DOLORES' PART: "EDIBLE FLOWERS AND TIPS ON HOW TO MAKE THEM LOOK NICER"
I'll explain a couple of very basic flowers, the first (roses) made with buttercream and the second (daisies) made with royal icing. I'm sure Earlene will give you some of her lovely gumpaste flowers later. I don't have patience for gp flowers like she does. Hope this helps. Here is a good icing for learning roses:

Gigimama:  I can never get daisies to look right, either!
LgntCakes:  Daisies have been my all time most horrible flower, and anything you have to say to make them better I'd love to hear!
CCChefDol::  I make them different!.

***PRACTICE BUTTERCREAM ICING***
ADD IN ORDER GIVEN IN MIXER BOWL:
1 cup Crisco
1 teaspoon vanilla
5-6 TB water
1 pound confectioner's sugar

Beat on low to medium speed until sugar is no longer lumpy and icing is fluffy. Remember to check and make sure there are no lumps in your icing before you finish. I do this by skimming my rubber spatula over the icing. If there are lumps, you will see them. If you see lumps, beat it some more until no more lumps remain.

This is only 'practice' icing. Its too greasy to use forever. You really only need 1 cup shortening to 2 pounds conf. sugar...to 'hold' the icing together, or make it 'gel'. But this icing makes it easier to learn and I have my students use it.

ROSES: To start with, is your tip right? For making roses with the tip #104, sometimes it is spread too wide at the bottom and the rose looks too fat on the bottom. *Refer to last week's chat about fixing your tips. Don't be afraid to bend your tips a little and experiment. The problem may not be the way you are doing it after all.

Roses are the first flower people try to make usually...and one of the most difficult. Usually roses are made with buttercream icing. Made with royal icing, it dries too hard to eat because it is so thick. Only make very delicate-thin petaled flowers with royal icing. Try this buttercream icing if you are having problems with your roses:

TO DO A ROSE:
CENTER: Make a cone-shape with tip 12, then with tip #104,
BUD: Place the tip firmly against the nail, whirl the nail counterclockwise and pipe a bud. (Just use a tiny bit of icing). If you are right-handed, you should try to learn to turn your nail counterclockwise (clockwise for lefties),
1st ROW: Make 3 petals that are even in height with the top of the bud and evenly spaced. Overlap the first petal with the last one. Now make 5 more petals in the same way. To remove it from the nail: Open thin-bladed scissors and spin the nail forcing the flower onto the scissors. Apply it to the cake. OR - pipe it onto a square of waxed paper and let it crust for a few days. NEVER set the flower straight, tilt it a little for a natural affect.

DAISIES: My other most favorite flower to make is the daisy made with royal icing. (Not too stiff). I don't make it anything like the Wilton method. My petals are flat 'loops' made from the center of the nail, out and back again. I lay the tip 101 flat against the nail at about 2:30-3:00 and squeeze out very little icing in the center so I don't have a buildup. Turn the nail when you are at the outer edge...not too big of turn or you'll have holes in the center of the petals.). CAUTION that you keep the small end of the tip touching the nail at all times. (The small end of the tip is the outside edge of petals). Pipe a tip 3 yellow center and dampen your finger and apply yellow sugar for stamens affect. I stripe my bag with a pastel icing and leave the rest white. This makes a nice soft color. Sometimes I make the center of the daisy the color of the stripe. You could also add glitter (the color of the center).

***ROYAL ICING*** for delicate thin-petaled flowers
ADD IN ORDER GIVEN:
5-6 TB hot water
3 TB meringue  powder
1 teaspoon vanilla
Beat until meringue powder is thoroughly dissolved, (It will begin to froth like egg whites)
THEN SLOWLY ADD:
1 pound conf. sugar...or less if its already thick enough

*You do not have to add all the conf. sugar if icing is getting too thick. At first, expect it to be soupy. Beat until the icing thickens. Watch for it to lose it's shine and stand in peaks. It takes less time if you have a heavy duty mixer. Maybe about 10 minutes. 15 minutes with a hand mixer.

Many decorators shy away from using royal icing, especially at first. I've taught students how to make royal icing many times. What is ALWAYS wrong when something is...is that it is not beat long enough.

DLOCKEY:  yes - I 'm one of those who didn't beat it long enough

It is really hard to make with a hand-held mixer and that is what decorators have usually, when they first start out. TIP: If icing bogs down your mixer and it gets hot, you must turn it off and let it cool for 20 minutes. Set a timer!

