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It looks like the seam might actually be diagonal from the chin to the back of the head - if you look at the side that has the back of the skull, the bottom of the neck is at an angle (rather than perpendicular to the pan). It's still not level, but at least you won't have to worry about the two halves peeling away from each other. It will probably be fine with whatever frosting you go with.
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Oct 17, 2013 13:28
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Specialist posted:Does anyone have any tips for assembling a cake that's got a vertical seam? Impale it on a spike  made of candy
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Oct 17, 2013 22:51
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cocoavalley posted:It looks like the seam might actually be diagonal from the chin to the back of the head - if you look at the side that has the back of the skull, the bottom of the neck is at an angle (rather than perpendicular to the pan). It's still not level, but at least you won't have to worry about the two halves peeling away from each other. It will probably be fine with whatever frosting you go with. Pan just arrived today (  ) and you're right, it's at about a 45-degree angle. I'll just whip up a cup or two of whatever and not sweat it. Sjurygg posted:Impale it on a spike ...and also do this. Maybe I'll try an arrow or an icepick if I'm feeling ambitious! Thanks for the help, y'all, I appreciate it.
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Oct 17, 2013 23:05
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Specialist posted:Does anyone have any tips for assembling a cake that's got a vertical seam? Make a raspberry/strawberry filling and let it drip down the edges of the lower cake, then drizzle the ganache over that.
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Oct 18, 2013 00:43
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That skull cake pan is amazing. I'm sure it'll go on sale after halloween, right? Did a Sonic cake and some cookies for a birthday party:   (I apologize for the stupid instagram shots - it's all I've got) First time in a while I used my own marshmallow fondant. The only emergency I had was the purple colouring gel not working right (it sorta clumped and made a weird bluish-greyish colour) so I had to resort to food colouring drops. All in all, pretty successful - especially since it's my first time working with royal icing on cookies.
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Oct 19, 2013 18:03
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PezMaster posted:That skull cake pan is amazing. I'm sure it'll go on sale after halloween, right? It's already on sale on Williams-Sonoma's site at $28 down from $36, and they were running an extra 20% off sale promotion when I got it. It's a heavy, well-made Nordic Ware pan, if that affects your math. But you're right, it probably won't get more expensive at the end of the month! I made the cake using the recipe on the pan, and it's assembled & sitting in the fridge to firm up before I decorate it. I'll post a couple pictures later. I'm really impressed by the colors on your Sonic goodies, especially by how little bleeding there is into the white for how vibrant the colors are. Well done!
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Oct 19, 2013 19:38
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 I made the Necro-nomnomnom-icon for Halloween this year. First time making a sculptural cake, super excited with how it turned out  This inside is pumpkin spice and cinnamon cream cheese icing.
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Oct 31, 2013 18:44
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Kitten Kisses posted:
This is incredible. What tools did you use for the detailing?
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Oct 31, 2013 19:26
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Kitten Kisses posted:
That is loving cool as poo poo.
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Oct 31, 2013 19:50
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NightConqueror posted:This is incredible. What tools did you use for the detailing? Thanks! Mostly just mooshing stuff around with my fingers and I had a couple of modeling tools that look a bit like dentist pics to make gouges. All the skin was just fondant rolled really thin then wrinkled up and stuck on top of a base piece of fondant used to make the cover. It was stupid simple, I spent all week freaking over how I was going to make that texture and then it ended up taking like 15 minutes to finish.
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Oct 31, 2013 21:19
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Kitten Kisses posted:
No way, no loving way.
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Nov 1, 2013 08:47
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Kitten Kisses posted:
Goddamn that is amazing
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Nov 1, 2013 23:39
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Kitten Kisses posted:
Would eat. What's the teeth and eyes made of? And how long did the sculpturing take?
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Nov 3, 2013 00:20
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Thanks, guys! . Teeth and eyes are just white fondant with a little icing color painted on top. The teeth are on toothpicks to keep them from falling off.
