Submitted by Adelphos24 on February 27, 2008 - 9:06am
I recently did a post, here http://jeremyskitchen.wordpress.com/2008/02/24/practice-practice-practice/ , on the importance of practicing a recipe over and over until it becomes second nature. I'm putting it in the pastry section because that's what the post is about, however I believe the same applies for breads, cakes, cookies and savoury dishes. Only by repitition can you get to know the intricacies of a recipe. That's when you're able to take a recipe that was someone else's and make it your own.
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chocolate bags....
absolutely fabulous,,,,,,,,, qahtan
Beautiful!
I don't think I am ready to try the chocolate bags. Are the inside cakes hard to make?
Stunning!
A work of art; I'm amazed and quite envious of your talent. Kudos!
Would you....
share the recipe?
I'd love to...
But I consider it a trade secret and signiature dessert. Besides, the inside can be made of any type of cake. The outside is too hands-on to be able to accurately describe in a forum posting. I'll post some other recipes to make up for it, though. I promise.
Chocolate
If you want to try incorporating more chocolate into your repetoire, I'd suggest checking out: http://jeremyskitchen.wordpress.com/2008/03/01/chocolate/ as a bit of a primer.