Ising C:  (For daisies) I use tip #104 or 103, making the petals-using royal icing  then a ball of yellow icing, dip the yellow ball" only in granulated. Sugar dry on flower formers for a curved  petals, looks nicer the granulated. sugar gives it a "natural" look for the center use empty paper towel rolls cut in half
CCChefDol:  daisies...I dry by curving the wax paper squares, propping them against each other on a tray as I go. Fast! I can do a whole tray in 30 minutes this way. I do make daisies dif., but mine are totally faster 

I really prefer using the 127 roses on most of my cakes.  The 104 roses are so small and I really like the almost life size of the 127 roses.  If I am making buttercream or royal roses.  I try to work with two or three shades of the color that the customer requested.  The darkest shade for the center of the flower and the first three petals.  The medium shade for the next four or five petals and the lightest shade for the last 5 to 7 petals.  This gives the roses some depth in color and they have much more life to them than just one color roses.

Ploeger642:  I agree I like the shading when we have time
GOOO8:  Do you adjust the 127 tip, too, like we discussed last week?
CCChefPwd:  Right GOOO - the tips just don't come the same as what we used to get
Ploeger642:  even the 127? (YES)
CCChefDol:  The Wilton 104 needs fixed...the Bakery Craft doesn't
Ploeger642:  I like to add rose water to make them smell too
GOOO8:  Excellent idea on the rosewater; thanks Pwd

Back in prehistoric times I took the buttercream basics class from Roland Winbeckler and since that time I have made my roses on a skewer or toothpicks.   From the tiny miniature roses to the 127 roses - I use the skewer or toothpicks.  The miniature roses are made on the toothpicks and then I have a small piece of cardboard prepared for them to dry on.

GOOO8:  Can you comment on the toothpick/skewer technique momentarily?
CCChefPwd:  Skewers for the 127's in royal
CCChefDol:  GOO...just be careful that all the petal tops are even and not going down.. Or they'll look like pine cones
CCChefPwd:  Toothpicks with a heavy coating of icing from a #5 or 6 tip dried for royal 127's

Take a piece about 3" by 6" and cut little V’s all around the edges.  When the roses are completed on the toothpick they are then placed on to that cardboard (sprayed with PAM) by placing the toothpick in the v cut and twisting the toothpick as it is removed from the rose out the base leaving the roses on top of the cardboard at the V’s.   Even these tiny little roses should be two colors of icing.

If I am doing regular buttercream 127 roses I make them about 2 or 3 days before I need them - let them air dry away from strong light.  You especially need to protect the pink flowers from light because the color will fade so quickly.

EJ546:  why do you make them in advance when using buttercream?
CCChefDol:  EJ, you can almost always make your roses of buttercream...let them crust. So they are crusted and you can handle them
CCChefPwd:  If they are to be cascaded down the side of the cake they must be made ahead. If they are only on the tops of the cake they you could just make them fresh
EJ546:  you can put buttercream roses down the sides of a cake?  thought could only use royal icing
CCChefPwd:  You bet if they are air dried they work great to cascade
CCChefDol:  I put buttercream roses down the sides all the time. In fact someone took a wedding cake clear to TN from OH with them cascading down

I cut approximately 2" squares of wax paper and with a hole punch make a hole in the centers of these squares.  Slip a number of those over the skewer and as each rose is completed just slip one of those wax paper squares up under the rose and off of the skewer with a pair of scissors.  Place that rose with the wax paper under the rose on a piece of cardboard, styrofoam or rack and let them air dry.  After they are air dry you can then use a large makeup brush and using the powdered colors brush gently across the edges of the roses with say a darker pink or even brown.  This will enhance your pink flower as well as give it more life.   I used this technique for a long time on gumpaste flowers and only in the last couple of years have begun using it on royal and buttercream roses.

GOOO8:  That sounds like it works nicely...haven't done that dusting as described.
Thinkchoc:  I dust all my royal flowers, will try that on the buttercream roses now
CCChefDol:  ...but if the petals didn't curl out & you turned it over...all petals would touch the table.....
DLOCKEY:  I have more trouble getting the center firm than I do forming the petals.
CCChefPwd:  RIGHT DOL
CCChefDol:  DL...do you use tip 12 for centers?
CCChefDol:  That was by Josepha Barloca
DLOCKEY:  I just went blank, but thought it was a 5

If you need really red roses you might want to use just enough red color to make them a soft red and air brush the darker color as needed.   Those burgundy (red) roses are really difficult to make with food coloring incorporated into the icing.  The air brush and powdered colors really help with those.

