Bernadette - Desserts - French Cuisine - Food/Drink

About > AllExperts
	Search for

Main Menu

Login (Experts Only)

About Us · FAQ · Tell Friends About Us · Link To Us · Free Encyclopedia · Disclaimer · Tech Support

You are here: AllExperts > Food/Drink > French Cuisine > Desserts

Expert Profile: Bernadette

Expertise: I am pretty versed in baking many kinds of desserts, from simple cookies to wedding cakes, from casual desserts to gourmet quality. If I don't have an answer I will research until I find one.

Experience in the area
Certified Wilton Cake Decorator; Worked in a high end dessert shop for 1-1/2 years; I am a self taught baker; I prepare desserts for dessert theater performances twice a year where I feed about 500 people over a three day period, in the past I would make all the desserts myself, this year I am trying to put together a team of helpers; I am a cookbook collector and reader; I am in the process of writing a cookbook; I have been taught by my Father a former chef since I was a little girl; I am a stay at home mom who prepares desserts and wedding cakes for people on the side.

Education/Credentials
Apprenticed for 1-1/2 years at a well known dessert shop in Olympia WA.

	View Past Answers	View Detailed Ratings

Average Ratings
Prestige Points: 2350
Knowledge	9.93 Best of the best
Clarity of Response	9.92 Best of the best
Timeliness	9.82 Best of the best
Politeness	9.97 Best of the best
Number Of Questions (in Past 24 Hours)		0
Max Questions to be Asked (in 24 Hour period)		1
Total Questions (since joining AllExperts)		236

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
10	10	10	10	11/17/08
10	10	10	10	11/13/08
10	10	10	10	11/12/08
10	10	10	10	11/12/08
10	10	10	10	11/04/08

User Comments

Thank you for your help ... but ... she also cannot have root vegetables of any kind ... so I don't know whether or not she can have tapioca but will
(Sharon on 11/17/08)

Fast response and good advice.
(glenda on 11/13/08)

Thanks. I have not made another cake yet, but I will try your suggestions.
(glenda on 11/12/08)

I made the recipe (I altered the ingredients a bit) and it came out great!! It tasted like funnel cakes!! I'll definitely make it with some sort of ja
(Kayla on 11/12/08)

Thank you so much. A expert. She's very knowledgeable and friendly.
(Ed on 11/04/08)

View All Comments

	View Past Answers	View Detailed Ratings

Recent Answers from Bernadette

2008-11-26 Chocolate Cake: (1) Would this recipe work for a chocolate cake as well as yellow or white?--------(This will work with any cake mix) (2) What size package of pudding mix do you add per box of cake mix? (3) In regards...

2008-11-25 Blossom cookies: Hi Ed, Have you heard of Nutella (spelling?)? It is a hazelnut chocolate spread. It has the same consistancy as peanut butter but with a hazelnut & chocolate flavor. You should be able to find it in...

2008-11-12 Heavy Cream/whipping Cream: Hi Glenda, Whipping cream has less fat then heavy cream. Whipping cream usally has stabializers to help it keep it's shape when whipped. Heavy cream has more fat and the fat helps stabalize it. You can...

2008-11-07 crusty pound cake: Hi Glenda, The following is a list of what could be causing the problem. Tough crust or crumb ~Too little fat ~Too little sugar ~Excessive mixing. ~Batter too stiff (insufficient...

2008-11-05 Coffee cakes?: Hi Kayla, This is a very basic recipe. I hope you can develope something yummy with it. Berndette BASIC COFFEE CAKE 4 eggs 1 c. oil (vegetable or corn) 2 c. sugar Beat together until light...