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JibbaJabberwocky posted:I'm also making a pumpkin cake this year! I love me some yogurt cakes, so I'm making this cake! If you want a little kick, stick to the cayenne but I've got family who can't handle spicy foods and am replacing the cayenne in this recipe with equal parts of ground clove and curry spice. I think it will do nicely.
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Nov 22, 2011 01:25
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| # ? May 13, 2024 00:54 |
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So all our manly cupcake entries are in for this year's Movember Contest. You've seriously gotta get a load of these:    We've got a total of ten cupcake entries (You can see them all and vote for them here), including one that uses beef jerky and a bbq cream cheese frosting. 
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Nov 22, 2011 04:51
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So I've been roped into making a graduation cake (college). Anyone have any good ideas? I do pretty well with fondant. I was thinking of doing a mortarboard cake, but I'm not sure what I would wrap the fondant around for the top of the hat. Plus that seems boring. Ideas?
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Nov 22, 2011 16:09
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A bunch of my classmates are doing Movember and since I've got what I'm guessing is at least a pound of cake pop mix in my fridge, I volunteered to donate moustache-shaped cake pops for them to sell around campus and donate the money to their charity pages. Any suggestions on what style moustache to go with? 70's pornstache is somewhat plain, and the chaplin/hitler may cause a little too much trouble for my liking (Some of the participating guys pissed me off today, I'm pondering making their share as testicles instead, tis in keeping with the charity)
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Nov 22, 2011 20:11
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Flash Gordon Ramsay posted:So I've been roped into making a graduation cake (college). Anyone have any good ideas? I do pretty well with fondant. I was thinking of doing a mortarboard cake, but I'm not sure what I would wrap the fondant around for the top of the hat. Plus that seems boring. Ideas? What's their major? You might be able to do something with that. Failing that, you could go old school and do a play on a "sheepskin".
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Nov 22, 2011 22:41
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I made a cake for my boyfriend's dad's birthday. He has Type 2 diabetes so it is challenging enough but also if I made something without chocolate he wouldn't be happy with me  so here is my bitter-sweet chocolate ganache topped chocolate cake, made with organic agave nectar, which I know is not sugar-free but at least a slightly better option. Sorry it doesn't look amazing, I'm not a professional, I'm not even an amateur.  
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Nov 27, 2011 08:11
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Not the prettiest cake - but I made this for my housemate's birthday last week: I was wondering whether anyone had some good tips for working with coloured icing? Whilst I'd use icing sugar usually to stop it sticking whilst rolling out, it'd get discoloured - so I used a little sunflower oil. There must be a better way though!
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Nov 27, 2011 14:19
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iMop posted:Not the prettiest cake - but I made this for my housemate's birthday last week: There's always The Mat: http://www.youtube.com/user/SweetWiseInc?v=nu6QpimDDDQ&feature=pyv
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Nov 27, 2011 18:57
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clarabelle posted:There's always The Mat: I'm not exactly sure what I just saw there, but it looked exciting now I AM COMPELLED TO BUY ONE. (or, you know, get two giant sheets of wax paper/plastic wrap and do the same thing?)
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Nov 27, 2011 22:14
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PezMaster posted:I'm not exactly sure what I just saw there, but it looked exciting now I AM COMPELLED TO BUY ONE. I own one. Haven't used it yet because I prefer to work with chocolate, but I'm looking forward to taking it for a test drive on the family Christmas cake But yeah, wax paper would probably work too
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Nov 27, 2011 22:22
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Can someone give me a good worm-dirt cake-in-a-bucket recipe? I've found several online: some mention using cream cheese, others don't. This will be for an Xmas party this upcoming weekend.
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Nov 28, 2011 02:56
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clarabelle posted:There's always The Mat: Amazing, yeah, that looks like what I need :-) Thanks!
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Nov 28, 2011 10:34
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 Chocolate yogurt cake with hilariously sweet frosting and a pecan-and-coconut filling. The horrible camera really doesn't do it justice.
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Nov 30, 2011 01:27
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DOn't know if this qualifies for this thread (about cakes), but I'm working on a marzipan brain.
