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This is abit of tough one Jkath does your son now much about cooking the reason I ask this is that pretty much all the recipes I have are pretty much fail proof cause I have been using them for many years & have been tried & tested over & over again. But the reason I ask is that most of them...

Hello chfcarolyn you shouldn't have to much of a problem with the shot glasses I have used them before for creme brulee on a degestation menu & they worked perfectly the only problem that I had was when I tried to caramelise the top with my blow tourch 1 ended up cracking so you may have to be...

Hello Claire in all my experience what i have seen & used for high tea or afernoon tea is a variety of small tarts , cakes , slices , friands , ribbon sandwiches , petit fours , cup cakes & things like these hope this helps a bit...

Thanks for the advice guy's but I ended up formulating a new recipe & after 2 trial runs have got the recipe perfect for the cake.Thanks again

Hi Urmanaic13 the answer to your first question is that usuallly the recipe will tell you if the eggs need to be seperated if not just keep whisking your eggs & sugar as per normal. I haven't heard that one about the should be seperated so I would just keep doing the same unless the recipe says...

No by pearl meat I refer to the mussel that keeps the oyster shell shut. Where we live is one of the main pearling towns of australia. The oysters they use for growing the pearl is where you get the pearl meat the oysters they use is a really large oyster called the pinctada maxima it produces...

Sorry Jkath you are going to have to be a bit more specific do you want a cake recipe or a dessert recipe or cookie or bread etc would be happy to help just need a little bit more info.... :chef:

Thanks Amber but I need a mud cake that is caramel not just the normal choc. It's for a wedding cake so it's got to be relly nice thanks for the ideas any way.

I make a pearl meat ceviche which is made up of pearl meat , Lime, corriander,chilli ,salt & pepper.......

I would be more than happy to help at any time I will try to stop by regularly depending on the work load at work...

Hello everyone it looks kinda cosy in here. hope to be around for a while I hope that I can help some out occasionally. I've been a pastry chef for 13 years now but still have a lot to learn........... :chef:

Has anybody got a good caramel mud cake recipe that actually works. Gave tried several but they are all pretty crappy. Thanks in advance...