As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
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I need to make several Kings Cakes for a church dinner later this month. I decided to test out the recipe I'd found online. It got 5 stars and rave reviews.
It was a nightmare. When I added the flour called for in the recipe, the dough was more like a cake batter (not quite that runny, but very gooey and wet and sticky). I added extra flour and it still wouldn't come together to a kneadable form. I went from 4 cups to 5, which is a pretty hefty increase percentage wise, so didn't want to add any more.
For grins I put it in an oiled bowl and it did rise a bit, but hasn't doubled.
What went wrong? The yeast is fresh -- but even that would only explain the rising issue, not the consistency of the dough. I used a candy thermometer to check my milk temperature. I don't know what else could be wrong.
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Carolyn
Last edited by Carousel96; 02-02-2012 at 01:17 PM..
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Send me the recipe and I might be able to figure it out for you. Yeast is very sensitive to temp and has to be activated at the correct temp or it won't rise. The runny dough? Sounds like a problem of too much water?
What kind of flour did it call for? Were you just making a single cake? Not trying to double or triple the recipe?
Quote:
Originally Posted by Teresa
Send me the recipe and I might be able to figure it out for you. Yeast is very sensitive to temp and has to be activated at the correct temp or it won't rise. The runny dough? Sounds like a problem of too much water?
I made a single batch.
It called for 1 cup milk at 110, which I checked with my candy thermometer.
All purpose flour. King Cake Recipe - Allrecipes.com
It would be easy, but not cost effective. They ordered one for last year, but even with teeny-tiny slices, most of us never got any. They're expecting 200 people this year, and want a half dozen kings cakes this year. Only one will have a baby in it.
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Carolyn
Last edited by Carousel96; 02-02-2012 at 02:17 PM..
Well -- after all that, it wasn't half bad.
I started reading recipes to try for round 2, and started seeing things like "it won't double in size, but will stretch a bit". So I decided that I'd already invested the flour and sugar and eggs and yeast, so .... what the heck!
The dough was softer and stickier than I'd expected, but I did get it rolled out and baked. And it tastes pretty darn good.
I think part of the problem was my expectations, part was limited experience with yeast dough (and none with sweet bread dough) and part was simply not having mom to call and ask.....
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Glad it came out. I just started making bread and ran into a similar situation. The dough was really wet and sticky. I also added a lot more flour and it came out ok too. Don't forget to hide the baby!
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Michele
I'm living the dream 20 minutes from Disney! Next trip...tomorrow. Follow me on instagram at ShirtsByShell
I'm debating whether to try a scratch-made king cake myself - my DN sent me this recipe, which she said came out really good (but she did say it took a bit of time to make):
I made the recipe again today (I need 6 for tomorrow and there just isn't time to get them all done before the event) and hardly recognize it as the same recipe.
The dough was still on the sticky side, but it did rise, and it puffed when I baked it...
Could the difference really be whole milk?
Yep! The fat makes a big difference. Fat-free is not for Kings!
I'd used 1% the first time, but the difference was amazing. I had thought the recipe would specify if it really mattered.
Anyway, I made 6 of them for the Mardi Gras dinner last night... and if I do say so myself, they were awesome!
The rolling/assembly instructions were still weird (a 30x16 inch rectangle, folded in half wouldn't form a ring on any of my baking pans) so I tinkered with that and it took the first few to get one that looked just like I wanted it to, but other than that....They got rave reviews.
And considering that last year, someone spent $45 to have one shipped from New Orleans, and it fed only a fraction of the folks in attendance... the savings were well worth the work.
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