Comments for Sugar Duchess http://www.sugarduchess.com Sat, 04 Feb 2012 13:45:44 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Tutorial – Eiffel Tower in Royal Icing by Henriette http://www.sugarduchess.com/2011/02/eiffel-tower-tutorial/comment-page-1/#comment-902 Henriette Sat, 04 Feb 2012 13:45:44 +0000 http://www.sugarduchess.com/?p=947#comment-902 Thank you for your kind respons! Here is the total picture of the eiffeltoren on the cake: http://bit.ly/ynoS3g Henriette Thank you for your kind respons!

Here is the total picture of the eiffeltoren on the cake:

http://bit.ly/ynoS3g

Henriette

]]> Comment on The Perfect Pie Crust in Eight Steps by LaChelle http://www.sugarduchess.com/2010/11/perfect-pie-crust/comment-page-1/#comment-897 LaChelle Mon, 23 Jan 2012 23:46:49 +0000 http://www.sugarduchess.com/?p=892#comment-897 Linda - I generally set the oven to 375 for this pie crust. There have been a few times I've baked it at 400 for the first 15-20 minutes, then lowered the temperature to 375 for the remainder of the time. Some people say that that method makes the crust flakier, but I couldn't tell a difference, and I'm not terribly familiar with the science behind that technique. But if you try it out, let me know how it goes! Linda – I generally set the oven to 375 for this pie crust. There have been a few times I’ve baked it at 400 for the first 15-20 minutes, then lowered the temperature to 375 for the remainder of the time. Some people say that that method makes the crust flakier, but I couldn’t tell a difference, and I’m not terribly familiar with the science behind that technique. But if you try it out, let me know how it goes!

]]> Comment on Tutorial – Eiffel Tower in Royal Icing by kerry http://www.sugarduchess.com/2011/02/eiffel-tower-tutorial/comment-page-1/#comment-896 kerry Sat, 21 Jan 2012 02:54:54 +0000 http://www.sugarduchess.com/?p=947#comment-896 I love this tutorial. THanks so much for writing it all out. The results are stunning. I've always wanted to do some 3D work with Royal but have never taken the time to do it. I can't wait to check out the rest of your site. I love this tutorial. THanks so much for writing it all out. The results are stunning. I’ve always wanted to do some 3D work with Royal but have never taken the time to do it. I can’t wait to check out the rest of your site.

]]> Comment on The Perfect Pie Crust in Eight Steps by Linda http://www.sugarduchess.com/2010/11/perfect-pie-crust/comment-page-1/#comment-895 Linda Fri, 20 Jan 2012 15:52:33 +0000 http://www.sugarduchess.com/?p=892#comment-895 What temperature do you set the oven to bake the pie? What temperature do you set the oven to bake the pie?

]]> Comment on Chocolate Mousse Cake by LaChelle http://www.sugarduchess.com/2011/04/chocolate-mousse-cake/comment-page-1/#comment-893 LaChelle Wed, 18 Jan 2012 17:51:26 +0000 http://www.sugarduchess.com/?p=1405#comment-893 clarifiedbutter - Yes! Go ahead and try it with the 8-inch pan you have. If you're not worried about perfect presentation, you'll still end up with a VERY tasty mousse cake that you can dig into with a spoon. :) And I don't think you'd have to make any adjustments to the ingredients if you used a different pan. Good luck, and let me know how it turns out! clarifiedbutter – Yes! Go ahead and try it with the 8-inch pan you have. If you’re not worried about perfect presentation, you’ll still end up with a VERY tasty mousse cake that you can dig into with a spoon. :) And I don’t think you’d have to make any adjustments to the ingredients if you used a different pan. Good luck, and let me know how it turns out!

]]> Comment on Tutorial – Eiffel Tower in Royal Icing by LaChelle http://www.sugarduchess.com/2011/02/eiffel-tower-tutorial/comment-page-1/#comment-892 LaChelle Wed, 18 Jan 2012 17:47:31 +0000 http://www.sugarduchess.com/?p=947#comment-892 Henriette - Fantastic job! I'm super impressed that you tackled something like this on your first time with royal icing! WOW. Thanks for sharing a picture :) Henriette – Fantastic job! I’m super impressed that you tackled something like this on your first time with royal icing! WOW. Thanks for sharing a picture :)

]]> Comment on Banana Almond Bread by Jo http://www.sugarduchess.com/2011/01/banana-almond-bread-2/comment-page-1/#comment-889 Jo Mon, 16 Jan 2012 03:05:59 +0000 http://www.sugarduchess.com/?p=1108#comment-889 Looks delicious. Would love for you to share your pictures with us over at foodepix.com. Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

]]> Comment on Tutorial – Eiffel Tower in Royal Icing by Henriette http://www.sugarduchess.com/2011/02/eiffel-tower-tutorial/comment-page-1/#comment-886 Henriette Sat, 14 Jan 2012 11:43:17 +0000 http://www.sugarduchess.com/?p=947#comment-886 Yay! I made one, using your tutorial. My first time ever that I worked with Royal Icing. The tower is by far not as straight and perfect as yours, but it's my first try ;-) Here it is! https://twitter.com/#!/HenrietteNL/status/158148816359522304/photo/1 Yay! I made one, using your tutorial. My first time ever that I worked with Royal Icing.
The tower is by far not as straight and perfect as yours, but it’s my first try ;-)
Here it is!
https://twitter.com/#!/HenrietteNL/status/158148816359522304/photo/1

]]> Comment on Chocolate Mousse Cake by clarifiedbutter http://www.sugarduchess.com/2011/04/chocolate-mousse-cake/comment-page-1/#comment-885 clarifiedbutter Wed, 11 Jan 2012 07:48:50 +0000 http://www.sugarduchess.com/?p=1405#comment-885 hi! i came to read this recipe and it really looks promising! my problem is that i lack the needed materials for it and that the only possible way i can make it is on a 8 inch loose bottom pan...my question is...can i still make it there? how are the adjustments in the ingredients? Thanks for helping! :) hi! i came to read this recipe and it really looks promising! my problem is that i lack the needed materials for it and that the only possible way i can make it is on a 8 inch loose bottom pan…my question is…can i still make it there? how are the adjustments in the ingredients?

Thanks for helping!

:)

]]> Comment on Chocolate Mousse Cake by desserts by indyylu - Pearltrees http://www.sugarduchess.com/2011/04/chocolate-mousse-cake/comment-page-1/#comment-883 desserts by indyylu - Pearltrees Mon, 09 Jan 2012 07:16:32 +0000 http://www.sugarduchess.com/?p=1405#comment-883 [...] Chocolate Mousse Cake | Sugar Duchess Chop the chocolate and place it in a medium-sized heat-proof bowl. Bring 1/2 cup of the cream to a boil and pour it over the chopped chocolate. Stir the chocolate and cream mixture gently, until smooth; if the chocolate doesn’t melt completely, heat it briefly on low in the microwave, and continue to stir until melted. While the chocolate is melting, soften the gelatin in a small dish with the cool water. Once it has softened, heat it on low heat in the microwave, stirring to dissolve. [...] [...] Chocolate Mousse Cake | Sugar Duchess Chop the chocolate and place it in a medium-sized heat-proof bowl. Bring 1/2 cup of the cream to a boil and pour it over the chopped chocolate. Stir the chocolate and cream mixture gently, until smooth; if the chocolate doesn’t melt completely, heat it briefly on low in the microwave, and continue to stir until melted. While the chocolate is melting, soften the gelatin in a small dish with the cool water. Once it has softened, heat it on low heat in the microwave, stirring to dissolve. [...]

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