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Lixer posted:Recipe Thanks! I will definitely be making these.
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Mar 2, 2009 02:49
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Does a cheeseCAKE count? Seeing the Obama cakes from election day made me want to post this. My friend's birthday was on Inauguration Day, and she really wanted a cheesecake.  Click here for the full 1200x1600 image. I wish I would've waited until the day of to add the fruit and whipped cream (instead of the day before, when this was taken). The whipped cream didn't hold up and was really runny. It was still quite tasty, especially given that I'm lactose intolerant. I'm not hope intolerant though 
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Mar 5, 2009 08:55
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I just remembered my white trash Valentine's day cake which I think is appropriate. The lettering is so lovely because my hands kept melting the buttercream in the bag as I was piping. Stupid delicious melty non-crisco buttercream! 
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Mar 6, 2009 17:06
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Excellent! This is just the thread I was looking for. A co worker has recently asked me to make her husband a birthday cake. I haven't done TOO much planing, but I know these things: -It's gonna be a snare drum -Decorated with fondant -I want to make some drumsticks -Also, some sheet music with "Happy Birthday Ted" written on it. -It's gonna feed about.. 15 people HALP. I've worked with fondant before... and it turned out.. alright I suppose. It was alos home made fonant, so.. not so tastey. My main concern is how too get enough cake too feed all the people. Oh and also storagae. How long could I make this in advanced before it goes ew? Any tips on ANYTHING would be vair much appreciated.
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Mar 10, 2009 22:32
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It should be simple enough. I would use 3 9" rounds split & filled. That's plenty for 15 people and it should stack up to look enough like a snare. Fondant in and of itself isn't that fantastic tasting (I'm speaking of true fondant, I've never tried those marshmallow/other random melted candy "fondants") but it will give you a nice looking end product. When it comes to storage, you have a few things to think about. What type of filing are you using, what type of fondant are you using, what type of cake you are using, what temperature will the cake be in etc. etc. etc. If you were using a very dense cake with royal icing and true fondant you're shelf life at room temperature would be much, much longer than if you're using a butter cake with true buttercream and some other type of fondant. In general however you can bake your cake whenever, wrap them tightly and freeze until you need them, it's what the pros do. If you give us an idea of what the interior of the cake will be we can provide a more exact time frame of it's shelf life.
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Mar 10, 2009 22:42
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Rubber Nugget posted:-I want to make some drumsticks In addition to the good advice above, I may suggest just buying some drumsticks. Otherwise dyed white modeling chocolate around a dowel would work. Yeah, fondant is pretty gross in general but the homemade (with marshmallows) is better than store bought.
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Mar 10, 2009 23:43
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Lixer posted:the homemade (with marshmallows) is better than store bought.
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Mar 11, 2009 02:36
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I don't know. You'd think someone somewhere would come up with a package-able GOOD tasting fondant because the marshmallow recipe takes forever and is hard to get the consistency just right at home.
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Mar 11, 2009 05:23
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Lixer posted:I don't know. You'd think someone somewhere would come up with a package-able GOOD tasting fondant because the marshmallow recipe takes forever and is hard to get the consistency just right at home. Albeit I've only made the marshmallow fondant once; I tossed everything into my stand mixer with the dough hook (bowl and hook coated with crisco) and it was pretty much good to go. No cracking or anything when I rolled it out and used it. Was that luck? And yeah, normal fondant is terrible. Not sure why there isn't a good tasting one with how popular it has become. Not to mention the  it rolls in.
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Mar 11, 2009 05:29
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I've heard that Satin Ice and Chocopan are traditional fondants that actually taste good, but I haven't tried either yet. Satin Ice is supposed to be the better of the two.
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Mar 11, 2009 20:45
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I hate to nit-pick, but neither are fondant. The first is a softer type of modeling chocolate and the second, well I'm not quite sure what it is. The fact that it doesn't say anywhere on its website bothers me somewhat. But to add some actual advice about the snare drum, please, please make sure you get your base coat of icing smooth, your layers perfectly level and make sure before you apply your fondant that you have a perfect looking cake. Every single minor imperfection will be magnified x10 once it's been covered.
