|
sharkattack posted:Peanut Dacquoise with Peanut Butter Mousse: Peanut butter, chocolate, and meringue, you say? I think I may just have found my dream cake. Is there a recipe I could have?
|
#
?
Aug 7, 2012 18:32
|
|
|
|
| # ? Apr 28, 2024 22:10 |
|
|
madlilnerd posted:Peanut butter, chocolate, and meringue, you say? I think I may just have found my dream cake. Haha, absolutely: http://www.spachethespatula.com/peanut-dacquoise-with-peanut-butter-mousse-and-chocolate-glaze/
|
|
#
?
Aug 7, 2012 18:41
|
|
|
sharkattack posted:
Any wheat in there? A buddy of mine has gluten intolerance and I wanted to bake him a cake some day.
|
|
#
?
Aug 8, 2012 07:17
|
|
|
Sjurygg posted:Any wheat in there? A buddy of mine has gluten intolerance and I wanted to bake him a cake some day. Yeah, it's mostly all-purpose flour. But, I imagine you could sub it with any gluten-free baking flour blend (like King Arthur or Bob's Red Mill).
|
|
#
?
Aug 8, 2012 08:18
|
|
|
My dad's also gluten intolerant, and I'm baking a cake tomorrow. Mascarpone cheesecake with pistachio and white chocolate for the bottom, and strawberry sause on top. I will post recipe and pictures!
|
|
#
?
Aug 8, 2012 09:38
|
|
|
Barring any unexpected flashes of inspiration (or reasons to really want to procrastinate some more, I made this when I was supposed to be writing a submission for a conference), this should be my last threadcake for this year http://www.threadcakes.com/entries/view/1497 That was an absolute motherfucker to make
|
|
#
?
Aug 9, 2012 00:31
|
|
|
sharkattack posted:Haha, absolutely: http://www.spachethespatula.com/peanut-dacquoise-with-peanut-butter-mousse-and-chocolate-glaze/ Thank you! I know what I'm going to make for my birthday! Clarabelle you are so skilled. I really want to get better at decorating cakes, but I'm too poor to buy any new equipment right now (e.g an off-set palette knife, icing bags/tips, even a rolling pin and mat) and I find it so hard to be patient with cakes. All that waiting for things to cool, I just want to eat them.
|
|
#
?
Aug 10, 2012 12:12
|
|
|
madlilnerd posted:Thank you! I know what I'm going to make for my birthday! That cake was made with very little special equipment, I don't own a palette knife (any knife work here was done with a butter knife or a scalpel), I rarely do piping, but the equipment I have was pretty cheap. A rolling pin is vital, but the one I use is tiny, even for large amounts of fondant. Rather than use a mat, I use greaseproof paper (or a cooking sheet if it's smooth). Fancy equipment helps, but it's not the end of the world if you don't have it. The thing for me was picking up the actual know-how. I've taken a bunch of cake decorating classes in the last 6 months, and I've come along in leaps and bounds. Hell, even youtube tutorials help. If you get impatient to eat a cake when practicing, just use a box mix so you won't want to eat it as badly, and if it's a nice cake, remember that there'll always be off-cuts when you're leveling or shaping it, so eat that instead clarabelle fucked around with this message at 00:30 on Aug 11, 2012 |
|
#
?
Aug 10, 2012 17:56
|
|
|
Does sandwich cake count? It was my dads 60th birthday last night so we had several sandwich cakes and one regular cake made, in addition to a buncha other stuff. People had been coming and going all day so that's why the two cakes closer are already eaten of in the photo. One of the sandwhich cakes is based around ham, the other around fish. In the middle is a bog standard cream cake. 
|
|
#
?
Aug 14, 2012 07:52
|
|
|
What's the white stuff made of? What did you fill it with?
|
|
#
?
Aug 14, 2012 15:50
|
|
|
Sorry I didn't make those particular cakes it was my sister so i don't know the details of what went inside aside from what I was able to taste. The glazing is mayo, the main body of the cake is layers of bread, about the thickness of toast, with stuff layered in between them. I know that in the fish based cake there was tuna and apples and a bunch of other stuff, probably more mayo too. The toppings where eggs, gravlax, shrimp, cucumbers and cherry tomatoes.
|
|
#
?
Aug 14, 2012 16:31
|
|
|
I'll just leave this here http://www.wired.com/design/2012/08/threadcakes-inside-americas-top-cake-competition/
|
|
#
?
Aug 14, 2012 19:28
|
|
|
His Divine Shadow posted:Sorry I didn't make those particular cakes it was my sister so i don't know the details of what went inside aside from what I was able to taste. Tell her she did a great job, and thanks for showing those photo's, it looks festive and delicious!! I hope I'll keep them in mind as inspiration.
|
|
#
?
Aug 14, 2012 20:01
|
|
|
I am making cakes for my friend's wedding next weekend, and am wondering if anyone has tips for icing the corners on sheet cakes? I am terrible at corners, and it usually doesn't matter, but since it's wedding cakes, I want them to look nice! Thanks!
|
|
#
?
