by Dessert Professional | The Magazine Online
A social network where dessert professionals & others connect & share tips, techniques, recipes, & photos for all things dessert.
If you couldn’t attend the Renshaw Sugarcraft Academy, but would love to know how to model a perfect miniature fairy, create a baby blanket cake, make neon flowers and shape beautiful sugar paste flowers, then fear not! We’ve pulled together an…Continue
Are you planning to attend the IBIE 2013 in Las Vegas in October? What are you looking forward to seeing from the Exhibitors?Continue
Hello, I need help finding a product that they used where i worked. The product is used for chocolate cakes. I forgot the name of it, but the only thing i can do is discribe the product, and hope someone here haved used it in baking. The product is…Continue
Does anyone have problems with newer Hobart 80 quart whips? I have been at my current job for a little over a year, and we have bought 2 new whips. The newest one is less than six months old, and we have already lost 3 of the spokes/wires. We…Continue
Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter with cream cheese but the buttercream never came together. Instead, it stayed a soft, separated mess! I even let…Continue
Does anyone have proven special tips for keeping dough(made from scratch) crispy and flaky after baking (other than letting stretched dough rest a few minutes before rolling)
A quick note on what this network is all about.
Welcome to the Connect Network! If you've been with us for a while, you will have noticed the changes to the DessertProfessional.com social network that coincided with our release of…Continue
Thank you to all who participated in The Don't Lose Your Temper II contest. See the contest winners. Our grand prize winner will receive a state-of-the-art chocolate tempering machine presented by DessertProfessional.com & Chocovision.