820546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZowf_SS2SiG1pmBnZ9EYsUjLN7GJuLNafA8tHqd2_uc6f4YX5l2yRSvO_b93iPJr4l4Fm2JlJwMLVr9j_JavwQv3yABiuOJtr0Vhjs3iNoK-pqixju2w-4CrX0AbE3HJIDOfcOojoNY/s200/PA220732.JPG" /></a> </div><div>Lotus Flower</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH33bWCG2tS7BJKDy1xjxdfdvv8G0GrvUlQvwSKlpAJPffBgK0HlYIBsgaP75PXCWB6KsQRWT7BH8Xcc8N3uPuKYViNrzDNyvzlvodxe6k5pfxA7DSWkrkaSfFcaTc8KJGtkg9oOgjgOk/s1600-h/PA220733.JPG"><img style="WIDTH: 200px; HEIGHT: 157px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400443219257035970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH33bWCG2tS7BJKDy1xjxdfdvv8G0GrvUlQvwSKlpAJPffBgK0HlYIBsgaP75PXCWB6KsQRWT7BH8Xcc8N3uPuKYViNrzDNyvzlvodxe6k5pfxA7DSWkrkaSfFcaTc8KJGtkg9oOgjgOk/s200/PA220733.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODSPd63IktnAhSDdbTpO-kQlXzN9vcbwsV2j5lRpcmg7klqBRCBU3o-OhnF2rJZxI7XAsf4hwTtqaZO8_BtfCQxUz3aNECfmbA4WGovoi84eVdX3VFtV2dxyNXIm7KhbogUTmx2H6Mh8/s1600-h/PA220734.JPG"><img style="WIDTH: 200px; HEIGHT: 189px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400443223199369490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODSPd63IktnAhSDdbTpO-kQlXzN9vcbwsV2j5lRpcmg7klqBRCBU3o-OhnF2rJZxI7XAsf4hwTtqaZO8_BtfCQxUz3aNECfmbA4WGovoi84eVdX3VFtV2dxyNXIm7KhbogUTmx2H6Mh8/s200/PA220734.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHH1puVW_wo0Q3X8QHjLv5M9BnWV-94VJLekpbiCQi9oL_BB9Tf_PxEuuDxYKTEndj6GH_eLyswVHpBS-afO-TnJ3O7mza_7QOqsJ5pRTDG_UlO9lGaM1MLfqM6a3WwjDUkrEjfdfJk4/s1600-h/PA220735.JPG"><img style="WIDTH: 200px; HEIGHT: 162px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400443228682305186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHH1puVW_wo0Q3X8QHjLv5M9BnWV-94VJLekpbiCQi9oL_BB9Tf_PxEuuDxYKTEndj6GH_eLyswVHpBS-afO-TnJ3O7mza_7QOqsJ5pRTDG_UlO9lGaM1MLfqM6a3WwjDUkrEjfdfJk4/s200/PA220735.JPG" /></a></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-5198212600642141632009-11-04T15:39:00.000-08:002009-11-04T16:55:00.949-08:00Sugar: Pulled Ribbons and Flowers<strong>Pulled ribbons<br /></strong>-prepare station with spirit burner filled with denatured alcohol, pairing knife, and scissors<br />-silpats with towels underneath- you don’t want to get cold on granite<br />-with small silpat, have 2 pieces of cut aerated sugar, microwave at 10 sec intervals<br />-microwave enough to make malleable<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WanE_Hr_Jh8NRb6b7dRPwN_Z933A9Q0QPzcWKV2aETvqO9rWtoYzXehjfk5SbaowpAoQZMC3_3F0bUzpb2qzv84tV_ZdpoBYeEWKi9FOMb1rzahJlBFg46yKS8KCzs4bpLnVNCMgnCc/s1600-h/PA200689.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400402669293596274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WanE_Hr_Jh8NRb6b7dRPwN_Z933A9Q0QPzcWKV2aETvqO9rWtoYzXehjfk5SbaowpAoQZMC3_3F0bUzpb2qzv84tV_ZdpoBYeEWKi9FOMb1rzahJlBFg46yKS8KCzs4bpLnVNCMgnCc/s200/PA200689.JPG" /></a><br />-make tent with tin foil around heat light and something under the silpat<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_o0yFZjcWN-buInpHtcCNIYWaXx5oR5IHEIMnWL5tSV1cNI7TAZfhY1pk4jvO7kXZ0b2WDSPs2gf5MpU-0Q7aMioT7VY-5q8uY1hyphenhyphenpc0btWejhBaA3m3P0cjzGeTMHgxANJHnQUtOREA/s1600-h/PA190676.JPG"><img style="WIDTH: 200px; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400400786410076434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_o0yFZjcWN-buInpHtcCNIYWaXx5oR5IHEIMnWL5tSV1cNI7TAZfhY1pk4jvO7kXZ0b2WDSPs2gf5MpU-0Q7aMioT7VY-5q8uY1hyphenhyphenpc0btWejhBaA3m3P0cjzGeTMHgxANJHnQUtOREA/s200/PA190676.JPG" /></a><br />-stretch to sausage, cut 3 pieces- you want them the same thickness and length<br />-press 3 together<br />-pull a little and cut not all the way through, flip, and pull and make double stripes<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXZ3G7a-BJorD1gBhPH40m2qzFsXijgkih-QYoIERGS8Fkz6-SpAnrVTT8yuGUijkzIvN5q7-ZegrpJeh7u8mrI7CWMszJUmRoAPULZmV4_bnjQ4ZVJX9CnS-r8WYICo2vtGpCPZwGoQ/s1600-h/PA190678.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400400791637126770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXZ3G7a-BJorD1gBhPH40m2qzFsXijgkih-QYoIERGS8Fkz6-SpAnrVTT8yuGUijkzIvN5q7-ZegrpJeh7u8mrI7CWMszJUmRoAPULZmV4_bnjQ4ZVJX9CnS-r8WYICo2vtGpCPZwGoQ/s200/PA190678.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM17JBInDxNqvogqHTnpg8HZU2L3oGhG7yHEFgPtVOYV81HvMdDkF-Bl2JUFIazIybl0vJ2k8mAxpNvUMToPJMuiN0BQzYy6Z-_EpMDgBv4ffjyjKPBrlCyy9q7iaYHFCLmQwcQ5g3_Ic/s1600-h/PA190679.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400400795605096546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM17JBInDxNqvogqHTnpg8HZU2L3oGhG7yHEFgPtVOYV81HvMdDkF-Bl2JUFIazIybl0vJ2k8mAxpNvUMToPJMuiN0BQzYy6Z-_EpMDgBv4ffjyjKPBrlCyy9q7iaYHFCLmQwcQ5g3_Ic/s200/PA190679.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNERgHxJv18mIbId2qpIpFQgHI51HM5OlURrrzYhpvuITqDTiLZY10YtjPYV0i9jbf9d_0T-xMAOe4denESVOhOGRRcHvtZWHRDnbr3wsJ9Mu8ffvOh6JCkULwbR1Mv8UZfuqh2c6mv0/s1600-h/PA200683.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400400807204458626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNERgHxJv18mIbId2qpIpFQgHI51HM5OlURrrzYhpvuITqDTiLZY10YtjPYV0i9jbf9d_0T-xMAOe4denESVOhOGRRcHvtZWHRDnbr3wsJ9Mu8ffvOh6JCkULwbR1Mv8UZfuqh2c6mv0/s200/PA200683.JPG" /></a><br />-cut and repeat, 2-3 times<br />-as pull thinner, tap up and down<br />-cut strips with hot knife<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWT9pQPHLHHOwzIvARSPrmD2Zw2aev3xNOaVgubAR0wQE-EKvHdcGTdIsX-W97x4oh4EEeDKqWgyOlpUA44vO2ovkx7qqHGo1JqdSxtQOhBR3RqZXRNhKCJQHCzPEmGHDmhZEfWKICf24/s1600-h/PA200685.JPG"><img style="WIDTH: 200px; HEIGHT: 105px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400401499763410578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWT9pQPHLHHOwzIvARSPrmD2Zw2aev3xNOaVgubAR0wQE-EKvHdcGTdIsX-W97x4oh4EEeDKqWgyOlpUA44vO2ovkx7qqHGo1JqdSxtQOhBR3RqZXRNhKCJQHCzPEmGHDmhZEfWKICf24/s200/PA200685.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNISMuCFKxjr1oe2_gPuz4vKs-lr_2exc1RvfImxX3ebUveEuo2dsEgLEy1FQivUbOg4FVpv2abSG6OMVShr39vFAEV2gwvVvOJyOHx063x_7MiTDJV6tc5PrGBKzU1PC-xdRBDXsJWQ/s1600-h/PA200684.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400401497362419730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNISMuCFKxjr1oe2_gPuz4vKs-lr_2exc1RvfImxX3ebUveEuo2dsEgLEy1FQivUbOg4FVpv2abSG6OMVShr39vFAEV2gwvVvOJyOHx063x_7MiTDJV6tc5PrGBKzU1PC-xdRBDXsJWQ/s200/PA200684.JPG" /></a><br />-put under heat lamp- be patient<br />-bow loop- about the length of a finger<br />-pinch around<br />-use spirit burner to melt ends together to form bow<br />-twist softened strips to make ribbon curls<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rkeqTkeHUnyKOkzokKtPFm8chy03gFCJvs_ZWoFeXunTPr1u_NJX1LwF05TdNQkPgSC1bjQqRKZA9twVew-9dyr-uFVflqoOLt4qtHhdMbjBVXz-zCIHc9sLNQPQvUM707HJdvQjaccj/s1600-h/PA200687.JPG"><img style="WIDTH: 200px; HEIGHT: 187px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400401504606733202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rkeqTkeHUnyKOkzokKtPFm8chy03gFCJvs_ZWoFeXunTPr1u_NJX1LwF05TdNQkPgSC1bjQqRKZA9twVew-9dyr-uFVflqoOLt4qtHhdMbjBVXz-zCIHc9sLNQPQvUM707HJdvQjaccj/s200/PA200687.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7QQQc8vfvHS7t_vbKFLhLMaW4Ok6oTpVxgmeAQfe83z4Pjd5GFrS8iM5sgcXVRF-ZJO10cGZdPEF3rhNxqm8x3tvFT4GbV9buFwOw5FFxzXXbzOS12S1V9eu_Y0VOVddmiWHEO5cQp0/s1600-h/PA200688.JPG"><img style="WIDTH: 200px; HEIGHT: 174px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400401507612035938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7QQQc8vfvHS7t_vbKFLhLMaW4Ok6oTpVxgmeAQfe83z4Pjd5GFrS8iM5sgcXVRF-ZJO10cGZdPEF3rhNxqm8x3tvFT4GbV9buFwOw5FFxzXXbzOS12S1V9eu_Y0VOVddmiWHEO5cQp0/s200/PA200688.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrjhfA0exFTQlRK1YuWhKTMWTAc-h5wZpChqyzdMYhdO7VKriDEHlzkgoXUdUzJ9a8VYrRspkbro0Jr2fnCPt7vp8hZd03Az7lLXhBDWY4O-hIkV1eroiJeGyVsR8asQGNsHzL1kQ60Y/s1600-h/PA200706.JPG"><img style="WIDTH: 190px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400401513468936194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrjhfA0exFTQlRK1YuWhKTMWTAc-h5wZpChqyzdMYhdO7VKriDEHlzkgoXUdUzJ9a8VYrRspkbro0Jr2fnCPt7vp8hZd03Az7lLXhBDWY4O-hIkV1eroiJeGyVsR8asQGNsHzL1kQ60Y/s200/PA200706.JPG" /></a><br /><br /><br />Pulled flower petals and rose<br />-the colder the sugar is the more it will shine<br />-cool down the sugar some by kneading it<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGaiuUGuyRYwLw46XZf9JPPLVxvhDU8dwGBYjagkhmoXcqy_JoNsrvLQZxRMxWvXQHFyrXH-w7SkNpZ8c0Dmv1C3NVfxp3vOJqJdaHJRRKZnIfTjBSpBA7YHDvy4ttnuRBtuOtUYj978/s1600-h/PA200693.JPG"><img style="WIDTH: 190px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400402674134468210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGaiuUGuyRYwLw46XZf9JPPLVxvhDU8dwGBYjagkhmoXcqy_JoNsrvLQZxRMxWvXQHFyrXH-w7SkNpZ8c0Dmv1C3NVfxp3vOJqJdaHJRRKZnIfTjBSpBA7YHDvy4ttnuRBtuOtUYj978/s200/PA200693.JPG" /></a><br />-spread out thinly with fingers<br />-like pulling a tongue<br />-pull off<br />-bend under lamp<br />-varying sizes<br />-center- pull out like petal but curve slightly<br />-take another petal and enclose it slightly higher up<br />-create a gradual rising above 3-5-7<br />-leaf- same movements – emboss over leaf mold- add movement/ curve<br /><br /><strong>Fantasy flower<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83Fkx23Q7jA8KX7BR8C0Oha3mDLBgOTLK2__Sztv7fmjqHBbUAcD9zAf_7hoOld5vSFFNf5rxhfmWcOaPSgYVACMymPs-hnCOxcOUcKCc9bIwBzRCQwQcMZNWb2Jc7mw9bf1oO7iIQTI/s1600-h/PA200694.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400402673251949250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83Fkx23Q7jA8KX7BR8C0Oha3mDLBgOTLK2__Sztv7fmjqHBbUAcD9zAf_7hoOld5vSFFNf5rxhfmWcOaPSgYVACMymPs-hnCOxcOUcKCc9bIwBzRCQwQcMZNWb2Jc7mw9bf1oO7iIQTI/s200/PA200694.