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I do have a friend that makes fondant cakes for friends and family, as a hobby. I pulled some images off of her Facebook to share.         
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Sep 26, 2012 20:11
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My problem with fondant cakes is they don't look like food. Which I guess is the point but I'm mentally turning up my nose at all of those posted above. Sure, tremendous amounts of time and effort went into them all, but they're not food any more and I wouldn't eat them.
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Sep 27, 2012 00:22
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Semisponge posted:My problem with fondant cakes is they don't look like food. Which I guess is the point but I'm mentally turning up my nose at all of those posted above. Sure, tremendous amounts of time and effort went into them all, but they're not food any more and I wouldn't eat them. Yeah, when I do a fondant-heavy cake, the main question I get is "wait, is all of that really edible?" My general response is that unless they really like eating super-sweet paste, they'd probably want to take the fondant off, the rest is good.
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Sep 27, 2012 01:32
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Semisponge posted:My problem with fondant cakes is they don't look like food. Which I guess is the point but I'm mentally turning up my nose at all of those posted above. Sure, tremendous amounts of time and effort went into them all, but they're not food any more and I wouldn't eat them. I couldn't agree more. I can't stand fondant cakes. The point of amazing scultpurey cakes was to do something impressive with traditional cake components and have it still be delicious. Fondant is basically edible clay. It's cheating, trendy and cheapens the 'wow' factor of making a cool looking cake. Every single fondant cake I've ever seen people go at, they always "oooh" and "aaah" and then push that poo poo off their slice and just eat the cake. So basically, you look at an art project and then eat cake that has no frosting; delightful. I just wanted to share some pics for people that are into that sort of thing. qxx fucked around with this message at 04:06 on Sep 27, 2012 |
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Sep 27, 2012 04:03
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I think they look cool but I agree with the others. I wanna look at a cake that is APPETISING like with cream and strawberries and other deliciousness.
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Sep 27, 2012 05:23
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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. Besides going with an italian buttercream to lend you that white opacity, I'd also recommend you using the smallest amount of blue food coloring possible. Tiniest portion portion possible. Think "homeopathic".
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Sep 27, 2012 06:57
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qxx posted:I couldn't agree more. I can't stand fondant cakes. The point of amazing scultpurey cakes was to do something impressive with traditional cake components and have it still be delicious. Fondant is basically edible clay. It's cheating, trendy and cheapens the 'wow' factor of making a cool looking cake. I think that's a cultural/class thing though. In my childhood, birthday cake was a Victoria sponge covered with white fondant, so fondant is nostalgic to me. I don't know anyone who peels it off and doesn't eat it. My brother didn't believe me when I told him that some Americans do that- when we were kids we loved it so much that we used to eat ready roll fondant out of the packet. But it's not just for kids either, I think it's just traditional cake in England. Maybe I'm wrong and was raised by complete weirdos. Here's the fondant topped cake my cousin had for her baby's christening, from a professional bakery:  I don't think it's a particularly great cake, but it's an example of what's common where I'm from. Those baby blocks were solid fondant and some of the younger members of my family were literally fighting for them. Another cousin of mine had a square fondant cake for his engagement party- that was made by an old lady from him mum's church. My friends (mostly international students), don't really go for this kind of cake. If it's someone's birthday we all chip in and get some demoniacally delicious chocolate thing from Patisserie Valerie, like this:  Personally, my favourite is the Japanese style sponge cake with whipped cream and strawberries, but if I mentioned that to my grandmother she wouldn't know what the hell I was talking about. Cake to her comes in 4 varieties: Victoria sponge, chocolate fudge, carrot cake, and coffee & walnut.
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Sep 27, 2012 11:42
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madlilnerd posted:I think that's a cultural/class thing though. In my childhood, birthday cake was a Victoria sponge covered with white fondant, so fondant is nostalgic to me. I don't know anyone who peels it off and doesn't eat it. My brother didn't believe me when I told him that some Americans do that- when we were kids we loved it so much that we used to eat ready roll fondant out of the packet. Maybe fondant is made differently in this part of the world. I've never tasted American fondant, but the stuff I've had in the UK, while far sweeter than I could eat in more than very small amounts, is relatively inoffensive. Then again, I really don't like American chocolate, so maybe it's differing taste palates I do recommend that people eating my fondant cakes leave off some or all of it though, the sweetness can be overpowering and you don't get to taste what's underneath. That said, I wildly object to people who cover chocolate cakes with regular fondant. That's a taste combination I'll never be ok with. Chocolate fondant is easy to get and tastes a lot better than the regular stuff (still too sweet, but far more edible)
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Sep 27, 2012 16:17
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clarabelle posted:That said, I wildly object to people who cover chocolate cakes with regular fondant. That's a taste combination I'll never be ok with. Chocolate fondant is easy to get and tastes a lot better than the regular stuff (still too sweet, but far more edible) Well of course, that's just disgusting. If you're doing a chocolate cake you either leave it plain on top and just fill it (my mum used to do this and it was a bit dry but at least it wasn't sickly), or you do something like cocoa buttercream or chocolate fudge.