Aug 19, 2012 18:26
|
|
|
vegemitesandwhich posted:I am making cakes for my friend's wedding next weekend, and am wondering if anyone has tips for icing the corners on sheet cakes? I am terrible at corners, and it usually doesn't matter, but since it's wedding cakes, I want them to look nice! Thanks! What are you icing it with? I'm awful at doing clean corners with buttercream or royal icing, but with fondant, it's kind of a matter of working your way down slowly, stretching the fondant very gently as you go until the creases come out Or you could just work with the creases and make the cake look like a stack of wrapped wedding gifts, which would look all sorts of awesome
|
|
#
?
Aug 19, 2012 19:23
|
|
|
Cream cheese icing, no fondant. I guess I could cover them up with more edging design if they turn out horrible! Edit: I found this: http://cakecentral.com/tutorial/how-to-frost-a-square-cake I'm going to try it out, and hopefully it works! vegemitesandwhich fucked around with this message at 20:41 on Aug 23, 2012 |
|
#
?
Aug 20, 2012 06:08
|
|
|
Made it into Sunday Sweets again: http://www.cakewrecks.com/home/2012/8/26/sunday-sweets-threadcakes-take-two.html
|
|
#
?
Aug 26, 2012 23:41
|
|
|
Cakes turned out well, I think! Cream cheese icing was way easier to work on the corners than the buttercream, still a pain though. Back to rounds for me!! 
|
|
#
?
Aug 27, 2012 23:24
|
|
|
Wilton Fondant can go directly to hell. At the last second, it decided to rip horribly and I had to cover the place up with the text. Sorry, the pictures are unedited. I don't really feel like messing with them right now.  
|
|
#
?
Sep 1, 2012 23:24
|
|
|
My wife bakes as a hobby. She made this cake for my birthday last year. The pattie is crumbled brownie. The fries are sliced cake pieces. the ketchup is ketchup.  
|
|
#
?
Sep 3, 2012 03:33
|
|
|
Justin Sane posted:My wife bakes as a hobby. She made this cake for my birthday last year. The pattie is crumbled brownie. The fries are sliced cake pieces. the ketchup is ketchup. Cute cake! The 'ketchup' could've been raspberry coolis or something similar!
|
|
#
?
Sep 3, 2012 05:00
|
|
|
Didn't win anything on threadcakes (although I did get an honourable mention and a gift voucher for having the most entries this year, and three of my cakes made it into at least one judge's top ten). gently caress it, next year I'll get a prize In other news, I've been teaching myself to make gumpaste shoes 
|
|
#
?
Sep 3, 2012 21:16
|
|
|
I've been experimenting with a new cheesecake every month. Last month, it was a Bailey's Irish Cream cheesecake. Before that, it was a key lime recipe. This month, my wife wanted an orange cheesecake with a hint of vanilla.  Nowhere near as artistic as most of the cakes in this thread (and probably not as tasty, either), but I was pleased with the results and thought I'd share them here. I wrote up the entire recipe and process, if anyone wants to read it or improve upon it (I'm always open for suggestions): http://dementropy.blogspot.com/2012/09/vanilla-orange-cheesecake-with-booze.html Note: It was not baked on a pizza stone. It was just the nearest thing handy to catch the runoff from the glaze.
|
|
#
?
Sep 5, 2012 23:23
|
|
|
Tomorrow is my last day at work and this has been the best summer job I've ever had so I made them a cake to say thank you. It's 3 layers of egg-based sponge (I don't really know what the proper name is, I used the Japanese Christmas cake recipe, so it's sponge with soft peak eggs), sandwiched with chocolate fudge, and then coffee whipped cream on top. The cream started to separate and look really gross so that's why there's patchy bits.
|
|
#
?
Sep 6, 2012 22:26
|
|
|
Generally when cream starts to separate its because you've over whipped and are now making butter. It could also be something acidic that's making it break, or the cream is old.
|
|
#
?
Sep 6, 2012 23:02
|
|
|
Yeah, I think I may have over whipped and I think I may have added too much coffee. For comparison, here is a cake I made on Sunday with the exact same topping: My practice cakes always look better 
|
|
#
?
Sep 6, 2012 23:50
|
|
|
Just now saw this thread! I make cake as a hobby and here's some of the things I've recently done! This was a friends wedding cake. They are obsessed with the "Browning" deer logo.  This was a practice cake topper.  A zebra birthday cake!  And just a little practice at gumpaste flowers. 
|
|
#
?
Sep 7, 2012 20:43
|
|
|
Made this for my brother's very fashion-conscious girlfriend's birthday Suffice it to say, everyone lost their poo poo when they saw it. Irritatingly, it still hasn't been eaten, as she doesn't want to cut into it and ruin it. Woman, it is a cake, you OWN the handbag it is based on. Eat it before it goes stale and really is ruined
|
|
#
?