Roses seem to be one of the flowers that most people must learn to make.  Try to remember a few things when you are making them.

#1 they are not flat across the top -  as roses open the petals lean out.

Those petals are not all straight up and down.  The center of the rose should be the highest area of the rose.

#2  they come in a wonderful array of colors - but I really have not seen a bright blue rose yet.  Try to use realistic colors with the flowers you are using on a cake.  If the customer wants bright blue flowers ask about using morning glories, for get me nots,  cornflowers and etc.  Of course if that customer really wants royal blue roses - then you "are" taking her money to do royal blue roses.  That money will spend just as well in your pocket  doing blue roses  instead of pink.   Just remember the customer’s dream cake might be a nightmare to you but it probably has a special dreamy meaning to her.

EJ546:  royal blue roses are popular in my area
CCChefDol:  I don't like to do blue either...need to add some pink icing to the blue to match bridal orn. or they are the wrong shade.
Bridal1:  I have made about every color of rose - green, navy, brown - that's what

Daisies and other types of flat flowers can be enhanced using the flower formers so that they are not completely flat.  But you have some good substitutes for those flower formers right in your kitchen.  Just cut those paper towel tubes in half - or those tubes that come in the florist foil are a little bit smaller for the smaller flowers.  I really don’t recommend that you use those toilet paper tubes -  a few years ago I read an article about putting the toothbrushes on your bathroom lavatories away from the toilets.  I seems that when they are flushed a fine mist comes up an over things that are near the toilet.  I haven’t used those rolls for kids cheap toys or anything else since I read that.  And believe me that toothbrush is no longer laid down close to that area.

CCChefDol:  i don't even do that...I just tilt the wax paper squares against each other and make the petal tilt

The flower formers that we all use for making royal icing petunias or lily type flowers work great using aluminum foil squares pressed into those formers and then piping the flowers onto the foil.  Letting them dry for a couple of days and then pealing the foil off.

I also make bases to go under these royal icing flowers in case I need to make arrangements that need to be more open and the flowers elevated off of the cake surfaces.

Cut some very small squares of wax paper (about 1/2 to 3/4 inch).  Pipe with a number 6 tip an upside down cone or tornado.  Making it as smooth as possible.  Insert a toothpick twisting as it is inserted into the icing to keep from squashing it down.  Put the toothpick into a piece of styrofoam with the icing and wax paper square on top to dry.  After these are totally dry you can apply some fresh royal icing  flat portion of this base and press that onto the flat portion on the base of your flower.  With a small flat brush smooth out any excess icing to blend the two pieces together as one.  I do this with daisies, blossoms, small lilies, petunias and etc.  This really helps when you are making one of those cake tops that are cones or balls covered with flowers.

One of the other small flowers that I use a lot I call flu-flu’s.  They lighten up an arrangement and keep those royal flowers from feeling so heavy.   Take a 4" long piece of #28 white wire and with a #2 tip and egg white royal icing pipe a line of icing in a neat little line around the wire.  This will then have the appearance of a ball on the wire.  The trick to this is getting that icing attached good onto the wire.  After you have about 4 of these little balls of icing on the wire about 1/4" apart then you roll them in granulated sugar.
    That sugar can be white, white with pearl dust added, or gold dust, or colored pink, peach, yellow or whatever you need to enhance your other flowers.  I usually pipe 7 to 9 of these little balls on one wire.  After they are dried in styrofoam individually I group them in threes with florist tape extending the stems by adding a toothpick.  When I get ready to use them in an arrangement then I curl each wire slightly to give more motion to these tiny flowers.
   I use these with gumpaste, royal and buttercream flowers.  By the way I was told that you never mix these mediums.  That you should use all  gumpaste or all royal or all buttercream.  I find that these flowers mix quite nicely.  I use buttercream roses, gumpaste stephanotis and royal icing flu-flu’s all in the same arrangement.  It all depends on the look you want as to what you use together or how much your customer is willing to pay for your time.  Don’t give your time away - that is the most precious commodity you have.

DLOCKEY:  When you powder the roses - do you use the powder right out of the jar?
CCChefPwd:  It depends on the color you want.  If you have pale pink roses then you might want the pink powder softened down.  I have used cornstarch to dilute the powdered colors.

