THESE FORUMS NOW CLOSED (read only)
Fun Stuff => MAKE => Topic started by: Lunchbox on 21 Feb 2007, 22:20
-
I am starting to set up a new baking blog!
I made some cupcakes today as practice: I've never made buttercream icing before, and I only bought this piping set two hours ago. Not bad for a first try, I think.
Hi res of all of these shots are in my Flickr (http://www.flickr.com/photos/slackadaisy/).
(http://farm1.static.flickr.com/156/398448860_6b6698e069.jpg)
(http://farm1.static.flickr.com/140/398448863_ff8ca0e639.jpg)
(http://farm1.static.flickr.com/146/398452329_6ae81226f0.jpg)
(http://farm1.static.flickr.com/182/398452333_33ff666460.jpg)
Here are some plain ones, because I grossly underestimated the amount of buttercream I would need.
(http://farm1.static.flickr.com/179/398448859_e37d419a1f.jpg)
(http://farm1.static.flickr.com/155/398448856_9099bf638a.jpg)
Please show me your pictures of baked goods also.
-
Mmm I love buttercream. Though I can't eat too much or it begins to get a bit sickly. Stupid lack of tolerance for sugar!
Beautiful photos though, you must post a link to your blog.
I love baking but I don't have much time or the stuff to do it now I've moved. I got a beautiful cakestand and cakeforks and stuff for my birthday this year, but again they're at the family home.
Here are some old photos:
Superchocolate brownies:
(http://img.photobucket.com/albums/v473/stealyoursoul/wholebrownies.jpg)
(http://img.photobucket.com/albums/v473/stealyoursoul/brownies.jpg)
That's white chocolate chunks, not nuts.
Victoria Sponge - notoriously difficult!:
(http://img.photobucket.com/albums/v473/stealyoursoul/victoriasponge.jpg)
Not my hand though.
(http://img.photobucket.com/albums/v473/stealyoursoul/cutcake.jpg)
Pirate Birthday Cake
(http://img.photobucket.com/albums/v473/stealyoursoul/SIMG8364.jpg?t=1172183575)
2 layers of cake, buttercream but no jam and then rolled out icing to cover it.
Sorry for the giant photos.
Of course it goes without saying everything was made from scratch. Well not the jam. Though there's an idea...
-
Lunchy what kind of icing do you use for "normal"? And how on earth do you get it on the cupcakes like that? Dribbled?
-
It is just icing sugar and water! I spooned it on there, flattened it out a bit with a knife and it sort of slumped down into the nice smooth shape. It's funny because I've had a lot of people favourite it on Flickr, but not the buttercream ones.
-
Those look absolutely delicious (judging by the last lot I tried, they probably are). How did you get the two tone pink and green icing to come out like that (the ones in the first and third photos)?
I have never tried icing sugar and water, I always put milk in instead.
-
I made the two-tone by first filling the piping bag with green, and then piping the first two. I knew I didn't have enough left to do another whole one, so I thought 'why not?' and put the pink icing in the piping bag straight on top of the green. My brother and I put bets on wether it would turn out a horrid beigey mess or something really cool (I bet really cool). Turns out it looks super nice! Phew.
Also my baking blog has gone online. http://slackadaisy.livejournal.com
Yay!
-
I thought that is what you may have done! Does the swirly icing set hard? Or stay squishy?
-
They favourite them because they look like something out of a cartoon, or something Disney came up with. In other words, they look cool and different and fun and, most importantly, delicious.
-
Seriously, you guys need to post your recipes...
Espically that buttercreme frosting....
-
eohgboehgobdehgsogdmdkjsldndojvg
delicious.
sorry for stating the obvious ~_~
-
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!
-
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!
-
Yes, the colors are amazing! Everything looks incredibly delicious.
-
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 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.)
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!
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.
-
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 (http://www.kroger.com/images/bakery/choc_cake_choc_icing_lg.jpg) and this (http://www.publix.com/images/mf/ChocolateStrawberryDelight.jpg), 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.
-
Yes, that stuff just asks to be scraped off.
