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  • Old Fashioned Chocolate Icing That Hardens - Chef Forum
    I am looking for a frosting icing made to pour on the cake and harden like fudge when it cools My husband's grandmother made it with hersheys cocoa powder but that is all I remember Her cake layers were less than an inch thick (there were several) She poured the chocolate over each layer
  • Old Fashioned Chocolate Icing That Hardens - Chef Forum
    It sounds like you're looking for a pourable chocolate icing that hardens like fudge You can try making a simple chocolate ganache by heating equal parts heavy cream and chocolate until smooth Pour it over the cake, and it will set as it cools, providing a fudge-like texture Adjust the thickness by varying the cream-to-chocolate ratio
  • Grandmothers Cake Icing - Chef Forum
    When combined, drizzle in, while still mixing with the mixer wisk -- SLOWLY and in SMALL AMOUNTS -- milk or cream until a spreadable pourable consistency is reached Smear on top of cake and as it sets the outside will develop a crust but the innards will be soft So long This forum has become just too frustrating
  • pourable tortillas? - Chef Forum
    I am trying to make find use a pourable batter for making something akin to tortillas I know you can not get exactly pourable tortillas and they will come out more like pancakes crepes but I was wondering if anyone had a recipe for this? Please note: I am new to the forums and the site
  • Sugar Art: Isomalt Questions | Cooking Forum, Recipes Pro Chef Tips . . .
    Hi All, I am new to this site and i have searched it for some answers regarding some questions I have about Isomalt but have not found them (Excuse me if this thread of answers have been posted before ) I am brand new to Isomalt (I am using Decomalt) and I have tried using it the past two
  • frosting | Chef Forum
    can any one tell me if this is true Some one told me you can take any can frosting and heat it in the microwave till its pour able and you will have a glaze Also, was told you can take any frosting and thin it and make a glaze too I can see this with the first one but with any frosting making
  • Old Fashioned Chocolate Icing That Hardens - Chef Forum
    It should reach a pourable consistency If it is too thick to pour, beat in heavy cream one tablespoon at a time until it is the right consistency Working quickly, frost the cake Pour 1 3 of icing over the center of first layer and push out with a spatula Add second cake layer and pour remaining icing over the top
  • Extra Heavy Mayonnaise Recipe - Chef Forum
    Runny, almost pourable mayo I've seen people do it where they'll add everything into the tall narrow container including all the oil at once, push the blender down to the bottom, and go to town
  • Caramel sauce separation problem. . . | Cooking Forum, Recipes Pro Chef . . .
    small cafe that makes our own barista syrups We make a caramel sauce (old recipe from my CIA days, chef mckenna, listed below) but it sometimes separates in the fridge All the butter on top Bottom will be brown semi transparent, thick but pourable Top 1 3, totally opaque, totally solid and
  • Chocolate Glacage | Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    I am looking for a recipe for "chocolate glacage" to replace the poured fondant which is too sweet for my taste It's important that the glacage will solidify after covering the cake I understand recipes which include gelatine will not solidify? and recipes which include "pate a glacer" are





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