DLOCKEY:  I received my ICES membership card today - so I was a little excited anyway
CCChefDol:  congrats DL!!!
CCChefPwd:  YEAH - you are one of the addicted ones now     LOL
DLOCKEY:  right!

MaryKate24:  I wanted to know what the going rate was for your average fully decorated wedding cake
CCChefDol:  Mary...varies from place to place...here its nearly $1.50 per serving
Ising C:  anywhere from $1.00 (low) to $2.00 per serving around here
CCChefDol:  Mary...a lot depends on the detail of your design as to what to charge

MaryKate24:  Has anyone here used Wilton's rolled fondant?
CCChefDol:  I have used Wilton's...it works really great...no taste. You need to flavor it. I usually use Regalice
Ploeger642:  yes not bad
CCChefPwd:  I tried Wilton's once and was not a happy camper.
CCChefDol:  I should be an expert after I covered that castle...1- boxes at least
Ploeger642:  love choco- pan for flavor but mold with Wilton
CCChefPwd:  It may be my hot hands are part of the problem I had with the Wilton's Fondant
CCChefDol:  i have cold hands
Icing Wiz:  I have also tried Mercedes Rolled fondant it was good
Icing Wiz:  Wilton's chocolate is much better than the white I can't eat the white
MaryKate24:  Is fondant difficult to use?
CCChefPwd:  Not difficult just different
DLOCKEY:  Do you flavor your fondant?
CCChefDol:  Wilton's really needs flavoring added. Someone said they use hazelnut
EJ546:  where can you find info on how to use fondant
Icing Wiz:  That's ok I have your address and I know how to get to Ocala LOL
CCChefPwd:  Yes flavor the fondants with a few drops of the oil flavorings - that works great
Jmp256:  using the flavored powdered non dairy coffee creamers are a great way to add flavor too
CCChefDol:  EJ...on the box is good or in Wilton's yearbook...or online here
EJ546:  but are there not any "tips" to be found
CCChefDol:  EJ....look on my web site under Special Techniques. on my menu at http://w3.one.net/~proicer/index.html ..lots there
Bridal1:  where can you buy hazelnuts for the cake recipe??
Icing Wiz:  I found Hazelnuts at Food Lion. They are near the regular nuts and they are already skinned!
CCChefDol:  was hazelnut flavor...don't know about nuts
Bridal1:  What do they look like Icing? Are they with the other nuts Icing?
Icing Wiz:  I have had to roast and skin hazelnuts before not a fun job!
BabzGabz:  Icing --- rub them together after roasted the skin comes right off
JNMmccann:  are you supposed to frost cake with jam before putting on the fondant, I heard this
CCChefPwd:  I use buttercream under the fondant
CCChefDol:  I strained apricot sometimes but l ast time they had coconut filling, so I puttied the holes w/bcream and covered the cake w/coconut filling for 'sticky' - to adhere the fondant to.
Ploeger642:  if you have a Morrow's Nut House by you they come skinned
CCChefPwd:  I don't think they grow down here.   I haven’t even seen them in the stores either
Bridal1:  I haven't seen them here either and have bride who wants that cake.
CCChefPwd:  Jeannie in MI uses them - e-mail her Bridal and she should be able to tell you. She had a cake I tried with them in it when I was up there last year

EJ546:  I want to learn to do gumpaste. Should I just learn by trial and error?
CCChefDol:  EJ...I'd get  a Wilton gumpaste kit w/tools and book first
CCChefPwd:  Trial and Error are very good teachers - but that is the longest way to learn things in our sugar world
EJ546:  then what do you suggest?
CCChefDol:  EJ, take a class if you can
DLOCKEY:  Gumpaste classes are harder to find