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Sep 27, 2012 16:39
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On the subject of fondant, where do you even get it? A specialist cake shop or a supermarket? Oh and that reminds me: I think I asked here once where the hell I could find mint extract (in the UK). I finally found some in sainsburys and put some in my buttercream icing for a chocolate cake, and it wasn't too bad. Little bit too strong maybe, but I'd definitely try it again. 
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Sep 27, 2012 16:51
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We found fondant at Michael's. It's in little buckets, by color. Not too cheap either. There are probably other places to get it (cheaper too) but that's where we found ours.
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Sep 27, 2012 17:45
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madlilnerd posted:Well of course, that's just disgusting. If you're doing a chocolate cake you either leave it plain on top and just fill it (my mum used to do this and it was a bit dry but at least it wasn't sickly), or you do something like cocoa buttercream or chocolate fudge. My preference is to do a thick dark chocolate icing (real chocolate, not the baking chocolate crap) on the top and fill it with chocolate buttercream, chocolate philadelphia (surprisingly good), ganache, or if I'm being lazy, Betty Crocker chocolate fudge frosting. When it needs to be covered, I always make sure to have a nice thick layer of chocolate buttercream underneath, so peelers will have something nice to eat Fraction posted:On the subject of fondant, where do you even get it? A specialist cake shop or a supermarket? Depends on what I'm willing to spend and what the cake is for. If I'm working on a threadcakes project and I know the cake will be too stale to serve once it's finished, I just use supermarket fondant (taste won't matter, nobody's eating it). Silverspoon does do a decent enough fondant (if you like supersweet stuff). I'd avoid Dr Oetker fondant, it tastes vaguely bitter For a cake I'm going to serve up, I tend to go to a specialist shop and get PME sugarpaste. It's easier to work with and doesn't have an objectionable taste
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Sep 27, 2012 17:49
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I'm glad someone brought up Victoria Sponge. It is one of my favorite cake things because it's so simple and elegant. I prefer the classic version with whipped cream, jam, and powdered sugar dusted on top.
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Sep 27, 2012 19:57
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Now you made me remember a thing from my grandmother's I'd forgotten about and here I am sitting at work being distant and melancholic. drat you, Charmmi! < >
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Sep 28, 2012 09:25
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Fraction posted:On the subject of fondant, where do you even get it? A specialist cake shop or a supermarket? You can make marshmallow fondant, it's still sickeningly sweet but it tastes like marshmallows: http://youtu.be/vJ0jv2CKX-8 I cannot smooth-frost a cake to save my life, so fondant's a lifesaver. I'm just going to break down and get the "Perfecting the Art of Buttercream" DVD and hope that teaches me something. I can make unicorn poopcakes though (nanny's yellow cake, marshmallow buttercream, gumpaste masks):  And gumpaste hydrangeas (The top layer was dropped by the caterer. After the wedding, thankfully, it wasn't lopsided before) 
Slate Slabrock fucked around with this message at 20:26 on Sep 28, 2012 |
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Sep 28, 2012 20:23
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I've got some questions about freezing cake. I'm planning on making this carrot cake recipe and I'd like to bake it 2-3 days ahead. Smitten Kitchen has a ton of suggestions that you should just freeze the layers, then frost the cake the day you'll be using it. I'm confused how exactly that works though. Will it defrost in a couple hours in the fridge? The cream cheese frosting is supposed to be soft, so I don't think I can leave it on the counter. I also met a professional home baker who claimed she would bake her cake layers, wrap them and leave them at room temperature for several days, but I'm not sure if that's safe. 
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Oct 4, 2012 16:01
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I baked our family Christmas cake yesterday; it was lovely, the whole house smelled like fruit and spices all afternoon I didn't get a picture because it really doesn't look like much when it's still mostly covered with greaseproof paper. I parcelled it up and put it away in the pantry to await Chrismas icing.
