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A chocolate cake with homemade butter cream and piped chocolate butterflies that I made for a church bake sale. I felt pretty good about the butterflies since it was the first time I'd made them.  
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Apr 23, 2012 22:23
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Thanks! I love doing fancy schmansy stuff, which is kind of hilarious because most of my baking gets eaten by a horde of gamer boys. I love the threadless cakes that you did. I, too, am a huge fan of the fun and weird. I found an instructable for a Settlers of Catan cupcake cake involving sugar cookies. I know what I'm doing for my next bbq!
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Apr 24, 2012 02:04
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tekopp posted:I love the butterflies, and the colour of the cake too. I guess it's more candy coating that chocolate, oops. I thought back on it and it was melted down generic Wilton style candy coating. It's a bit of an abomination that straddles the line between chocolate and wax. This stuff tasted surprisingly good though! It was a Kroger brand candy coating. It's similar to a product called almond bark, but even more generic. It's good for coating cake pops too!
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Apr 25, 2012 03:42
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clarabelle posted:Candy coating is something of a necessary evil when you need bright colours. I don't care for Wilton, but I use the hilariously-named Merkens melts and the taste approaches acceptable provided that you don't use too much Pretty much that. It also holds up better under hot or humid conditions and dries very quickly. It's definitely not artisan quality, but it has its place (especially since my budget has limits).
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Apr 25, 2012 19:22
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We had a bbq, so I got geeky. I painted the cthulhu out of royal icing onto wax paper, then transferred it to the cake. That is also why the "z" is backwards. And I know they're not a cake, but I spent for freaking ever on the little figures. It's also a game legal board, after a fashion.  
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May 22, 2012 04:33
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Love both of them!
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May 28, 2012 05:15
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Thanks guys! They are actually cookies (ssh, don't tell anyone!), but could easily be put on top of cupcakes. In the process of making them I did learn you can buy tiny hex shaped cake pan mold things though! I might actually do a catan hex torte in the future. I got the shape by tracing a game tile onto cardboard, covering the cardboard with foil and attaching a foil handle, and then just cutting around the hex shape with a knife. I just used a standard sugar cookie recipe. They also sell hex cookie cutters, but I didn't feel like shelling out for them since I wasn't sure how often I'd use them. I made all the little figures out of homemade fondant, and they actually tasted really good. People kept eating my sheep! The guys who were hanging out really loved them, in part because Catan is one of the games we play often at parties. CzarChasm posted:The cupcakes are indeed from Catan. Very nice job flutterbyblue BTW. How did you like the butterscotch combination with the red velvet? It sounds intriguing, if you've got a recipe I'd like to try it. At the very least I'll get to listen to my chef friend bitch about red velvet.
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May 30, 2012 18:01
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^^ That is awesome! The Mario Cake especially. But the black forest and mini pies are super too!
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Jun 1, 2012 05:37
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Thanks for the recipe CzarChasm. I think I'm going to have to try that almond cake too. I have come to realize about 70% of my MacGourmet consists of sweets.
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Jun 10, 2012 01:10
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That xylosaur is adorable 
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Aug 4, 2012 19:29
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I just made this one based on scrutinizing several recipe and thinking that this one sounded the best (and also not being able to find cane sugar syrup at my supermarket). I can't tell you how it tastes until Friday though because it's for Thanksgiving with my in-laws. It sure looks pretty though (mine is a tad dark, but still pretty) and it meets my need to have a deep dish pie. Regular depth pies just make me feel cheated because I have weird psychological issues I guess. Deep Dish Pecan Pie Group Recipes Ingredients *PIE CRUST* 1 1/2 c. all-purpose flour 1/2 t. salt 2 T. white sugar 1/2 c. butter, chilled 4 T. ice water *PIE FILLING* 6 eggs 1 1/2 c. light corn syrup 4 T. dark corn syrup 1 1/2 c. light brown sugar 6 T. butter, melted 1 pinch of salt 1 c. pecans, finely crushed 1 c. pecans, quartered 1 c. pecan halves Preheat oven to 350 degrees F. Pie Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball. Refrigerate dough for 30 minutes. On a floured surface, flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete. Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie. Bake in a preheated 350 degree oven for 30 minutes. Now cover pie with foil so as not to burn pecans or crust edge and bake for an additional 60 minutes. **Important**- Please allow pie to cool for about 1 hour so as to fully set up in the middle before eating. Fresh whipped cream is soooo good with the pecan pie.[/b]
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Nov 22, 2012 04:23
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banstew posted:That sounds great. I will definitely give making this a shot, thanks! Yay! I'm glad it worked out for you. Everyone seemed to like mine as well. I think I was the only one on the fence about it, but in my defense it was the second day of Thanksgiving festivities for us, and the last thing I ate. I was in food overload. I'll definitely make it again too.
