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scp1127

Martinsburg, West Virginia

Member since Jan 2009

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Reviewed Cannoli with Tangerine-Almond Filling

Oct 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was rated DIFFICULT. Not all of us on FN are new to baking. We appreciate these types of challenging recipes. There are plenty of recipes for beginners. Just don't poorly rate a recipe rated difficult because it was too challenging for a beginner. Bobby's dessert recipes are difficult with skilled techniques required. And the wonderfu...

Reviewed Devil's Food Cake with Vanilla Buttercream Icing

Mar 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a classic french buttercream used by the finest pastry chefs. Mastering French, Italian, and Swiss buttercreams takes practice. For those of you who felt it too buttery, with the exception to using salted butter, the buttercream found on grocery store cakes is Crisco shortening with powdered sugar... a big mouthful of grease."

Reviewed Devil's Food Cake with Vanilla Buttercream Icing

Mar 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a classic french buttercream used by the finest pastry chefs. Mastering French, Italian, and Swiss buttercreams takes practice. For those of you who felt it too buttery, with the exception to using salted butter, the buttercream found on grocery store cakes is Crisco shortening with powdered sugar... a big mouthful of grease."

Reviewed Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

DO NOT LISTEN TO THE BAD REVIEWS!!! I own a bakery specializing in artisan cakes and this recipe is perfectly balanced with all steps and ingredients correct. It also does not take all day to make. I made it in 1 1/2 hours with distractions. This is not a recipe for the beginner baker. The cake rose beautifully with a perfectly flat surface. The crumb...

Reviewed Buttercream

Jan 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a classic french buttercream that pastry chefs have been using all over the world for a very long time. I own a bakery and this is my preferred style of buttercream. He changed it in his book to a swiss meringue buttercream, not because he was wrong, but because everyone had so much difficulty with the recipe. Both the recipe and the video...

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