-
I shall most definitely get my bake on for this thread when I find the time
-
Lunchbox: Those are terrific pictures! The colors are great and the photography captures them perfectly. The cupcakes look like works of art which would almost be a shame to eat. But I would anyway.
thehoopiestfrood: Yours are also awesome, but in a totally different way. They make me want to sit down and just eat, and not stop eating til they're all gone. Especially that mountain of brownies. Mmmmmm!
In either case, I'd need a large glass of milk, too. Just leave the jug on the table. Thanks.
-
I bought some mini cookie cutters over the weekend, so I think I shall make some cookies sometime soon and decorate them.
-
I made cookies.
Woo.
(http://farm1.static.flickr.com/168/410940878_0c5a61feab.jpg) (http://www.flickr.com/photo_zoom.gne?id=410940878&size=m)
-
those cupcakes look so deliciously colorful. oh god!
-
Lunchy, you bake beautiful foods.
On shortening, the closest substitute would actually be lard. Shortening is vegetable lard. It looks disgusting and makes baked goods fabulous. Butter and margarine don't sub for it very well.
-
Lunchy: I need to show those cookies to my mom. She always makes cookies in that shape (cookie-gun thingie we've got. Did you use one?), but it's only the top/bottom half, no filling. Those ones look, like, 30 goddamn times better.
-
I just used a regular old piping bag with a big fat nozzle... piping... thingy.
-
On shortening, the closest substitute would actually be lard. Shortening is vegetable lard. It looks disgusting and makes baked goods fabulous. Butter and margarine don't sub for it very well.
See, I thought that, but I'm vegetarian so lard is out of the question.
-
(http://www.united-foods.de/2004/catalog/images/09-035%20s.jpg)
Shortening!
-
My friends and I made a cake. It is a beautiful, beautiful thing.
(http://photos-604.ak.facebook.com/ip002/v66/22/65/511515773/n511515773_25604_4943.jpg)
-
That is a pretty snazzy cake right there.
If you put sprinkles on it and served it with piles of cream, it would classify as the Best Cake Ever.
-
I actually didn't decorate it - we spent so long mixing colors that I had to leave before we got to that! Apparently it was originally going to be a ski scene until one of my friends just smudged it all together. So they wrote "ski team" on it. I got to eat some at the airport, it was practically all frosting. Basically, it was perfect.
Sometimes I do real baking, too (mmm cinnamon rolls). I'll try to post pictures next time I do! I want to try out the cookie recipe in your baking blog, Lunchy. Looked so good! I owe someone cookies, too.
-
I baked bread last night. It ended up delicious!
(http://img266.imageshack.us/img266/7343/baking002bb2.jpg)
-
Superb.
I made bread rolls once in cooking class, they turned out like little white rocks.
-
I baked bread last night. It ended up delicious!
Quick! One of the tomatoes is trying to escape!
-
I made brownies!
(http://img.photobucket.com/albums/v663/Lapuz/brownies1.jpg)
The recipe was in the valentine's day freebies that come in the newspapers, which my Dad made a few times in a heart-shaped tin. I put more chocolate than the recipe said, which seems to be a problem of mine, if my Death By Chocolate cookies are any indication.
-
(Eris' Death by Chocolate cookies are so goddamned deadly you can only eat one before you feel a little bit ill.)
-
Double posting is cool when it's a day later, right?
Either way.
Peanut butter cookies covered in chocolate. w00t.
(http://farm1.static.flickr.com/151/417120351_96866a3bce.jpg) (http://www.flickr.com/photo_zoom.gne?id=417120351&size=m)
-
Death By Chocolate cookies
Can I possibly pretty please have the recipe for those?
-
Sure! I'll tell you my revised recipe once I buy a new box of cooking choc to find out what the name of it is.
-
This is my first post here so I thought I would make it a gooder. Today was my day off work so I decided to bake a cake from scratch. Once I was done there I decided I wanted to make some pudding and whipped cream for it as well. I the pudding didn't turn out as well as I liked it too but going to have take another run at it next week.