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Mar 11, 2009 20:54
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You sure? I'm pretty sure Satin Ice is fondant, not modeling chocolate.
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Mar 11, 2009 22:10
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The first one listed is modeling chocolate, the second, I'm not sure what it is. They just say icing without telling what it's made of, but it's not traditional. Edit- I'd just like to point out that when I say traditional, I mean traditional. As in classic fondant. I really dislike the look of fondant covered cakes so I don't work with fondant. My limited experience is with true, real, authentic, classical fondant. The kind of stuff you can't really buy unless you search far and wide for it. I'm not saying it's better or anything just that I have only worked with real fondant. Even though I strongly dislike it, I do enjoy making real fondant. Psychobabble fucked around with this message at 22:40 on Mar 11, 2009 |
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Mar 11, 2009 22:26
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I'm pretty sure the Satin Ice is fondant (says fondant pretty much everywhere on the site) but yeah, Chocopan isn't. Hurr. Just passing on links some people gave to me  ETA: I think at any rate, no matter what they are, they'd still work out and not taste like that horrible Wilton sludge. Birdie fucked around with this message at 22:41 on Mar 11, 2009 |
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Mar 11, 2009 22:32
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Psychobabble posted:The first one listed is modeling chocolate, the second, I'm not sure what it is. They just say icing without telling what it's made of, but it's not traditional. I uh...don't know what you mean, still. There's two types of fondant, did you mean the poured kind? That's like the same that's inside those Cadbury eggs (which I don't like, but that's just me). Then there is rolled fondant, which is, obviously, the type that's rolled onto cakes and such. I don't understand how Satin Ice is not "real fondant" because from what I've known of it, it's regular old rolling fondant. Did you mean it's not the poured stuff and therefore not "real"?
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Mar 12, 2009 02:30
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Question: What's the best way to put sprinkles, chocolate shavings, or shreds of coconut on a side of a cake? Every time I try it doesn't look that great and the task is pretty tedious.
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Mar 12, 2009 02:42
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You can try holding it in your hand and lightly patting it on as far as the sprinkles or coconut goes. I've not tried this with chocolate curls, though, and don't recommend this method for those since they're so delicate. There's also the "throw it on the cake" method where you actually like, toss it in the cake's direction, but this obviously is rather messy. Just be sure you have a soft and tacky icing before you do either. If it gets a crust it's drat near impossible to get it to stick unless you can get rid of that.
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Mar 12, 2009 02:51
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paisleyfox posted:I uh...don't know what you mean, still. There's two types of fondant, did you mean the poured kind? That's like the same that's inside those Cadbury eggs (which I don't like, but that's just me). Then there is rolled fondant, which is, obviously, the type that's rolled onto cakes and such. I don't understand how Satin Ice is not "real fondant" because from what I've known of it, it's regular old rolling fondant. Did you mean it's not the poured stuff and therefore not "real"? No, I mean classic fondant, a sugar syrup that has been manually worked to cause it to crystallize in a certain way yielding a malleable white dough made of pure sugar. The amount of crystallization and water content are what determine weather it's pourable or malleable. It doesn't contain the fat and other additives that are in other "fondants." And to Tomkat, my method follows- Secure your cake to a cardboard round and ice as needed Position a large sheet tray on your workspace (a large sheet of parchment works as well) Balance the cake on your weak hand and use your dominant hand to apply the decorations Take a handful of the items and put the edge of your palm to the bottom edge of the cake and angle your hand up to adhere the dec. Allow the remainder to fall back onto the sheet Repeat until beautiful
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Mar 12, 2009 02:58
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I just did this for my parents' anniversary: And what's inside?  It's a 6-layer dobosh torte with chocolate buttercream frosting inside and a semisweet chocolate ganache outside. In retrospect, those slices I cut were really f-in' huge... Zamboni Rodeo fucked around with this message at 03:55 on Mar 12, 2009 |
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Mar 12, 2009 03:38
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In addition to being St Patrick's day, yesterday was my mothers and my nieces birthday. So of course my mom wanted a green cake and since it was like 75F outside I went with a lime cake. I used the Cook's Illustrated Lemon layer cake but used lime instead. I had to add a bit of green food coloring to the curd in order to get it lime-like. This was my first time making a curd of any sort and I think I should have cooled it a bit more because the cake slices wanted to topple after I cut them, but it tasted fantastic. The curd was quite sour which went fantastic with the sweetness of the frosting and lightness of the cake. 
