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sharkattack posted:I made a Coconut-Chocolate Bundt Cake with Coconut Porter: Recipe, please! What brand of porter did you use?
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Apr 12, 2012 15:43
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| # ¿ Apr 28, 2024 23:47 |
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You can't post that without the recipe! What kind of cookies are those? A few weeks ago, I made this almond cake by Thomas Keller. It looks like a run of the mill flat cake, like something out of an Entenmann's box. Do not be deceived. It looks ordinary but has a uniquely creamy texture, almost like you could spread it on toast with a knife. It is incredibly delicious, and is supposed to be paired with a strawberry-rhubarb compote, but I don't like rhubarb so I just put ice cream on it.  Here is the same recipe with an accompanying strawberry compote and amaretto ice cream. 
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Jun 9, 2012 20:58
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My uncle made the Momofuku Apple Pie Layer Cake for me for my birthday. Recipe here It took him 13 hours (not non-stop, but it takes that long to make all the components and assemble them), and he couldn't find cake rings sold anywhere so he had to improvise with some aluminum sheetmetal from his garage.  Afterwards, he discovered that Sur La Table carries cake rings. The cake really is phenomenal. Each individual layer is delicious and worthy of standing alone, and combining them into a 6-layer cake alternating between flavors and textures is just a delight in your mouth. The only change I would make is that you could take some of the liquid from cooking the apples (which isn't used in the recipe) and drizzle it on top, since that very top layer of buttercream needs a little something IMO. Best birthday cake I've ever had.
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Jun 18, 2012 15:56
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Zinc Teeth posted:How do you slice and serve something that tall? Very carefully. You're actually in luck -- I took a video of the cake cutting!https://www.youtube.com/watch?v=wjDpSmYthdk It was surprisingly easy to cut the rest of the pieces, too. When you're getting down to the last third of the cake, it helps to have someone lightly hold the rest of the cake while you slice off a piece. I think the recipe says it serves 8, but those would be big pieces. I think we got 12 servings out of it. It's really rich, as you can imagine. Rabbit Hill fucked around with this message at 13:11 on Jun 19, 2012 |
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Jun 19, 2012 13:07
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I'm planning to make Pumpkin Pie Cake for Thanksgiving, and a good number of the reviews complain that the icing is too runny. Here is the icing recipe: 2 tablespoons butter, softened 1 (8-ounce) package 1/3-less-fat cream cheese 3 cups powdered sugar 2 teaspoons fresh orange juice 1/4 cup chopped pecans, toasted Orange slices (optional) Would reducing the number of teaspoons of orange juice from 2 to 1 be enough to prevent runniness, or should I do something like add more butter, use full-fat cream cheese, leave out the OJ altogether, chill overnight before spreading it....etc.? Also, could I reduce the amount of powdered sugar without it making the runniness worse, or otherwise loving up the consistency?
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Nov 4, 2012 16:50
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I don't know, man, I'm just following Orange zest sounds like a good compromise, thanks for the suggestion. I'm going to make a practice run of the cake before Thanksgiving, so if orange and pumpkin taste awful together, I'll find out before I gross out my family. 
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Nov 5, 2012 01:49
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It looks like it spells "Congratulations" in the International Phonetic Alphabet. Cute idea. E: beaten but I don't care  Last night I made a white hazelnut fruitcake out of a Crabtree & Evelyn cookbook I found at a used bookstore. It called for two ingredients I couldn't find -- candied citron and orange blossom water -- so I substituted candied kiwi and Gran Marnier. 7 eggs, 3 sticks of butter, 5 kinds of candied fruit (raisins, dried pears, dried figs, dried apricots, citron/kiwi, plus I added dried cranberries), 2 cups of whole hazelnuts, a cup of dark rum.....this is a monster of a cake. It weighs 5.5 pounds! Now I have to let it sit for 3 days to 2 weeks and drizzle the cheesecloth it's wrapped in with a little rum every day. I made it for my dad, who loves the crappy fruitcake bricks you get at the grocery store; I'm hoping this is way better. Rabbit Hill fucked around with this message at 23:48 on Dec 10, 2012 |
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Dec 10, 2012 23:43
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My uncle made that for me last year and I posted about it here! It is truly an epic cake. First post, and scroll down for another post with a video of cutting the cake.
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Sep 24, 2013 17:27
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| # ¿ Apr 28, 2024 23:47 |
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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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