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlq7EF4IkYs0H2jg_R_zmgMP2lW_Qyg3Wd2VkreQVZ05IvrV9V6KQgrWWAUvLsvzmz20mzj2RaoH1c9IK65m99eRua8PL87CaLQMKB7ISi76V4rO-94Byhj9ZcG9jTt-ndhGjSq1me_8/s1600-h/PA200703.JPG"><img style="WIDTH: 200px; HEIGHT: 169px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400402687275739202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlq7EF4IkYs0H2jg_R_zmgMP2lW_Qyg3Wd2VkreQVZ05IvrV9V6KQgrWWAUvLsvzmz20mzj2RaoH1c9IK65m99eRua8PL87CaLQMKB7ISi76V4rO-94Byhj9ZcG9jTt-ndhGjSq1me_8/s200/PA200703.JPG" /></a></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjJ0QxrpZS3fJrLdwkjIICCzSxThWjjgdUvw1aOyVU4xgD-Frta43UO3dTYd82hhlXlot1idRnHHjdDGzijmQvyu846OQ3NXLTQkutiLHF6Ugdl7idvhyHjCyuP7jNMnLAoxad2vvMf4/s1600-h/PA200697.JPG"><img style="WIDTH: 200px; HEIGHT: 182px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400402682094468418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjJ0QxrpZS3fJrLdwkjIICCzSxThWjjgdUvw1aOyVU4xgD-Frta43UO3dTYd82hhlXlot1idRnHHjdDGzijmQvyu846OQ3NXLTQkutiLHF6Ugdl7idvhyHjCyuP7jNMnLAoxad2vvMf4/s200/PA200697.JPG" /></a>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-90424845245150299442009-11-04T14:51:00.001-08:002009-11-04T15:33:24.776-08:00Sugar: Pulled<strong>Pulled Sugar<br /></strong>-cooking to 325 degrees<br />-silpat area ready<br />-when boiling clear skim<br />-water bath to shock pot<br />-important that no water enters area will silpat<br />-sugar gets ruined if it gets wet<br />-at 325 degrees add tartaric acid, comes off heat 330 degrees<br />-add drops, swirl pot<br />-acid helps make pliable- helps prevent crystallization<br />-can color at 285 degrees<br />-wipe pot bottom on towel<br />-pour onto silpat<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96cw-qinjxzEjWhcurtb5GT3aUThCl_k_az7m2paGSQ-UDmR43Z3oIuv758eBEi9quL0qxTZMzUGSjHM-y6Xp8fKlDa7cN_8w5N_lL83RyXcvjcSheXaaWU4QRQJaGVHH7FG_BG23gCE/s1600-h/PA190652.JPG"><img style="WIDTH: 200px; HEIGHT: 120px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400385295003311106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96cw-qinjxzEjWhcurtb5GT3aUThCl_k_az7m2paGSQ-UDmR43Z3oIuv758eBEi9quL0qxTZMzUGSjHM-y6Xp8fKlDa7cN_8w5N_lL83RyXcvjcSheXaaWU4QRQJaGVHH7FG_BG23gCE/s200/PA190652.JPG" /></a><br />-waiting for point when you can handle it<br />-edges cool first<br />-may need to shift it around on the table<br />-be patient or you will get burned<br />-folding edges in cools it off<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3qCsbm68VSJ_g8akxwPL1FfbBMukbLLi-MWJe_mVBR7BQQZfwF-aBMGbX8ium7J9Ue49L3XRIHNNoYykG2pI26DCGeKm34qBSeEKo9RCak73zjAZU95AEqkItgTiiWtKOs3FYEkrUEM/s1600-h/PA190653.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400385298878822962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3qCsbm68VSJ_g8akxwPL1FfbBMukbLLi-MWJe_mVBR7BQQZfwF-aBMGbX8ium7J9Ue49L3XRIHNNoYykG2pI26DCGeKm34qBSeEKo9RCak73zjAZU95AEqkItgTiiWtKOs3FYEkrUEM/s200/PA190653.JPG" /></a><br />-trying to get to form log<br />-aeration- aerate the sugar<br /> -make sugar into larger mass<br />-fold silpat inwards<br />-when still moving/oozing not ready yet<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWed4tvs3P9CKr5ywq940hB3B1KxXypj7jvTO0dyHbzw_a-lRg5EiCr4zNM2RyvWA2R-IuBRS1Pv0LSzTkpc3SlUAOnbGKky6e-7gzjSM1qM3J00T8E_GrNEuBJTb0a0lW8ue2-D3QfjE/s1600-h/PA190654.JPG"><img style="WIDTH: 144px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400385300696612674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWed4tvs3P9CKr5ywq940hB3B1KxXypj7jvTO0dyHbzw_a-lRg5EiCr4zNM2RyvWA2R-IuBRS1Pv0LSzTkpc3SlUAOnbGKky6e-7gzjSM1qM3J00T8E_GrNEuBJTb0a0lW8ue2-D3QfjE/s200/PA190654.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4ieb__l5he-sgIicIQzYgymghUhBL1Er1LT_Vge8AEjvFsI0yUzb7hoNtQqh6t4M6kCx12y24CjiPWLto-DINs5gsuapYrtyTtSOuBGuoMBUx1OLhgrcrrIrGHwDkvZ1PAA3ui_jICU/s1600-h/PA190655.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400385308552025042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4ieb__l5he-sgIicIQzYgymghUhBL1Er1LT_Vge8AEjvFsI0yUzb7hoNtQqh6t4M6kCx12y24CjiPWLto-DINs5gsuapYrtyTtSOuBGuoMBUx1OLhgrcrrIrGHwDkvZ1PAA3ui_jICU/s200/PA190655.JPG" /></a><br />-pull when sugar is “cold”- stops moving<br />-gloves protect hands from heat and sugar from sweat<br />-if pull when too hot will be dull, not have optimum shine<br />-if wait too long will be close to impossible to move it<br />-roll into log<br />-with left hand down, take right hand and pull, twist, sandwich, make a figure 8-gets lighter in color, shine increases<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHbcoW9MPI31lGCsQ98vt5LIarCGxPgey5FBQQchCKrDayvD8GLsY4L-5NBkR6iJBU3cbxibOtGWTkvH3OSAT3URfrY579v-G3l1snaHrfthmVujuDBk76GAPBSD54TOfGZ4RO26BneI/s1600-h/PA190657.JPG"><img style="WIDTH: 200px; HEIGHT: 174px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400385686911381522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHbcoW9MPI31lGCsQ98vt5LIarCGxPgey5FBQQchCKrDayvD8GLsY4L-5NBkR6iJBU3cbxibOtGWTkvH3OSAT3URfrY579v-G3l1snaHrfthmVujuDBk76GAPBSD54TOfGZ4RO26BneI/s200/PA190657.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-Ys5AfkMoyEr1_XaXwJm00WIbbc-wKBMN43MSgOunZvnlO9mCVrwrof3IhjMUBKYwD07IIN-1JQXXG1MdcLiDuj6TZK8abrxNjKbZjBqmA1SyKxp9a6BkIfPpGOThke-zzBidCVjiJg/s1600-h/PA190658.JPG"><img style="WIDTH: 200px; HEIGHT: 128px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400385688928240770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-Ys5AfkMoyEr1_XaXwJm00WIbbc-wKBMN43MSgOunZvnlO9mCVrwrof3IhjMUBKYwD07IIN-1JQXXG1MdcLiDuj6TZK8abrxNjKbZjBqmA1SyKxp9a6BkIfPpGOThke-zzBidCVjiJg/s200/PA190658.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppCoINc0Xes6pIxtUZTfEvWmCxoCUCD-lI-1yJhw6RCLRiMseqGUFXLBKqVIvlIPYW1Yn2lEny8APhSna_mkqJVFKFK1i1c9MMaT1FQetnQCEfMe7OF20l3hjR7d345I00GIOchraci4/s1600-h/PA190659.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400385692239141122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppCoINc0Xes6pIxtUZTfEvWmCxoCUCD-lI-1yJhw6RCLRiMseqGUFXLBKqVIvlIPYW1Yn2lEny8APhSna_mkqJVFKFK1i1c9MMaT1FQetnQCEfMe7OF20l3hjR7d345I00GIOchraci4/s200/PA190659.JPG" /></a><br />-controlled motions<br />-pull until hear popping<br />-pull out flat<br />-cut into pieces- can use later to make ribbons or petals<br />-sugar susceptible to humidity- cover with silpat<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdgMqenhuh216Eg0YPQd8TVQqw4lhtDFiVg_MetwhXvS2ZyollmauzUS-CMOt-MkXvb5VLKI0_7qTdffKCfXUsGL0tlPhK2EIJ185XkWbKunwDTxrdpdjZ2fdqGhtorl4w4rHEWVJHQY/s1600-h/PA190660.JPG"><img style="WIDTH: 200px; HEIGHT: 117px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400385695554875090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdgMqenhuh216Eg0YPQd8TVQqw4lhtDFiVg_MetwhXvS2ZyollmauzUS-CMOt-MkXvb5VLKI0_7qTdffKCfXUsGL0tlPhK2EIJ185XkWbKunwDTxrdpdjZ2fdqGhtorl4w4rHEWVJHQY/s200/PA190660.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAtzRjsV8EFpJsnBAYbmiJqbnXmi7er8O7J87A2oYkPH9yy60PCwt-ycsh0FmGu0HL9Amua_mj4UFzNTalOykpMadmttTsgnztoxQJU2DpCooU5QpWZYQgewwfQWW9QeyKb83e5oywwQ/s1600-h/PA190661.JPG"><img style="WIDTH: 154px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400385697970965586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAtzRjsV8EFpJsnBAYbmiJqbnXmi7er8O7J87A2oYkPH9yy60PCwt-ycsh0FmGu0HL9Amua_mj4UFzNTalOykpMadmttTsgnztoxQJU2DpCooU5QpWZYQgewwfQWW9QeyKb83e5oywwQ/s200/PA190661.JPG" /></a><br /><br /><br /><strong>Pulled Isomalt</strong><br />-isomalt recipe is just isomalt and water<br />-cook to 340 degrees<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzOt0PypsYHCCvhhRHB1AoaKCADjdAdZgGBIR_L5n8_mRDxZRDTO4NVIi-DtsDs5OJIINjWFl1pBF35TdVpJd_HweWhMxQW66kG33-yAqNvMN3UY2lLm5mt_ITvSNMKk6EyCP18uDODc/s1600-h/PA190662.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386183800735426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzOt0PypsYHCCvhhRHB1AoaKCADjdAdZgGBIR_L5n8_mRDxZRDTO4NVIi-DtsDs5OJIINjWFl1pBF35TdVpJd_HweWhMxQW66kG33-yAqNvMN3UY2lLm5mt_ITvSNMKk6EyCP18uDODc/s200/PA190662.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapNNi7gB9wK_kIcHffVymcFE8DJEBdQLB4cq9ZvrYJOypiMtiq-TT0BlKu4PDgW3JVytq2F_EYhvSxNLeA3r_zkIK7kMTQmbtUOy1R_FT5FfOVGqyBiK5nHN0Z8KHybhIc1thzZyMcZs/s1600-h/PA190664.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386189247252306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapNNi7gB9wK_kIcHffVymcFE8DJEBdQLB4cq9ZvrYJOypiMtiq-TT0BlKu4PDgW3JVytq2F_EYhvSxNLeA3r_zkIK7kMTQmbtUOy1R_FT5FfOVGqyBiK5nHN0Z8KHybhIc1thzZyMcZs/s200/PA190664.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iBKsjEupE8Mh5Psf8LW3cPFyhEQ4JBjdxZp-t_L1JHaB2rRcerjwyT4APmFlYMsd83T3MlMWHlnco8itS8ta3Ey05BJNwkaY_R94Dv_wAysJuBzUthpUYS1-jsoS24j4rAnzKstt_q8/s1600-h/PA190665.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386191886099650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iBKsjEupE8Mh5Psf8LW3cPFyhEQ4JBjdxZp-t_L1JHaB2rRcerjwyT4APmFlYMsd83T3MlMWHlnco8itS8ta3Ey05BJNwkaY_R94Dv_wAysJuBzUthpUYS1-jsoS24j4rAnzKstt_q8/s200/PA190665.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXP8z2tFoJ9p7R2vKLrEZW3g7awCUqSteaEAM4aSy6_9ZonK9sAvu00kAZTktbITwYh4QX02hyMFLPY8fqIj5aW6PmZUFySExKRPNHzKDSfICBaTHNjbrH6z-jOTyuT1ot9hwXmcqpDI/s1600-h/PA190666.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386197524770930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXP8z2tFoJ9p7R2vKLrEZW3g7awCUqSteaEAM4aSy6_9ZonK9sAvu00kAZTktbITwYh4QX02hyMFLPY8fqIj5aW6PmZUFySExKRPNHzKDSfICBaTHNjbrH6z-jOTyuT1ot9hwXmcqpDI/s200/PA190666.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw61Y5wA6VqKmtwk6T5fd-TRCVOHkN3ewKYP6PkIZH8fhCxDnBc-6DAn0SlFul3UCB7YbuzGVWvZ7YpXIWr9t8W602YMyY9lsqP1_j7C_OWyp_upyIV3Ae5-1c8pt0lcn2NCYTPzpGmPE/s1600-h/PA190667.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386203179020626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw61Y5wA6VqKmtwk6T5fd-TRCVOHkN3ewKYP6PkIZH8fhCxDnBc-6DAn0SlFul3UCB7YbuzGVWvZ7YpXIWr9t8W602YMyY9lsqP1_j7C_OWyp_upyIV3Ae5-1c8pt0lcn2NCYTPzpGmPE/s200/PA190667.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgGRHj_oV0pdP57fEorzBL06QyW_NDKsaeKtR80YuxiGdcq15PEH6VLwFLFs1BRgXTpYx1qPnIFZuKOl7so0mAoaGBuGHKJbDbZl6hzgndTJ33MXJ_7jwNuJIoRJYyRRwG3d_4syEwuQ/s1600-h/PA190668.JPG"><img style="WIDTH: 200px; HEIGHT: 143px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386919063848786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgGRHj_oV0pdP57fEorzBL06QyW_NDKsaeKtR80YuxiGdcq15PEH6VLwFLFs1BRgXTpYx1qPnIFZuKOl7so0mAoaGBuGHKJbDbZl6hzgndTJ33MXJ_7jwNuJIoRJYyRRwG3d_4syEwuQ/s200/PA190668.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9JOyckXqIw6L8_e9kXyWmTMg3SI2RvL4uNRQT4WVLlIvy4i_nWxehv7It0NEwoJhTnnF-9SuyVRVnMax7ZsxRYmt1vnHOYNxhmUYratcz9hAVgB4gp2mGNSQzhik3Uhd7BHhqMQSDaM/s1600-h/PA190669.JPG"><img style="WIDTH: 200px; HEIGHT: 148px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386922752141394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9JOyckXqIw6L8_e9kXyWmTMg3SI2RvL4uNRQT4WVLlIvy4i_nWxehv7It0NEwoJhTnnF-9SuyVRVnMax7ZsxRYmt1vnHOYNxhmUYratcz9hAVgB4gp2mGNSQzhik3Uhd7BHhqMQSDaM/s200/PA190669.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBL3oI8Lvhy9-e-g3zdrWOxE8xRyD_TRzwX6pAl7BkTI5eM4E2Mmmk6r95NfA0AK2nM8_eC6_VvuNb2gQsKBkaIDBo00eJ15vbwF2NJerRcIC5BXveC1IB7sB8qSM76q0iCet3vqqfHWw/s1600-h/PA190670.