Comments on: the trickery of small things http://userealbutter.com/2007/10/15/chocolate-hazelnut-petits-fours-glaces-recipe/ Wed, 23 May 2012 22:16:04 +0000 hourly 1 http://wordpress.org/?v= By: sarah@buttered-up http://userealbutter.com/2007/10/15/chocolate-hazelnut-petits-fours-glaces-recipe/comment-page-1/#comment-163331 sarah@buttered-up Sun, 19 Dec 2010 12:09:32 +0000 http://userealbutter.com/2007/10/15/the-trickery-of-small-things/#comment-163331 Do you know how pretty these look? So pretty that you got me into trouble. Got the husband saying he wants these. Sigh. Wonderful stuff. Not sure if I'm up for this just yet! Do you know how pretty these look? So pretty that you got me into trouble. Got the husband saying he wants these. Sigh. Wonderful stuff. Not sure if I’m up for this just yet!

]]> By: 5 Months – Is that all? « Sunrise Rants http://userealbutter.com/2007/10/15/chocolate-hazelnut-petits-fours-glaces-recipe/comment-page-1/#comment-70414 5 Months – Is that all? « Sunrise Rants Sun, 21 Feb 2010 02:00:02 +0000 http://userealbutter.com/2007/10/15/the-trickery-of-small-things/#comment-70414 [...] says that the labor was a good excuse.  Still, I want to redeem myself.  I’m going to try these under her watchful baking-experience eye tomorrow afternoon. They look terribly difficult but as my [...] [...] says that the labor was a good excuse.  Still, I want to redeem myself.  I’m going to try these under her watchful baking-experience eye tomorrow afternoon. They look terribly difficult but as my [...]

]]> By: jenyu http://userealbutter.com/2007/10/15/chocolate-hazelnut-petits-fours-glaces-recipe/comment-page-1/#comment-54813 jenyu Mon, 14 Sep 2009 16:37:39 +0000 http://userealbutter.com/2007/10/15/the-trickery-of-small-things/#comment-54813 Adelina - thanks! I use a 12-inch serrated knife. I think if you do a lot of cake cutting, this might be a worthwhile investment. I don't have the proper knife - mine is some Chicago Cutlery 12-inch serrated which cost me $40. Definitely not the top of the line, but it is very sharp and does a lovely job on what I need it for. Good luck!! Adelina – thanks! I use a 12-inch serrated knife. I think if you do a lot of cake cutting, this might be a worthwhile investment. I don’t have the proper knife – mine is some Chicago Cutlery 12-inch serrated which cost me $40. Definitely not the top of the line, but it is very sharp and does a lovely job on what I need it for. Good luck!!

]]> By: Adelina http://userealbutter.com/2007/10/15/chocolate-hazelnut-petits-fours-glaces-recipe/comment-page-1/#comment-54579 Adelina Thu, 10 Sep 2009 16:25:11 +0000 http://userealbutter.com/2007/10/15/the-trickery-of-small-things/#comment-54579 I've always adored your site! In sooooooo many ways....! I'd like to try out this recipe and have a question to ask, if you have the time! I know you said you use serrated knife to cut your cake into layers, but what size do you use? Should I try to invest into a 10 or 12-inch knife? Some suggestions would be greatly appreciated! Your layers always look so clean, neat and very professional! Thanks for posting and for sharing! I’ve always adored your site! In sooooooo many ways….! I’d like to try out this recipe and have a question to ask, if you have the time!

I know you said you use serrated knife to cut your cake into layers, but what size do you use? Should I try to invest into a 10 or 12-inch knife? Some suggestions would be greatly appreciated! Your layers always look so clean, neat and very professional!

Thanks for posting and for sharing!

]]> By: jenyu http://userealbutter.com/2007/10/15/chocolate-hazelnut-petits-fours-glaces-recipe/comment-page-1/#comment-8440 jenyu Mon, 24 Mar 2008 03:57:39 +0000 http://userealbutter.com/2007/10/15/the-trickery-of-small-things/#comment-8440 Louise - thanks! I used it in my pastry class, but forgot to write down where our chef said they order it :) Louise – thanks! I used it in my pastry class, but forgot to write down where our chef said they order it :)

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