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Pooptron2003 posted:What kind of coloring did you use to paint the gum paste? I used Americolor food color gel thinned slightly with vodka to paint the pastillage for the rocks and the fondant on the turtle shell. On the gumpaste turtle appendages I mixed petal dust with vodka, and for the lily pads and lotus, I used dry petal dust.
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Jan 23, 2010 04:35
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I made some rainbow cakes that I had a ton of fun with, but instead of baking up light and beautiful in their even layers, they swirled in the pan while baking and the cake came out fairly dense. How do you get those big, beautiful three-inch layers to bake up right?
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Jan 24, 2010 09:48
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 Bassinet cake I made for someone I work with after they had a baby. Made the dome using white chocolate candy melts painted over a form I made. Should have made it a little smaller so it would have rested on cake, rather than the butter cream on the sides of the cake (had troubles with it sinking).
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Jan 29, 2010 01:34
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Fight Club posted:
I've always been curious about the weaving technique. Would you mind sharing how you do it?
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Jan 29, 2010 06:12
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frankdiabetes posted:I used Americolor food color gel thinned slightly with vodka to paint the pastillage for the rocks and the fondant on the turtle shell. On the gumpaste turtle appendages I mixed petal dust with vodka, and for the lily pads and lotus, I used dry petal dust. Thanks! petal dust? why was I not informed of this?! I'm gonna git me some! Yeee haaaw P.S. nice baby basket cake ^^^
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Jan 29, 2010 19:32
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Does anyone happent to have a good recipie for this Japanese Christmas cake? I had some a while ago and it was absolutely delicious, but in all of my attempts to recreate it or find a recipie, I've struggled to actually have it come out good. I understand that it's just a basic sponge cake with whipped cream frosting and strawberries mixed in with the inner whipped cream frosting, but I don't quite understand the concept of frosting something with whipped cream. How can you frost a cake with whipped cream without having it liquify and melt everywhere/make the cake soggy?  Here's a picture of what I mean:  e: fixed link, hurr Herr Shitlord fucked around with this message at 23:09 on Jan 29, 2010 |
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Jan 29, 2010 20:17
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Generally when you want whipped cream to stay stable, you would add a little gelatin to it. Do not add too much though, as it will get gummy.
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Jan 29, 2010 20:22
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The Pillowman posted:I've always been curious about the weaving technique. Would you mind sharing how you do it? It's pretty straightforward. Basketweave looks WAY more complicated than it is, but it is hard to explain without pictures. Basically I do this http://www.youtube.com/watch?v=X6DryH9o_GE (not mine, but a good example) I like to make sure my horizontal lines start tucked under the verticals, and extend them long enough to be under the next vertical line. I like to use a large round tip for the verticals and a flat tip for the horizontals, but you can use just about any tip.
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Jan 30, 2010 05:04
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Whipped cream is the traditional way to make cakes like these in Scandinavia. It's much colder up here, so I guess that helps. The cream might be a bit leaner, too. These cakes don't keep well. In the area of Norway I'm from they're generally called "cream cakes", other parts of the country call them "soggy/soft cake". THe layers are usually coated with jam, this help for sogginess, but they're still very moist. A variation is to only use a thin layer of cream on the outside, and cover the whole thing with a thin cover of marzipan (usually fortified using Astrigula gummifer, called "dragant" or "tragant", to make it more pliable). Marzipan-covered cream cakes are delicious then the layers are smeared with good, tart raspberry jam and chopped walnuts are folded into the whipped cream 
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Jan 30, 2010 14:43
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Saint Seafoam posted:Japanese strawberry cakes! Like FGR said, you're going to want a stabilized whipped cream frosting. Start off with something like this.
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Feb 4, 2010 22:59
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Cake goons, there are some fantastic looking cakes in this thread! Maybe you can help me with my cake woes! I've baked a very tasty Dutch Apple Cake (see recipe below it's great!!). However this time it ended up a bit... gloopy in the middle after baking. It's supposed to be a bit stodgy, but the very middle bit looked a bit like uncooked pancake batter. I don't make cake very often, so I was wondering if anyone had any tips of what to alter to decrease the gloopyness! Thanks for any help  http://uktv.co.uk/food/recipe/aid/607041
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Feb 5, 2010 10:43
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capr1ce posted:Cake goons, there are some fantastic looking cakes in this thread! Maybe you can help me with my cake woes! Are you baking it in the correct sized tin? Is the temperature on the oven correct? How did it turn out last time you made it?
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Feb 5, 2010 11:10
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grumples posted:Are you baking it in the correct sized tin? Is the temperature on the oven correct? How did it turn out last time you made it? Actually, you have a point with the temperature... it's a gas oven, maybe I had it higher up in the oven last time!
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Feb 5, 2010 13:40
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capr1ce posted:Actually I'm using a glass dish because I didn't have a tin, but the dish is the size stated in the recipe. Typically, recipes suggest that you reduce the oven temperature by 25 degrees F when you bake in glass dishes, so that might have been a contributing factor.