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Dec 11, 2012 08:52
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^^ Love the cupcakes! What a fun idea for a slightly spooky party. I made a dark chocolate bundt cake with salted caramel glaze for my friday gaming group. It was AMAZING. Unfortunately I have no pictures because I didn't expect to be posting about it. Amazeballs though, and really easy. Here's the recipe for anyone who might want to try it. I used kosher salt instead of sea salt, and it was fantastic. Dark Chocolate Bundt Cake (adapted from Joy the Baker) 1-1/3 cups brewed coffee 3/4 cup dark unsweetened cocoa powder (I used Hershey’s Special Dark) 2 cups* sugar 1-1/4 tsp. sea salt 2-1/2 tsp. baking soda 2 whole eggs 1 egg yolk 1-1/4 cups plus 1 Tbs. buttermilk 1 cup plus 2 Tbs. canola oil 2 tsp. vanilla extract 2-3/4 cups* all purpose flour * These measurements are for high altitude. If you are not at high altitude use 2-1/4 cups sugar and 2-1/2 plus 2 Tbs. flour 1. In a small saucepan, whisk together the coffee and cocoa powder and bring to a boil, stirring constantly. Remove from heat and let cool to room temperature. 2. Preheat oven to 350 degrees. Grease and flour (or spray generously with “For Baking” cooking spray) a 10-inch bundt pan. 3. Fit a stand mixer with the whisk attachment. Add the sugar, salt, baking soda, eggs, and egg yolk to the bowl and mix on low for 1 minute. Scrape down the sides of the bowl, add the buttermilk, oil, and vanilla and mix on low for another minute. 4. Scrap down the sides of the bowl again and add the flour. Mix on low for 2 minutes. Scrape the sides of the bowl, add the cooled coffee mixture, and mix on medium speed for 3 minutes. Pour the (very thin) batter into the prepared pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean. 5. Keep the cake in the pan until it is completely cool. Then invert the bundt pan onto your serving platter and the cake will come out cleanly. Drizzle with glaze (recipe below). Salted Caramel Glaze (adapted from Better Homes & Gardens) 1/4 cup butter 1/4 cup packed brown sugar 1/4 cup sugar 1/2 cup heavy cream 1/2 tsp. sea salt In a small saucepan, melt the butter. Whisk in the sugars and bring to a boil, stirring constantly. Whisk in the whipping cream (it may bubble a lot) and return to a boil, stirring often. Boil for 3 minutes, stirring occasionally. Remove from heat and whisk in sea salt. Let cool slightly (about 5 minutes) and pour over cooled cake, allowing excess to run down the sides.
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Dec 16, 2012 06:39
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I know you can freeze cakes (though I'm not 100% on cupcakes) but I'm not sure about frosting. You could make it ahead though. My mother often makes buttercream ahead and then stores it in an airtight container in the fridge. She'll take it out several hours ahead of when she needs it so it can warm up to spreadable consistency. It's always been great!
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Jan 9, 2013 19:28
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That came out awesome! I love it 
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Jan 14, 2013 05:54
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That is truly the stuff of nightmares TheAbominableSnow. The rainbow cake came out great and looks tasty though. Did you use a pound cake recipe? You're getting really great with the fondant clarabelle!
