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Desserts/Expert Profile
Expertise
I started cooking and baking when I was eight years old which gives me over fifty years of experience. My love has always been desserts. Although I am sure there is a question out there that I cannot answer, I have yet to come across it.
Experience in the area
My experience includes both domestic and professional. My husband and I both came from large families and we had four children of our own. I have cooked and baked for all of the holidays, birthdays, graduations and weddings. Professionally, I trained in a French restaurant and worked at various country clubs and at the Grand Floridian Hotel at Walt Disney World.
Publications
I have several articles and restaurant reviews published on ezine article, buzzle, article biz, selfgrowth.com and several others. I have authored two cookbooks and am currently working on a third.
Education/Credentials
I am certified by master chef Paul Bucose.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| carolyn | 05/02/12 | 7 | 9 | 10 | I would have expected an expert to ..... |
| Danielle | 04/21/12 | 10 | 10 | 10 | Thanks |
| Melanie | 04/19/12 | 10 | 10 | 10 | Thank you for your help. This is ..... |
| Danielle | 04/05/12 | 10 | 10 | 10 | Thanks |
| susan | 03/13/12 | 10 | 10 | 10 |
Recent Answers from Frances
2012-04-29 baking with confectioner's sugar:
I do not generally use confectioner's sugar when baking cakes, however I do use it in some cookie recipes. Granulated sugar is sweeter and is in all of my cake recipes; I have many times cut the sugar
2012-04-23 Confectionary Glaze Melting?:
I have never had this problem but I know what you are talking about. Many years ago I bought a box of commercially made doughnuts and I noticed this problem. I would have to attribute this to humidity
2012-04-17 Trouble With Frosting/Icing:
Hi Melanie, I guess anything is possible but in all my years I have never had a problem like this. Anytime I have had a strange problem in cooking it has always come back to an ingredient. For example
2012-04-17 what makes cakes dry:
Like you this one of my dislikes also. I look for certain ingredients in a recipe like sour cream, mayonnaise, buttermilk and cream cheese. These ingredients help to make a more moist cake. Other ingredients
2012-04-13 Trouble With Frosting/Icing:
I think you have hit it right on the nose! This is not uncommon. Quite often changes are made in ingredients and they all swear that nothing has been changed. This is done so that it does not effect their
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