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Old 06-11-2009, 12:48 PM   #2091
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Here is last week's wedding cake if anyone is interested. I am still not happy with the smoothness of my buttercream but the weather played a big part in it this time.
beautiful cake!!
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Old 06-11-2009, 12:50 PM   #2092
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i have buttermilk in the fridg because katie's devil's food cake is calling to me!! LOL i am debating if i will make buttermilk corn and bacon waffles and a cake tonight or tomorrow.
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Old 06-11-2009, 05:55 PM   #2093
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beautiful cake!!
Thank you! Bottom layer was chocolate with chocolate mousse, middle was whipped cream (white) cake with white chocolate mousse and top cake (the keeper) was marble with both mousse as fillings.
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Old 06-12-2009, 12:16 PM   #2094
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wow! too much stuff!
turkey turnovers, rueben combs, cresents, pachiers, pinwheels, apple tarte, mini chocolate berry braids.....

THEN we took yesterday's pate a choux shells & put together cream puffs, eclairs, etc- also pastry cream was prepped. & chocolate fondant.
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Old 06-12-2009, 12:39 PM   #2095
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wow! Too much stuff!
Turkey turnovers, rueben combs, cresents, pachiers, pinwheels, apple tarte, mini chocolate berry braids.....

Then we took yesterday's pate a choux shells & put together cream puffs, eclairs, etc- also pastry cream was prepped. & chocolate fondant.
yikes!!
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Old 06-12-2009, 01:39 PM   #2096
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today I experimented with my white bread recipe which always comes out great. I made a sour starter about six days ago and used it in the process. The starter was just a cup of flour, a cup of warm water and 1/4 tsp of yeast. I mixed it up in a quart pyrex measure and let it sit uncovered on the counter, just stirring it everyday. Came out beautiful; mild but distinct sourdough flavor, light texture and a tender crust, which was what I was looking for. I was tired of the heavy textured, thick crusted "artisian" style and didn't want the fairly heavy, chewy restaurant style either. I'll try it a few more times to make sure it wasn't a fluke, and then if anyone is interested I'll put up the recipe.

YES! please, PLEASE post it!! I am hating baking bread lately
because I cannot find a recipe I like. I am looking for something
with a soft texture as well as a soft crust because none of the
'boys' like crust on their bread!not even the adult 'boy'.
it is truly a pain to have to cut crusts off of everything because
of their quirk!

it is too close out here to bake anything right now. you can drink
the air because of the humidity and you can smell the rain coming.
I'm doing a slow-cooker apple brown betty instead.
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Old 06-12-2009, 01:53 PM   #2097
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yikes!!
yeah, very yikes! we only were alloted 3 hours. was almost late to pop lit class! we didn't get to class till :20 after, & class officially is 'sposed to end at 9:15!
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Old 06-12-2009, 01:53 PM   #2098
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this is what i put in my bread dough (amounts vary on day and how much i am making) i use it for bread, cinnamon raisin bread and pizza. the problem is the loaves never last long. my family is waiting at the oven door with the butter!! they won't even let it cool down and complain about burning their fingers LOL


Unbleached All- purpose flour
Whole wheat flour
Wheat germ
Rolled oats - ground into powder
Rye flour
Soy flour
Powdered milk
Salt
Dry yeast
Pinch sugar - to proof yeast
Water - 105F - 115F
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Old 06-13-2009, 08:34 PM   #2099
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Just got some parkerhouse rolls set to rise,made a strawberry pie and a chocolate pie..I'm tired
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Old 06-14-2009, 02:04 AM   #2100
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ellakav: I'll post it tomorrow (Sunday) cuz it's too late tonight. Probably in the afternoon.
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