(http://img215.imageshack.us/img215/3888/cake1copyoz1.jpg)
(http://img137.imageshack.us/img137/3070/chocpudding1copyee7.jpg)
(http://img137.imageshack.us/img137/5859/cream1copyid9.jpg)
(http://img137.imageshack.us/img137/2189/cakepudding1copyvy4.jpg)
-
Oh god. Chocolate cake and chocolate sauce? Am I right?
It looks beautiful. What did you use to make the saucey stuff?
Also: Why not go and introduce yourself in the 'Hi, I'm New' forum? We can talk baking there too.
Baaaaakinnnnng.
-
The sauce is just, Milk, Sugar, Cocoa, Cornstarch, Vanilla and a little bit of salt. But it came out a little to bitter so I use too much cocoa in it.
-
<a href="http://www.flickr.com/photos/hartleyk/328499148/" title="Photo Sharing">[img width= height=]http://farm1.static.flickr.com/124/328499148_9480b3cd62.jpg[/img][/url]
Pancakes! And heart shaped ones too! These were from a while back though...long ago in my tummy.
-
Death By Chocolate Cookies (tm)
Ingredients
85g magarine
1/4 cup caster sugar
1 cup self-raising flour
200g sweetened condensed milk
1 cup dark chocolate bits *note*
Method
Preheat oven to 180C (350F) and grease biscuit trays.
Cream margarine and sugar until well combined. Add flour and condensed milk and mix this smooth. Fold in the chocolate bits. Place teaspoonfuls of mixture onto prepared baking trays, allowing room for spreading. Bake for 15-20 minutes or until golden brown. Cool on wire cooling racks. Store in an airtight container.
Makes approx. 3 dozen.
I will make some and post pictures tomorrow, but there is the recipe, straight from the Bushell's Cookbook!
*note* I use a 200g box of "Nestle Plaistowe 63% Cocoa couverture" cooking chocolate, which is a bit more than a cup. It comes in small chunks, but you'll need to cut them smaller.
-
Why do you use margarine in that recipe, and not butter?
-
I made cookies!
(http://i19.photobucket.com/albums/b198/andthentherewaslindsey/cookies2.jpg)
(http://i19.photobucket.com/albums/b198/andthentherewaslindsey/cookies1.jpg)
The first one, the cookie cutters I used are only about an inch and a half big, so they poofed out a little in the oven. (I don't think I rolled them out thin enough.) And I got crazy with the sprinkles, as you can tell.
-
No such thing as to much sprinkles or going crazy with them. They look soooo good.
-
The recipe said margarine, so I use margarine. One does not ignore the Bushell's cook book recipe!
Ok, so I baked the cookies today.
(http://img.photobucket.com/albums/v663/Lapuz/biccies.jpg)
While they look innocent, they are far from it!
(http://img.photobucket.com/albums/v663/Lapuz/biccie2.jpg)
See what I mean? They are more chocolate than biscuit. Also, I have photographic evidence of why they don't last long in my house.
(http://img.photobucket.com/albums/v663/Lapuz/choco.jpg)
-
Oh my god cookies.
Linds, is that just a basic vanilla cookie? They are my favourite. I am a vanilla kind of lady. Also the sprinkles are adorable! I don't know if we have coloured sugar like that here.
Eris, HAGLGALHAGALBLAGALHABLAGALAGH
-
Just your basic sugar cookie (I guess that's vanilla) and the icing on the little ones was the kind that hardens (not sure what to call it other than cookie icing). If you don't have colored sugar sprinkles, that is sad and I would gladly mail you some!
Eris, zomg chocolate. Does it stay melted like that for a while? I love it when cookies do that.
-
I am definitely making some of those Death By Chocolate Cookies. I will see whether I can do that this weekend!
-
Oh my goodness, Eris. Those look incredible. My absolute favorite cookies are chocolate chip, so I'm going to have to try that recipe.
Immediately. I'll post pictures. It will be amazing.
-
I am a total n00b when it comes to baking, so I'm not sure if this question has any merit at all. But here goes anyways.