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Nov 30, 2011 14:13
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I made a red (but green) velvet cake with pink butter cream. I don't know why though  
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Dec 2, 2011 05:32
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I'm making cupcakes for the christmas ball at my school, some regular, some vegan and some glutenfree. Any suggestions on flavour combinations? I can't decide what I'm going to make...
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Dec 2, 2011 20:27
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Are you looking for icing/cake combos or vegan recipes? I have a delicious vegan chocolate cake recipe if you're interested. Although, fun note, I made said chocolate cake for my birthday, served it for all my friends, they'd all taken a couple bites when I suddenly scream "OH poo poo, if you're allergic to avocadoes DON'T EAT THE CAKE!" Turns out the only person who was actually allergic hadn't taken a bite yet since they were in the restroom. Scared the hell out me though.
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Dec 3, 2011 09:08
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I didn't know it was possible to be allergic to avocados. Recipe would be nice, but I think all I need is some inspiration for flavour combinations 
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Dec 3, 2011 13:45
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Is there some sort of trick to cutting fondant into the shape of found line art? Like I have a college logo that I want to recreate in fondant...what's the best way to do it?
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Dec 3, 2011 14:35
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Flash Gordon Ramsay posted:Is there some sort of trick to cutting fondant into the shape of found line art? Like I have a college logo that I want to recreate in fondant...what's the best way to do it? I always trace my image on wax paper, lay the wax paper on top of the fondant, and use a pin or needle to poke holes where my lines are. Then, when you remove the wax paper, you just carefully cut your lines where your holes are. Kinda like connect the dots. Of course, a doo-hickey like this would be ideal.
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Dec 3, 2011 18:13
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PezMaster posted:I always trace my image on wax paper, lay the wax paper on top of the fondant, and use a pin or needle to poke holes where my lines are. Then, when you remove the wax paper, you just carefully cut your lines where your holes are. Kinda like connect the dots. That's exactly the kind of thing I was looking for. Thanks! And holy poo poo flood icing looks time consuming.
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Dec 3, 2011 19:07
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Flash Gordon Ramsay posted:That's exactly the kind of thing I was looking for. Thanks! I do flood-fills with chocolate or candy melts. Fast as all hell as long as your kitchen isn't too warm
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Dec 3, 2011 22:23
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tekopp posted:I'm making cupcakes for the christmas ball at my school, some regular, some vegan and some glutenfree. Any suggestions on flavour combinations? I can't decide what I'm going to make... Salted caramel buttercream with vanilla, nutmeg and almond praline cupcakes. Ginger and black pepper with brandy buttercream
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Dec 3, 2011 23:38
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clearly not a horse posted:DOn't know if this qualifies for this thread (about cakes), but I'm working on a marzipan brain. I am dying to hear more about this.
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Dec 7, 2011 09:05
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I maked my cake. Didn't end up trying to recreate the mascot because the line work was too complex.
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Dec 10, 2011 19:49
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I ended up making vegan coconut vanilla cupcakes with chocolate "buttercream", glutenfree vanilla cupcakes with white chocolate buttercream, regular chocolate cupcakes with white chocolate buttercream. Kind of boring, but good anyway. I didn't get any pictures, because I put them on the table, went to get my camera, and they where all gone.
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Dec 11, 2011 17:28
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Has anyone done brushed embroidery cake decorating? I understand the theory, I'm just trying to figure out how time-consuming and fiddly it's going to be
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Dec 11, 2011 23:48
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 I made two cake, and sadly the larger of the two bit the dust.
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Dec 12, 2011 03:33
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Could someone please point me to a good recipe for strawberry cake? It's my favorite flavor, but most recipes call for fake strawberry flavored jello.
