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Pragmatica posted:As a side note, I was just offered the cake decorator position at the local Walmart here in town. They just had someone put in their notice, and I have had to fill in for call-in decorators a couple time. Prepare for more cake photos from me soon! This is awesome. Definitely do post pics. I'd even be interested to see behind-the-scenes at the walmart bake-shop.
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Sep 13, 2010 03:05
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I'm getting ready for a crazy end of the week. My roommate, two really good friends, boyfriend, and sister all have their birthdays within three days from each other. And of those birthday, two are 21st. I'll post my cakes in the next couple of weeks. So far, I'm combining several people since they're having joint birthday parties, so its one red velvet cake with a recipe I'm super excited to try, and the other is an oreo ice cream cake. I meant to ask, I ordered some icingimage like you did Charmmi and looked through their instructions. I can't use an icingimage with ice cream cake can i?
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Sep 13, 2010 03:08
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I have to make some two-tier cupcakes next month. The two layers need to be circular, so instead of trimming down a shitload of cupcakes, I thought a better solution would be to bake a few 18" sheets of cake and use round cookie cutters to get a more even shape. Will this fail horribly?
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Sep 13, 2010 04:54
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The Big One posted:I have to make some two-tier cupcakes next month. The two layers need to be circular, so instead of trimming down a shitload of cupcakes, I thought a better solution would be to bake a few 18" sheets of cake and use round cookie cutters to get a more even shape. Will this fail horribly? You could just cut the cupcakes in half (from side to side) then put filling in the middle? If the layers have to be different flavors then just bake half of them that flavor and switch the tops. Or is there something I'm missing? Tell us more, layered cupcakes sound delicious!
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Sep 13, 2010 08:23
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Polly Amorous posted:You could just cut the cupcakes in half (from side to side) then put filling in the middle? If the layers have to be different flavors then just bake half of them that flavor and switch the tops. Or is there something I'm missing? Tell us more, layered cupcakes sound delicious! My main issue with cupcakes is that they're not straight from top to bottom (and that I'd have to bake a ton of them). The idea is that they look like mini wedding cakes. This photo is about what they'd look like at the end. In all likelihood it would work just fine, but a friend thought the idea was absurd and the cake wouldn't be stable enough to cut straight. Then again, I'm not sure she's ever baked anything, so I thought I'd get better opinions.
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Sep 13, 2010 15:32
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quote:In all likelihood it would work just fine, but a friend thought the idea was absurd and the cake wouldn't be stable enough to cut straight. As long as you use a recipe that is dense enough, I think your idea of using round cookie cutters to make the cakes will work out a lot better than trying to use cupcakes. Also, chilling or freezing your cake before hand will make it easier to cut out the circles without the cake crumbling too much. I think this process would go much faster and smoother than trying to trim down a ton of cupcakes.
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Sep 13, 2010 15:45
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The Pillowman posted:I meant to ask, I ordered some icingimage like you did Charmmi and looked through their instructions. I can't use an icingimage with ice cream cake can i? I believe you can as long as the icing isn't rock hard.
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Sep 14, 2010 02:16
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I placed the image on a layer of whipped cream. The instructions actually recommend buttercream or storebought icing as the foundation, and if it's on a wetter frosting like whipped cream it might bleed a bit if it sits for a long time. I have not used it on straight ice cream but the film was not impacted by sitting in a freezer after being transferred onto the cake. If your icing sheet comes with extra bits on the edges like mine did you can always experiment a little scrap.
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Sep 14, 2010 02:45
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Charmmi posted:I placed the image on a layer of whipped cream. The instructions actually recommend buttercream or storebought icing as the foundation, and if it's on a wetter frosting like whipped cream it might bleed a bit if it sits for a long time. I have not used it on straight ice cream but the film was not impacted by sitting in a freezer after being transferred onto the cake. If your icing sheet comes with extra bits on the edges like mine did you can always experiment a little scrap. Thank you so much. I called in today to ask, and they ended up looking up image. It's a threadless shirt design that my boyfriend owns which is a clown throwing up rainbows in a toilet. Needless to say, it got a little awkward on the phone.
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Sep 14, 2010 03:43
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I made a cake a couple of weeks ago and decorated it with flowers that I made out of fondant. The cake tasted good but it was denser then I wanted it to be and I'm still looking for a really good Buttercream icing recipe. 