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Oct 15, 2012 08:54
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Cake thread! I have a request, and I've been digging through the thread but I really don't want to go through all 57 pages. It'd be neat if the OP had a list of cool sites and resources. Anyway, the story goes that my last French class for the year finishes on Monday. Over the weekend I would like to make cupcakes for everyone and ice them with little French flags. I was just thinking of a good chocolate or something cupcake with, say, vanilla frosting (Just doing three lots of frosting with different dyes). I've found a bunch of links in this thread but they seem to be a bit more complex than what I want (Though I am for sure doing the vegan Lime and Coconut cupcakes from C&C Cakery for New Year's). So I ask you all, what's your go to cupcake and frosting recipe when you want simple?
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Oct 17, 2012 11:06
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Cuddlebottom posted:I've got some questions about freezing cake. I'm planning on making this carrot cake recipe and I'd like to bake it 2-3 days ahead. Smitten Kitchen has a ton of suggestions that you should just freeze the layers, then frost the cake the day you'll be using it. I'm confused how exactly that works though. Will it defrost in a couple hours in the fridge? The cream cheese frosting is supposed to be soft, so I don't think I can leave it on the counter. The Crazy Cake Ladies on cakecentral.com say to torte the cakes, wrap them up really really well (separating the layers) and then freeze them. Take them out the day before you need them and let sit for 2 hours before you frost. There is serious cake drama over wrapping and freezing while the cake is still warm or letting it totally cool.
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Oct 17, 2012 17:31
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Timo posted:So what's the deal with fondant? It seems like some people peel it off before eating the cake, but others leave it on? It's a taste/texture thing. Sometimes I wipe the buttercream off the cake i'm about to eat, most times not. However fondant is pretty easy to remove so it normally goes.
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Oct 18, 2012 14:25
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syntaxfunction posted:So I ask you all, what's your go to cupcake and frosting recipe when you want simple? I use Happy Happy cake's cupcake recipe: http://youtu.be/VZ7dNy_t8MA Only I miss out the cocoa powder and replace it with flour. from video: 130g Butter/marg 165g self raising flour 30g cocoa powder 170g sugar 2 eggs 1/4 teaspoon baking powder 1/4 teaspoon baking soda (bicarbonate of soda) pinch salt 2 teaspoons vanilla essence 110ml milk (semi-skimmed) -Beat butter and sugar together until fluffy, using hand mixer -add eggs and salt, mix well -add milk and vanilla, mix well -add dry ingredients, mix well (I use the hand mixer again) -fill cake cases 3/4s full (in the vid he says 12, I always seem to get 13) -bake in over preheated to 180c for 25mins Just ice them with a simple buttercream icing (1 part butter to 1.5 icing sugar) or whipped cream with caster sugar and flavouring in. My favourite is whipped cream with coffee in.
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Oct 18, 2012 23:59
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Whats the go-to extra moist butter cake recipe? I've made a butter cake a long time ago and it came out crumbly even though I weighed everything to the gram. I'm looking for a really fatty, moist, yet tasty cake recipe.
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Oct 19, 2012 21:39
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Assuming pound cake counts as butter cake, I've used one from a King Arthur cookbook that I was happy with. This one on their site is pretty close to it: http://www.kingarthurflour.com/recipes/golden-vanilla-pound-cake-recipe
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Oct 21, 2012 00:35
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If you're looking for a white vanilla cake, this is my fav by Cupcake Project. I use buttermilk instead of whole milk, though.
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Oct 22, 2012 00:11
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PezMaster posted:If you're looking for a white vanilla cake, this is my fav by Cupcake Project. I use buttermilk instead of whole milk, though. Ooh nice. I actually already made and served them today using the recipe previously given a few posts up minus the bicarb and baking powder because I forgot to buy them. Total success though. Did 1/3 vanilla and 2/3 chocolate with half of each type having plain buttercream (with various dyes) and the rest coffee buttercream. So yeah, basic, and they were awkward looking as my oven is rubbish and I had started drinking by the time they got to the oven, let alone when I was icing them. But lots of praise. I need to bake more. Seems to be a fun way to get people to like you.
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Oct 22, 2012 03:34
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Does anybody know of any good vegan cake/frosting recipes? I'm having a Halloween party this upcoming weekend, and I'm trying to account for dietary restrictions. I'm just a little scared to try a random recipe from a website when it's something for guests.