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Mar 18, 2009 22:17
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PezMaster posted:These look like the far more delicious cousins of the birthday cake decorations my sister and I made a few years ago.  The sashimi etc. is made of "fruit" slice gummy candies with brushed corn syrup for that fish-like shine. The rice is shredded candied coconut, the nori is made from a bunch of rolled out black licorice gummy bears, chopsticks are chopsticks, and all are planted on homemade chocolate cake. There should definitely be a food that looks like other food thread. On Saturday, I'm making a stained glass cake for my mom's birthday, involving broken pieces of colored caramelized sugar. (I'll post pictures if it actually works.) Have any of you worked with sugar pulling/blowing/spinning?
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Mar 25, 2009 05:18
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nordicnerd posted:On Saturday, I'm making a stained glass cake for my mom's birthday, involving broken pieces of colored caramelized sugar. (I'll post pictures if it actually works.) Have any of you worked with sugar pulling/blowing/spinning? A candy thermometer is key! Are you going to be using dry pigment for colour? Also, while it's boiling, don't fool around with it too much. You don't want any chance for it to become contaminated and crystallize. PezMaster fucked around with this message at 02:26 on Mar 27, 2009 |
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Mar 27, 2009 02:24
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nordicnerd posted:I'll post pictures if it actually works.) Have any of you worked with sugar pulling/blowing/spinning? Either way, be extremely careful, have a bowl of ice water handy as well as pastry brushes, candy thermometer, silpat. Do your research, I doubt that you'll get any variety of color that will show up in caramel though.
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Mar 27, 2009 02:40
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Stargate cake! Stargate cake I made for boyfriend's birthday. Chocolate devil's food, with mint white chocolate ganache, buttercream and homemade mint marshmallow. Making of videos here: http://www.youtube.com/watch?v=nifbXZEuU9Y
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Mar 30, 2009 17:49
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Fight Club posted:Stargate cake! Wow that looks like it would have taken a long time. Nicely done!
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Mar 30, 2009 18:24
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Fight Club posted:Stargate cake! This is great. I really like the middle blue texture effect. (And laughed out loud at the last shot of the video.)
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Mar 30, 2009 20:14
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Holy crap, some of these are really impressive. I just finished this up for a friend's birthday:  I should have trimmed the edges more carefully, there was a bit of an overhang that made the chocolate flow oddly, and then my pan wasn't level so when I walked away the top layer slid a bit to the side. Live and learn.
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Apr 10, 2009 21:14
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jollygrinch posted:Holy crap, some of these are really impressive. Here's what I've been up to: Spring Break cake for the staff room (teachers love rainbow cakes!) .jpg) For my sister's birthday, a quick chocolate yogurt cake with our favourite red-head:  Also, I don't have any pictures, but le boyfriend and I made this little beauty last night. I would recommend it to anyone who loves key limes: Key Lime Coconut Cake
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Apr 11, 2009 23:13
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PezMaster posted:Are the little squiggles caramel or sugar? Very pretty! Eh, both  It's 1/2 a cup of sugar melted in about a tablespoon of water and cooked until it turns amber. First time I've tried something like it. I burned the first batch (lovely odor) because I underestimated how much it would continue cooking off heat. The designs are pretty awkward and clumsy and the sugar goes from too thin to too thick almost lightning quick. It's fun though, so I'm going to have fun practicing.