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386929840818226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBL3oI8Lvhy9-e-g3zdrWOxE8xRyD_TRzwX6pAl7BkTI5eM4E2Mmmk6r95NfA0AK2nM8_eC6_VvuNb2gQsKBkaIDBo00eJ15vbwF2NJerRcIC5BXveC1IB7sB8qSM76q0iCet3vqqfHWw/s200/PA190670.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJkE6xwvGGseqLSj74KOUhZ_FKgXACVgM7CxW18REOx1O1UbyZqJsKqVeWphTp94n8pTs1GAaaBi6LPu-1dGrvTk3H8B6_3d8JCFeH42HnegPIAARSXnTH6dgs49HlGqRJxZNyTb5HI8/s1600-h/PA190671.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386933374773058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJkE6xwvGGseqLSj74KOUhZ_FKgXACVgM7CxW18REOx1O1UbyZqJsKqVeWphTp94n8pTs1GAaaBi6LPu-1dGrvTk3H8B6_3d8JCFeH42HnegPIAARSXnTH6dgs49HlGqRJxZNyTb5HI8/s200/PA190671.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqFm5XnNXo4TDIeAHKi11enKkx2Mip6iiT_R-DyNNntLLYoKUjpsQBFcb8Xic-zlPvhOOZ9fwKWtvXO7N0ncECfWT8HVci8zzJhBAHMMnWiAeWSmy6GGI0UEdT6rzQJZMZzaOzepxD10/s1600-h/PA190672.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400386938866314978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqFm5XnNXo4TDIeAHKi11enKkx2Mip6iiT_R-DyNNntLLYoKUjpsQBFcb8Xic-zlPvhOOZ9fwKWtvXO7N0ncECfWT8HVci8zzJhBAHMMnWiAeWSmy6GGI0UEdT6rzQJZMZzaOzepxD10/s200/PA190672.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgt-OHYBt1_BpqgQzqkL1XqZ59-3G0-4WZLdGBf5Phmm3rJCVmSczWvL4mvmvwv6oj5ZDQT8mir55qaAnAEe3LmXSAITi4yVRUmQhPofVQDQsm41GGS70oqGfKyoU7DlYAs1pDJ562_8/s1600-h/PA190673.JPG"><img style="WIDTH: 180px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400392342291292770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgt-OHYBt1_BpqgQzqkL1XqZ59-3G0-4WZLdGBf5Phmm3rJCVmSczWvL4mvmvwv6oj5ZDQT8mir55qaAnAEe3LmXSAITi4yVRUmQhPofVQDQsm41GGS70oqGfKyoU7DlYAs1pDJ562_8/s200/PA190673.JPG" /></a>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-48995954798337876622009-11-04T14:40:00.000-08:002009-11-04T14:50:36.414-08:00Sugar: Rock, Info about Airbrush Machine<div><strong>Rock Sugar<br /></strong>-based on crystallized sugar<br />-don’t skim- not worried about that</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAFYXKRM5tm8rZFRDRgw19uW0DgPnwyDbUneVyJPflk4l5MO5H1j7GgJeEfcHgD56x4dmiBjlqKYnt5wGY0jtsoaqF9RuQREE-UtixRVUiLRXfVqSv2bY_Wo-DgSS3npsBDCOBgfHiMs/s1600-h/PA190649.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400383196051946930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAFYXKRM5tm8rZFRDRgw19uW0DgPnwyDbUneVyJPflk4l5MO5H1j7GgJeEfcHgD56x4dmiBjlqKYnt5wGY0jtsoaqF9RuQREE-UtixRVUiLRXfVqSv2bY_Wo-DgSS3npsBDCOBgfHiMs/s200/PA190649.JPG" /></a><br />-prepare foiled bowl- spray it<br />-promote crystallization, agitate, introduce a contaminant- royal icing<br />-don’t want to pre-crystallize on you<br />-clear sides at beginning<br />-icing is loose- should help get airy texture<br />-cook to 298 degrees<br />-use sugar cubes from cane sugar because have less impurities<br />-whisk in royal icing<br />-sugar will rise up<br />-take off heat and pour into foiled bowl</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipns0qYJWcZ4MdW_u0Icw_IzVquPWKBkWQdyrY90r9HCy98bo5W31AeoJDp_DCZlFnj8MiCYxzyU238cPkzmE8R0h0MfMjRV2hQfdMCElJwuFAPPiCISbuMSWQ6Lc34xTkzqsxW4byCkk/s1600-h/PA190650.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400383196345576626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipns0qYJWcZ4MdW_u0Icw_IzVquPWKBkWQdyrY90r9HCy98bo5W31AeoJDp_DCZlFnj8MiCYxzyU238cPkzmE8R0h0MfMjRV2hQfdMCElJwuFAPPiCISbuMSWQ6Lc34xTkzqsxW4byCkk/s200/PA190650.JPG" /></a><br />-will settle down, let cool </div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINUfN-e0o2IdVUp4jerc-OMN8IhHkBz22aPoEZ5Q3AOV9zl3DQAAQN2mJuvsiRZsLZTW7tGF7ZE6B-fQM_8EBk7s00iSfnTcKHGkBTkRlutTA4EGAV25dYvB7zteeWLiXCtz4kzmJrEg/s1600-h/PA190651.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400383201920376146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINUfN-e0o2IdVUp4jerc-OMN8IhHkBz22aPoEZ5Q3AOV9zl3DQAAQN2mJuvsiRZsLZTW7tGF7ZE6B-fQM_8EBk7s00iSfnTcKHGkBTkRlutTA4EGAV25dYvB7zteeWLiXCtz4kzmJrEg/s200/PA190651.JPG" /></a></div><div> </div><div> </div><div><strong>Airbrush Machine<br /></strong>-specific colors<br />-pour color into top<br />-can dilute with alcohol if you want</div><div>-spray onto pastillage or sugar with desired color and design</div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-18923009606043900202009-11-04T14:28:00.001-08:002009-11-04T15:39:15.667-08:00Sugar: Pastillage<strong>Pastillage<br /></strong>-sift corn starch and powdered sugar <div><div><div><div><div><div><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400379747388386194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE9xIn-8AfkOXfptBKDO-ulSDfD7KUc38r6Rh_2mU3PmFipOdt_v4AvfaOe5y7pwiV1ogrRTg1alRT52lm5z3hCGO7cIEraOWyYSUkyGU2uFGsSrt6KB5FtxsEoiTxXQMjROpy3YpMVk/s200/PA150641.JPG" /></div><div>-bloom gelatin</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-ftSTAAokhMkf6u1WAmfjx-HN6nH3lj6895ROj9xETh6m_m6WTvkZalKIbkKHaG8LSu7fh5f_6nVuuJHEVP3XHkUGMIgE85EV0QkLW6W12ApCIVRPK6iCMZAVUBsU4gjNXB2AJGAuJ4/s1600-h/PA150640.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400379743952885730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-ftSTAAokhMkf6u1WAmfjx-HN6nH3lj6895ROj9xETh6m_m6WTvkZalKIbkKHaG8LSu7fh5f_6nVuuJHEVP3XHkUGMIgE85EV0QkLW6W12ApCIVRPK6iCMZAVUBsU4gjNXB2AJGAuJ4/s200/PA150640.JPG" /></a><br />-add vinegar and glucose to gelatin and melt together in microwave, about 15 seconds<br />-mix into sifted starch and sugar<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKxYyCHtt04oGiCHS_CNzDSPsjiQWawAQAlbNt1OraHPYi4jLHqnaxVFSf4n-6ZT7yMGn5JgVCF1Trkq1npb3a2SFcBTMtjGf_U-ErivuZKQTRHQtJtwvFJojC0_Qk9Gu9QDaDHJ7v10/s1600-h/PA150642.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400379751998219922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKxYyCHtt04oGiCHS_CNzDSPsjiQWawAQAlbNt1OraHPYi4jLHqnaxVFSf4n-6ZT7yMGn5JgVCF1Trkq1npb3a2SFcBTMtjGf_U-ErivuZKQTRHQtJtwvFJojC0_Qk9Gu9QDaDHJ7v10/s200/PA150642.JPG" /></a></div><div>-finish by hand on starched counter </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMZaYgbWfhPoLg9rxtay50LzvHH9Tj0qzhTQwNm5gBHRlq-c8jXau8El3g8XRG1Ch4YDDOGBi2l-SKW1laIjWROGWXrU2naOt9lTfhmTTwgU3FfPWa-rHenRwBnFbVnCnD3GGoznJ8dc/s1600-h/PA150643.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400379756441979394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMZaYgbWfhPoLg9rxtay50LzvHH9Tj0qzhTQwNm5gBHRlq-c8jXau8El3g8XRG1Ch4YDDOGBi2l-SKW1laIjWROGWXrU2naOt9lTfhmTTwgU3FfPWa-rHenRwBnFbVnCnD3GGoznJ8dc/s200/PA150643.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXkfDKGZ1cRm_5-GsQOvbBajxnEW0biwvOpxBfUZfITkZIQS6vvjsKuj48qp5B0IYI1cyFSQ3jWRvzMwx8mdCgk_ajJjC-4iYws36E0zIxEhatc24PB_YvwqBQqBQ03bPo2MMbjV_gaE/s1600-h/PA150644.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400379762043841538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXkfDKGZ1cRm_5-GsQOvbBajxnEW0biwvOpxBfUZfITkZIQS6vvjsKuj48qp5B0IYI1cyFSQ3jWRvzMwx8mdCgk_ajJjC-4iYws36E0zIxEhatc24PB_YvwqBQqBQ03bPo2MMbjV_gaE/s200/PA150644.JPG" /></a></div><div>-wrap in plastic</div><div>-knead, can add clear alcohol if dry- denatured alcohol moistens it a bit</div><div>-take off any crumbly parts</div><div>-unwrap when ready to use and roll to desired thickness on starched counter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yiTkZCLFkzFpSS5jIOGjj9ND80XnOLi_6sElIjZcOHUhBB7deTdvDN_EaVLGl_Ezk3vPrHV1sQEe1NzU08cJGX7Ephfb2WKMgR7uIaA5JK7SPLmMuxx3I6trFDdOlikVtzINS2WDvu8/s1600-h/PA190647.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400380813749718674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yiTkZCLFkzFpSS5jIOGjj9ND80XnOLi_6sElIjZcOHUhBB7deTdvDN_EaVLGl_Ezk3vPrHV1sQEe1NzU08cJGX7Ephfb2WKMgR7uIaA5JK7SPLmMuxx3I6trFDdOlikVtzINS2WDvu8/s200/PA190647.JPG" /></a></div><div>-cut shapes using exacto knife- dip in denatured alcohol to ensure clean cut-prevent snagging<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xQiZs0N2XA8cDARdGl15OnsKs8fQ5KTd15P3YpmQyis3QcdUg4_2Tz6F1_WYwGwX9-3c_KPrb-nY1AFSxW4xbYhHKvA8e_xdyuu4ILFF7g9XxEi2crkMKcE_lTMpGGhfJ7EKVNmOfEQ/s1600-h/PA190648.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400380814950935714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xQiZs0N2XA8cDARdGl15OnsKs8fQ5KTd15P3YpmQyis3QcdUg4_2Tz6F1_WYwGwX9-3c_KPrb-nY1AFSxW4xbYhHKvA8e_xdyuu4ILFF7g9XxEi2crkMKcE_lTMpGGhfJ7EKVNmOfEQ/s200/PA190648.JPG" /></a></div><div>-if want to shape- leave to dry a minimum of 24 hrs</div><div>-let pieces airdry on parchment lined sheet tray</div><div>-before using in showpiece, go over gently with sand paper to remove and rough surfaces or wrinkles or imperfections</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtD6bM3B96wL-b5inRXRk9PMB5FcYnxRpmfVx3lsydy0fpR7bTBqiyPu-xUIwH2TsVC2KAOXn7Vq-YvUGeG43HxdBrTKoccnt7KRluV0mQkiRz16J-qUcG0BGECzIj0kSl56CSp6qshQU/s1600-h/PA260737.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400380818957595778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtD6bM3B96wL-b5inRXRk9PMB5FcYnxRpmfVx3lsydy0fpR7bTBqiyPu-xUIwH2TsVC2KAOXn7Vq-YvUGeG43HxdBrTKoccnt7KRluV0mQkiRz16J-qUcG0BGECzIj0kSl56CSp6qshQU/s200/PA260737.JPG" /></a></div><div>-can use pastillage to help showpiece- adds movement and drama</div></div></div></div></div></div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-70705971738153916702009-11-04T13:58:00.000-08:002009-11-04T14:27:37.647-08:00Sugar: Casting<strong>Cast Sugar<br /></strong>-start with clean pot- wipe out with vinegar<br />-begin with water, add sugar- heat at level 20<br />-whisk to encourage nice dissolvement of sugar into water<br />-cup with warm tap water with brush<br />-if water is cold will lower temperature dramatically<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXklp7bpR0o3SX_rjgEusOtXCzDn355jqr7jS3_xNwPXw4zwk43imRq0zueuWkgXMK9bcWClmr4mcR_ZF2wyFjFA2SLetQOfTJbzU_Qq3q7MRpG9AGjPU3193XJ3KEhO1HSG7Q8SbBD50/s1600-h/PA150617.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400372058588843298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXklp7bpR0o3SX_rjgEusOtXCzDn355jqr7jS3_xNwPXw4zwk43imRq0zueuWkgXMK9bcWClmr4mcR_ZF2wyFjFA2SLetQOfTJbzU_Qq3q7MRpG9AGjPU3193XJ3KEhO1HSG7Q8SbBD50/s200/PA150617.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eQV8yCVpQDvYmpuD41fg1jp68aWjd2k1TbDT1Wasgz5wBs6gIIoggI2mJM_3NZEJjN7QKfCipdCq1CntUBVGQTsXjL7ydeaQdAy8jA6i_RI8rpncknYjXeIRSRGO0lJ6G9qJvlrSPI0/s1600-h/PA150622.