kendrickllama1

1. Use a paddle attachment and beat the crap out of the cream cheese until it reaches room temp before you use it in the recipe
2. Always use some sort of citrus zest to accent the flavor
3. Always bake cheesecake with water surrounding it
4. Use Philadelphia cream cheese...seriously!
5. Make sure you put the cheesecake in the fridge as soon as it is cooled to room temp....Don't put it in when it is still hot or even warm

I like this question. I have a weakness for funfetti cake out of the box. It's soooooooooo good.

If a molten chocolate cake is done right there is little that can top it. Is anything better than hot, goey chocolate?

Make sure she knows how little pastry cooks/sous chefs/even head chefs make. I work at least 45 hours a week (that being a good week) and I am due in very early in the morning. If you go to school you have a bit of a heads up, but it isn't necessary. I suggest she works in a kitchen for 6 months and see if it's worth spending the money. Sometimes people find they would rather bake at home in the nice apartment their finance job bought them instead of baking for work and going home to an apartment 2 hours away that you share with 2 other people when you're in your mid-late twenties. That being said, if you're truly passionate about cooking, baking, whatever, all of those things won't matter. I love going to work every day and am always learning and getting better. It's a really exciting and fulfilling job

That's a tough one- depends on the day. Some days I'm in the mood to do petit fours for parties because it's less labor intensive to do small batches of intricate things. If I'm feeling patient and calm on certain days I like making bread... It's really satisfying to see a few simple ingredients turn into hot, fresh amazing bread. Overall I would say bread

lol, no. If you're eating out at a restaurant and think you know how many calories/carbs/fat you're eating, double it