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Dec 12, 2011 03:44
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3 cups self-rising flour 2 cups granulated sugar 3/4 cup vegetable oil 1 1/2 cup pureed strawberries, strained 1 teaspoon pure vanilla extract 1 teaspoon lemon zest 4 large eggs, beaten Source: http://adashofsass.com/2009/03/01/homemade-strawberry-cake/
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Dec 12, 2011 03:51
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nonconsensualninja posted:Could someone please point me to a good recipe for strawberry cake? It's my favorite flavor, but most recipes call for fake strawberry flavored jello. There's also smitten kitchen's pink lady cake. http://smittenkitchen.com/2008/10/pink-lady-cake/ Strawberry jello-flavored cake's not actually bad, though. It makes me feel bad because it's not completely from scratch and I feel like I've violated about 10 baking rules, but it actually tastes pretty good.
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Dec 12, 2011 04:56
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NarwhalParty posted:3 cups self-rising flour Thank you for this, I also recently went searching for a berry cake recipe and could only find jello versions, or recipes that called for very little fruit. I was going to try using an applesauce cake recipe and sub berry puree for the apples, but now I won't have to! Maybe I'll find an excuse to make this after I've recovered from Christmas cookie baking burn-out.
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Dec 12, 2011 07:16
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 I made a monstrosity for my friend's birthday. I think he liked it. Burger cake and my first time making and using fondant. I think it went pretty well, but most of it was covered with cherry ketchup sauce and melted a little before making it over. We had a couple people tell us that they thought it was a real cake at first glace, though. Especially before we had to walk through rain with it... vvv Yeah, that's what I meant. It's just so convincing, you see, that I forgot what I was talking about. Haha. Koala Food fucked around with this message at 21:41 on Dec 13, 2011 |
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Dec 13, 2011 04:43
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A real burger you mean? Anyways, that is a thing of beauty!
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Dec 13, 2011 10:52
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clarabelle posted:Has anyone done brushed embroidery cake decorating? I understand the theory, I'm just trying to figure out how time-consuming and fiddly it's going to be I have It's actually very easy, and a lot quicker than it looks. Or, it's easy if you like painting, if you're new to drawing or painting, it might be a bit more time consuming I guess. Use a short brush, and make sure you wipe it after each stroke, to keep it dry and remove excess icing. I use (clean) make up brushes.     
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Dec 13, 2011 23:06
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I posted this in the dinner thread a while back, but realized it'd probably make more sense here. I made a dense gingerbread cake with loser's vanilla icing for a family dinner last week, as a test run for something I might bring to our Christmas festivities.  It worked out really well; nice and sweet, but not too rich, with plenty of spice flavour.
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Dec 14, 2011 12:40
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Looks nice. Recipe?
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Dec 14, 2011 20:51
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tekopp posted:Looks nice. Recipe? I got the gingerbread loaf recipe from CHOW.COM at some point, I think: I just copied it into a text file ages ago. INGREDIENTS 1 1/2 cups all-purpose flour 1 tablespoon ground ginger 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 cup well-shaken low-fat buttermilk 2 teaspoons vanilla extract 8 tablespoons unsalted butter (1 stick), at room temperature 1 cup packed dark brown sugar 1/2 cup dark molasses, such as Grandma’s Robust 2 large eggs, at room temperature INSTRUCTIONS Heat oven to 350°F and arrange a rack in middle. Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess. Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined. Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated. Stop mixer and scrape bowl and paddle (mixture will look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth. Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely. I winged the icing, since I have no experience making it. I just added heavy cream, a bit at a time, to a cup of icing sugar, until it was just barely pourable, then poured it over the top and let it spread out and drip down the sides a bit.
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Dec 15, 2011 01:48
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I really need to stop using cake pops as a means of procrastination
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Dec 16, 2011 12:46
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| # ? May 13, 2024 00:54 |
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Ha! Thats awesome. I made cake pops for the first time last week, and they kept falling through the skewer. This was frustrating, and made dipping them in chocolate very, very difficult. Also messy. I ended up swirling the chocolate around one half of each and served them as "cake balls". Paula Deen's red velvet recipe with cream cheese frosting, loving delicious. I later looked on the internet and saw that a good way to do it is to dip each stick in chocolate and then spear the cake ball, refrigerating or freezing them to set. Next time.
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Dec 18, 2011 01:46
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