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400372079515569218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eQV8yCVpQDvYmpuD41fg1jp68aWjd2k1TbDT1Wasgz5wBs6gIIoggI2mJM_3NZEJjN7QKfCipdCq1CntUBVGQTsXjL7ydeaQdAy8jA6i_RI8rpncknYjXeIRSRGO0lJ6G9qJvlrSPI0/s200/PA150622.JPG" /></a><br />-clean sides with brush when boiling<br />-impurities rise- skim off surface<br />-add glucose after boiling- if add too early will interfere with dissolvement of sucrose<br />-skim off all impurities, brush down sides, whisk in glucose<br />-colors- only use powdered- acid in liquid colors will invert too much<br />-hydrate powder with water<br />-drop of water to make thick liquid<br />-add little color if want clear, if opaque add more color<br />-don’t touch after add glucose<br />-can add color at 280 degrees or if marbled color can add at the end<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuFr1Ad33SZc2L6h4RhissR-qCIYA96_cLSJA83e38QWrriourHKUuETCDashq4n58Vh4W7dnlsEIB-K7Q06HoDiTXJ9Qkamdgt0zKGFfHB2utt-9YwenR_tPN15t_FUYfmb5WEyqmv4/s1600-h/PA150623.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400372085036905890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuFr1Ad33SZc2L6h4RhissR-qCIYA96_cLSJA83e38QWrriourHKUuETCDashq4n58Vh4W7dnlsEIB-K7Q06HoDiTXJ9Qkamdgt0zKGFfHB2utt-9YwenR_tPN15t_FUYfmb5WEyqmv4/s200/PA150623.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXhpDS8MvTOZCCB4nMz1U0DH4Gp6UbrKEa7U5ERED29W_-bL2Y15g-qcPEx_8kBNB1CsMIc9KTsutifh6J3HHjFgtgp8E3TZKgM12WKIxbaRfptLusBeqr_2wJyeUTvtpIwl3i8RvORQ/s1600-h/PA150624.JPG"><img style="WIDTH: 200px; HEIGHT: 163px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373019327329650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXhpDS8MvTOZCCB4nMz1U0DH4Gp6UbrKEa7U5ERED29W_-bL2Y15g-qcPEx_8kBNB1CsMIc9KTsutifh6J3HHjFgtgp8E3TZKgM12WKIxbaRfptLusBeqr_2wJyeUTvtpIwl3i8RvORQ/s200/PA150624.JPG" /></a><br />-gold and silver dust<br />-liquid white- made of chalk liquefied<br />-if leave impurities in sugar- wont be as clear and pristine as can be<br />-rinse each strain in bowl of water<br />-add glucose after strain<br />-brush sides with water<br />-put in thermometer, want to reach 320 degrees<br />-when add color at 280 degrees, swirl pot to distribute<br />-takes around 15-20 minutes<br />-bowl with cool water- put pot in to stop cooking<br />-put on towel or marble- want no water in molded area<br />-add color- swirl<br /><br /><strong>Pouring Cast Sugar<br /></strong>-can do on aluminum foil- oiled<br />-sand casting<br />-silpat- can be molded<br />-mold should be pre-oiled- oil is better than the spray<br />-wait for bubbles to dissipate before pouring- so not in final sugar<br />-if pour when too hot will concave in mold<br />-pour about ½” thick<br />-cosmic affect- sprinkle gold dust and drops of white color- torch it right away to disperse color- veins it like marble<br />-added texture can pour on flexi-mat (not sprayed)<br />-make a support for tall standing pieces<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjVEcpdiPnNZAptQnjYR4ZEBMqBHKkCpYfD4CExHSTFb1dPPNzaTlZfah94-B4wbjvnkG8O7U2oHy7i4TO2nS2GC-apBBRw4TzqTB3FoFBmLC2MUeuHJ0hg-hPsH00QbV9b2hWto3Ssw/s1600-h/PA150620.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400372072233994466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjVEcpdiPnNZAptQnjYR4ZEBMqBHKkCpYfD4CExHSTFb1dPPNzaTlZfah94-B4wbjvnkG8O7U2oHy7i4TO2nS2GC-apBBRw4TzqTB3FoFBmLC2MUeuHJ0hg-hPsH00QbV9b2hWto3Ssw/s200/PA150620.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK846cAmf0cGn3jk-iEWZdUN7VeMYfgJ2q0bqt4uWTnF22FgH4DZTapkoY2Apeq6sw4lCQatV-lV7mEC8GDJu2PFWP-o8_QJJuNPa4wR40HfCAImf09RSwCnhCLye3GCshUsqrCkjiLbo/s1600-h/PA150619.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400372064930468514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK846cAmf0cGn3jk-iEWZdUN7VeMYfgJ2q0bqt4uWTnF22FgH4DZTapkoY2Apeq6sw4lCQatV-lV7mEC8GDJu2PFWP-o8_QJJuNPa4wR40HfCAImf09RSwCnhCLye3GCshUsqrCkjiLbo/s200/PA150619.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOBeoZliMT5gYLg8xnN3s7qpvOEzyOdWAyP8qew90pmG0voK8_dq40MmeItKuTnVriuo8EYMvZv24WS1K3t-udPGHiKSaFqXohb-TuvReyrKUxymGPPIUGq06EjK4Jc3O98CX67xMDfc/s1600-h/PA150625.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373026129159218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOBeoZliMT5gYLg8xnN3s7qpvOEzyOdWAyP8qew90pmG0voK8_dq40MmeItKuTnVriuo8EYMvZv24WS1K3t-udPGHiKSaFqXohb-TuvReyrKUxymGPPIUGq06EjK4Jc3O98CX67xMDfc/s200/PA150625.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCFfJ5qwiZL_IhYxv2vCEBa-KkPpCZ1OPZ5Lp0NvdTHwqhRq1z5RtZb3kawZIwZy2ey4EgaUCqPDMCt5SjtUNC5CsblWbJq94pthwAv5eulzWq8ltgyckIXrzAacZZAUA2UfRax1RKLY/s1600-h/PA150626.JPG"><img style="WIDTH: 200px; HEIGHT: 128px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373028153710130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCFfJ5qwiZL_IhYxv2vCEBa-KkPpCZ1OPZ5Lp0NvdTHwqhRq1z5RtZb3kawZIwZy2ey4EgaUCqPDMCt5SjtUNC5CsblWbJq94pthwAv5eulzWq8ltgyckIXrzAacZZAUA2UfRax1RKLY/s200/PA150626.JPG" /></a><br />-sand casting- pour into granulated sugar- sprinkle more loose sugar on top- can manipulate when still in sugar, adds texture<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94Ry7EEWSgFZ92Rt_gmnQVyQvLw7CszM2tEIgBionx4ql2wBpOfMpWtwFyBqnkEwZdfFIug0aBmy4NA1WxMBFzph3TJ-GOHOV1HP8Rj7PDOg4EYhQcrn3RTPBlK4lJqwGZkW91I3WkEA/s1600-h/PA150628.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373035578166402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94Ry7EEWSgFZ92Rt_gmnQVyQvLw7CszM2tEIgBionx4ql2wBpOfMpWtwFyBqnkEwZdfFIug0aBmy4NA1WxMBFzph3TJ-GOHOV1HP8Rj7PDOg4EYhQcrn3RTPBlK4lJqwGZkW91I3WkEA/s200/PA150628.JPG" /></a><br />-coral sugar- pour sugar over ice cubes<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaui2fLJkJTMFJp9nx0cx6QP1eZsFksvapCKsTknK_wWKoRmIa22iiIKwrmGMrD0Wfl03VCZr8dL6yy08dxiTx-zmGibXRiM9_A0Sp1nLeNwvNVQbZDOG13R1PZXO7xAC21GyKlFDLJLA/s1600-h/PA150629.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373931917104290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaui2fLJkJTMFJp9nx0cx6QP1eZsFksvapCKsTknK_wWKoRmIa22iiIKwrmGMrD0Wfl03VCZr8dL6yy08dxiTx-zmGibXRiM9_A0Sp1nLeNwvNVQbZDOG13R1PZXO7xAC21GyKlFDLJLA/s200/PA150629.JPG" /></a><br />-bubble sugar- denatured alcohol- pour onto parchment paper- wipe with paper towel<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXFgVBbt4CxOiqnWrYEPLf6ItD3KvLby_Q1-zt_IiipDcTUZnsBIkwjQBhOhlplh8iwLSab-BGS2w-XYurlg3L_7LwVA0lSn-RLYEw1qurRS8Xu6-rgUPMB5c9b-6TtFs47srHvS9-pc/s1600-h/PA150632.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373944229027010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXFgVBbt4CxOiqnWrYEPLf6ItD3KvLby_Q1-zt_IiipDcTUZnsBIkwjQBhOhlplh8iwLSab-BGS2w-XYurlg3L_7LwVA0lSn-RLYEw1qurRS8Xu6-rgUPMB5c9b-6TtFs47srHvS9-pc/s200/PA150632.JPG" /></a><br />-want casting sugar in pot very fluid so when pour onto paper can be shaken around<br />-will bubble as hits alcohol<br />-mold- when still hot but set, start twisting<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2BN-rIUTPwF7g_587n8dCB_ipTBge8MzDfrH0bgAyiuh5NESQeRAIpxs1-97GP3U4D-iPR62oBlnXMFavtufBltxbG_5unFuciLsnc5Nx7E_IBYrThK5gAkShGbNh7isC2viMa4qcus/s1600-h/PA150631.JPG"><img style="WIDTH: 178px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373942453479762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2BN-rIUTPwF7g_587n8dCB_ipTBge8MzDfrH0bgAyiuh5NESQeRAIpxs1-97GP3U4D-iPR62oBlnXMFavtufBltxbG_5unFuciLsnc5Nx7E_IBYrThK5gAkShGbNh7isC2viMa4qcus/s200/PA150631.JPG" /></a><br />-pour on granite- solid surface- sheet pan will buckle<br />-foil technique- oil well- looks like water or stained glass<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvM26ykn57WBbAUC_eNiUKZtfhvlXQO9JjURNpuKHfNZUQ8zWEs0tBI987foA8SJ9G9FCjfPf_zf_2B0Csqm2Ixu8BdQJeK2P0G-NGr_1LLT3gqiJs3zybK7VaNcgPu9K8Z2LiHiNEaXQ/s1600-h/PA150627.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373032381666018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvM26ykn57WBbAUC_eNiUKZtfhvlXQO9JjURNpuKHfNZUQ8zWEs0tBI987foA8SJ9G9FCjfPf_zf_2B0Csqm2Ixu8BdQJeK2P0G-NGr_1LLT3gqiJs3zybK7VaNcgPu9K8Z2LiHiNEaXQ/s200/PA150627.JPG" /></a><br />-oil rulers for support pieces<br />-when take coral sugar out of ice drain on paper towel<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcZARoiwP3pgViIvf4xDjJmqeAQdRNn36xDMRmUQ5OdZvkAure9urJjQzTpQc6Qgq_eBo0dI17Q748Opmf1pmwikbU3jtJ2Z-iBiQMc6CaLMNZrrNyulHHbI1UXSFTg9KwxyFqqBKoNY/s1600-h/PA150630.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373934461187618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcZARoiwP3pgViIvf4xDjJmqeAQdRNn36xDMRmUQ5OdZvkAure9urJjQzTpQc6Qgq_eBo0dI17Q748Opmf1pmwikbU3jtJ2Z-iBiQMc6CaLMNZrrNyulHHbI1UXSFTg9KwxyFqqBKoNY/s200/PA150630.JPG" /></a><br /><br /><strong>Assembly of Practice Piece</strong><br />-using pieces made today create a showpiece with a variety of cast sugars<br />-use hot liquid sugar as "glue"<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujx4VOkG3MaSk9Y_qANSfRWubNZAYjgFZIGvCldxvD8kD5a3Vc_RyRW9rJGS5m4QNNK2yEsjFPFBx_QFel7EuqiRO6QEmgA8pM2TjYBnVmHTV7UJMz_MS1dfpmemvHPPOfVzjVz5pHdA/s1600-h/PA150636.JPG"><img style="WIDTH: 152px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400373945457607170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujx4VOkG3MaSk9Y_qANSfRWubNZAYjgFZIGvCldxvD8kD5a3Vc_RyRW9rJGS5m4QNNK2yEsjFPFBx_QFel7EuqiRO6QEmgA8pM2TjYBnVmHTV7UJMz_MS1dfpmemvHPPOfVzjVz5pHdA/s200/PA150636.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wH9BiKZs8QzF56H0M6GXxbwx9srXujF1m7Yxm5BxesQNtyOOS3bNd_5FM3xqEWEpmtxJ11bazI_ciunPnrvOf4fGJM9v5G-6R79izF8e8-hMKrDmTCkZ6-55NQjHt_FLY20cjQ80OL4/s1600-h/PA150639.