Sep 18, 2012 19:25
|
|
|
A coworker of mine told me about a cake he'd make as a kid with Koolaid, that you made a standard cake and then poured the Koolaid crystals in the mix. Is that right? Surely you make the Koolaid a liquid and use that instead? So if you were making a box cake mix, it'd be Koolaid and eggs and half oil amount or something?
|
|
#
?
Sep 19, 2012 00:44
|
|
|
Cowslips Warren posted:A coworker of mine told me about a cake he'd make as a kid with Koolaid, that you made a standard cake and then poured the Koolaid crystals in the mix. Is that right? Surely you make the Koolaid a liquid and use that instead? You just add the kool-aid powder to the boxed cake mix powder and then whatever else the box says you need (eggs, oil, water).
|
|
#
?
Sep 19, 2012 00:48
|
|
|
On a similar note, does anyone have a good Jell-o poke cake recipe they can share?
|
|
#
?
Sep 19, 2012 22:04
|
|
|
How can I make my buttercream icing really really white? I don't want cream coloured stuff any more, and when I make mine from scratch I always end up with that. My ratio is 1g of butter to 1g of icing sugar, with a dash of vanilla extract.
|
|
#
?
Sep 25, 2012 20:21
|
|
|
Clear vanilla extract will help with that. You can also use a recipe that uses a high ratio vegetable shortening instead of butter. I don't recall any off the top of my head, other than the one we make at work, but I doubt you need 30 kilos of frosting.
|
|
#
?
Sep 25, 2012 20:41
|
|
|
madlilnerd posted:How can I make my buttercream icing really really white? I don't want cream coloured stuff any more, and when I make mine from scratch I always end up with that. My ratio is 1g of butter to 1g of icing sugar, with a dash of vanilla extract. This is a recipe that we've used for ages for decorating (egg white for stiffening, I usually leave it out), I think it was my grandmother's. Anyway, if you don't mind using shortening it comes out pretty white. ½ cup butter ½ cup shortening 1 tsp milk, plus more if needed 1 tsp vanilla 1 egg white (optional) 4 cups powdered sugar Cream the butter, shortening, and sugar. Add the egg white, vanilla and milk, adding more milk if needed to make frosting the desired consistency. Frosts a typical 2 layer cake (8 or 9 inch layers).
|
|
#
?
Sep 25, 2012 21:14
|
|
|
madlilnerd posted:How can I make my buttercream icing really really white? I don't want cream coloured stuff any more, and when I make mine from scratch I always end up with that. My ratio is 1g of butter to 1g of icing sugar, with a dash of vanilla extract. My go-to recipe is a swiss meringue buttercream, and it usually comes out white - probably due to the egg whites. I think that the recipe I use is Martha Stewart; hers looks familiar, anyway, and you can find it here.
|
|
#
?
Sep 25, 2012 21:25
|
|
|
Cool, thanks for the recipes. I'm not sure what then UK equivalent of shortening would be, Wikipedia suggested the brand "cookeen" but I've never heard of that. Other online sources have suggested Flora White and Trex, but I've never heard of them either. That Martha Stewart recipe makes so much icing  Here's what I made tonight, before begging for recipes:  It's Fresher's Fair tomorrow and the cheer squad wanted some cupcakes to attract this year's talent. Our colours are blue, silver, and white, so I tried to make that but I only had liquid colour instead of gel and it was changing the consistency of the icing pretty badly so I couldn't go the shade I actually wanted. I sprayed them all over with this "edible" silver spray that smelt awful and is probably carcinogenic. Ah well.
|
|
#
?
Sep 25, 2012 23:38
|
|
|
madlilnerd posted:UK equivalent of shortening It tends to be next to the lard in supermarkets. I use crisp 'n' dry, but I'm told I probably shouldn't. Tastes okay to my unsophisticated palette, though.
|
|
#
?
Sep 26, 2012 17:33
|
|
|
I've definitely seen Cookeen in UK supermarkets. Tesco usually has it. My buttercream recipe is a 2:1 icing sugar: butter mix (with a dash of vanilla), but then replace half the butter with Cookeen. You get a much whiter mix, but it's got a nicer texture than going all-shortening.
|
|
#
?
Sep 26, 2012 17:46
|
|
|
madlilnerd posted:How can I make my buttercream icing really really white? I don't want cream coloured stuff any more, and when I make mine from scratch I always end up with that. My ratio is 1g of butter to 1g of icing sugar, with a dash of vanilla extract. Wilton's makes a White Color that might work. For me, I like to get drunk and bake cakes. This was a rainbow cake with buttercream and marshmallow fondant. 
|
|
#
?
Sep 26, 2012 19:06
|
|
|
|
| # ? Apr 28, 2024 22:10 |
|
|
Not a fan of fondant, not at all. But I wanted to whip up a birthday cake for my old man so I compromised and made the cake and frosting by traditional standards but made the decor out of fondant. I had never even touched the stuff before and had no idea what to expect but after some trial and error, we finished it up. We had some luck by rolling out the fondant, putting it in the fridge to stiffen it up to make it easier to cut and handle. He's really into restoring old Corvettes so we went that route.  
|
|
#
?
Sep 26, 2012 20:05
|
|