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Nov 3, 2013 04:58
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That Necronomicon cake is amazing! It's my boyfriend's birthday. Last week, I asked him what he wanted for dinner. "I hate my birthday; don't do anything." "How about some cake at least? I'll make you a cake." "I like pineapple upside down cake. And lemon cake. And red velvet cake. And chocolate cake. I like cake." Kickin' it old school with a pineapple upside down cake from the 1950's Betty Crocker red cookbook:  image by WestslopeBruin, on Flickr I have a feeling tonight's dinner will work itself out too, after we establish that he likes dinner.
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Nov 9, 2013 19:25
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Pineapple upside down cake rules. Nice choice.
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Nov 9, 2013 19:45
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Save me jeebus posted:That Necronomicon cake is amazing! I want to eat that so bad! Great choice.
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Nov 9, 2013 21:02
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   Coconut mojito mille crepe.
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Nov 10, 2013 01:04
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Both of those cakes look amazing and delicious! Never seen a crepe cake before, but now I really want to make one.
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Nov 10, 2013 01:45
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Kitten Kisses posted:Never seen a crepe cake before, but now I really want to make one. They're easy to make, but they do take up a fair bit of time. Though it probably wouldn't have taken so long if I had a crepe pan. I think I spent at least half an hour trying to figure out how to cook a rich crepe mix in a cast iron skillet.
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Nov 10, 2013 03:24
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Thanks guys, the cake was delicious! slinkimalinki, that crepe cake is gorgeous. I've never tried one before, but I think I might have to soon!
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Nov 10, 2013 05:17
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slinkimalinki posted:Coconut mojito mille crepe. That looks awesome: do you have a recipe you could share?
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Nov 10, 2013 17:48
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I actually used this one, but I used a lot more lime and mint than the recipe specifies: http://www.cccakery.com/2012/03/guest-post-coconut-mojito-crepe-cake_24.html The flavour was still subtle even with extra lime and mint. I think next time I make it, I'll use a less rich crepe recipe for ease of handling.
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Nov 11, 2013 11:42
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Cheers man.
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Nov 11, 2013 17:12
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slinkimalinki posted:I actually used this one, but I used a lot more lime and mint than the recipe specifies: http://www.cccakery.com/2012/03/guest-post-coconut-mojito-crepe-cake_24.html Thanks for the inspiration, made it on Sunday and it was amazing, first time making crepes. I definitely think the mint could be punched up a bit next time. 
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Nov 18, 2013 08:51
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headcas3 posted:Thanks for the inspiration, made it on Sunday and it was amazing, first time making crepes. I definitely think the mint could be punched up a bit next time. Yay, I'm glad you made it too. I'm not sure how much mint I'll use next time, but I think it'll be a fuckton.
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Nov 18, 2013 10:58
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Made a chocolate cake from the Hershey's perfect chocolate cake recipe and frosted it with vanilla Swiss buttercream  Should have taken a slice shot too but we were too busy eating  I really like the Hershey's recipe. It's really consistent, always bakes into a flat top so no flattening is needed, and is really moist. Downside is that the batter is really runny so I can't put chocolate chips into it, they'd probably all sink to the bottom.
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Nov 22, 2013 02:41
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I made my first rainbow cake! It was my own birthday so I was the only potential disappointee if I hosed it up. I went into this a) never having used gel colours in cake, b) never having made butter cake (I do chocolate/carrot/banana/lemon cakes mostly) and c) never having stacked anything beyond two layers.   It turned out pretty good for a first attempt I think, although had some mishaps. I use non-stick kaiser tins but used bakign spray to grease up a couple of the layers and they ended up getting really hard crispy edges so I had to cut off all the edges. I also had never used rainbow sprinkles on icing and hadn't realised that it's impossible to get the little bastards to stick on the sides...so that ended up looking a bit weird. Luckily none of that mattered to my workmates and there was a collective "OOOOOHH!" when I cut the cake to show the surprise colour inside. (recipe from raspberricupcakes.com) Tamarillo fucked around with this message at 05:46 on Nov 23, 2013 |
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Nov 23, 2013 05:28
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A group wanted a cake for the Doctor Who 50th on Saturday. Three sheet cakes later and a poo poo-ton of blue colour gel:  Blue velvet cake, swiss buttercream, and chocolate details.
