Joan
  • Female
  • Palm Bay, FL
  • United States
Share

Joan's Friends

  • colette
  • T. Jones
  • Kisha
  • kurtis baguley
  • Mexican Vanillas
  • Nardia
  • AllChefs

Joan's Groups

Joan's Discussions

tart liners or large cupcake - 3.5" bottom

Started this discussion. Last reply by Tessa Aug 13, 2009. 7 Replies

How to set up a tasting

Started this discussion. Last reply by Kristi Jul 24, 2009. 5 Replies

 

Joan's Page

Latest Activity

Joan replied to Joan's discussion covering a dummy in hot temps? something that works and looks like fondant???
"Last summer I brought some fondant covered sugar cookies to a covered farmers market, by noon the fondant was melting and the cookies were like sand.  Granted it was up around 85+, high humidity and the cookie fondant was lighter than a cake...…"
Jan 22, 2012
Vickymarie Alicea Cruz replied to Joan's discussion covering a dummy in hot temps? something that works and looks like fondant???
"I have some fondanted dummy cakes i keep on display at my moms house here in Orlando and they are fine except that they are a bit faded by the sun. She never ever uses air conditioner and her windows are always open. It did get hot enough to melt my…"
Jan 22, 2012
Joan replied to Joan's discussion covering a dummy in hot temps? something that works and looks like fondant???
"Where do you get that? in what quantities?"
Jun 28, 2011
Jennifer Hoxie replied to Joan's discussion covering a dummy in hot temps? something that works and looks like fondant???
"I have used polymer clay in the past here in SC humidity. It works really well for flowers too"
Jun 27, 2011
Joan replied to T. Jones's discussion Chocoa Chocolate in the group Chocolate 411
"I have bought it in the store "Restaurant Depot" .. well the cocoa powder of that brand.  It is un sweetened, no dutched.  Works well in cakes, etc."
May 9, 2011
Joan replied to Steve Brown's discussion Soft ladyfingers in the group Pastry & Baking 411
"In the past I have made ladyfinger batter in a sheetpan cut strips to go around the cake using a decoration cutter to make a scalloped cut and wrapped a piece of ribbon around for decoration.  The moist cake will hold the…"
Apr 30, 2011
Joan replied to Steve Brown's discussion Soft ladyfingers in the group Pastry & Baking 411
"Just curious.. Do you only use them for lining charlotte rings?  I make them and use for tiramisu.  How large a quantity are you looking for?"
Apr 17, 2011
Joan and T. Jones are now friends
Apr 13, 2011
Joan replied to T. Jones's discussion A1 Products in the group Pastry & Baking 411
" I think you should start out with the quality you want to be known for.  Customers will taste once and if they don't like it will not return. You have low overhead, don't scrimp on ingredients!"
Apr 13, 2011
Joan replied to Joan's discussion covering a dummy in hot temps? something that works and looks like fondant???
"Thank you for the reply. I thought of pastillage, but yes, it dries tooo quickly!   I hope to try a mix of gum paste and fondant tomorrow and let it dry for a couple of days and see what happens.  If you can think of anything…"
Apr 12, 2011
John Applegett replied to Joan's discussion covering a dummy in hot temps? something that works and looks like fondant???
"Maybe pastillage?  but you would have to work quickly.  It dries hard as a rock"
Apr 12, 2011
Marilyn Robson replied to Joan's discussion covering a dummy in hot temps? something that works and looks like fondant???
"You could try half gum paste half fondant or maybe even a higher percent of gumpaste.  Do ahead and let dry for a few days."
Apr 11, 2011
Joan posted a discussion

covering a dummy in hot temps? something that works and looks like fondant???

What can I use that will withstand the heat of summer in Florida..90ish and humidity at a flea/farmer market. I live in Florida and plan to attend some farmers markets in the heat. Realizing I can't bring a cake covered in fondant, I wanted to display a couple decorated dummys that look like fondant and act like fondant but withstand the heat and humidity for over 4 hours? (plus flowers) All I can think of is Plaster!You can hand out menus, write signs, but it comes down to visual…See More
Apr 11, 2011
colette and Joan are now friends
Apr 11, 2010
Joan left a comment for colette
"Hi Colette, Welcome. I took a class with you a year or two ago at Notter! I now have the cake I did, with various techniques on display at my bakery..."
Mar 14, 2010

Profile Information

I enter competitions :
Never
I consider my specialty to be:
still deciding

Joan's Photos

  • Add Photos
  • View All

Joan's Blog

Bakery awareness

Posted on July 14, 2009 at 6:20pm 4 Comments

I need help getting folks to notice me!

I have recently opened a bakery in Palm Bay Florida. I am also new at the whole thing (running a business). I have advertised in the local coupon booklet that gets mailed to each home, the local paper (not major one) and now another 2 coupon pamphlets. I still get a lot people who say they didn't know I was here.

It seems that the strip I am in, is not noticed or on, the beaten track' so to speak. Does anyone have any suggestions other than… Continue

Comment Wall (2 comments)

You need to be a member of AllChefs to add comments!

Join AllChefs

At 4:39pm on August 28, 2009, Steve Brown said…
Hay joan, I saw you were looking for a diabetic sweetener? I use Maltitol sugar with is a direct match to the weight of sugar. Has the same sweetness and no splenda type after taste. (The body recognises it as a fiber). Isomalt sugar does the same thing. The only thing with isomalt is it wont carmelize...I hope this helps out..also for your chocolate bread I think a nice florentine topping would look awesome. possibly a nice coating of Powdered sugar and cinnamon..just a thought..this would probably make some butt kicking bread pudding...8 )
At 2:00am on July 12, 2009, Kisha said…
Thanks for the info! I believe your recipe for the yellow chiffon looks the closest however I will have to convert the grams! Thanx!
 
 
 

Badge

Loading…

AllChefs, a social platform for chefs, fosters online connections among professionals in the culinary, food, and dessert industries.

Sponsored Content

Tasty Food Photography eBook

Latest Activity

Robert Parkins updated their profile
Feb 6
Tish Boyle and Mourad Errada are now friends
Jan 9
AllChefs updated their profile
Oct 4, 2017
KATE KWAME is now a member of AllChefs
Oct 4, 2017
Gerhard Petzl posted a blog post
May 7, 2017
Gerhard Petzl posted a status
"An entire room made out of chocolate! 1500 kg (3300 pounds) and over 5000 hours needed. http://www.gerhardpetzl.com/the-chocolate-room"
May 7, 2017
Gerhard Petzl posted photos
May 7, 2017
Blue Lohse updated their profile
May 5, 2017

Advertise with Us

We offer several advertising solutions across our network of sites, our print publication, and events.

Read about our Digital Advertising Solutions and request our Rate Card >>

Download the DessertProfessional.com Digital Mediakit.

Events

© 2018   Created by AllChefs.   Powered by

Badges  |  Report an Issue  |  Terms of Service