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Apr 12, 2009 01:55
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 Mrs. E. M. Carnes's Old Fashioned Ginger Cake, recipe from an early 20th century church cookbook from Abbeville, Georgia. I guess it's hella old fashioned now. This is an older pic, but I made the cake again today to break in the KitchenAid I just traded from a friend. Is so tasty.
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Apr 12, 2009 02:09
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Fight Club posted:Stargate cake! Wow that looks like it took a lot of time, and it looks amazing!!
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Apr 12, 2009 03:06
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Futureperfect posted:Wow that looks like it took a lot of time, and it looks amazing!! Thanks! I started making the chocolate chevrons the Wednesday before I needed the cake, baked, iced, and marshmallow-ed the cake on Saturday, and did the piping, painting, and final assembly on Sunday. The cake was served on a Monday. You can see a time lapse of the piping here: http://www.youtube.com/watch?v=i4oUzIqyI9M And more photos here: http://www.flickr.com/photos/30067078@N06/sets/72157607030642858/
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Apr 12, 2009 03:30
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 Probably my most favorite cake I've done. It has horns, but not installed in the picture. I'll get a final picture up later. It took him 4 days to get the nerve to cut this, too.
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Jun 7, 2009 07:59
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Wow. And I though Stargate was amazing. I'd be reluctant to cut into it as well. Stargate cake is still awesome, though.
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Jun 7, 2009 11:56
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Flantastic posted:
This is probably the most impressive cake I've ever seen. I'd be hesitant to cut it as well 
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Jun 7, 2009 23:57
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NWS - BETTY COCKER https://wi.somethingawful.com/20/2079cfded6f0c17ce2e6acd404a1c9d8c86572f1.jpg https://wi.somethingawful.com/ea/eab6180c243810a2573ee0d1f04d5d6109e0297e.jpg https://wi.somethingawful.com/ef/efa78f5f8820e15c57be59d3025411e37ffc88b0.jpg oy! https://wi.somethingawful.com/d3/d32ebcb39ef81bc1c68993fbddf2abbce00c0075.jpg
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Aug 3, 2009 19:16
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  Thread is over here: http://forums.somethingawful.com/showthread.php?threadid=3181527 DAVE!!!(c)(tm) fucked around with this message at 11:15 on Mar 26, 2010 |
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Aug 4, 2009 05:01
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That is awesome.
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Aug 4, 2009 08:21
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I made those cinnamon frosted pumpkin cupcakes that were mentioned earlier on. It's my first baked product that isn't from a box! They turned out pretty good. Well, super rich, but good! Thanks for the recipe.
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Aug 4, 2009 08:31
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Has anyone here successfully made shiny/glossy fondant? I'm trying to achieve this look and am having a hard time finding info on it. I've been told that mixing water and corn syrup together and using a spray bottle works. Anyone else have any tips? I'm looking for this kind of shine: Edited to add cake pics: I made marshmallow fondant for the first time this past weekend and what a success. It was so much easier than I had imagined. I microwaved 2 cups of mini marshmallows with 2 tbsp of water for 30 seconds. Took it out, stirred it up, and added 1 cup of confectioner's sugar. Stirred some more... then added another cup.. incorporated it all and then turned it onto my work surface where I kneaded it and added more powdered sugar until it was the right consistency. Here's how it looked on the cake (crappy iPhone pics): Frosted cake (not as smooth as I would have liked, but it was being covered so it was ok):  Click here for the full 600x800 image. Covered:  Click here for the full 800x600 image. Ribbon around bottom of cake:  Click here for the full 800x600 image. Slice:  Click here for the full 600x800 image. Side view - I rolled the fondant out thin and it was so easy to cut through, even with a fork:  Click here for the full 600x800 image. jennyinstereo fucked around with this message at 18:52 on Aug 13, 2009 |
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Aug 13, 2009 18:09
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