John Applegett's Discussions (101)

Discussions Replied To (76) Replies Latest Activity

"Bake them in individual disposable molds, they come in 2 oz and 4 oz sizes that I am…"

John Applegett replied Sep 29, 2014 to Flan for a crowd?

6 Apr 13, 2016
Reply by Mary A Storey

"I used to change up my recipe for cream cheese icing by replacing the powdered sugar…"

John Applegett replied Jun 11, 2013 to Cream Cheese Swiss Buttercream

5 Jan 13, 2015
Reply by Naana Hayford

"All of the cakes or frangipan I have ever made with almond paste are usually very mo…"

John Applegett replied Dec 20, 2011 to Why use almond paste

1 Dec 20, 2011
Reply by John Applegett

"Yikes!  Good luck.  :o)"

John Applegett replied Oct 6, 2011 to Wedding cake nightmare

3 Oct 10, 2011
Reply by Rob Connoley

"Go to an asian market. Not sure what section you will find it in, but I have seen it…"

John Applegett replied Sep 25, 2011 to red bean paste

2 Oct 5, 2011
Reply by sylvain haage

"maybe you need to cover the top with a photofrost shimmer sheet to soak up the oil. …"

John Applegett replied Sep 8, 2011 to Praliné holding/separating

1 Sep 8, 2011
Reply by John Applegett

"Unfortunately, no one seems to have a photo of the spotted cake, and from what I am…"

John Applegett replied Aug 17, 2011 to Food color

9 Aug 30, 2011
Reply by Stephanie Crawford

"Did you try craig's list?  I just looked for "pastry" in phoenix and saw jobs in Tem…"

John Applegett replied Jul 20, 2011 to Just moved to the Phoenix area, is anyone hiring??

4 Aug 14, 2011
Reply by Travis Watson

"I've also notice that things I make with brown sugar sometimes get grainy later, suc…"

John Applegett replied Jul 10, 2011 to Grainy Budino

3 Jul 10, 2011
Reply by Risa Mealus

"Wow!  Maybe if I was younger, and single. "

John Applegett replied Jun 6, 2011 to Lead Baker position available at the South Pole Station.

4 Jul 12, 2011
Reply by Steve Brown

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