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Feb 5, 2010 23:56
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Also, if you don't already have one, I would get yourself an oven thermometer. I can't trust the built in one in my oven to tell me the correct anything (It's about 25-75 degrees off, depending on how it feels that day...) and getting a separate thermometer that sticks up off my grate has saved many a meal, dessert and all.
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Feb 6, 2010 00:14
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Note: I do not understand football and I've never done anything even this creative before so uh forgive the clumsiness. But I think they're cute  
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Feb 7, 2010 21:51
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Eggplant Wizard posted:I think they're cute I agree. What did you use for the goalposts? I made a cake for my brother's birthday (he is a Badgers fan and a hockey player, obviously).  Broke the gumpaste stick in two separate places, and had to do a rather shoddy repair job as I had neither the forethought to make an extra nor the time to make a new one. The little jersey, the running W, the little hockey stick, and the Bucky are all cookies.
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Feb 8, 2010 04:02
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Woah, your cake looks amazing. I love the little badger dude :3frankdiabetes posted:I agree. What did you use for the goalposts? I used some instructions for making cinnamon hard candy pillows from the Candy Making thread, only I left out the cinnamon and drew goalpost shapes in the powdered sugar instead of just lines. It was a good experiment and I'll definitely mess around with candy decorations again, although it made an unholy powdered sugar mess.
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Feb 8, 2010 14:35
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Yayyy people I can show my work to that aren't my parents! I love the leaveees. Hand dusted. Every. drat. One.  They're foam dummies... But I decorate cakes, I don't bake em! (Well I do, but.. let's not talk about it.)
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Feb 11, 2010 22:43
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Rubber Nugget posted:Yayyy people I can show my work to that aren't my parents! How do I become you?
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Feb 12, 2010 01:26
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Rubber Nugget posted:Yayyy people I can show my work to that aren't my parents! But baking is half the work! I didn't know you could decorate cakes without having to bake them. That's pretty cool but I think I like going through the whole excruciating process (even tho I swear to never make a cake again every drat time I make one) Your decorating is awesome!
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Feb 12, 2010 03:00
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sweet cakes there. Do you also use "petal dust" to get the color on your leaves? They look great. I'm going to have to try this soon. Await a massive cake post gws. AHAHAA... FIRST TIME SEEING THAT CUSTOM TITLE.
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Feb 12, 2010 21:52
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 Chocolate cupcakes with Mint Cream Cheese Icing are tasty.
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Feb 13, 2010 04:17
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Mum wants a Black Forest (Forrest?) cake for her birthday, does anyone have any good recipes they've used before that don't suck? The ones I've been looking at have seemed pretty dry 
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Feb 13, 2010 06:24
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My wife made me this cake for Valentine's: Here it is attempting to exterminate our son:  Fortunately it didn't succeed. It's a chocolate sponge cake with chocolate butter cream icing. The decorations are halved chocolate raspberry balls, chopped up Cherry Ripe, mint chocolate sticks and glacé cherries. Incidentally Doctor Who: The End of Time part 1 airs in Australia tonight, so it's going to be a very Doctor Who themed Valentine's.
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Feb 14, 2010 06:31
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I don't have anything to share, unfortunately, but I do come bearing questions! I have a hankering for something my mom and I used to make together when we were feeling particularly adventurous: Buttercream! We would use Julia Child's recipe and divide it to make a bunch of flavors, of which my personal favorites were mint and maple. It was always a whole lot of fun, even if I was usually quiet terrified of the boiling sugar. So, the problem is, I don't live at home anymore, and while that's great, I also don't have a lot of the kitchen things my mom and I used (candy thermometer, mixer, etc... ). How hard would it be to make a proper buttercream without these things, or should I just try to wait until next I visit her?
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Feb 14, 2010 09:58
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AnotherFreakboy posted:Incidentally Doctor Who: The End of Time part 1 airs in Australia tonight, so it's going to be a very Doctor Who themed Valentine's. I'm sorry, I'm so sorry. Your wife and that cake are awesome though.
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Feb 14, 2010 14:40
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XenonTrioxide posted:How hard would it be to make a proper buttercream without these things, or should I just try to wait until next I visit her? Is this a swiss meringue buttercream? If so, I would say to wait until you have all the equipment first. The last time I made buttercream, I left it beating for 20 minutes with my KitchenAid before it came together...I think in a situation like that, your arm would fall off before you got a proper consistency. You can get a decent candy thermometer for not too much money and I wouldn't compromise on that, making sure the egg whites cook to above a certain temperature (usually 160 degrees F) is as much of a safety concern as it is a culinary one.
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Feb 15, 2010 02:00
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jennyinstereo posted:But baking is half the work! I didn't know you could decorate cakes without having to bake them. That's pretty cool but I think I like going through the whole excruciating process (even tho I swear to never make a cake again every drat time I make one) Well my actual job title is "Cake Decorator", so at work I don't bake 'em. If a friend or someone asks me personally then I'll make an attempt at something delicious. Pooptron2003 posted:sweet cakes there. I do! All it is, is dust colour, so.. I don't know where I was going with that. Half of those are the same yellow as one of the tiers, and the other half are the orange. It didn't really make much of a difference though. As time consuming as it was, I actually quite enjoyed making them.
