white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
valentines day is next. (1 Viewer)
- Thread starter retired pastrychef
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white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
I love the shamrock on the hat as it gives it that pop of green we talked about and is very in keeping with St Patrick's Day tradition and yes, I agree definitely thin the chocolate a little more
I totally get that the pots of gold won't ship as they are delicate, but can you add more filling so it's brimming to the top and then possibly add a flat handle (that may be too delicate an option), or a shamrock on the pot or a mound of golden pistachios cascading down or at the base? The gold pops, but the base looks a little plain, so it looks like it's slightly missing something.
I like the design of the pot and the base and the colour of the lustre, but it just needs that little something extra.
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retired pastrychef
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retired pastrychef
Active Member
i was asked to be a mod on a baking forum and that took up my time, so I skipped saint Patricks for this year.Yeah much better, just clean the rainbowup slightly and I think that’s a winning combination. The rainbow adds a nice touch and gives it a more colourful eye catching visual. As do the little pops of green in the pot.
so many scammers, I caught one guy with half a doz profiles that I traced to Punjab India, phishing with fake links to packaging supplies for bakers.
I've registered for a farmers mkt in May and bought a 10x10 pop up tent.
if its a success I'll keep doing it every week, otherwise i'll set the tent up in my driveway and do a weekend bakery stand.
Heres a photo, without the top, it was too windy, it also has 4 walls with windows if I want to use them.
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Sounds like you have been busy. Congrats on becoming a mod. It's a shame you didn't manage to make your St Patrick's Day treats, but at least you have designs ahead of time for next year.
I love the tent frame. It looks a good size. What treats are you doing for the farmers market? I'm sure if you put a post out to all the people who buy your treats, then you'll sell out in no time. I love the idea of the weekend bakery stand too, that sounds fabulous. I'm sure that would be a hit with the neighbours.
At least you have prep time and idea time for the upcoming markets, with it being in May. So good luck with the stall, and let me know how you get on.
I love the tent frame. It looks a good size. What treats are you doing for the farmers market? I'm sure if you put a post out to all the people who buy your treats, then you'll sell out in no time. I love the idea of the weekend bakery stand too, that sounds fabulous. I'm sure that would be a hit with the neighbours.
At least you have prep time and idea time for the upcoming markets, with it being in May. So good luck with the stall, and let me know how you get on.
retired pastrychef
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The farmers mkt is 30 miles away, not a huge deal but if I can drum up interest from my driveway thats my preference, no lugging tables and setting up or dragging stuff around.
i bought these foil cups with dome lid, good for bird nests with eggs and meringue bird.
Also made some danish, topped with pistacio cream and cherry filling, they have good eye appeal.
And an oatmeal cookie with english toffee, dipped in choc..
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retired pastrychef
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I made the cookies already, but ate them already.
The video is for when I advertize them locally, music is a coldplay intro...which youtube missed.
Also made a couple dozen biscotti but ate them too.
Yeah, if you can get local sales rather than trekking, then that would be good for your purse strings, travel time and of course, your back!
The foil cups are pretty, so your products in them should sell well.
The Danish looks very indulgent but looks both sweet and savoury to me in equal measure. The pistachio cream just reminds me of pesto on the top, which detracts from the ruby-coloured cherries and gives me a savoury vibe. Have you put a lemon curd drizzle on the outer edges of the pastry? If so I like that. I can't gauge the size of the pastry, but it looks massive. I bet it tastes delicious, but the colour of the pistachio cream puts me off slightly.
Lol! 'I made the cookies, then ate the cookies', well, that says it all.
Taste testing is the best part, so when needs must. They do look nice though so I can see why.
retired pastrychef
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I freeze the danish slugs raw , thaw and bake when needed, it works fine with danish, but terrible with croiss.Yeah, if you can get local sales rather than trekking, then that would be good for your purse strings, travel time and of course, your back!
The foil cups are pretty, so your products in them should sell well.
The Danish looks very indulgent but looks both sweet and savoury to me in equal measure. The pistachio cream just reminds me of pesto on the top, which detracts from the ruby-coloured cherries and gives me a savoury vibe. Have you put a lemon curd drizzle on the outer edges of the pastry? If so I like that. I can't gauge the size of the pastry, but it looks massive. I bet it tastes delicious, but the colour of the pistachio cream puts me off slightly.
Lol! 'I made the cookies, then ate the cookies', well, that says it all.
they weigh 80 grams ea, fit in the hand and only grow a bit when proofing.
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retired pastrychef
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I've been very run down, sleeping around the clock, by coincidence I had a doctors appt for today, they ran tests and found i have a urinary tract infection. Nice to know what it is, that takes the mental misery away.
They gave me antibiotics but it takes 2 days to get in the system. So everything is on hold, its no good if I can't stand up.
You look after yourself, keep hydrated and well rested. Once you're back to normal everything else will fall into place for you.
retired pastrychef
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recovered thanks to the medication.
I thought to make some dubai pistacio bars, the molds are too flimsy, no good for chocolate.
This small batch made 6 bars, I'll give it away, eat some. Shredded wheat stays crunchy after 3 days.
Food cost is $1.25 for each bar, they'd easily sell at $5, too bad the mold is too cheap, the sides of the bar are too thin and crack when extracted from the mold, any cracks allows the oil to seep out...and it does.
But with better quality molds it would be a winner.
Not sure I have enough time left to do easter now, being retired .. it doesn't really matter.
I thought to make some dubai pistacio bars, the molds are too flimsy, no good for chocolate.
This small batch made 6 bars, I'll give it away, eat some. Shredded wheat stays crunchy after 3 days.
Food cost is $1.25 for each bar, they'd easily sell at $5, too bad the mold is too cheap, the sides of the bar are too thin and crack when extracted from the mold, any cracks allows the oil to seep out...and it does.
But with better quality molds it would be a winner.
Not sure I have enough time left to do easter now, being retired .. it doesn't really matter.
I see what you mean about the bulges in the moulds. Can you get a sturdier one? From first glance the top of the mould looked really good, but as you zoomed in on the edges, you can definitely see the bulges.
I'm glad you're feeling much better now.
Will you be doing the bars for the farmer's market?
I'm glad you're feeling much better now.
Will you be doing the bars for the farmer's market?