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Sep 14, 2010 23:43
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Icingimages are, sadly, already obsolete. Observe: http://blog.craftzine.com/archive/2010/09/augmented_reality_cake.html
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Sep 15, 2010 00:56
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I have a newbie cake making question. I told my mother in law I would make her a birthday cake. I'm not good at baking but I was thinking of making a Red velvet cake. My question is would chocolate ganache be to much with it? Any ideas are welcome. Although no cream cheese icing as we aren't really fond of it. Hope you don't mind I'll be asking a lot of question over the next couple days as her birthday is Saturday!
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Sep 15, 2010 06:29
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Vixenella posted:I have a newbie cake making question. I told my mother in law I would make her a birthday cake. I'm not good at baking but I was thinking of making a Red velvet cake. My question is would chocolate ganache be to much with it? Any ideas are welcome. Although no cream cheese icing as we aren't really fond of it. Hope you don't mind I'll be asking a lot of question over the next couple days as her birthday is Saturday! A cooked flour/buttercream frosting is the original tradition anyway.  Do it.
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Sep 15, 2010 06:35
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Vixenella posted:I have a newbie cake making question. I told my mother in law I would make her a birthday cake. I'm not good at baking but I was thinking of making a Red velvet cake. My question is would chocolate ganache be to much with it? Any ideas are welcome. Although no cream cheese icing as we aren't really fond of it. Hope you don't mind I'll be asking a lot of question over the next couple days as her birthday is Saturday! Pff, never. Red velvet is such a mild chocolate flavor anyway, go for it.
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Sep 15, 2010 14:27
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Boy, do I have a goony cupcake for you guys.   Coconut cake with Amp Energy Drink curd and a seven minute frosting. So loving goony. But, seriously, they taste pretty awesome. Even the little old Muslim ladies I work with loved them. I put them out in the staff room at 8 and they were gone by 10.
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Sep 18, 2010 19:18
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tekopp posted:I made some cakes for my daughters "Welcome to the world"-party this weekend. This is gorgeous and very chic, it doesn't look overworked like a lot of cakes end up looking. Did you use one of those giant doughnut-style cake tins or carve from a normal round cake?
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Sep 18, 2010 22:28
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Am currently working on my first red velvet cake. it is green, because I did not have enough red food colouring. Also, I'm trying the traditional frosting recipe, and I'm holding my breath. Not sure how it will turn out.
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Sep 18, 2010 23:42
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The Pillowman posted:Am currently working on my first red velvet cake. Then it's not red velvet cake now, is it? Good luck!
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Sep 19, 2010 01:23
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The icing worked out. i was afraid it was too sweet at first, but it's actually really awesome. I'll post the picture in a little bit, and the icing recipe if you guys are interested, especially the newbie with the red velvet icing question! Edit: so, it came out dry, and I know why. My recipe calls for half an hour at 350, but my oven sucks rear end, so i had to put it in for an hour, which dried it out. I know I need to increase the heat, but do I increase it to 375 or 400? The Pillowman fucked around with this message at 18:08 on Sep 19, 2010 |
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Sep 19, 2010 04:40
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madlilnerd posted:This is gorgeous and very chic, it doesn't look overworked like a lot of cakes end up looking. Thank you! I used a cake tin with a hole in it. The cake is a poundcake with no eggs, and rosewater buttercream and chocolate ganache.
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Sep 20, 2010 14:20
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Pumpkin time! I made pumpkin pie cupcakes with maple cream cheese icing. SOOO GOOD! I just love how they came out. 
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Sep 23, 2010 13:53
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^^ They look just like pie! Pumpkin pie is one of my favorite foods, and those just look so drat 
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Sep 23, 2010 14:10
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Oh my goodness that is adorable!
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Sep 23, 2010 14:29
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SO CUTE! Recipe please? I LOVE pumpkin pie, but a lot of my friends don't share the same sentiment, so maybe I can trick them with cupcakes.
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Sep 23, 2010 15:38
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The Pillowman posted:The icing worked out. i was afraid it was too sweet at first, but it's actually really awesome. I'll post the picture in a little bit, and the icing recipe if you guys are interested, especially the newbie with the red velvet icing question! Did you preheat? Did you open the oven door every two minutes during baking? If the answers are yes and no, then your oven is not calibrated properly. Get an oven thermometer and experiment until you figure out what you have to set it on to get it to 350.
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Sep 23, 2010 18:43
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Wroughtirony, I ended up making two batches of cookies later in the week where the first batch at 350 was bad, but the second at 400 was perfect. I upped the temperature to 400 and the cake came out perfect in 30 minutes. Essentially, the oven is not well calibrated, about 50 degrees not well calibrated.
