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  • Susan Ettesvold

    Thanks! I look forward to receiving your newsletter.

  • http://mollybawnchronicles.blogspot.com molly

    You completely banjaxed my “To-do” list today! I just couldn’t drag myself away from reading “just one more post!” Love your style and your writing. Looking forward to your newsletter!

  • Frin

    Thank you for all of your hard work so I can read, cook and be entertained all at once!

  • Frin

    Gotta Love you…Gotta sign up for your emails!

  • 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.

  • Davida

    Question
    about adjusting the baking time for a cheesecake. 

    I desperately need your help.
    I have a cheesecake that I bake in a 10″ pan at 500º for 12 minutes. I
    then reduce the oven to 200º and bake it for an additional hour.  I would like to make individual
    cheesecakes, about 2″ x 1 1/2″ high. How would i adjust the cooking
    time?

     

    Please
    respond asap as I am need to bake this on Tuesday. Thanks.

     

  • shane peart

    Hi Jenni
    Question from Australia.  I make a lot of sausage rolls.  Do you have any tips on stopping the puff from detaching away from the sausage filling and leaving me with a sausage roll that looks like a lorry driving through a tunnel.   Thanks.

    • http://www.pastrychefonline.com/ onlinepastrychef

       Hi Shane. Good question! I am not familiar with sausage rolls, so I’m just going to go w/a stream-of-consciousness troubleshooting-type maneuver. Is the sausage pre-cooked? If not, it might be that it shrinks away as the fat renders out as much as the puff Puffs away.  Do you roll your puff or use it as-is from the package (or do you make your own?) If you don’t roll it, maybe you should.  Roll the puff to about 1/2 the original thickness. This will effectively make your layers of dough and butter thinner, and thinner layers won’t puff as much, although it’ll still be nice and crackly.  Those are the two things I can think of off the top of my head. If you could send me more details, I can maybe be a bit more specific, but I think that pre-rolling and par-cooking your sausage before wrapping in the puff might help. :)