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MarilynFL

Still waiting for my library BRAVETART reservation to come in, but just read this hint:

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Joined: Dec 12, 2005

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Posted to Thread #29895 at 7:32 pm on Oct 1, 2017

[from the Washington Post]

"Parks spent five long years developing her recipes, and the smart tricks sprinkled throughout the book show it was time well spent. For her yellow layer cake, she recommends adding a tablespoon of super-absorbent potato flour to keep it moist. And though I grumbled about making a special trip to the store and paying $8 for a bag, she’s right. It works."

Has anyone tried this hint?

PS: Sorry, the article doesn't include the chocolate cake, but it does include one for Key Lime Pie.

PPS: Several years back, I ordered 40 pounds of chocolate from Qzina and they included several PASTRY AND BAKING magazines with my order. This magazine focuses on restaurant level quality and quantity and Stella and her Fauxeos were featured. They did turn out quite well, but I ended up using a gluten-free brownie mix with her filling for my sister.

Link: https://www.washingtonpost.com/lifestyle/food/bravetart-is-packed-with-clever-upgrades-of-baking-classics/2017/07/24/40dac182-6b38-11e7-b9e2-2056e768a7e5_story.html?utm_term=.ee3abc74bf2a


"Be yourself. Everyone else is already taken."
~Oscar Wilde


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