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clarabelle posted:So I made a portal cake (except it was a coffee cake as per its recipient's wishes rather than the actual portal cake recipe) The "Portal cake" is actually a Black Forest cake, not something invented for Portal. Everything about the appearance is pretty traditional for Black Forest cakes, except you appear to have omitted most of the whipped cream in favor of covering the entire thing in flakes of chocolate, and used candied cherries instead of maraschino. edit: The "actual Portal cake recipe" is as follows, so I guess it's good you didn't use it: quote:1 (18.25 oz) package chocolate cake mix venus de lmao fucked around with this message at 12:53 on Feb 14, 2012 |
# ? Feb 14, 2012 12:40 |
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# ? Mar 29, 2024 12:08 |
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Bertrand Hustle posted:edit: The "actual Portal cake recipe" is as follows, so I guess it's good you didn't use it: When the first ingredient in the recipe is packaged cake mix, it is not a recipe. It is an abomination.
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# ? Feb 14, 2012 16:33 |
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PezMaster posted:When the first ingredient in the recipe is packaged cake mix, it is not a recipe. It is an abomination. When the last garnish is "a 20-foot thick impermeable clay layer" I think it's safe to assume that finding another recipe is preferable to authenticity.
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# ? Feb 15, 2012 07:05 |
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Can anyone point me to a good hot/spicy cake or cupcake recipe?
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# ? Feb 17, 2012 01:45 |
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Thought I'd do something creative and did a little research on how to use fondant. I made a rose cake for Valentine's day but I still ended up buying my girlfriend flowers anyway. I think the rose turned out pretty well. Fondant's pretty easy to work with if time consuming but it seriously tastes like rear end. You can't see because I intentionally hid the leaves but I really hosed those up.
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# ? Feb 17, 2012 07:13 |
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Tiramisu posted:Thought I'd do something creative and did a little research on how to use fondant. I made a rose cake for Valentine's day but I still ended up buying my girlfriend flowers anyway. I think the rose turned out pretty well. Fondant's pretty easy to work with if time consuming but it seriously tastes like rear end. You can't see because I intentionally hid the leaves but I really hosed those up. My boyfriend never bakes for me Anyways, I've had some great fondant and some horrible one. Which kind did you by? There's the fondant hawked by the dude who does the "Ace of Cakes" show, I bought it once when I needed a deep red fondant and didn't want to color my own. It's pricey, but quite tasty...
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# ? Feb 17, 2012 18:39 |
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A friend and I made a red velvet softball cake for a 15 year old's birthday. I think it turned out pretty well, if I do say so myself! We also did 2 dozen cupcakes to go with it, but our first attempts at frosting them with the little bit of leftover buttercream turned out to look like...well, they looked like poo poo. Literally like chickens walked over tennis balls. My friend ran out to get more icing and just did generic swirls after I went home since we were both tired and hungry at that point.
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# ? Feb 18, 2012 16:51 |
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I did a birthday too not so long ago - but it was for a one year old. Who buys 75 dollars worth of cupcakes for a one year old? More importantly, I've got to post the little cakes we did for our town's annual charity cupcake throwdown. We did "White Russians" that were pretty goddamm strong. Probably because I was drinking heavily while making the buttercream and filling.
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# ? Feb 18, 2012 17:55 |
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The Pillowman posted:My boyfriend never bakes for me Wilton's. We peeled off the outer layer and ate the cake underneath because we'd heard ahead of time fondant was pretty awful but I couldn't help trying a piece while I was making the cake and nearly spit it onto the cake.
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# ? Feb 19, 2012 04:47 |
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Hooray, there's a baking thread! Hopefully you don't mind if I share this rather derpy looking dinosaur cake that I made for my boyfriend's nephew's birthday. He was over the moon with it, apparently. I'm not 100% happy with how it turned out but I don't think it's bad for my first attempt at something like this... Only the body is cake, the legs/head/neck/tail are solid fondant. I had thought there'd be enough cake left over from trimming the body to make legs etc, but there wasn't. The rocks and leaves for the nest are fondant too and the eggs are chocolate mini eggs. A surprisingly large amount of the time making it was spent on arguing about whether dinosaurs made nests and if so what the nests might look like...
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# ? Feb 24, 2012 09:10 |
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His Divine Shadow posted:I made Runebergs torte today....
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# ? Feb 24, 2012 11:35 |
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radioaktivitat posted:Hooray, there's a baking thread! Hopefully you don't mind if I share this rather derpy looking dinosaur cake that I made for my boyfriend's nephew's birthday. He was over the moon with it, apparently. I'm not 100% happy with how it turned out but I don't think it's bad for my first attempt at something like this... I love it! The nest is totally perfect for it.