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Oct 22, 2012 05:14
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Hey cake thread, I'm looking for recipe ideas. My girlfriend would love to make me a simple 13x9x2 chocolate cake for my birthday and decorate the top, but she's not the most experienced baker so I'm trying to find something rich, yet dairy-free or minimal (I've had to drastically reduce it from my diet lately) without a ton of steps to give her. She doesn't feel confident making frosting, so unless there's something pretty foolproof, we'll have to get something pre-made. I'll give pictures of the results after November 19th.
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Oct 22, 2012 08:16
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http://allrecipes.com/recipe/crazy-cake/ I believe this (or another variation of - there are lots, just google it) likely fits that bill. Rich chocolately flavour, no dairy! And super easy to make!
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Oct 22, 2012 12:27
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LadyPictureShow posted:Does anybody know of any good vegan cake/frosting recipes? I'm having a Halloween party this upcoming weekend, and I'm trying to account for dietary restrictions. Try doing a search for "vegan cupcakes take over the world" recipes. I can try to type one out later. Generally the frosting in the recipes is really good and I haven't had any that didn't work out.
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Oct 22, 2012 12:47
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vegemitesandwhich posted:http://allrecipes.com/recipe/crazy-cake/ That looks perfect, thanks a ton.
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Oct 23, 2012 06:31
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Guys I'm making a gumpaste shoe and I need to dye the gumpaste. I've coloured it with a tiny amount of gel colour and it just gets insanely sticky! What can I do?! Please help.
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Oct 23, 2012 19:05
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ash with a five posted:Guys I'm making a gumpaste shoe and I need to dye the gumpaste. I've coloured it with a tiny amount of gel colour and it just gets insanely sticky! What can I do?! Please help. It's possible that it's sticky because you've been handling it a lot, what with the kneading in the colour and stuff. Try popping in in the fridge for a little bit, or just setting it aside for a while, and it should be better when you come back to it.
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Oct 23, 2012 21:48
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ash with a five posted:Guys I'm making a gumpaste shoe and I need to dye the gumpaste. I've coloured it with a tiny amount of gel colour and it just gets insanely sticky! What can I do?! Please help. Gel colours tend not to go so well with gumpaste, I use spectral pastes because they go a lot further with a lot less moisture. Try wearing food-safe gloves as they help reduce the heat coming from your skin. Personally, I'd avoid colouring the gumpaste and just paint it afterwards. You could also mix in some icing sugar to soak up the excess moisture
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Oct 24, 2012 19:48
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Cheers guys. The icing sugar addition seems to have sorted it right out. These gel colours still blow me away with how little you need to use. I'll post a pic when my cake is done, I really hope it comes out nicely!
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Oct 24, 2012 22:41
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Took a while for people to work up the nerve to cut into this one
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Nov 1, 2012 01:03
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Wow, nice!
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Nov 1, 2012 01:58
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For our tutorial group breakup, me and a few friends got together to make this Angry Birds level cake. We even made little fondant birds to throw at the fondant pigs!  All the wood and stone pieces were made from sliced cakes, while the glass was made from homemade marshmallows Pringles Monster fucked around with this message at 01:47 on Nov 2, 2012 |
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Nov 2, 2012 00:53
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I love baking but am terrible at decorating and my mother knows this, so she is thinking of getting me cake decorating classes at Michaels for Christmas. Has anyone taken these classes or classes from any hobby type store? Did you find them beneficial?
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Nov 2, 2012 22:11
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Sphinx posted:I love baking but am terrible at decorating and my mother knows this, so she is thinking of getting me cake decorating classes at Michaels for Christmas. Has anyone taken these classes or classes from any hobby type store? Did you find them beneficial? I haven't gone to them, but my roommate just finished the basic 3-session Wilton course. She said it was helpful for tips on basics like leveling cakes and making icing flowers. From my point of view it was most helpful on convincing her to buy Wilton-brand merchandise. She took it with a group of friends and they had fun learning together but I'd bet you can find all the same type of info on Youtube.
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Nov 3, 2012 03:12
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wheatpuppy posted:I haven't gone to them, but my roommate just finished the basic 3-session Wilton course. She said it was helpful for tips on basics like leveling cakes and making icing flowers. From my point of view it was most helpful on convincing her to buy Wilton-brand merchandise. She took it with a group of friends and they had fun learning together but I'd bet you can find all the same type of info on Youtube. Yeah, I wouldn't take a class that was sponsored by a brand. All my classes were run independently and the teacher never pushed any products on us. Told us how to do the work without any fancy tools
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Nov 3, 2012 14:04
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