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Sep 23, 2010 19:16
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The Recipe is on my Blog: http://domesticsugar.blogspot.com/2010/09/pumpkin-pie-cupcakes.html I love these because they are not pie... one of my co-workers was shocked to see they were cupcakes.. she's like, "MINI PIES." It does has an after-taste of pie, but is fluffy, not creamy. I used real pumpkin that I baked and mashed. I hate using canned pumpkin! Never ever use it!  I got the idea from the cherry-pie cupcakes I've seen from... Hello Cupcake? I figured it had to work for this too!
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Sep 23, 2010 21:37
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Not anywhere near the same level as everyone else here, but I do enjoy baking cakes. For my friend's 21st I baked up a rich mississippi mud cake, and tried dodgily to draw a picture, using only the tools I had around the house and stubborness instead of real methods. Based on  (penis) https://wi.somethingawful.com/0f/0f39b167e7509f2091381b14fadbe9c8dedfb21c.jpg from http://oglaf.com/honor/She loved it, which was probably the most important thing, but I do wish to improve. Are there any good guides on the methods and tools normally used, and if so, why aren't they in the OP?
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Sep 24, 2010 12:22
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Not technically a cake, but I didn't see a 'tart' thread, so... Click here for the full 1802x1352 image. Had plums, raspberries & a shitton of pastry cream to get rid of = plum & raspberry tart with a plum glaze. Awful picture & colours came out horrible, but it was the best of the bunch. Now I only have 1.5 more quarts of pastry cream to use up!
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Sep 25, 2010 00:58
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I occasionally get bored, so I made cupcakes for my little sister at college: I'll probably make hamburger or drumstick cupcakes to go with these before I send them off to her... I saw pictures of them somewhere on the internet a while ago (that's where I got the idea).
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Sep 27, 2010 05:19
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I am looking for a gluten-free chocolate/coffee cake with a complimentary chocolate (preferred) icing. Any suggestions?
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Sep 27, 2010 06:17
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GonadTheBallbarian posted:I occasionally get bored, so I made cupcakes for my little sister at college: How are you going to send them without ruining them?
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Sep 27, 2010 21:14
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Pooptron2003 posted:How are you going to send them without ruining them? My travels took me to the Uni today, so I just handed them off to her roommate. \/\/\/ Glad to know my penis is largely ceremonial then  ...but thanks for the compliment 
GonadTheBallbarian fucked around with this message at 12:36 on Sep 28, 2010 |
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Sep 28, 2010 02:06
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GonadTheBallbarian posted:I occasionally get bored, so I made cupcakes for my little sister at college: ...you are the BEST big sister EVER, did you know that?
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Sep 28, 2010 06:19
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This delicious cake was cooked up for my girlfriends birthday. Gyardos used bite, it was super effective! (Though sadly for the Magikarps, splash... wasn't) 
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Sep 28, 2010 19:22
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GonadTheBallbarian posted:My travels took me to the Uni today, so I just handed them off to her roommate. Your user name should have been a hint, but that just makes so much cuter!
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Sep 29, 2010 07:49
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Wow, all of the cakes here look awesome. I have a question, I hope this is the best place to ask. I'm making a cheesecake for my friends birthday, and all of the cheesecakes I've made before have been garden variety, just plain cheesecake. I'm not worried about the content, I'm up for anything (blueberry, strawberry, chocolate, vanilla) but does anyone know a really nice looking cheesecake recipe? I just really want it to look good. I am really newbish when it comes to baking, but whenever I start doing it I have a ton of fun. I'll post after pics if I get a good suggestion!
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Sep 30, 2010 12:31
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Here's mine. reposting from earlier in the thread.FlashGordonRamsay posted:Since we're sharing cake recipes, I figured I'd repost my family cheesecake recipe here. It's very creamy/custardy, and not at all like a traditional new york cheesecake.
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Sep 30, 2010 14:58
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That looks awesome. Quick question: what's something good I can add into the cheesecake and swirl around to look nice? Could I use just regular bakers chocolate, or will that mess with the cake? I'm going to go with that recipe but I'd like to garnish it, or pretty it up so to speak.
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Sep 30, 2010 15:56
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Maybe mix some melted and slightly cooled chocolate with some of the batter, then swirl that in? I would only do that on the cream cheese layer, and not the sour cream layer though.
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Sep 30, 2010 15:58
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