pastrychef Profile - (16147098)

cook's profile


Home Town: Green Bay, Wisconsin, USA
Living In: Denver, Colorado, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Music
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About this Cook
I worked at Whole Foods in Fort Collins, CO from '04-'08 in the bakery in customer service and production. I went to Johnson & Wales University for Baking and Pastry Arts in '08-'09. I love to cook and bake but I love decorating cakes the most.
My favorite things to cook
Recipe Reviews 3 reviews
Apricot Sponge Cake
I thought this cake was pretty good. It had a nice spongey texture and a very good apricot flavor. I didn't think the cake tasted too eggy and I did do less on the almond extract. This cake also reminds me of a souffle. In the pictures I posted, I made the cake in a cake pan and not a tube pan. I also torted the cake into 4 layers and wrapped acetate around it. In between each layer I filled it with an apricot diplomat cream and fresh sliced strawberries. Then I glazed it with an apricot mirror glaze on top and garnished it with a few strawberries dipped in ganache. It was definitely a big hit and everyone loved it!

2 users found this review helpful
Reviewed On: Apr. 29, 2012
Fresh Rhubarb Bread Pudding
This was a great recipe to work with. I did customize it though. Instead of 1 1/2 cups of milk I did just 1 cup of milk and added a 1/4 cup of cream. I also used 1 cup of white sugar and then sprinkled brown sugar on top making sure I covered it with foil for the first 30 minutes so that it could melt. I added a touch more cinnamon and about 1/4 tsp of nutmeg. I also put in only 1 1/2 cups of diced rhubarb and then put in some sliced strawberries and raspberries and just eyeballed the amount that I wanted. And instead of using walnuts, I sprinkled raw sliced almonds on top. As far as the directions, I added the white sugar to the milk/cream/butter mixture and then tempered it in to the egg/cinnamon/nutmeg mixture before pouring it over the bread and letting it soak. Finally, I served it with a scoop of vanilla ice cream on top. It was delicious!!! I also found these great foil containers with cardboard covers so that I could make extra and freeze them. Next time, I make this I will take a picture of it and add it to the photo album on here.

2 users found this review helpful
Reviewed On: Aug. 3, 2011
Pumpkin Swirl Bread
This is an excellent recipe! It took me about a week to eat it all and as long as you wrap it up it will stay moist and delicious! Next time I'll double the cream cheese part because it didn't seem to be swirly enough. And as long as you don't overmix it, it shouldn't get runny. I also put my batter in a 9"x13"x2" pan with parchment on the bottom and it baked in 40 minutes and came out wonderful. I then cut it up into 1"x1" squares and made "bars" out of it. On some I put a simple cream cheese frosting and on others a simple powdered sugar glaze or chocolate ganache glaze. It was very yummy!!!

1 user found this review helpful
Reviewed On: Oct. 12, 2010

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