- Loading
-
Classes Start Soon!
Recently Featured in Every Day with Rachael Ray magazine!
Protecting our interwebs!
Adobe Reader
You're going to need Adobe (or a PDF file viewer) to view my recipes. If you don't have it get free it here:
Mozilla Firefox
This website is best viewed using Firefox. Download Firefox for free here:
-
Also Watch Me on iFood.tv! -
Recent Posts
Famous Food Quotes
"The only stumbling block is fear of failure; in cooking you've got to have a what-the-hell attitude."
- Julia Child
"Cooking is like love. It should be entered into with abandon or not at all." - Harriet van Horne
"You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients."
- Julia ChildArchives
Categories
Recommendations
The following Amazon.com recommendations provide me with a percentage of your purchase which in turn eases the costs of running this website and buying ingredients. Please don't buy them if you weren't planning to already, but if you are it couldn't hurt to do through my affiliate program :)
Frequently Asked Questions
You ask them - I answer them as fully as I can! Here are some of the latest questions:
Is organic really better?
Why do you weigh everything instead of measure?
What can I substitute for corn syrup?
Why are some of your cakes so complicated? I know cakes that are much easier to make.
Why do you use oil in your cakes? Why don’t you use butter?
Isn’t it better to fold in whipped eggs right away rather than letting it sit out?
What is over creaming (over mixing)?
Why do some of your recipes use shortening and not butter?
Can you substitute cocoa butter for butter or shortening?Food Word of the Moment!
Olfactory bulb and cells
Inside your nasal cavity towards near the throat is your olfactory bulb which contains millions of olfactory cells. The olfactory cells (also known as smell receptors) are where aroma is detected for flavor. Olfactory cells make it possible to taste complex flavors beyond the basic tastes of sweet, salty, sour, and bitter. When aroma cannot reach your olfactory cells flavor is perceived less or not at all. That is why when you are sick with a stuffy nose food tastes less strong.
Visit the glossary section for more food words defined!-
I Love This Book!
Other Food Blogs!
Cake Decorators!
Pastry Shops and Catering
Baking and Pastry Supplies
Chef Apparel
Fun Food Websites
Helpful Videos on YouTube
Friends of The Aubergine Chef
PROCRASTINATION
-
Recent Comments
- the aubergine chef on Episode 5 – Eclairs and Cream Puffs
- Gino on Episode 5 – Eclairs and Cream Puffs
- Episode 102 – Brown Butter Sage Cake and Vanilla Bean German Buttercream | on Episode 95 – A Cake for Spring
- Episode 101 – Blueberry Pie | on Episode 24 – Apple Pie with Streusel Topping
- the aubergine chef on Episode 33 – Puto, Filipino Steamed Cake
Tags
alcohol almond breakfast butter cake caramel chiffon genoise chocolate cinnamon coconut cookies cream cream cheese custard decorating dessert eggs flour fondant frosting fruit gelatin gum paste holiday icing kid friendly lemon master recipe meringue no electric mixer no refrigeration pastry patisserie pie piping techniques round cake rustic single serving square cake strawberry sugar swiss vanilla versatile whipped cream
Tag Archives: swiss
Episode 97 – Orange Blossom Cupcakes
Episode 97 April 2, 2012 Orange Blossom Cupcakes This video is a viewer request from my friend Deana. I actually made Deana’s wedding cake back in November (episode released in December) and now Deana’s getting into baking with her husband. … Continue reading
Episode 96 – Dobos Torte
Episode 96 March 25, 2012 Dobos Torte As I get further and further along in my episodes I begin to realize which pastries and desserts I prefer to make over others. This episode is probably one of my best so … Continue reading
Posted in Cake, Chocolate Dessert, Fillings, Icings
Tagged almond, butter, cake, caramel, chocolate, decorating, dessert, eggs, flour, frosting, icing, meringue, patisserie, piping techniques, round cake, sugar, swiss, vanilla
1 Comment
Episode 80 – Simple Two Tiered Wedding Cake
Episode 80 December 11, 2011 Simple Two Tiered Wedding Cake My friends and long-time fans know that of all the pastries in the world to make I tend to avoid making cakes. A lot of that stems from the crazy … Continue reading
Posted in Cake, Chocolate Dessert, Icings
Tagged alcohol, butter, cake, chocolate, decorating, dessert, eggs, flour, fondant, frosting, gold dust, icing, meringue, no refrigeration, patisserie, piping techniques, round cake, royal icing, sugar, swiss, tiered cake, vanilla, wedding
1 Comment