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400374211842825474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wH9BiKZs8QzF56H0M6GXxbwx9srXujF1m7Yxm5BxesQNtyOOS3bNd_5FM3xqEWEpmtxJ11bazI_ciunPnrvOf4fGJM9v5G-6R79izF8e8-hMKrDmTCkZ6-55NQjHt_FLY20cjQ80OL4/s200/PA150639.JPG" /></a>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-65823412318454194852009-11-04T13:56:00.000-08:002009-11-04T13:58:29.255-08:00Sugar: Notes from Power Point<strong>Sugar Production</strong>:<br />-Produced in 121 countries<br />-about 8000 yrs ago was cultivated in New Guinea, migrated east to India, China, then Persia<br />-Arabs one of first groups to manufacture sugar<br />-explorers from Spain, Columbus<br />-Arabs called it “the grass that gives honey without the help of bees”<br />-sugar was used for medicines- to make them more palatable<br />-was a commodity<br />-during Napoleonic wars there were shortages of sugar cane- discovery of sugar beet<br /><br /><strong>Beet and Cane</strong><br />-Cane grown and cultivated in tropical regions- warm/humid/sunny- southern U.S., Central South America, Africa, India, South East Asia<br />-Beet grown and cultivated in temperate climates- Canada, Northern U.S., Southern South America, Europe, Northern Asia<br /><strong><br />Sugar Cane<br /></strong>-70% of world’s crop<br />-very tall grass with large stems<br />-prefers sun and lots of water<br />-6-12 months to reach maturation<br />-content in cane in lower portion of reed<br />-re-grows from root<br />-has many life cycles<br /><br /><strong>Beet</strong><br />-grows very large, cream white<br />-temperate areas<br />-30% of world crop<br />-Margraf- chemist, discovered sucrose levels pretty identical in beet and cane- 99.9%<br />-allowed greater access to sugar for those who couldn’t afford “white gold”<br /><br /><strong>Cane Production<br /></strong>-Harvesting- chop at root level<br />-Extraction- large mill, juice separated from fibers, cleaned with calium carbonate<br />-reduced to thick syrup<br />-boiling- boiled until right for crystals to grow<br /><br /><strong>Science of Sugar<br /></strong>-sucrose: 12 atoms of carbon, 22 atoms of hydrogen, 11 atoms oxygen<br />-disaccharide – comprised of 2 sugars<br />-fructose – levulose<br />-glucose – dextrose<br /><br /><strong>Sugar Cookery<br /></strong>-sugar dissolved in water referred to as a solution<br />-mixture with bonds<br />-cannot dissolve infinite amount sugar into fixed amount of water<br />-when as much sugar has been dissolved into a solution as possible, solution is concentrated<br />-unstable solutions<br />-saturation point different at different temperatures<br />-thread, ball, crack, and caramel- has less water as heats up<br />-different saturation/concentration levels<br />-higher temps- more sugar in solution than normally possible<br />-super saturation- very unstable- don’t stir or jostle- will crystallize<br /><br /><strong>Crystallization<br /></strong>-in supersaturation state sugar crystals- molecules- lock into each other<br />-if add acid- inverts it- breaks up bonds evenly<br />-even dispersion of glucose and fructose<br />-break bonds with acid<br />-Invert sugar- trimoline, corn syrup- have different molecular shapes- interferes with sucrose locking in together<br />-inverting sugar- sucrose with acid added- heat applied<br />-wash sides of cooking vessel<br />-don’t agitate solution<br />-have clean sugar<br />-fresh sugar- from a new bag<br />-about 50% of sugar in U.S. is beet<br />-Isomalt<br />-water- tap may be used, ideal is filtered- can interfere with sugar, can lead to crystallization<br />-amt 25-40% to weight of sucrose<br />-too little water – not dissolve all crystals<br />-more than 40% increase boil time- will turn a golden hue- polymers<br /><br /><strong>Acid<br /></strong>- Acid helps slow down crystallization and lends pliability to sugar<br />-Tartaric acid- inverts sugar- slows crystallization<br />-pliable- can pull, make ribbons, blow<br />-Cream of Tartar- acid salt- usually don’t need glucose- add at very beginning- slow acting acid salt- needs time to invert<br />-Tartaric- very fast acting add right at end- 5 degrees before product comes off- if done at 320 degrees, add at 315 degrees<br />-comes in granular form- by weight 1:1 ratio, acid and boiling water<br />-too much acid leads to sugar difficult to manage<br />-too little- sugar becomes brittle, not pliable enough, needs to be controlled<br /><br />-Glucose derived from starch acid and helps break down crystallization<br />-goes through process to convert from starch to sugar<br />-starch=> water, acid, enzymes- hydrolysis process converts it<br />-can’t substitute with corn syrup- not the same- has a lot of water in it<br />-want medium dextrose equivalent of 20-37%<br />-level tells how much starch has been converted to sugar<br />-lower number- thicker substance- glucose<br />-glucose retains water around sucrose crystals and prevents forming of clusters<br />-hygroscopic<br />-makes it shiny<br />-very hot<br />-if too much- too sticky<br />-if too little- susceptible crystallization<br />-use 10-15% glucose to weight of sugar<br /><br /><strong>Isomalt</strong><br />-is a polylol<br />-sugar alcohol- gluco-mannitol and gluco-sorbitol<br />-derived from sucrose<br />-50% less sweet than sucrose<br />-doesn’t contribute to tooth decay<br />-absorbed more slowly into body<br />-laxative properties<br />-resists humidity better than sugar<br />-takes long time to caramelize<br />-reheats, can turn stove off then on again<br /><br /><strong>Showpieces<br /></strong>-height- striking<br />-dimension- add interest<br />-texture- adds dimension<br />-focal point<br />-movement- life, interest<br />-color in harmony<br />-air- not heavy looking<br />-sturdyErica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-19668113138506370952009-09-24T16:07:00.000-07:002009-09-30T11:23:30.094-07:00Internship CYC Week 12: September 9-13<div class="MsoNormal">Wednesday 9/9<br /></div><div class="MsoNormal">-Roberto baked carrot muffins, carrot cake, and cheesecakes<?xml:namespace prefix = o /><o:p></o:p><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal">Chocolate coconut cheesecake squares- 1 full, 1 half sheet pan<o:p></o:p></b><br /></div><div class="MsoNormal">37.5 oz graham crumbs<br /></div><div class="MsoNormal">15.5 oz coconut- 6.75 separate<br /></div><div class="MsoNormal">18.75 oz chocolate<br /></div><div class="MsoNormal">3.4 oz - with chocolate<br /></div><div class="MsoNormal">3 eggs<br /></div><div class="MsoNormal">9 oz butter<br /></div><div class="MsoNormal">18 eggs<br /></div><div class="MsoNormal">18 oz yolks<br /></div><div class="MsoNormal">54 oz cream cheese<br /></div><div class="MsoNormal">36 oz sugar<br /></div><div class="MsoNormal">2 oz vanilla </div><div class="MsoNormal"><strong>********************</strong></div><div class="MsoNormal"><span style="color:#000099;"><i style="mso-bidi-font-style: normal">I always have trouble finding the right ratio of crust to cheesecake in this recipe. Each time I make it the crust must turn out being a different thickness. This time I made two and a half sheet trays. I tried making it thinner so the topping could be thicker. In turn, the topping I made following the double recipe was not enough, and I had to make double that to have enough to fill my trays. I sprinkled coconut and some extra crumbs on top because I had no almonds. I added some vanilla to the cheesecake part to make it taste a little less “eggy.”<o:p></o:p></i><br /></span></div><div class="MsoNormal"><strong>*******************</strong><br /></div><div class="MsoNormal">made tray of brownies<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Banana sponge cake with <b style="mso-bidi-font-weight: normal">citrus cream cheese frosting</b><br /></div><div class="MsoNormal">9 lb cream cheese<br /></div><div class="MsoNormal">1 lb butter<br /></div><div class="MsoNormal">zest 5 lemon<br /></div><div class="MsoNormal">1 orange<br /></div><div class="MsoNormal">3 cp powdered sugar<br /></div><div class="MsoNormal">1 T vanilla<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Thursday 9/10<br /></div><div class="MsoNormal">Scoop 50 each lemon, mango, passion fruit sorbet for party<br /></div><div class="MsoNormal">-put pan of ice under sheet trays to help keep them cold as finish scooping the rest<br /></div><div class="MsoNormal">-keep in freezer, put bowls in freezer, just before service put one of each flavor into bowls with mint leaf<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">15 chocolate dipped strawberries, cookies, brownies for party<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">need to make pot de crème<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">cut and decorate banana cake- small rectangles, candy lemon zest –make fine dice, sprinkle on top of cake<br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IXhUQu4B5jFsvuRqAY_cGhJfKKCq0A_Qk16DkCbdOwVCx6eAsi-5hBT9ZbLdyH582-eUgRij14somga-TRxoUFAIwiIGQtsmX1_e4bYvUEvt3giSkmMfOC1tnV0aI02k1lEoZlI_x1o/s1600-h/IMG_0595.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IXhUQu4B5jFsvuRqAY_cGhJfKKCq0A_Qk16DkCbdOwVCx6eAsi-5hBT9ZbLdyH582-eUgRij14somga-TRxoUFAIwiIGQtsmX1_e4bYvUEvt3giSkmMfOC1tnV0aI02k1lEoZlI_x1o/s200/IMG_0595.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyK0DXafwHy9N5iVj89TPeMNlsz2DiBeeAMujQVBjOCYK8pLwNs6324YQdoBQgsMgpYoHnUy1aORwS4A8fKZ7WetDJdD5yuVfno0iaQCEc3QS56i6dDN1yEhU2TKkIt4Znwc_3gSeTrU/s1600-h/IMG_0598.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyK0DXafwHy9N5iVj89TPeMNlsz2DiBeeAMujQVBjOCYK8pLwNs6324YQdoBQgsMgpYoHnUy1aORwS4A8fKZ7WetDJdD5yuVfno0iaQCEc3QS56i6dDN1yEhU2TKkIt4Znwc_3gSeTrU/s200/IMG_0598.JPG" border="0" /></a><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: left"><br /></div><div class="MsoNormal">plate up green tea cake- very tall, thick layers<br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJw5FyOKP1hiEydnB3bFeCT6nK2cnCEfTKVM2SgUGWYj8LREAE5lp8mWsx7PpWOn9XlRf2ltvQXbyXOlq0AtX8wrkpAS2fP1N7JidSVRFVJxBVOWjQYomEtPvaZBr2v6d5Fv98kJg-QM/s1600-h/IMG_0599.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJw5FyOKP1hiEydnB3bFeCT6nK2cnCEfTKVM2SgUGWYj8LREAE5lp8mWsx7PpWOn9XlRf2ltvQXbyXOlq0AtX8wrkpAS2fP1N7JidSVRFVJxBVOWjQYomEtPvaZBr2v6d5Fv98kJg-QM/s200/IMG_0599.JPG" border="0" /></a><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: left"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal">Pizza Dough<o:p></o:p></b><br /></div><div class="MsoNormal">5.5lb flour<br /></div><div class="MsoNormal">1500 ml cold water<br /></div><div class="MsoNormal">75 g fresh yeast<br /></div><div class="MsoNormal">75 g salt<br /></div><div class="MsoNormal">50 g sugar<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">All in, mix at speed 1 for 3 minutes, then speed 2 for 7 minutes<br /></div><div class="MsoNormal">23 oz dough for each sheet pan<br /></div><div class="MsoNormal">bench rest, punch out, roll- very stretchy and thin- super difficult to roll to size of sheet pan<br /></div><div class="MsoNormal">un-roll into oiled sheet pan, brush top with oil, herbs and garlic<br /></div><div class="MsoNormal">bake 350 degrees for about 10 minutes<br /></div><div class="MsoNormal"><i><strong>**************</strong></i></div><div class="MsoNormal"><span style="color:#000099;"><i>ready for other chefs to use to make pizzas- top with marinara sauce, cheese, veggies, meat and bake again</i><br /><strong>*************</strong></span></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMF2q1MCWS-cgQ4-YChHG9hF8MW_P9AWbgBtWcWVzmOV4nzDD4fXfdMTqka57h-ieDUHU97z0FVXt3F0lHBDrEutHoP7B8FzREJwpSWgo_eSuUWb4fEHhyrCaPwWyX9HwUfcA_YCj3qc/s1600-h/IMG_0601.