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Feb 15, 2010 16:46
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Rubber Nugget posted:Well my actual job title is "Cake Decorator", so at work I don't bake 'em. If a friend or someone asks me personally then I'll make an attempt at something delicious. Out of pure curiosity, how do you become a Cake Decorator?
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Feb 15, 2010 18:43
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 My friend always wanted a "Steel Magnolias" cake..This year she got her wish. Her mom rocks at baking...
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Feb 15, 2010 19:35
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The Pillowman posted:Out of pure curiosity, how do you become a Cake Decorator? Luck, I suppose. I took classes similar to the Wilton courses, and I work in a somewhat small town, so specialty shops are everywhere. I'm not to sure how other places work, but we have one baker who does all the, well, baking, and then 6 of us who do the decorating. We can all bake, but we are retarded busy all the time so our full attention needs to be on decorating. We're not a bakery that sells pastries and other such things, nor do we cater, we're "Cake Specialists" so.. yea I'm babbling on again.
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Feb 15, 2010 19:48
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Has anyone had the "Ultimate White Cake" from Wegman's? It's pretty drat good, but I can't justify the cost for more than a very special occasion. If you've had it, and if you have a recipe for something that comes close, I'd be a happy camper if you'd share.
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Feb 15, 2010 22:35
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My friend held an Ann Summer's party last week, so we decided to make a cake. My flatmate baked three plain vanilla sponges, which we sandwiched together with buttercream and homemade raspberry jam. My friend then iced the entire thing with blue buttercream, while I modelled the decorations from fondant. We used icing sugar mixed with a little water for the finishing touches. It tasted absolutely amazing!  http://img.waffleimages.com/945d86fed77f2d84bfb7d30fcbde3d8b98d30869/peniscake1.aspx http://img.waffleimages.com/b8e57d2f750b19ff7e133c585779b43a8e69e2a0/peniscake2.aspx http://img.waffleimages.com/5c02feb606821f0dd0ff31d106338dd498e853a6/peniscake3.aspx
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Feb 15, 2010 22:56
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With tomorrow being Mardi Gras, I made a couple of king cakes to celebrate. They don't look fancy, but really, they aren't supposed to. Instead, they focus on sweet, almost breadlike quality rolled with pecans, raisins (up for debate), cinnamon, nutmeg, and brown sugar. The green could have been 'greener' and the yellow more gold, but for all intents and purposes, I'm pretty happy with the final product, although there will be no tasting until tomorrow.  
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Feb 16, 2010 00:28
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Pilcrow posted:My friend held an Ann Summer's party last week, so we decided to make a cake. My flatmate baked three plain vanilla sponges, which we sandwiched together with buttercream and homemade raspberry jam. That is adorable! awww look at all the cute little penises.
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Feb 16, 2010 18:03
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Pilcrow posted:
After seeing these, I don't feel so bad for asking if this cake was covered in penises. 
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Feb 16, 2010 18:08
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Can someone explain to me what a "King Cake" is, seeing how I'm apparently sheltered in my small town? What's in it? What is its significance?
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Feb 17, 2010 00:28
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Smidgen of Pidgeons posted:Can someone explain to me what a "King Cake" is, seeing how I'm apparently sheltered in my small town? What's in it? What is its significance? It's a traditional cake for Mardi Gras. Very similar to brioche almost in taste and texture; it's usually decorated with white icing and brightly colored sugar (green, yellow and purple are Mardi Gras colors). Most modern king cakes include a little plastic baby inside, although traditionally this was a dried bean or something else similar. If you find the baby, you're supposed to bring the next king cake to the next Mardi Gras party. (For example, in a lot of schools during Mardi Gras season, the teacher will bring in the cake first and whomever finds the baby that week brings it in the next week and so on.) These days, the bakery doesn't put the baby into the cake for safety reasons, as apparently a lot of tourists were buying and eating the cakes while unaware there would be a small bit of plastic hidden somewhere within. So it's up to you to stick it in somewhere. Even then, sometimes people end up eating it anyway by accident. I don't know where Bob Loblaw is from, as I'm sure king cake traditions vary by geographical location, but our king cakes don't usually have pecans or raisins. It might have a cream cheese, jelly or custard filling, but the most basic king cake is just the cake and icing. I'm sure the Wikipedia article has a lot more in-depth information, but this is all anecdotal anyway. (For cred, I currently live in and was born and raised in Louisiana, about an hour from New Orleans.)Edit: And while we're on the subject, happy Mardi Gras everyone! 
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Feb 17, 2010 01:24
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As someone born and raised mostly in Paris, King Cake in Europe is quite different from that in the USA. King Cake in France is traditionally eaten around the epiphany, Jan 6th. There's a baby jesus in the cake, or a bean, and the "idea" is that whoever finds the baby pays for the cake next year! The cake itself is similar in making, as far as I can tell, except that it doesn't have the hole in the middle, nor is it covered sprinkles, or sugar, or color. Wikipedia probably has better info, this is just my personal, family experience.
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Feb 17, 2010 06:17
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