Sandra Larry
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Sandra Larry's Discussions

French Almond Nougat

Started Apr 7, 2016 0 Replies

Has anyone ever tried to use glucose instead of corn syrup when making French almond nougat? I want to experiment with this and was wondering if anyone has. If so, what was the outcome?Continue

Suggestions For Genoise Filling

Started Apr 3, 2016 0 Replies

I have to cater for an event that will take place in 4 weeks and my main dessert will be a genoise-based cake.I'd like some suggestions for the filling please. Would you go for a simple raspberry or…Continue

 

Sandra Larry's Page

Latest Activity

Sandra Larry posted discussions
Feb 10, 2017
Sandra Larry replied to dori white coy's discussion egg caramel
"I have never come across a caramel recipe that calls for eggs to be honest. Was the candy made of caramel or was it just coated in it?"
Apr 13, 2016
Sandra Larry replied to Nardia's discussion Chocolate Cake
"I am not really sure if we are talking about the same thing, but could it be Tracey's Cake Chocolate Paste products? We have been using those for quite some time now and they are pretty good. I hope this helps."
Apr 13, 2016
Sandra Larry replied to Larry Italiano's discussion Premier Rolled Fondant
"I have had a look at your website and watched a video on how to make a marzipan rose; something I have always struggled with myself. Thanks for sharing the tip about making a miniature fairy; it's very helpful."
Apr 11, 2016
Sandra Larry replied to Mary A Storey's discussion Flan for a crowd?
"I did something similar in the past, but I opted for individual molds because I was not so sure it would turn out right if it had been done in full size. It was great though, and our client was extremely happy."
Apr 11, 2016
Sandra Larry replied to Dulce Catering & Desserts's discussion strudel dough
"I also agree with Helen about freezing and baking. This is what we have been doing for years now and so far it has been working for us."
Apr 7, 2016
Sandra Larry replied to AllyKat's discussion Electric chocolate melter
"I have heard that Mol d'Art chocolate melters are some of the best in the industry and that they are very reliable. They also seem to be very easy to operate and maintain."
Mar 20, 2016
Sandra Larry is now a member of AllChefs
Mar 3, 2016

Profile Information

About me :
Life is short... Eat dessert first...
I enter competitions :
Very infrequently

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At 7:51am on March 4, 2016, FRANK KWABENA said…

Good Day, How is everything with you, I picked interest on you after going through your short profile and deemed it necessary to write you immediately. I have something very vital to disclose to you, but I found it difficult to express myself here, since it's a public site.Could you please get back to me on:(mr.frankkwabena30@gmail.com ) for the full details. Have a nice day Thanks God bless. Frank.

 
 
 

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