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMF2q1MCWS-cgQ4-YChHG9hF8MW_P9AWbgBtWcWVzmOV4nzDD4fXfdMTqka57h-ieDUHU97z0FVXt3F0lHBDrEutHoP7B8FzREJwpSWgo_eSuUWb4fEHhyrCaPwWyX9HwUfcA_YCj3qc/s200/IMG_0601.JPG" border="0" /></a><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: left"><br /></div><div class="MsoNormal">Frangipane filling in tart crust, top with poached pears, bake 400 degrees for 7 min, lower to 300 degrees for around 40 minutes<br /></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal"><strong>*******************</strong></i></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal"><span style="color:#000099;">There is a problem with the ovens when it gets busy in the kitchen; people put things in and change the temperatures without asking or letting people know. That causes items of mine to either burn or take forever to bake, and this tart was no exception. The oven temperature was too high and when I switched to the lower oven, someone pulled out the tray by accident and the tart slid half way off. The tart was saved, for the most part, just not servable to guests. Luckily Scott, who caught</span> <span style="color:#000099;">the falling tart with his wrist, was not burned too badly. It made for a nice staff dessert.<o:p></o:p></span></i><span style="color:#000099;"><br /></span><strong>*******************</strong></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal"><o:p><span class="Apple-style-span" style="FONT-STYLE: normal">Friday 9/11</span></o:p></i><br /><i>-<span class="Apple-style-span" style="FONT-STYLE: normal">box cookies for </span><?xml:namespace prefix = st1 /><st1:city><st1:place><span class="Apple-style-span" style="FONT-STYLE: normal">Belmont</span></st1:place></st1:city></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-make pot de crème</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-make lemon zest for chiffon cakes</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-make red velvet cupcakes, vanilla cupcakes</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span class="Apple-style-span" style="FONT-STYLE: normal">Yellow Butter cake for cupcakes</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span></b><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">24 oz butter</span><br /></div><div class="MsoNormal"><span lang="FR"><span class="Apple-style-span" style="FONT-STYLE: normal">26 oz sugar</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span></span><br /></div><div class="MsoNormal"><span lang="FR"><span class="Apple-style-span" style="FONT-STYLE: normal">1 1/3 t salt</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span></span><br /></div><div class="MsoNormal"><span lang="FR"><span class="Apple-style-span" style="FONT-STYLE: normal">15 oz eggs</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span></span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">7.5 t baking powder</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">30 oz milk</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">½ oz vanilla</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">30 oz cake flour</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">creaming method</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">yields 50 cupcakes</span><br /></div><div class="MsoNormal"><em><span class="Apple-style-span" style="FONT-STYLE: normal"><strong>**************</strong></span></em></div><em><span style="color:#000099;"><span class="Apple-style-span" style="FONT-STYLE: normal"><em>I</em> <em>was really happy with the way these cupcakes turned out. They were really moist and had good flavor.</em></span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span><br /></span><strong>***************</strong><br /></em><br /><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Make lemon curd for mini chiffon cakes</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Saturday 9/12</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Wedding shower luncheon , 75 assorted cupcakes</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-frost vanilla cupcakes with Italian buttercream- cross between zinnia and mum</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">got directions from marthastewart.com -frost cupcakes with green frosting</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">dab ½” dot for center- hershey kiss- to anchor petals</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">#80 fluted tip U, hold at 45 degree angle, squeeze bag, and pull- repeat around, 2 layers around, petals shorter as go in</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-green on top as base then Hershey kiss center in brownish/red, yellow, white, orange, and pink petals</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-white buttercream on top of red velvet, sprinkle with couple candy silver balls on top</span><br /></div><div class="MsoNormal"><strong>**********************</strong><br /></div><div class="MsoNormal"><span style="color:#000099;"><i style="mso-bidi-font-style: normal">I was really excited to decorate these cupcakes for the wedding shower. The party sheet had no information about anything specific like the bride’s colors or and flavored cake they wanted, so I didn’t have much to go on. I browsed the Martha Stewart website for some ideas and thought the piped flowers were really cute. I was happy with the way they turned out, for the first time doing it. I finished early and was able to help bring them out to the dining room as they were setting up for the shower. We set one at each place setting on the tables, alternating colors and mixing in the 25 red velvets. It was really special to hear the mother and family’s reaction when seeing them, I could tell they were happy with them and glad that I made something special for them. The party also requested a dessert buffet with lemon squares, brownies, cookies, and fresh fruit. For a ladies lunch of 75, I thought there was a lot of dessert; proof being the full plates that were left when the party was over.<o:p></o:p></i> </span></div><div class="MsoNormal"><strong>*******************</strong><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXli_HFsS_rDSf4Fg7IxllUe6ZoE8bQ5-UMa1lxoCTXaNy4tRW5l1dTIsObEbUlyTxTmnmFoSEecUqT_uYlQDDABo1_JeWdMvhpRQC1_T2M2wLH02QqWyoExztYmve3ghQdnozs3V9gVs/s1600-h/IMG_0603.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXli_HFsS_rDSf4Fg7IxllUe6ZoE8bQ5-UMa1lxoCTXaNy4tRW5l1dTIsObEbUlyTxTmnmFoSEecUqT_uYlQDDABo1_JeWdMvhpRQC1_T2M2wLH02QqWyoExztYmve3ghQdnozs3V9gVs/s200/IMG_0603.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OpUvexiZNv_M33qE7ASOa-tgAenvkxYl9Nk9-0yJcZzzj-XPco6Ibhy1O_3gYa1dmb9AYJsEJnnVMyvHGsf_ejyYHPLb4j7qgKSwaZewcZhu1Ajp9HWB1PPp0W4K1dYmEpX3UVdqeNQ/s1600-h/IMG_0606.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OpUvexiZNv_M33qE7ASOa-tgAenvkxYl9Nk9-0yJcZzzj-XPco6Ibhy1O_3gYa1dmb9AYJsEJnnVMyvHGsf_ejyYHPLb4j7qgKSwaZewcZhu1Ajp9HWB1PPp0W4K1dYmEpX3UVdqeNQ/s200/IMG_0606.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXSujqZ9UB1TEhPX0jHdttsmE6yYnCaBHqR-f3a7zJE20KgyC-qHTrEVJu_2YFkxDqup8hQWshdvwfy4m2nPcfwqh26BpUf8GqEx8o2GY_t5imjL8XgZhyphenhyphencgdd13FehCFsW8qKemAMTU/s1600-h/IMG_0607.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXSujqZ9UB1TEhPX0jHdttsmE6yYnCaBHqR-f3a7zJE20KgyC-qHTrEVJu_2YFkxDqup8hQWshdvwfy4m2nPcfwqh26BpUf8GqEx8o2GY_t5imjL8XgZhyphenhyphencgdd13FehCFsW8qKemAMTU/s200/IMG_0607.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8qYRqRhr4OeJBfzjbwUWU7e9nD8Ncb_XzWbObO2dobACnUCdbt9Kj7AG2oehEXiPOP5cIQQ2ALj9D3g3ON7usOA7FGp-c2t8BpogfuGiQq6AyimWv_9Tk1cehhWhiYy3dH9bP2lUZsg/s1600-h/IMG_0609.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8qYRqRhr4OeJBfzjbwUWU7e9nD8Ncb_XzWbObO2dobACnUCdbt9Kj7AG2oehEXiPOP5cIQQ2ALj9D3g3ON7usOA7FGp-c2t8BpogfuGiQq6AyimWv_9Tk1cehhWhiYy3dH9bP2lUZsg/s200/IMG_0609.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrrGUqSQjXmtpgWyFKyAQx-fbkrO1_ZlEi6IxEt_xf9Id_1C-UGXYY25wfldNcDoxBGwEgSNBiq_6-mmrJzm5DVgAfA6tUJWIIpc-YYOp3KNGREQtumtBk20EUr1WnO9xo7UiTC-3-0Q/s1600-h/IMG_0611.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrrGUqSQjXmtpgWyFKyAQx-fbkrO1_ZlEi6IxEt_xf9Id_1C-UGXYY25wfldNcDoxBGwEgSNBiq_6-mmrJzm5DVgAfA6tUJWIIpc-YYOp3KNGREQtumtBk20EUr1WnO9xo7UiTC-3-0Q/s200/IMG_0611.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_DiFUnKhrcGa_EoGE_Hgk3onnkWH-mY23-z9HiBG8FEGINs1q6J53-RkIHePN5wR-XfZ3ig3mnRK1ToNE_UY1NpQyZccHhvUXELQYhF7t8h8RQAmCQEG7Dyo4L0Gm7BGbuXt_cVbAjY/s1600-h/IMG_0612.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_DiFUnKhrcGa_EoGE_Hgk3onnkWH-mY23-z9HiBG8FEGINs1q6J53-RkIHePN5wR-XfZ3ig3mnRK1ToNE_UY1NpQyZccHhvUXELQYhF7t8h8RQAmCQEG7Dyo4L0Gm7BGbuXt_cVbAjY/s200/IMG_0612.JPG" border="0" /></a><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Make Italian buttercream, fill/ frost mini chiffon cakes</span><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBLQV0HE0itee3HpZOxdP68IZ33SeqPsHODW6qpZxeoqCjrLKjRXLvl9w3Ratc1Rc6dvfUxriwZB55RvPWdU8w8qcxf5ICNmDY-gNSUMcB7E0nvu9zrlENr1dM9KQC8tBGdfsepzckik/s1600-h/IMG_0613.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBLQV0HE0itee3HpZOxdP68IZ33SeqPsHODW6qpZxeoqCjrLKjRXLvl9w3Ratc1Rc6dvfUxriwZB55RvPWdU8w8qcxf5ICNmDY-gNSUMcB7E0nvu9zrlENr1dM9KQC8tBGdfsepzckik/s200/IMG_0613.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOZDgdBsv3m7s1rK78ZQcLlF2Fyi2UQxLKp_trZAjSspgcMtI441aWly-Y8CvILCk1yxokXzLYfUFRqLQmuIAvEef7RtcS_wPxR22HGJIsf_ZdHfg29EGfKMGGxld6rQxqxxWMzBVgew/s1600-h/IMG_0614.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOZDgdBsv3m7s1rK78ZQcLlF2Fyi2UQxLKp_trZAjSspgcMtI441aWly-Y8CvILCk1yxokXzLYfUFRqLQmuIAvEef7RtcS_wPxR22HGJIsf_ZdHfg29EGfKMGGxld6rQxqxxWMzBVgew/s200/IMG_0614.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSdyTpohzJ4XkbV-XQ5Tkwy3rB-ce2rvIUQQDhOOdvR_BHmYpnMgllk5zRu7zu7o2PmSS8wRpx_IEj5BBwUpABpUTj8HDUYfO8jFmKm9XOeGNBJ3v_pyCtGmK4PEIxMm8A2OO8vpjcFw/s1600-h/IMG_0615.