Fun Stuff > MAKE
Baking is a craft!
thehoopiestfrood:
It's a beautiful looking blog. I adore the header, please tell me all that lovely kitchen stuff is yours!
I agree with Calenlass, it's probably because the colours of the icing look so beautiful in the photos. Though the buttercream photos have lovely sculptural feeling to them. I like both the pictures. I'm very tempted to make one my computer desktop but I can't pick which!
P.S. I friended your blog and left you a question but I've just thought I should maybe leave the question here as well.
I'm not sure what shortening is exactly. I don't think we have it in Britain - it doesn't appear in recipes over here at all. I know it's a solid fat, but does it do anything different to butter or margarine? Could I replace it with one or the other if I wanted to make these?
I am going to have a good look in the supermarket next time I go out to see if we have anything like it!
calenlass:
Well, I should probably say that I actually like the "regular" cupcakes better because any icing that looks too light makes me think of the storebought stuff that is all straight whipped sugar and air (and whatever it is to make it vaguely moist). That shit makes me sick.
However, your buttercream icing looks deliciously rich and heavy. I vote you should send me some.
Oh, yes, and: How do you get such brilliant colours? I like!
Lines:
Yes, the colors are amazing! Everything looks incredibly delicious.
Lunchbox:
--- Quote from: thehoopiestfrood on 25 Feb 2007, 06:13 ---I'm not sure what shortening is exactly. I don't think we have it in Britain - it doesn't appear in recipes over here at all. I know it's a solid fat, but does it do anything different to butter or margarine? Could I replace it with one or the other if I wanted to make these?
--- End quote ---
I wasn't so sure what shortening was either until I had a look in the supermarket for it. The only brand we have here is called Copha, and it is a vegetable shortening. We use it in coconut ice, and White Christmas slice, whenever we need something that needs to sort of 'set'. It is flavourless and colourless and very thick, so I don't think butter would work quite the same. Have a look at the supermarket! They are sure to have some sort.
(Also, sadly, the kitchen stuff is not mine. I would be dead from happiness if it were.)
--- Quote from: calenlass on 25 Feb 2007, 17:10 ---Well, I should probably say that I actually like the "regular" cupcakes better because any icing that looks too light makes me think of the storebought stuff that is all straight whipped sugar and air (and whatever it is to make it vaguely moist). That shit makes me sick.
Oh, yes, and: How do you get such brilliant colours? I like!
--- End quote ---
I've never seen any cupcakes in Australia like this - with piles of glistening piped icing. It is only after I started looking at baking blogs that I discovered it, and decided it was the most beautiful thing ever. But if you guys have stuff like this in shops I can understand how you think the flat icing looks nicer! Also yes, my icing is INCREDIBLY rich. So much so that I have to, uh, kind of scrape off the top of the pointy extremity before I can eat it. And I am a big icing lover.
The colours are just the cheap little bottles of liquid food colouring you can buy in a four-pack. Because I only made a really small amount of each colour and put one single drop of food colour in, they came up really bright.
calenlass:
I am talking about the stuff that is just icing [confectioner's] sugar and water that is then whipped until it can be whipped no more. It is the stuff employed by grocery store bakeries universally. It looks like this and this, but there is no hint of creamy or buttery flavour or any subtlety at all, just a wall of OMG SWEET. That shit is nasty.
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