CAKE DECORATING CALENDAR:
CCChefPwd:  FL Rep did you get the calendar info you were looking for?
Ploeger642:  yes thank you but beryl's does not have them only Norm
EJ546:  are the classes more expensive?
CCChefDol:  EJ...what state are you in?
EJ546:  NC
CCChefPwd:  Depends on where you are looking for GP classes.
CCChefDol:  sometimes yes, more $s
CCChefDol:  start w/basic
JNMmccann:  Wilton has videos EJ, maybe they have one on gumpaste
JWGPKG:  Attend your state's DOS to find some people who can help.
Icing Wiz:  EJ much much easier to have someone teach you
Kimfess:  Atlanta isn't too far away.  Nick Lodge offers great classes there.
CCChefPwd:  Nicks classes are great - even if you have to travel to Atlanta
CCChefDol:  we carry several gumpaste videos...doesn't rosemary have one on it?
Vicake:  Nick has videos too
CCChefPwd:  Right - Rosemary has a video showing flowers made the easy way with her molds and cutters
CCChefDol:  I'd go for Nick's
JNMmccann:  whose Rosemary
CCChefPwd:  Sugar Bouquet - is Rosemary Watson
CCChefDol:  she has a web site now! I forgot to b ring her URL darn!!! maybe its sugarbouquets,com
EJ546:  How do I get info on either teacher??
Ploeger642:  both have ads in newsletter
Icing Wiz:  are you an ICES member EJ?

ICES INFORMATION:
Ising C:  where can I find info on DOS in Ohio?
CCChefDol:  Ising...have none yet. It IS the last Sunday of Sept though
Lancer7676:  What is DOS, Ising?
CCChefDol:  DOS=day of sharing. Its part of ICES.  ICES is our group of cake decorators. Caroline wasn't at ICES and I haven't heard one thing from her yet
Bridal1:  Lancer you need to join ICES
DLOCKEY:  Does anyone know the times for the DOS in Houston in 10/98?
Ising C: how much when is early registration due?  where to send? etc...
CCChefDol:  Ising...its always the last Sun. of Sept & Apr - about $16.00 for the day, including lunch (OH DOS)
Ising C:  i looked on Dolores web site, only found April reg form
Chef Nana1:  I joined ICES...just got my little ms card in the mail couple of weeks ago. Does someone in my state notify me of DOS?
CCChefDol:  Chef...congrats!!!!
CCChefPwd:  What state are you in Chef Nana
Chef Nana1:  La.
CCChefPwd:  Oh lucky girl - LA has a really active state and I am sure they will notify you
Thinkchoc:  Kim, joined ICES last Feb. got a welcome letter but no card who do I contact?
Kimfess:  I've tried to track her down.  I've gotten no where.
CCChefDol:  Kim...do you mean Caroline Haney?
Kimfess:  Yes, ChefDol, I mean Caroline Haney.  Do you know where she is?
CCChefDol:  I have Caroline's phone number and address
Jmp256:  if it isn't active try you best to make it so it's to your benefit too!
Kimfess:  I'd love to have it.  The one I have has been disconnected.
CCChefDol:  she moved
Ploeger642:  you can get a membership card from mem. coordinator - Gayle Mcmillan
Kimfess:  Thinkchoc--we were out of membership cards for a while.
Kimfess:  We have them again.  Contact our membership coordinator.
JNMmccann:  how do you join, I would like to
Ploeger642:  check ices web site for membership info
CCChefPwd:  Go to the ICES web site or just e-mail me and I will send you lots of Info. It is $27 a year for the dues
CCChefDol:  EJ...wrong...its www.ices.org
Chef Nana1:  u can print out ms application from ICES site
EJ546:  well worth the $ ??
Kimfess:  Definitely!
CCChefPwd:  Great organization - with great people and lots of information
Chef Nana1:  YEP!
CCChefDol:  ICES is really cheap and you get a lot from it
CCChefPwd:  You bet
Ploeger642:  and you get registered with state rep to let you know what is happening in the state too
CCChefPwd:  11 newsletters a year
CCChefDol:  ...with 12 color photos in each
Icing Wiz:  and there are conventions once a year too!
CCChefPwd:  Days of Sharing in individual states and areas
Ploeger642:  and one fabulous convention in Aug. every year
Cakestmper:  plus the state sends newsletter a couple of times a year!
EJ546:  sounds great
JNMmccann:  Wow, sounds great, can't wait to join.
Chef Nana1:  How do I find La. state rep?
Kimfess:  LA rep is Edith Powers.  I'll e-mail you her address.
CCChefPwd:  Can you tell we are all totally hooked on ICES. That is how so many of us know one another. Over 5,000 members,  I think world wide. Many of us have been members for a lot of years.  It is great to have cake decorator
Ploeger642:  it's an international organization - friends all over the world.  You all learn from one another
EJ546:  is rolled fondant easy to do?
CCChefDol:  EJ...its SO easy to do...my students were surprised at themselves