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSdyTpohzJ4XkbV-XQ5Tkwy3rB-ce2rvIUQQDhOOdvR_BHmYpnMgllk5zRu7zu7o2PmSS8wRpx_IEj5BBwUpABpUTj8HDUYfO8jFmKm9XOeGNBJ3v_pyCtGmK4PEIxMm8A2OO8vpjcFw/s200/IMG_0615.JPG" border="0" /></a><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal"><br /></span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Fruit tarts</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Cakes/cookies for buffet</span> </i><br /></div><div class="MsoNormal">Sunday 8/13<br /></div><div class="MsoNormal">Prep brunch buffet<br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVd0JPJXQgKwbk5BE38YIra9-3_gY9IHw9_JlUotwxwxpebvQUM_iBnSsF2iY_bRUFBeqFA82HeGf87sSs7P1H4za6GE6_sEYq3RNwNFieIFQVspOeXg2gRQeAAlZ-OlGIsl3uGZSdwfk/s1600-h/IMG_0625.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVd0JPJXQgKwbk5BE38YIra9-3_gY9IHw9_JlUotwxwxpebvQUM_iBnSsF2iY_bRUFBeqFA82HeGf87sSs7P1H4za6GE6_sEYq3RNwNFieIFQVspOeXg2gRQeAAlZ-OlGIsl3uGZSdwfk/s200/IMG_0625.JPG" border="0" /></a><br /></div><div class="MsoNormal"><strong>****************</strong><br /></div><div class="MsoNormal"><span style="color:#000099;"><span class="Apple-style-span" style="FONT-STYLE: italic">Chef wanted me to play around to come up with a recipe for a cinnamon ice cream soufflé that a party requested for a dessert. He said it was basically cinnamon ice cream and cream, whipped and frozen, in an oreo crumb crust. I also tried it in a graham crust. I made the crust and baked it in soup cups then piped the whipped up cream and ice cream. I added a little more cinnamon to enhance the flavor.</span><br /></span></div><div class="MsoNormal"><strong>******************</strong><br /></div><div class="MsoNormal">8 oz graham cracker<br /></div><div class="MsoNormal">1 ¾ oz melted butter<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">8 oz oreo crumbs<br /></div><div class="MsoNormal">1 oz melted butter<br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQWgUxfBPJfOupURIID_KhHO3GxAzhVqtzpR-2UEAIrGGp0-9waprWNkBZCZZX6bBrNo4x9Rwok6Kzd8ybXdAyHegzAT6XsNc89mg3M416wWRNnT8cvliZA07xcUsT7Iz-E0gBCzHRBQ/s1600-h/IMG_0645.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQWgUxfBPJfOupURIID_KhHO3GxAzhVqtzpR-2UEAIrGGp0-9waprWNkBZCZZX6bBrNo4x9Rwok6Kzd8ybXdAyHegzAT6XsNc89mg3M416wWRNnT8cvliZA07xcUsT7Iz-E0gBCzHRBQ/s200/IMG_0645.JPG" border="0" /></a><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">24 oz cinnamon ice cream<br /></div><div class="MsoNormal">18.75 oz cream<br /></div><div class="MsoNormal">2 dashes cinnamon<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">melted ice cream and cream, whip like 10 minutes<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Make lemon filling for lemon squares, pour into pre-baked shell in cooler- don’t have to move and spill </div>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0tag:blogger.com,1999:blog-9104439217597834486.post-69690935166142432142009-09-24T15:46:00.000-07:002009-09-30T11:25:13.196-07:00Internship CYC Week 11: September 2- 6<div class="MsoNormal">Wednesday 9/2<br /></div><div class="MsoNormal">-strawberry mousse for tarts<br /></div><div class="MsoNormal">-espresso pot de crème<br /></div><div class="MsoNormal">-frosted/filled 10 mini chiffon cakes<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Port of Call city is <?xml:namespace prefix = st1 /><st1:city><st1:place>Miami</st1:place></st1:city> for tonight’s buffet<br /></div><div class="MsoNormal">-Roberto made flan, tres leches cake, bread pudding<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">to go party tonight- 30 mini desserts- fruit tarts, éclairs, brownies<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">decorate 2 birthday plates for guests- write happy birthday in chocolate, slice of cake, sauce, berries<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">chocolate dip strawberries<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Thursday 9/3<br /></div><div class="MsoNormal">Pasta bar buffet- cakes, cookies, fruit tarts<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b>Chocolate Lover’s Obsession</b> x1.5<br /></div><div class="MsoNormal">400 g 80% fat butter (plugra) 600 g<br /></div><div class="MsoNormal">360 g 60-70% chocolate 540 g <br /></div><div class="MsoNormal">400 g powdered sugar 600 g<br /></div><div class="MsoNormal">160 g egg yolks and vanilla 240 g <br /></div><div class="MsoNormal">400 g whole eggs 600 g<br /></div><div class="MsoNormal">200 g sifted cake flour 300 g<br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">oven at 400 degrees<br /></div><div class="MsoNormal">ramekins buttered or sprayed<br /></div><div class="MsoNormal">melt butter and chocolate separately, then whisk together<br /></div><div class="MsoNormal">whisk eggs and vanilla<br /></div><div class="MsoNormal">sift flour and sugar separately<br /></div><div class="MsoNormal">when at room temp, whisk chocolate/butter into egg mixture<br /></div><div class="MsoNormal">fold in sugar, then flour<br /></div><div class="MsoNormal">ladle into ramekins 2/3 full<br /></div><div class="MsoNormal">bake 8-12 minutes<br /></div><div class="MsoNormal">***********<br /></div><div class="MsoNormal"><span style="color:#000099;"><i>This version of chocolate lava cake was another one of Chef Good’s from his </i><st1:place><i>Kendall</i></st1:place><i> days. I needed 17 for a party that evening. I scooped the batter into the ramekins and left it in the cooler. Before I left I took them out to come to room temperature, they were going to bake them about an hour after I left. They flipped them out onto dessert plates and served with sauce and some berries.</i></span></div><div class="MsoNormal"><em>**************<?xml:namespace prefix = o /><o:p></o:p></em><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWwemotCSfmbpA4EDJ8_pHdZ14W16xy0rkpSs1x-WUwOWQxmu84fTmyCjCNXLOOMEPVq_1cwEil5O3zaGW23SYvNFdFibEG-8KpWfAS6ra2pjAHyZmF5oQJ3zSNUYCDJUl6QH2p9mQOY/s1600-h/IMG_0557.JPG" imageanchor="1"><i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWwemotCSfmbpA4EDJ8_pHdZ14W16xy0rkpSs1x-WUwOWQxmu84fTmyCjCNXLOOMEPVq_1cwEil5O3zaGW23SYvNFdFibEG-8KpWfAS6ra2pjAHyZmF5oQJ3zSNUYCDJUl6QH2p9mQOY/s200/IMG_0557.JPG" border="0" /></i></a><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i></i><br /></div><i><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Green Tea Opera Cake – playing with sponge recipes</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Green tea joconde- sheet pan, cut in 4</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">2 layers green tea buttercream, 4 layers sponge, 1 layer ganache</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span class="Apple-style-span" style="FONT-STYLE: normal">glacage for opera cake</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span></b><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">dark coating chocolate 100%</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">64% couverture 40%</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">salad oil 14%</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span class="Apple-style-span" style="FONT-STYLE: normal">Biscuit Viennois</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span></b><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">7 7/8 oz almond meal</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">1 7/8 oz yolks</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">3 1/3 oz eggs</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">7 oz whites</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">¾ oz sugar</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">1 5/8 oz cake flour</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">1 5/8 oz pastry flour</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Sift flours</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Combine almond, yolks and eggs- whip on high speed until triple in volume</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Make medium stiff meringue with egg whites and sugar</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Fold meringue into egg mix, fold in flour</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Deposit onto lined sheet pan, spread out</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Bake 400 degrees for 7 minutes</span><br /></div><div class="MsoNormal">***********<br /></div><div class="MsoNormal"><span style="color:#000099;">I found this recipe in my Suas book and thought I could adapt it for the green tea sponge we were looking for. I ended up using 10 g of matcha powder and a total of 4 oz of eggs. The matcha is very dry and made the cake batter almost impossible to spread. Not a good recipe to work with.<o:p></o:p> </span></div><div class="MsoNormal">*************<br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMqXYezE3K3VGFbvKJ8Y7YeI9coiI0aO0BJY4lUlao-v9Kftt5arIJhkQLjxAL1Deijz6JMAdg6aSZXydv7Gmw58rfGQMZoR5P-M1EOLBFosfF3-YJNJe4n_YE9koAg48SA0buQAGFk4/s1600-h/IMG_0558.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMqXYezE3K3VGFbvKJ8Y7YeI9coiI0aO0BJY4lUlao-v9Kftt5arIJhkQLjxAL1Deijz6JMAdg6aSZXydv7Gmw58rfGQMZoR5P-M1EOLBFosfF3-YJNJe4n_YE9koAg48SA0buQAGFk4/s200/IMG_0558.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEu3ocmEgqYrYcC0UIkTLM8Y5WBGpDVOJViRQ7qHFN_O1NoZTv8lOOawnOg616E7wWKC5WPfyHoTsZWOseUASz8Bl4BQRXmuTa3CnC48gaYt8kG8esbN_zO-1573awGCPyk9jrH1I2cI/s1600-h/IMG_0559.