Forum Discussions (341)

Discussions Replies Latest Activity

Electric chocolate melter

Does anyone have experience with an electric chocolate melter? I've been using a double boiler for years, but I am thinking of upgrading to…

Started by AllyKat in 911 Dessert Emergency

8 Mar 22, 2016
Reply by Shelia Livingston

Food grade compressed air?

I have a question about compressed air, I want to use it to spray cocoa butter but I'm not sure where to get it.  I live in Ohio but have n…

Started by Melanie L. Neal in 911 Dessert Emergency

5 Mar 21, 2016
Reply by Jean Àgnes

Cream Cheese Swiss Buttercream

Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter wi…

Started by Phoenix Smith in Recipe and Menu Help

5 Jan 13, 2015
Reply by Naana Hayford

Artisan Bread Bakers

If anyone knows of experienced artisan bread bakers in the Southern California area, please have them contact me.  I have a friend up in th…

Started by Joan Vieweger in 911 Dessert Emergency

0 Apr 25, 2014


So we have a refrigerated dessert case at our casual dining restuarant and we keep cupcakes in it.  My boss wants a buttercream on the cupc…

Started by Ashley Cope in 911 Dessert Emergency

9 Aug 17, 2013
Reply by Steve Brown

Whoopie Pie Filling

Anyone have a great whoopie pie filling recipe? 

Started by Tish Boyle in 911 Dessert Emergency

3 Jul 26, 2013
Reply by Kristi

IBIE 2013

Are you planning to attend the IBIE 2013 in Las Vegas in October? What are you looking forward to seeing from the Exhibitors?

Started by International Foods & Ingredient in Industry News

1 Jul 19, 2013
Reply by Judy Tallant

2013 Trends

What do you think are going to be the big dessert trends in 2013? 

Started by International Foods & Ingredient in Industry News

5 Jul 19, 2013
Reply by Judy Tallant

Hobart 80 quart whip breaking

Does anyone have problems with newer Hobart 80 quart whips?  I have been at my current job for a little over a year, and we have bought 2 n…

Started by John Applegett in 911 Dessert Emergency

1 Jul 17, 2013
Reply by Judy Tallant

When is there too much color in showpieces?

I'm entering my first competition next week and my design has a lot of white in it - very little natural brown.  The comp doesn't have writ…

Started by Rob Connoley in 911 Dessert Emergency

2 Jul 17, 2013
Reply by Judy Tallant




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