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# ? Feb 25, 2012 14:13 |
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varjoankka posted:I was thinking of making those too few week ago, never got around on making them.. Mostly because lack of a good recipe, you be willing to share yours? I just googled one and it wasn't that good because something about its liquid to flour ratio was off I thought. I would just have to pick one at random if I where to recommend one. Maybe this one in Finnish, I'd just run the page through google translate, I thought it came out rather understandable, though ignore any mention of cups in the translated recipe, it's really dl (deciliter = 100ml): http://blogit.mtv3.fi/elamamakeaksi/2012/01/31/runebergin-tortut/ And vadelmamarmeladia = raspberry jam.
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# ? Feb 28, 2012 11:00 |
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Made this tonight
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# ? Mar 1, 2012 00:30 |
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I've been having a strange craving for carrot cake lately. Can anyone recommend me a recipe?
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# ? Mar 1, 2012 18:48 |
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Third Murderer posted:I've been having a strange craving for carrot cake lately. Can anyone recommend me a recipe? It depends on what you do or don't like in it: pineapple, raisins, coconut, walnut. I don't usually care for any of them except raisins. This is my recipe based off a King Arthur Flour recipe: Makes one 9x13, two 9-inch round or three 8-inch round cakes. Carrot Cake Ingredients 1 cup (7 ounces) vegetable oil 2 cups (14 ounces) sugar 4 large eggs 1 tablespoon cinnamon ½ teaspoon ginger ¼ teaspoon cloves ¼ to ⅛ teaspoon fresh ground nutmeg 1 teaspoon salt 2 teaspoons baking soda 2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour 3 cups (11 ½ ounces) finely grated carrots 6 ounces raisins Beat together everything except the flour, baking soda, carrots and raisins. Mix the flour and baking soda, then add to the wet ingredients. Stir in the carrots and raisins. Pour into a parchment-lined pan. I also use cooking spray above and below the parchment, this stuff loves to stick to anything. Bake at 350 F until done. Time depends on the shape and size of the pan. Use the toothpick test. Say 35-40 minutes for 8 or 9-inch round pans. 55 for 9x13. Loosen the edges and cool in the pan for 15 minutes, then turn out and cool on a rack. Cream Cheese Frosting Ingredients ½ cup (1 stick) unsalted butter one 8-ounce package cream cheese ¼ teaspoon salt 2 teaspoons vanilla 1-3 drops of Fiori di Sicilia (blend of citrus and vanilla, substitute orange or lemon extract, or skip if you're boring) 2 ½ cups (10 ounces) glazing sugar or confectioners' sugar 2-3 teaspoons milk, cream or water to adjust consistency of frosting, if necessary Beat together butter and cream cheese until smooth. Add salt (omit if using salted butter), vanilla and optional citrus flavoring. Beat in powdered sugar in small batches. Add a teaspoon of milk or cream if the frosting is too stiff to spread. Add additional powdered sugar if it's too thin. Royal icing is good for piping carrots and carrot leaves if you want to get fancy with decorations. 1 egg white 1 1/2 cups (6 ounces) confectioners' sugar 1/8 teaspoon salt 1 teaspoon lemon juice Beat everything until you get stiff peaks. Separate and color as needed.
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# ? Mar 2, 2012 00:32 |
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I have a Mom who loves carrot cake but hates walnuts/raisins/other add-ins. Will this recipe work even if I leave out the raisins?
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# ? Mar 2, 2012 00:40 |
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Wandering Knitter posted:I have a Mom who loves carrot cake but hates walnuts/raisins/other add-ins. Will this recipe work even if I leave out the raisins? I've had tons of carrot cake sans-raisins, and they are all awesome. I reallllllllllly doubt leaving out the raisins will change the cake in any way.
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# ? Mar 2, 2012 00:41 |
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Susical posted:I've had tons of carrot cake sans-raisins, and they are all awesome. I reallllllllllly doubt leaving out the raisins will change the cake in any way. Just making sure! Baking isn't my strong point.
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# ? Mar 2, 2012 00:42 |
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It will be fine without raisins. Pineapple is the tricky one to add in since it's really hard to get them drained well, so you should considering reducing the oil or increasing the flour a little. Even though I put a cup measure for flour, be sure to measure by weight. Measuring ingredients by weight is the easiest thing you can do to improve your baking.
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# ? Mar 2, 2012 00:57 |
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Cream and espresso cakes filled with vodka cream and topped with a kahlua swiss buttercream. A White Russian worthy of the Dude.
