Menu
Log in
How Much Sugar?

Recipes

<< First  < Prev   1   2   Next >  Last >> 
  • 12 Apr 2012 9:50 PM
    Reply # 888454 on 547229
    Deleted user
    Hi Janelle

    This is off topic but I am a keen baker myself but have only just started to use dextrose.
    Would u be able to provide some tips on converting recipes or is it all trial n error? I'm dying to 
    Make waffles but not sure where to start as the recipe uses sugar.

    Please help

    Blair
  • 06 Jun 2012 3:01 AM
    Reply # 949533 on 547229
    Deleted user
    Hi, I'm making a birthday cake for my daughter in-law this weekend and she loves sponge cake.
    Has anyone tried making the classic sponge cake with dextrose? Any suggestions would be gratefully received.
  • 06 Jun 2012 6:50 PM
    Reply # 950552 on 547229
    Deleted user

    Sorry i've been slack in reply to threads!

    Tips for baking using dextrose... dextrose cooks quickly so I've had to drop the temp in my oven (however I've got a gas fan forced oven and I've noticed that when I cook cakes, they tend to cook to quickly and not all the way through), by 10-20 degrees.  Also depending on the actual recipe, add an extra egg or a little bit more butter/oil, this will keep it moist.  Substitute dextrose for sugar, if 1 cup of sugar use 1 cup of dextrose.  Your taste buds will adjust to the sweetness.  Cooking with dextrose is quite simple, like everything you do get used to it.

    I have made a sponge cake with dextrose and turned out quite good.  The sponge cake recipe I use is just eggs and various flours, so I add an extra egg.  Make sure you drop the temp in the oven too otherwise it will cook way to quickly.

  • 17 Jun 2012 7:47 PM
    Reply # 974980 on 619439
    Deleted user
    Janelle C wrote:Thanks SA, to update for people on here (I update more on the free website as I can't access this webiste at work lol), I met with a lovely Lawyer who is happy to help me.  My oven has been broken and we finally got it fixed so I've been madly cooking again.  I just happened to make chocolate chip cookies tonight which are quite lovely, tomorrow is chocolate mud cake, I have perfected making cooking chocolate, but not eating chocolate (been too lazy to buy some cocoa butter).


    Hi Janelle

    Could you tell me where I can locate all your yummy recipes?  Happy to buy your new book as well:)

  • 17 Jun 2012 8:47 PM
    Reply # 975012 on 547229
    Deleted user
    I haven't written it up yet, but I need to consult my wonderful behind the scenes experts and may even think about selling the recipes individually.  I've got so many especially xmas goodies and easter goodies.
  • 18 Jun 2012 10:58 PM
    Reply # 976217 on 547229
    Deleted user
    I would also be happy to buy new book, especially if it has the caramel slice recipe in it, before going sugar free this was my ALL TIME FAVOURITE.  Looking forward to seeing what you do.
  • 24 Jun 2012 2:09 AM
    Reply # 981099 on 975012
    Deleted user
    Janelle C wrote:I haven't written it up yet, but I need to consult my wonderful behind the scenes experts and may even think about selling the recipes individually.  I've got so many especially xmas goodies and easter goodies.
    what sweetner do you use??
    dextrose
    RMS
    or stevia?
    thanks
    fiona
  • 24 Jun 2012 6:59 PM
    Reply # 981526 on 547229
    Deleted user
    I only use dextrose and rice malt syrup
  • 25 Jun 2012 3:42 AM
    Reply # 981785 on 547229
    Deleted user
    Janelle I read that you have managed to perfect a cooking chocolate recipe, would you mind posting it up or would you prefer to wait till you have decided when to do your recipe assignment :)
  • 13 Aug 2012 9:23 PM
    Reply # 1046304 on 547229
    Deleted user
    Hi Janelle,

    I think compiling a book of all your favourite recipes is a great idea... but do it for the passion, not the money. You will obviously get some buyers from here, and you may also be successful on the internet. But as David will tell you, unless you get a best seller, you can't live off the proceeds. A lot of self publishers don't even make back the money they put into the project.

    Many people won't buy a recipe book unless it is for a specific reason, as there are so many recipes for free on the internet. The ones that sell are because they are aimed at a specific niche market... which you have here... but your potential market is small. Or they do well because they are celebrities or there are lots of great pictures. Or it makes a great coffee table book. Marketing is the key to selling these books and that usually costs.

    When did you last buy a recipe book? Why did you buy it? How much did you pay for it? These are the questions you need to ask about the audience you are writing for. Some people here have said they would buy it... how much did they have in mind when they said that? Will they expect just recipes or photos too? Will they expect a printed copy or e-book? If e-book, will the recipes be downloadable to a mobile phone so that people can take the list when shopping?

    Do you only want to bake and put the recipes in a book or do you want to create a memory of your experience? What if your recipe book also included great photos or cartoons, AND, included the story of your journey baking and testing the recipes, maybe including the funny failures etc. Then it becomes historical, beautiful to look at, a good story as well as the recipes. It's a bigger project but more likely to have success with a publisher (who will do all the marketing).

    I do think it is a wonderful idea, and there is certainly a niche market. I would just think carefully about what your expectations are, and how you can meet these in today's market, so that in the end you are satisfied and fulfilled from a successful project.

    So, what would I pay? If it was a beautiful hard cover book with a story and photos I'd pay around $60. If it was an ebook I probably wouldn't be prepared to pay more than $10, and for that it would have to have pages that print easily and have at least 100 recipes. For a small paperback I would probably pay $20 but again, that would depend on how many recipes that I am likely to use myself. 

    So what would other people pay, and what would you expect for that?
<< First  < Prev   1   2   Next >  Last >> 
Powered by Wild Apricot Membership Software