Jenni Field's Pastry Chef Online
June 2, 2012 at 10:39 am
Jeni! Luv your new website…it’s really sleek, chick and professional…whomever you had design and work on it, kudos! xox Ally
June 5, 2012 at 8:47 am
Ally, thank you so much! Linda Braun of http://www.lindabraun.com did it for me. I’ve worked with her several times before, and I adore her! I’m going to send your comment on to her, too! 🙂
Sent: Saturday, June 2, 2012 9:39 AM
Subject: [thebalancedpastrychef] Re: Contact
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July 20, 2015 at 10:55 am
I tried your spiced chocolate fudge recipe! It was fabulous!
Do you have one for vanilla fudge?… or any other interesting ones?
Many thanks. Love the blog. Only one I have started to follow.
Jennifer Field says
July 22, 2015 at 7:30 am
I’m really glad you liked the fudge, Julie! I don’t have any other fudge recipes on the site, but I do have other candies. http://pastrychefonline.com/candy/ And here’s a recipe for vanilla fudge that looks excellent from the site Feeling Foodish: http://feelingfoodish.com/classic-vanilla-fudge/ Enjoy!
regina valletta says
March 30, 2016 at 11:01 am
Jenni you’re a hoot and also a great teacher. I think after years of hit and miss, i finally understand why my cakes come out rubbery sometimes. I’m a pretty good savory cook. Measuring for sweets cramps my style…but as you explain, certain rules must be followed. thank you. carry on!
March 30, 2016 at 12:43 pm
Aw, Regina! Thank you so much–this is now my new favorite comment ever! I’m so glad you’re finding an antidote to rubber cake syndrome and that I’ve been able to help and maybe make you laugh some! =)
June 2, 2016 at 6:20 am
I have a favorite vanilla cake recipe that is done through the reverse creaming method. I have made a about a dozen times. for some reason now I cannot bake this cake the batter gets thin where it should be thick – I have troubleshooted thinking it was ingredient temps, not that measured correctly I followed the steps to a T and I cannot find where I am going wrong. my question is this can I make this cake using a different creaming method? if so which one. your help and guidance is greatly appreciated. I love your webpage its awesome.
June 2, 2016 at 10:57 am
Hi, Grace! Glad you like the site! I’d love to help out. It will be easiest if you can send me the recipe along with the procedure. Many cakes can be made using different mixing methods, but I’d like to see where we’re starting before making any changes. You can certainly post it in the comments, leave it on my facebook page facebook.com/PastryChefOnline or email it to me at onlinepastrychef at yahoo dot com. Thanks!
MaryLee Calmes says
June 22, 2016 at 9:46 pm
I am a diabetic, I am looking for a cool whip substitute for some of my low calorie desserts. I would prefer whipping cream but you add calories in the form of fat. My concern is whipping cream will weep over time in a jello salad for example.
I have read your cool whip substitutes and which one will hold up and not weep?
June 23, 2016 at 5:14 pm
MaryLee, this is a great question. All the subs I mention behave a bit differently–it’s definitely a trade-off from using Cool Whip or whipped cream. Are you looking for a low-sugar/low-cal option to put onto a dessert or to mix in as one of the ingredients? As a topping, I’d have to go with the coconut cream, maybe stabilized with a bit of gelatin to prevent weeping and sweetened with a touch of stevia or agave. Let me know your specific needs, and I’ll see what I can do for you!
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