I have a project due Oct. 13 and I am planning my project. Do you know any good but easy desserts I can make? Since I have the class Period 6, I ca not make anything frozen. Thank you!
I do not know what tribe I want to do. But does anyone know what tribe used quivers?
Since I do not know how to pick the best answer, I just want to thank all of you for helping me. Thanx!

Happy Thanksgiving Everyone! Desserts can double your calories intake! Spoiler alert beware! www.diet.com Sarah gives tips on desserts like pecan pie, pumpkin pie and which are the lesser of the evils!

I am wanting to make a wedding cake just like the picture on this site:

http://wedding.nondot.org/planning/pics/cakes/bottomround.jpg

What sized cakes do you think they used? I am needing to feed 175-200 people.

Its mystery ingredient fits the name of Lisa Roman’s dessert: Baby Cakes. This video is part of Ultimate Recipe Showdown show hosted by Guy Fieri . SHOW DESCRIPTION :With more than 12000 recipes submitted from home cooks across America, Ultimate Recipe Showdown returns for another season of delicious competition as the top 24 contestants battle head-to-head for national glory. Hosted by Guy Fieri (Diners, Drive-Ins & Dives; Guy’s Big Bite), the series features six categories: Comfort Food, Burgers, Cakes, Hot and Spicy, Desserts, or Hometown Favorites. Each week, the judges crown an “ultimate” winner who receives 000 and the chance to have his or her recipe featured nationwide at TGI Friday’s® restaurants.

Whenever I bake cakes, biscuits etc. they end up having a dry hard crust on top. My oven is electric and not fan assisted with the heat coming directly from above which I think might be the problem. Is there anything I can do about it?
the grill and oven elements are both at the top of my oven… it is a cheap cooker. I will try these suggestions though.

I read from a book that Chianti wine is good for lighter dishes. I just want to know any good wine for desserts.

Sue Mallick with Food City presents a fresh recipe for Dulce de Leche at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details. Ingredients: 40 vanilla wafers; 1 1/4 cup cold fat free milk; 2 pkg sugar free white chocolate pudding mix; 1 tub sugar free whipped topping; 1/4 cup sugar free caramel ice cream topping Chop 4 of the wafers and set aside, line a 9 x 5 loaf pan with foil, with ends of foil extending past the sides of the pan. Arrange 12 wafers in a single layer on bottom of pan and set aside. Pour milk into large bowl, add pudding mixes and beat with whisk until well blended. Stir in whipped topping. Spoon 1/3 of pudding mix over wafer in pan, top with 12 more wafers and 2 tbsp of caramel topping. Repeat layers, cover with remaining pudding mix. Sprinkle with chopped wafers, pressing in slightly. Freeze 4 hours or until firm.

I need a list of similarities and differences between sponge cakes and butter cakes. Answers in bullet form will do. But if you are willing to explain a bit, that would be better.

Thanks!!

Get tips for preparing pastry sheets to make zabaglione tartlets with phyllo dough in this free cooking video with an Italian dessert pastry recipe. Expert: Lauren Taylor Bio: Lauren Taylor is currently working part-time and freelance in both the entertainment and culinary worlds. She began cooking and baking for private parties and catered events. Filmmaker: Nili Nathan

Dessert Professional presents its 16th Annual Ten Best Pastry Chefs in America Awards June 8th at ICE – the Institute of Culinary Education – in NYC. Sponsored by Godiva Chocolatier, Guittard Chocolate Co., and KitchenAid. Dessert Professional Magazine, www.dessertprofessional.com. Chefs include: Dominique Ansel (Restaurant DANIEL, NYC); Richard Capizzi (Per Se, NYC); Lincoln Carson (Mina Group Restaurants, Las Vegas, NV); Jemal Edwards (Do. & Co. International Caterers, NYC); Robert Ellinger (Baked to Perfection, Port Washington, NY); Jenifer Fournier (Alex & Stratta, Las Vegas, NV); Raymond Lammers (Stein Eriksen Lodge, Park City, UT); Deborah Racicot (Gotham Bar & Grill, NYC); Alfred Stephens (Olives @ the W New York – Union Square, NYC); Alex Stupak (WD-50, NYC).