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Nov 26, 2013 02:43
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My brother volunteers at an art gallery and they're having a video games exhibition tonight. While it was originally my brother's idea to make pixel cakes for the event, I took it over: Just mini chocolate cupcakes with vanilla frosting. Marshmallow fondant squares for the pixels. It was probably staying up late until 3 to finish this but I'm pretty happy with this!
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Dec 12, 2013 02:46
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Hey ya'll it's my father's 75th birthday this New Year's Eve and I want to supply the cake. His favorite is carrot cake, and I'm looking for the recipe for literally the best carrot cake on earth. Knowing him, I doubt he'd want something overly sweet, but I assume he still wants it to be squarely in carrot cake vs. spice cake territory, which leaves me at a bit of a loss. Does anyone have an amazing recipe to share, either for the cake itself or a non-cloying cream cheese icing?
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Dec 19, 2013 14:45
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My aunt makes the Williams Sonoma Carrot Cake every Thanksgiving, and it's pretty dang good.
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Dec 19, 2013 16:22
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Some of the cake decorating skills in here are seriously amazing! I feel like my little cake platter looks totally boring in comparison...  I went on a baking spree yesterday and I made (from the top and working clockwise) pecan pie brownies, New York cheesecake, peanut pie and wholemeal banana bread. Really happy with how everything came out, in particular the brownies and cheesecake!
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Dec 20, 2013 01:56
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Mmm dundee cake. Made two cakes three weeks ago, one 20cm and one 26cm. Needs a little more time, this was the small one. Very good still.
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Dec 20, 2013 10:02
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Hello GWS goons, I would probably use the general questions thread, but thought I might have more luck asking here, if it's not too much of an issue. One of our customers ordered us some stuff as a thank you for a work we have done for him over the year. One of which was this delicious thing.  I'm trying to recreate it myself, because I MUST have MORE of it. It's not a traditional type of cake in these parts of world, so there is not really much to go for from local recipes and I've spent last couple hours googling chocolate cake with nothing to go on, really. The base is crunchy, cookie like, with a thin layer of caramel over it, the hard part for me is to figure out how to recreate the chocolate cream topping. It had really strong cocoa taste while being very sweet, it was less sticky than the caramel and didn't taste of butter at all. Any ideas how to go for that? I know one picture isn't really much to go on, but I would be forever grateful to you.
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Dec 21, 2013 13:39
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Blanchir egg yolks with sugar until it hold a thick ribbon, whisk in melted chocolate, scald some dutch cocoa with cream, and temper the egg and cream into one another, then bake? It could-well be gelatin bloomed in chocolate whipped cream, but my money's on eggs. Also because there's more bubbles than one tends to see in a cheesecake.
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Dec 21, 2013 14:19
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Looks like maybe a chocolate silk pie?
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Dec 21, 2013 15:01
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The more I look at it, the more think it's gelatin folded into whipped cream.
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Dec 21, 2013 15:39
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Carlton Banks Teller posted:Does anyone have an amazing recipe to share, either for the cake itself or a non-cloying cream cheese icing? Check out the cooks illustrated carrot layer cake recipe. My mom started making it and it's pretty fantastic. The frosting has buttermilk in it so there's some tang to balance out the sweet!
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Dec 21, 2013 17:33
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I just made a raspberry and chocolate topped cheesecake for my roommates' family's Yankee Swap. It's pretty boss. I kind of want to try to make Banoffee pie next, I was googling around at desserts and it looked pretty interesting. This is based off of the carnegie deli recipe that's posted on their website, but their proportions are hosed up, imho, and I change a few things.
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Dec 21, 2013 20:46
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