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Jan 28, 2013 00:49
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I like this one. I made it for a huge bbq event a couple of summers ago. Almost everyone hated the cupcakes (they were super dry and evil) but took a couple anyway because they wanted to lick the frosting off. http://tastykitchen.com/recipes/desserts/strawberry-cream-cheese-frosting/
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Feb 12, 2013 16:28
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It's supposed to be a bit chocolatey. Usually there's some cocoa powder in the cake along with the ungodly amount of red food coloring so that it's got a not quite chocolate cake taste, but a definite overtone of chocolate. And most of the velvet cake mixes I've used look like a light chocolate cake mix until I add water and activate the dye involved, though the chocolate taste isn't as strong as with the homemade stuff.
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Feb 24, 2013 20:54
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Now I really need to try a real red velvet  . And thanks for the history lesson! (To my shame, my only scratch red velvet were red velvet brownies which were actually pretty good.) Would you happen to have a recipe you like?
flutterbyblue fucked around with this message at 21:51 on Feb 24, 2013 |
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Feb 24, 2013 21:47
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I tried out the old fashioned vegan recipe, though I switched the soy for buttermilk and the apple cider vinegar for regular vinegar like you suggested. I doubled the recipe and baked in in my super deep 8 inch cake pans. And I did the flour based icing as well. It came out amazing! Definitely a keeper for sure. Super moist cake and a frosting that wasn't killer sweet. I wish I would have snapped a picture because I did a huge butterscotch butterfly to decorate the top just because I could.
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Mar 16, 2013 18:39
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I actually used all butter since I don't tend to keep shortening on hand. It came out super awesome. And I ended up using full fat buttermilk and whole milk in the frosting because I forgot that light would have been acceptable.
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Mar 17, 2013 07:42
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That is awesome Pixle! Did it take a ton of time to do all the little details?
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Mar 21, 2013 03:43
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PezMaster posted:
Yeeees! I love Catan theme anything.
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Apr 12, 2013 06:00
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That's a neat effect! (And I can imagine, it's four solid layers of cake that look pretty dense). What was the design with the frosting?
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Jul 18, 2013 20:35
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Love the blue cake TheAbominableSnow! And now I want to try to do candy glass. I'm curious, did you do any sort of special rose-flavored filling? I'm rather new to the rose-flavoring world (other than binging on turkish delight with my husband's grandmother when she visits because she and I are the only ones who will touch the stuff. Also, what a finicky candy. My first batch turned out like soap-flavored bouncy balls). And how did you get the swirl effect with the frosting? Is it a star tip twisted while applying? Today I tried out a bit of my own thing since I've been going nuts canning stuff this year. I'm calling it a Double Chocolate Cherry Bomb. It's a chocolate cake brushed with homemade rum-cherry sauce and filled with homemade cherry jam. The frosting is chocolate butter cream and the little embellishments are rum-preserved cherries. 
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Aug 9, 2014 06:01
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I would totally eat the hell out of that cake. Looks great! And it reminds me I want to do a black forest cake with some of the rum cherries I made this year.
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Dec 16, 2014 22:57
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Love the ring cake Big McHuge! Especially the lettering. Getting it level and even is a pain in the butt (but maybe it's just me, I don't have the best penmanship to begin with). A tip on red frosting, make it a couple days ahead of time and get it to a really dark pink and then let it sit and it should darken a bit. Also, gel coloring will make it easier to get darker colors (if you haven't tried that). Not a cake, I know, but I played with royal icing for my Christmas cookies this year and I kind of like how they came out. 
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Dec 19, 2014 22:11
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Very elegant! I like it. How do you do mirror glaze? Is there a buttercream crumb coat and you pour the glaze on from there, or is it more complex?
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Jan 18, 2015 06:22
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| # ¿ Apr 29, 2024 12:31 |
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Awesome! I'll have to give that a shot sometime. I've done some ganache, but not a proper glaze yet.
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Jan 18, 2015 06:50
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