tag:blogger.com,1999:blog-13611341.post8310711813644259537..comments2011-12-11T14:52:54.597-05:00Helenehttp://www.blogger.com/profile/15119932841882891505noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-13611341.post-31671893287788985352011-12-11T13:06:24.308-05:002011-12-11T13:06:24.308-05:00Dear Tartlette,<br /><br />I&#39;m interested in making this, but there are a couple of details I&#39;d like to ask about first. <br /><br />1. What size cake rings(height in particular) did you use?<br /><br />2. You didn&#39;t really describe how you produced the cake rounds. Did you just cut them out with the cake rings to begin with? <br /><br />Any elaboration greatly appreciated. <br /><br />Love your blog!<br /><br />Jessica HAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-24786656669452885372011-08-25T03:09:08.344-04:002011-08-25T03:09:08.344-04:00Alexandra: you missed the whole point: this is an interpretation not the real dessert. I am a pastry chef by trade, I know what a Dobos Torte looks like.Helenehttp://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-73175855488786084692011-08-24T19:30:27.726-04:002011-08-24T19:30:27.726-04:00Is wonderful but let me to say something : Dobos Torte is with sponge cake layers .Usually you must use between 6-7 thin sponge layers with ganache chocolate in between.Also on top is the last layer topped with caramelise sugar.What you have done can be anything else but not Dobos.<br />I am coming from country where Dobos cake is Dobos cake and not such other improvisations. For the rest I admire your entitle work and I think u do wonderful job.Alexandra Dnoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-55160336094361371252011-02-03T10:42:06.447-05:002011-02-03T10:42:06.447-05:00This recipe looked so amazing so I am making it for an anniversary dinner for me and my boyfriend :) It is currently in the fridge, will let you know how it goes!Ananoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-30235074037649566752010-11-11T14:55:46.860-05:002010-11-11T14:55:46.860-05:00Anne: you already know the answer unfortunately: practice, practice, practice.Helenehttp://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-28590076806024621962010-11-11T10:49:20.341-05:002010-11-11T10:49:20.341-05:00What a wonderful cake! Your text about pulled sugar was very inspiring and I went to my kitchen to try it. I found the right moment (without candy thermometer) to free the syrup from the pan and was happy to see that this part of the recipe wasn&#39;t as hard as expected. But the following work was a mess I have to say...making pulled sugar isn&#39;t that easy *sigh*. I really had a hard time to make nice sugar ribbons and other stuff but everything looked never like yours. Guess I have to practice a lot. Do you have some advices for me and my burned hands :)?<br /><br />Greetings from Germany <br />AnneAnnenoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-59355025898451287182010-05-23T16:45:47.276-04:002010-05-23T16:45:47.276-04:00this is one of the most beautiful things I have ever seen. wow.Michael Toahttp://www.blogger.com/profile/12163446958249760582noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-63980618817779219912010-05-08T12:54:52.098-04:002010-05-08T12:54:52.098-04:00Helene - <br />I made this recipe, and credited you (published the post just today) for my mom&#39;s 80th Birthday. I topped it with a green spider mum. I found the recipe amazing and each individual part of the recipe so tasty. I did have a lot of difficulty icing with the butter cream. Did you? It is hard to tell, as yours are mostly photographed from the top. I would really appreciate your feedback on my comments on what I did. You will have to scroll down to the very bottom of the post about the birthday and there are detailed photos and information about how I put the individual cakes together, there.<br />Thank you for this delicious recipe!<br />ValerieA Canadian Foodiehttp://www.acanadianfoodie.comnoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-12644551896852773622010-04-30T18:27:10.623-04:002010-04-30T18:27:10.623-04:00This looks Sensational. You have alot of patience. I would love to try this but am afraid that it would never look this good..... Wonderful cake. I am sure its tastes amazing. I Just want to dive in..Joudie's Mood Foodhttp://www.blogger.com/profile/00590358742272295814noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-52010637262644683142010-01-17T22:01:07.275-05:002010-01-17T22:01:07.275-05:00My daughter just sent me your post and asked for this cake for her birthday! It is beautiful!poppyseedhttp://www.blogger.com/profile/04743299134279414912noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-7507251222044903152009-10-08T07:35:38.066-04:002009-10-08T07:35:38.066-04:00wow! it&#39;s amazing!Ellehttp://www.vegolosa.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-20716367304017111622009-09-30T14:06:05.482-04:002009-09-30T14:06:05.482-04:00QQ...are pastry gloves the same cotton gloves you can buy for making dipped chocolates (keeping the fingerprints off)? If not, where can I order a pair of proper pastry gloves?Tanyanoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-50939093640454629092009-09-19T14:51:27.975-04:002009-09-19T14:51:27.975-04:00Dear Tartlette,<br /><br />I simply can&#39;t help coming back to your site every now and then even when I may not be looking for a recipe. :) Thanks for continuing to inspire home bakers likes me.Shelbynoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-67861973015939656592009-09-13T14:02:02.167-04:002009-09-13T14:02:02.167-04:00Dear Tartelette:<br /><br />Thanks for being such a great inspiration to me. Your creativity, skills, expertise, and willingness to help an unskilled laborer like my self draws me back to your site again and again.