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# ? Mar 2, 2012 03:56 |
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Are those dragées on top? Do you find them edible? I've never seen M&M-shaped ones like that.
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# ? Mar 2, 2012 04:19 |
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clarabelle posted:Made this tonight That is really, really cute. Nice job!
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# ? Mar 2, 2012 07:18 |
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Cpt.Wacky posted:This is my recipe based off a King Arthur Flour recipe: (etc.) Awesome, thanks! I'll be trying this out this weekend.
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# ? Mar 2, 2012 13:25 |
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Carrot cake is my father in law's favorite and I have had excellent results using this smitten kitchen recipe. I use dried cranberries instead of raisins. He is an adorable old man who has been cooking for 40+ years and is very hard to please. When I make something that doesn't come out quite right he will come right out and say it. I have made this cake for him twice and both times he wandered off muttering "best drat carrot cake I ever ate."
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# ? Mar 2, 2012 15:19 |
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Stopgap posted:That is really, really cute. Nice job! Thanks, I took a class on how to make dragon and dinosaur cakes. I'm planning to do a Stegosaurus cake in the same style next
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# ? Mar 2, 2012 19:57 |
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Anne Whateley posted:Are those dragées on top? Do you find them edible? I've never seen M&M-shaped ones like that. They are indeed dragées. Got them from the mother-in-law, who got them from a bakery shop in Paris. They're actually dragées that I don't mind eating - they've got a crunchy coating, with almost a gummy centre. Also, they taste like the best vanilla sugar ever I'm going to Paris for the first time this spring - picking up another bag of those are definitely on my to-do list (along with a whole hell of a lot of macarons).
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# ? Mar 3, 2012 02:51 |
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I made Cpt.Wacky's carrot cake recipe, but stole Smitten Kitchen's idea for maple icing. Turned out great! Sorry for the terrible picture, I have no camera but my phone at the moment.
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# ? Mar 5, 2012 01:07 |
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Hey guys, what's something I could make for a St. Patrick's day themed bake-off/contest and WIN?? I am wracking my brain for St. Patty's things.. I just don't want to add green food coloring to something, yknow? I also really want to win this since I was gypped at the company chili cookoff.
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# ? Mar 8, 2012 19:48 |
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Make an enormous rainbow cake shaped like a pot of gold. They won't know what to do with themselves.
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# ? Mar 8, 2012 19:53 |
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Totally forgot about rainbow cake!! How could I shape it? Hmm... I want to cover it in gold chocolate coins now.
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# ? Mar 8, 2012 20:08 |
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Here's one idea.
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# ? Mar 8, 2012 20:11 |
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It actually wouldn't be all that difficult to stack your cakes and then trim them down just a little bit to get a classic pot shape. Then just cover it with black fondant and cover the top with foil wrapped chocolate coins and perhaps a handle.
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# ? Mar 8, 2012 23:42 |
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Bake a potato cake. Or little cakes that look like potatoes.
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# ? Mar 9, 2012 03:58 |
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Holy poo poo cake potatoes. I am so making those. Thanks for the link PezMaster!
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# ? Mar 9, 2012 14:43 |
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http://www.food.com/recipe/irish-potatoes-candy-22171 There are also Irish potato candies that look like tiny potatoes. Some have potato in them for starch, some don't, some have coconut flakes - but the end result are tiny potatoes. I think they're kind of popular in the northeastern US.
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# ? Mar 9, 2012 20:54 |
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PezMaster posted:
I made the little spongecakes but they deflated as soon as I took them out of the oven. Not sure what I'm doing wrong, maybe I folded too roughly or something.
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# ? Mar 10, 2012 22:58 |
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Oh the crazy St. Patrick's Day recipes. I had an American flatmate who was stunned when I told her that "potato cupcakes" aren't a thing in Ireland Those potato petit fours are pretty drat cute though
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# ? Mar 11, 2012 18:58 |
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Charmmi posted:I made the little spongecakes but they deflated as soon as I took them out of the oven. Not sure what I'm doing wrong, maybe I folded too roughly or something. I recently found out through my Martha magazine that if you get a cake that rises high, but deflates in a dense mess when cooling, you could have too much baking powder/soda in your batter. There isn't enough gluten in the flour to help keep it risen, so it falls.
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# ? Mar 11, 2012 20:38 |
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# ? Mar 29, 2024 12:08 |
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That makes sense, since the cake is made with mostly cornstarch and a little bit of flour. I made it again with the same deflaty results. I'll increase the flour on my next attempt and see what happens. There's no baking soda/powder though, only beaten egg whites.
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# ? Mar 11, 2012 21:38 |