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The Inbox Pastry Chef

Susan Ettesvold

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http://mollybawnchronicles.blogspot.com molly

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Frin

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Joy

I’m a novice baker and majoring in pastry arts. I’m loving your posts–you rock!
zoerea

Help! Can you tell me how to make a logo cookie? Is this done with a machine ???? Big order and clueless. Thanks

http://www.pastrychefonline.com onlinepastrychef

I guess it depends on how intricate the logo is. If it’s something that can be piped, or flooded in, I’d go ahead and do that. You could also consider using those cake transfers. Here’s a link for you: http://gogocakes.com/#photocookies Hope this helps! Good luck:)

Melissa

Help!

I have just baked a white chocolate and almond christmas fruit cake. I have just discovered that the recipe had a misprint – 450 grams of butter instead of 200 grams of butter. I have therefore made the cake with too much butter! Will it be okay, or should I bake another one??
Thank you very much for your time!

http://www.pastrychefonline.com onlinepastrychef

OOooh, I hate when that happens. How did you find out? How did you incorporate the butter? Seems to me that, if you made it w/double the butter, it will be much more moist and dense, although in a fruit cake (if it’s the kind of fruit cake I’m thinking of) those wouldn’t be bad things at all. If it looks like it rose well in the oven, I’d probably just go with it. If there’s any way to sneak a wee piece–like maybe carving out a tiny slice from the bottom of the cake, I’d do that just to know for certain. Good luck!

Melissa

Thank you so much for your quick, detailed response – fantastic! I went into the shop where I got the recipe from and they had a retraction for the recipe. Too late!!

The cake has almond meal, 600 grams of fruit (soaked in brandy) and 250 grams of white chocolate pieces.

I beat the butter (at room temperature) with the sugar (and then the eggs) before folding into the fruit and then the flour mix.