<br /><br />Dear Anonymous:<br /><br />What would possess you to spew your venom in someone else&#39;s home? Take your crap and eat it.Jenhttp://www.blogger.com/profile/04676782477781065527noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-8590123739071663612009-09-13T10:44:57.862-04:002009-09-13T10:44:57.862-04:00The point of the challenge is to grow in the area of baking. As a Daring Baker myself, Helen&#39;s DB posts are by far one of the best out there. She inspires the rest of us to create and think outside the box. Clearly Daring Bakers would not be the same without her and her expertise. DB needs Helen, not the other way around. To note she missed the point of the challenge only proves &quot;anonymous&quot; you clearly miss the spirit of the challenge.alicehttp://savorysweetlife.comnoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-11676134416948349572009-09-13T10:21:29.717-04:002009-09-13T10:21:29.717-04:00&quot;glorified berry shortcake&quot;? WHATEVER!<br /><br />Helen, you rock &amp; great response. You have a fabulous philosophy!Katie @ goodLife {eats}http://www.blogger.com/profile/04717595522348628885noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-66820194963921910682009-09-13T08:55:57.739-04:002009-09-13T08:55:57.739-04:00Although everyone has a right to their own opinion, Helene has done nothing wrong with this challenge. The hostess did not say we couldn&#39;t use fruit. She did not say we had to use her recipe for buttercream.<br /><br />As per Daring Kitchen rules, if a member has made the challenge recipe several times in the past, then she/he is obligated to create a challenge within the original challenge to make this recipe challenging for herself/himself. (How many times can I use the word &quot;challenge&quot; in a sentence?? Sheesh)<br /><br />Helene experimented with pulled sugar to push her skills - that was her challenge to herself and I&#39;d say she met and surpassed that uhmm.. challenge. <br /><br />I&#39;m taking my challenge and leaving now. :)<br /><br />xoxoLishttp://www.blogger.com/profile/05631520734280170415noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-25413669549596218662009-09-13T02:19:53.965-04:002009-09-13T02:19:53.965-04:00Dear Anonymous,<br /><br />Seems a travesty that you&#39;ve been born without any sense of propriety or imagination.Fuji Mamahttp://www.blogger.com/profile/11551315260916922551noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-54446984532831887402009-09-12T22:03:08.389-04:002009-09-12T22:03:08.389-04:00Anonymous:<br />Well let’s see. Are you a Daring Baker? Did you read the rules, the FAQs? Are you familiar with the philosophy of the DBs? The hosts gave one recipe with variations allowed. Having done a Dobos Torte many times before I chose to follow the variations allowed. I changed the buttercream flavor, because we were allowed to. Nowhere did it read that we were limited to chocolate. I added the fruit as a bonus. Lisa and Yvonne, the Db founders can corroborate this point of the DB philosophy: if were ever given chocolate chip cookies (meaning something that we have made many times before) as a challenge, it would be up to us to FIND A CHALLENGE for ourselves. Dobos torte not so challenging to me, adding the pulled sugar ribbons was a way to challenge myself a bit more since I have made caramel a gazillion trillion times. <br /><br />There is also another point a want to address. Chocolate in August when there are so many fruits to choose from at a reasonable seasonal price? Does not make sense in my situation. It was better for me to use raspberries than chocolate since they were free and so was the mascarpone (thanks to my MIL). Being in a very tight spot financially does not give me freedom to be liberal with my ingredients but to make do with what I have on hand and what my budget for the month gives me room to use. Since we are a family of two, I wait for gatherings and dinner with friends to make my challenges. We had guests over: why would I venture into making a cake that I know my guests are going to complain about since it’s bloody hot, bloody humid and no one really was in the mood for chocolate. Goes back to my first point: can’t afford wasteTartelettehttp://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-78602767427348890322009-09-12T19:50:09.122-04:002009-09-12T19:50:09.122-04:00Dear anonymous, <br /><br />You are obviously a coward because you don&#39;t have the guts to even sign your own name. That, and you&#39;re rude. If you don&#39;t have anything nice to say, then keep your worthless opinion to yourself.Jen Yuhttp://www.blogger.com/profile/09376636620757817569noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-44711210663439120552009-09-12T19:33:16.344-04:002009-09-12T19:33:16.344-04:00Seems a travesty to take a sublime dessert like dobos torte and reduce it to a glorified berry shortcake. Beautiful baked goods, but seems to miss the point of the challenge.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13611341.post-61858464049771055022009-09-05T08:29:15.319-04:002009-09-05T08:29:15.319-04:00Just found your site while looking for dessert ideas---don&#39;t know that you will see this comment--wow, I&#39;m #137! ---I am so impressed with your site. I applaud your photography and culinary skills; glad I discovered your blog. I am now following you on twitter so I won&#39;t miss a post.<br />Best,<br />DebiTable Talkhttp://www.blogger.com/profile/09401880474390111390noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-67056697718303277392009-09-04T09:24:22.429-04:002009-09-04T09:24:22.429-04:00I am playing catch up now. Was in China for more than a week- they block out facebook,blog page,twitter... there. Don&#39;t know how they stay in touch. And now, I am swarmed by post after post of awesome creations. I kowtow to you....køkken69http://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-44581875884275774132009-09-03T16:28:45.310-04:002009-09-03T16:28:45.310-04:00your photos are ALWAYS breathtaking. well well done!montaguehttp://www.blogger.com/profile/14414911616186252389noreply@blogger.comtag:blogger.com,1999:blog-13611341.post-35242170396428271742009-09-03T04:32:16.469-04:002009-09-03T04:32:16.469-04:00Beautiful. Love the pulled sugar.<br />Btw, nice new look to the blog.Jennyhttp://www.blogger.com/profile/06100295997954408204noreply@blogger.com