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEu3ocmEgqYrYcC0UIkTLM8Y5WBGpDVOJViRQ7qHFN_O1NoZTv8lOOawnOg616E7wWKC5WPfyHoTsZWOseUASz8Bl4BQRXmuTa3CnC48gaYt8kG8esbN_zO-1573awGCPyk9jrH1I2cI/s200/IMG_0559.JPG" border="0" /></a><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: left"><br /></div><div class="MsoNormal"><b><span class="Apple-style-span" style="FONT-STYLE: normal">Joconde Sponge</span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span></b><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">7 oz almond meal</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">6 oz powdered sugar</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">2 oz cake flour</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">9.5 oz whole eggs</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">6.5 oz egg whites</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">20 g sugar</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Sift flour and powdered sugar</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Paddle almond flour and eggs, lighten up batter, beat 3 minutes</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Whip whites with sugar</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Fold together, bake 375 degrees for 7 minutes</span><br /></div><div class="MsoNormal">***************<br /></div><div class="MsoNormal"><span style="color:#000099;">This recipe was one I found in a notebook from my Advanced Pastries class with Chef Brooks that I knew would work. I added 1.5 oz matcha powder and .5 oz cake flour; substituting the tea powder for the flour because it was so drying. This one worked very well and had a great chartreuse color, as well as great tea flavor. Upon Chef’s suggestion next time I will add a little vanilla to the batter next time. He also thought the sponge should be a little bit thicker.<br /></span></div>***************<br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span class="Apple-style-span" style="FONT-STYLE: normal">Green Tea Italian Buttercream </span><span class="Apple-style-span" style="FONT-STYLE: normal"><o:p></o:p></span></b><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">1500 g sugar</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">water</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">lemon juice</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">750 g egg whites</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">2250 g butter</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">4.5 t matcha (to taste)</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">layer cake</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">green tea butter cream</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">cake</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">dark chocolate/ white chocolate ganache</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">cake</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">butter cream</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">glacage</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">chill</span><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJez972p6fixSW1hMLrLT20FqGvJi01pRl3f4TfdL1uU4PbTFhkSxzy_7HfUnOUGjzNP0M5F-0W9yJLWzhhExvlAwNazhIliTQzv79AzmK6zoNU7QHBUySb2pV_YpJGZpYAIHJxmJo7c/s1600-h/IMG_0561.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJez972p6fixSW1hMLrLT20FqGvJi01pRl3f4TfdL1uU4PbTFhkSxzy_7HfUnOUGjzNP0M5F-0W9yJLWzhhExvlAwNazhIliTQzv79AzmK6zoNU7QHBUySb2pV_YpJGZpYAIHJxmJo7c/s200/IMG_0561.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0iDN9M4mriaOEH6RZifUT_YAnh-QNjhtvLsF66YmQjwTmb_IzGPi4g9vnLGxvgVAwUTYOXe_JMq6CKtJi6IJnPJBo06Y6w7xn-eTVdmEkcmxAiSc_u2ebcKjv7A_oy2O3H8WOy6n4Zg/s1600-h/IMG_0562.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0iDN9M4mriaOEH6RZifUT_YAnh-QNjhtvLsF66YmQjwTmb_IzGPi4g9vnLGxvgVAwUTYOXe_JMq6CKtJi6IJnPJBo06Y6w7xn-eTVdmEkcmxAiSc_u2ebcKjv7A_oy2O3H8WOy6n4Zg/s200/IMG_0562.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXU23vGpnjrRal-OxElAE6-Jj6-yCUq09B5AItYT87IVIny8zhVZJfSxbIleuxHfc7RvI2fcrhI7P6hSt9uHkSgt5wsJRVHDLH4yQcwO0cV5UcN7zB-Rj66RGXvDxrfJiEPCl9LYllJw/s1600-h/IMG_0563.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXU23vGpnjrRal-OxElAE6-Jj6-yCUq09B5AItYT87IVIny8zhVZJfSxbIleuxHfc7RvI2fcrhI7P6hSt9uHkSgt5wsJRVHDLH4yQcwO0cV5UcN7zB-Rj66RGXvDxrfJiEPCl9LYllJw/s200/IMG_0563.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Lkg059VNRde8Z_gdWLPqAh4P9QX5gsJSS4ZZntoydqTfWBdlDtjpeHvOmR2nuWD59vPfh6L1QjgEfAddpvi9bDf4UD3DI6qE0uVZovhP_4Jj5hyphenhyphenX-skPeYRqU7vtuE5wvOelgtCUkA0/s1600-h/IMG_0564.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Lkg059VNRde8Z_gdWLPqAh4P9QX5gsJSS4ZZntoydqTfWBdlDtjpeHvOmR2nuWD59vPfh6L1QjgEfAddpvi9bDf4UD3DI6qE0uVZovhP_4Jj5hyphenhyphenX-skPeYRqU7vtuE5wvOelgtCUkA0/s200/IMG_0564.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3d2N64yb4V_KJGGHyk9846wWnhFUAODzTbR3jPoIHevTf6LBdV09yURpCqwjnWpI03AUDVtk2brV8BwTkGvHBKmjVZCixTsFZXX57tCCGbpB3oEQOrghjjKKOEFVdOgEZmTHY8FnEfE/s1600-h/IMG_0565.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3d2N64yb4V_KJGGHyk9846wWnhFUAODzTbR3jPoIHevTf6LBdV09yURpCqwjnWpI03AUDVtk2brV8BwTkGvHBKmjVZCixTsFZXX57tCCGbpB3oEQOrghjjKKOEFVdOgEZmTHY8FnEfE/s200/IMG_0565.JPG" border="0" /></a><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><span class="Apple-style-span" style="FONT-STYLE: normal"><br /></span><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: left"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Friday 9/4 </span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-roll out tart shell dough</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-poach pears in left over poaching syrup</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-make brownies</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">make 6 tart shells</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">rehydrate 1 cp raisins in rum, rehydrate dried cranberries, combine</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">mix with some frangipane filling, 7 oz each tart, spread across bottom</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">top with slices of apples that we tossed with sugar and cinnamon</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">bake until crust brown and apples soft</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">top with apricot glaze</span><br /></div><div class="MsoNormal">***************<br /></div><div class="MsoNormal"><span style="color:#000099;">I’m not sure the variety of apples that I was using but they were not very juicy and seemed to puff up when they baked. The flavor of this tart was really good, next time I would add more frangipane filling and try using a sweeter, juicier apple. </span></div><div class="MsoNormal">*****************<o:p></o:p><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8z5y6ELKh_Q81ylvWwwPy6DRMJMak7PLyOPC8aPKKCtnORx-73pzOyKP5VcWih3ciqaaPZJogaYa5aTFbZ1pWQR1QxILcUVJOBrgvtaQ2VYscmAFEwn9tF6P7UC95alFaT_MypYSKdM4/s1600-h/IMG_0577.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8z5y6ELKh_Q81ylvWwwPy6DRMJMak7PLyOPC8aPKKCtnORx-73pzOyKP5VcWih3ciqaaPZJogaYa5aTFbZ1pWQR1QxILcUVJOBrgvtaQ2VYscmAFEwn9tF6P7UC95alFaT_MypYSKdM4/s200/IMG_0577.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2jk1lOQb8tA1g05y6hcJIi7vGpEHmGp0dPzukb3JpQ0jZohgxtsVuWWU5aFiBc8jU-iAiIZMQfthqpN6qveXfU4Is8n72CHIvSyzm1XUrvCkzl_G-Kj6DxVLaSWDIoE-zm05vGBMQPI/s1600-h/IMG_0578.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw2jk1lOQb8tA1g05y6hcJIi7vGpEHmGp0dPzukb3JpQ0jZohgxtsVuWWU5aFiBc8jU-iAiIZMQfthqpN6qveXfU4Is8n72CHIvSyzm1XUrvCkzl_G-Kj6DxVLaSWDIoE-zm05vGBMQPI/s200/IMG_0578.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieE9kMBEMgbpS6Cs_wB5lYPbMJme4GC41hJdFL4FiQMFpNFX1HYphP_MVhixOGF38I3XmZWKJltcWitlmvvtQVsU7r6LI3F4olwOBKMne4j0GFQYhFAArJ7r4d2ImVl1ZyZ-AKAaKCbpk/s1600-h/IMG_0579.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieE9kMBEMgbpS6Cs_wB5lYPbMJme4GC41hJdFL4FiQMFpNFX1HYphP_MVhixOGF38I3XmZWKJltcWitlmvvtQVsU7r6LI3F4olwOBKMne4j0GFQYhFAArJ7r4d2ImVl1ZyZ-AKAaKCbpk/s200/IMG_0579.JPG" border="0" /></a><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Double recipe joconde sponge- use 3 oz green tea- no flour</span><br /></div><div class="MsoNormal"><span style="color:#000099;">-was pretty thick sponge, make opera cake with thick layers. too big!<br /></span></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsn45cloAFcc4gqJtwKWen38Ao7v6VrmTqg0_EmFsfFsdfwXkr5K39VggNzaRLst6sDlAlJhN9AKNlvRk5WDcNegDLkBl5AGge2_U1u-O6bYeaIauW900MYZ_ryFzqyZFmaotcGLWjURw/s1600-h/IMG_0567.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsn45cloAFcc4gqJtwKWen38Ao7v6VrmTqg0_EmFsfFsdfwXkr5K39VggNzaRLst6sDlAlJhN9AKNlvRk5WDcNegDLkBl5AGge2_U1u-O6bYeaIauW900MYZ_ryFzqyZFmaotcGLWjURw/s200/IMG_0567.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYH6xUt5Y6iDhYIUXRjXkI9imGmmiuuRXq-lt6n-AZQxdAz-qpQ9qa24AIFfy8o2iIVQhvw01fENvDMB21jJ7bbxG1No9v51janPE442PBroObqlpqj3KzHTBx1ddfsTA_gl4Wv-9zP0/s1600-h/IMG_0569.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYH6xUt5Y6iDhYIUXRjXkI9imGmmiuuRXq-lt6n-AZQxdAz-qpQ9qa24AIFfy8o2iIVQhvw01fENvDMB21jJ7bbxG1No9v51janPE442PBroObqlpqj3KzHTBx1ddfsTA_gl4Wv-9zP0/s200/IMG_0569.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHvL7t8fGMHIoRiJaiUYqlVDKHaOOfQnMcLenyqkrruUXgf8B5sw4WvGVfM1SomRtI3f5umybIxMo8z-HrZ_g0odyv4QkiWlOxXscdUprPt0d5j6McPEzaggTSMgwtapLA4ZR7LCu1g4/s1600-h/IMG_0570.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHvL7t8fGMHIoRiJaiUYqlVDKHaOOfQnMcLenyqkrruUXgf8B5sw4WvGVfM1SomRtI3f5umybIxMo8z-HrZ_g0odyv4QkiWlOxXscdUprPt0d5j6McPEzaggTSMgwtapLA4ZR7LCu1g4/s200/IMG_0570.JPG" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHmaThRmZIgR-UmCCsEC7p5owVEErrSB6n6-9aBcD7lnqqQ8Wgwxz3sMg2aYoryVyTzZ3BDFjAdPq8JUOrcIRCdmtKoxxnsGAP4bkJL8jCvP2vQPvOnjqLyfs5yzesnpCDWc5oIBR1_4/s1600-h/IMG_0571.JPG" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHmaThRmZIgR-UmCCsEC7p5owVEErrSB6n6-9aBcD7lnqqQ8Wgwxz3sMg2aYoryVyTzZ3BDFjAdPq8JUOrcIRCdmtKoxxnsGAP4bkJL8jCvP2vQPvOnjqLyfs5yzesnpCDWc5oIBR1_4/s200/IMG_0571.JPG" border="0" /></a><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><br /></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: left"><br /></div><div class="MsoNormal">S<span class="Apple-style-span" style="FONT-STYLE: normal">aturday 9/5</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">1.5x’s recipe for lava/chocolate obsession cake for another party of 15</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">-scoop into cups keep in cooler, spray cups well so come out easily</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">buffet tonight- fruit tarts, cookies</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">make chocolate chip cookie dough tonight</span><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">Labor day weekend- need lots of desserts- not working Monday</span><br /></div><div class="MsoNormal"><span class="Apple-style-span" style="FONT-STYLE: normal">At least 4 chocolate cakes, 4 flourless chocolate, 1 coconut cake, 6 apple tarts, 4 oreo, 4 key lime, 4 flan, 7 fruit pies, 3 cheesecakes, lemon squares, cookies, brownies</span> </div></i>Erica Thewishttp://www.blogger.com/profile/10320988396338625694noreply@blogger.com0