COLETTE PETERS VISITED US!
OnlineHost:  Cakecolet has entered the room.
CCChefDol:  cakecolet = Colette Peters you all : )
Ploeger642:  heard your cake in the calendar is to die for
Icing Wiz:  when is your new book coming out Colette?
Cakecolet:  next year I hope
JNMmccann:  Colette; what other books have your written
CCChefPwd:  She has a gorgeous cake in the new calendar that is out for 1999
CCChefDol:  JNM...have you seen hers w/the packages cake on the front?
Cakecolet:  3 books,,,COLETTE’S CAKES, COLETTE’S CHRISTMAS, COLETTE’S WEDDING CAKES
JNMmccann:  Colette where can I buy them
JNMmccann:  Dol. where can I see it
CCChefDol:  JNM...see pictures on my web site - of Colette's books
JNMmccann:  oh great thanks Dol. Your website in on my fav place
Icing Wiz:  hey Dol did you find out where I can get calendar at?
CCChefDol:  Icing...Beryls has that
CCChefPwd:  Norm has the calendars right now - he just picked them up.  So they should
Cakecolet:  Norm Davis of sweet life has them
CCChefPwd:  be available very soon for those of you who haven't gotten yours yet
Ploeger642:  Colette where have you been traveling too?
Cakecolet:  im going to Chicago in 2 weeks to teach at Wilton
CCChefPwd:  What are you teaching?
Cakecolet:  I’m teaching a week of my kind of stuff
JNMmccann:  Colette; ever come to Calif.
Cakecolet:  yea alot,,, I’m coming in February
JNMmccann:  wow Colette, where??
Cakecolet:  i might teach a class at Frances Kuyper’s cake museum in Feb. if they get enough students. Frances is in Pasadena,,,outside LA
Ploeger642:  Colette what kind of lead time do you need to come to an area to teach?
Cakecolet:  about 3 or 4 months
Ploeger642:  Florida is doing a Weekend of Sharing Jan 15-17 Colette could you make it?
Cakecolet:  I think I’m going to Hawaii to teach
CCChefPwd:  Has anyone seen the commercial with the new Brian BenBen show
Cakecolet:  what’s that?
CCChefPwd:  I'll swear Francis is in one of those commercials dressed like a NUN
Icing Wiz:  I will have to look closer next time the commercial airs
CCChefPwd:  It has to be her -  There can't be two people that look like her and sound like her. There are about three different commercials and she is one of three Nun's in one of them
Ploeger642:  (Florida DOS- Daytona Beach): Winbeckler’s, Rosemary Watson, Rose Hale, Carolyn Wanke, etc. are
coming
JWGPKG:  Florida DOS in January is in Daytona???? I'm THERE!
Ploeger642:  Jan 15-17

JNMmccann:  would anyone of you experts recommend the wilton videos, are they worth spending the money
CCChefDol:  JNM...just one comment...they skip things...that was a complaint. They didn't show how to smooth the icng...skipped that part.
JNMmccann:  Dol: do they show you close ups of when they making flowers, etc (I didn't watch it, someone else complained )
JNMmccann:  I have a Martha Stewart tape that is awful
CCChefDol:  Martha is not a cake decorator
PjW10:  Martha Stewart..NO COMMENT
JNMmccann:  PJ, I know. this tape is good for nothing
Icing Wiz:  I can't say I am surprised JNM
PjW10:  I have a sign in my house that says.. I'm not Martha Stewart ..It's a good thing
Icing Wiz:  I want that sign Pj
PjW10:  I cross stitched it just to be obnoxious

Refrigerate for an hour. Then roll into a very thin circle. Grease (PAM) a 10 inch pie pan with a removable bottom. Carefully press the dough in to cover the bottom and sides. Trim to fit. Refrigerate for 15 minutes. Then place aluminum foil on the bottom so the pastry doesn’t brown and fill with beans or rice. Bake for 15 min at 350f. While that is cooking... Whisk together 9 eggs and 2 cups of sugar. Try not to get air in the mix.
Add 1 tsp finely grated lemon rind
And 1 cup of lemon juice.
Cut a vanilla bean in half and scrape the insides into the lemon mix.
Stir in
1 cup of cream.
Take the shell out of the oven and remove the beans and the foil.
Pour the lemon mix into the pie shell and bake at 300f for an hour. If the center
Is still runny, bake another 5-10 minutes...
Cool and refrigerate for an hour. Remove the base from the pie
And slide the pie onto a serving dish. Dust with powdered sugar and run under a
Broiler to caramelize. Serve with lots and lashings of cream.