Eris, would anything that's not dark chocolate work for teh cookiez? 'Cos dark chocolate is so terrible I can't eat it, but those cookies look AMAZING.
-
When I saw this thread I first thought of this very not work safe recipe. (http://www.browniepointsblog.com/2005/10/22/shf-13-x-rated-cupcakes/)
-
Silentj, dude, in cookies you can use whatever. If you don't like dark you can use milk or white chocolate, chopped-up caramels, nuts, sultanas, whatever. This is the magic of baking!
-
I am incredibly jealous of you people.
Last year, I spent a huge amount of time baking - this year I have no oven!
There are evidently downsides to taking a gap year =(
I have an awesome recipe for chocolate chip cookies - it uses chopped nuts as well as loads of chocolate. I got it off the 'net, and I think this might be the same recipe: http://www.msen.com/~wayne/cookie-01.html (http://www.msen.com/~wayne/cookie-01.html)
No pictures sorry, but it you halve that recipe you can still feed your entire Maths, Physics and Latin class... (or at least, that's what I did)
-
I used to bake cakes a lot. Just cakes from regular store-bought mixes, but they turned out pretty good if you followed the directions. I think I was 12 or 13 years old when for some reason I was bored on a Saturday and whipped one up. Everyone said it was great, so next Saturday I made another. Frosting, sprinkles, the whole works. My mom was one of those who kept an entire pantry full of food including half the bottom shelf of all different cake mixes "just in case". I tried cupcakes once, but they're a pain to frost. After a while, Mom asked me to please stop using up all her cake mixes.
I thought that's what they were for. You know, to make cakes, not just fill a shelf.
-
Silentj, dude, in cookies you can use whatever. If you don't like dark you can use milk or white chocolate, chopped-up caramels, nuts, sultanas, whatever. This is the magic of baking!
Finally, somebody has said it!
I've been wondering about this for some time now and nobody's actually told me. Much thanks, Lunchy.
-
It's fun to experiment with baking, because as long as you don't overcook it, you are going to have some combination of delicious pastry and delicious batter.
-
Yeah, it's pretty sweet
One of my favourite ways of playing around with baking is to just get frozen puff pasty and experiment...
I think the funniest result was when I wrapped marshmallows in puff pastry and they practically exploded (good thing I used baking paper on the trays!)
=D
-
I made myself birthday cupcakes. More pictures, of course, are on my Flickr (http://www.flickr.com/photos/slackadaisy/427976076/)
(http://farm1.static.flickr.com/188/427976087_1dcc30bcae.jpg)
(http://farm1.static.flickr.com/149/427976079_2020a10a74.jpg)
(http://farm1.static.flickr.com/157/427976076_a4b5a33072.jpg)
-
PRETTY. I would almost be afraid to eat something like that, but I knew once I did, they would be delicious. How'd you get the strands of icing to stand up like that?
-
It's actually white chocolate that I piped onto greaseproof paper the day before. I tried to make nice neat fancy hearts but the chocolate was too runny, so I just sort squiggled it around.
-
Brownie Recipe
Ingredients
*200g unsalted butter
*125g cooking chocolate
*1 cup plain flour
*1 1/2 cups caster sugar
*2 tablespoons cocoa powder
*1/4 teaspoon baking powder
*4 eggs
Method
Preheat oven to 160C (don't know any other temps, sorry!). Place butter and chocolate in a small saucepan over low heat and stir until melted and smooth. Place the flour, sugar, cocoa, bakign powder, eggs and chocolate mixture in a bowl and stir to combine. Pour the mixture into a lightly greased 20cm cake pan lined with non-stick baking paper. Bake for 50 minutes or until cooked through. Cool in the tin for five minutes then turn out on a wire rack.
*Note* The original recipe says a heart-shaped cake tin (it was for valentines day), but I used a square slice tray we already had. So if it's not exactly the same, it shouldn't matter. Also, make sure the ingredients are mixed together properly, because it was harder than I expected, so there were little white bits in the brownies where I got lazy in the mixing.
-
Thank you Eris :-D
-
i'm making a cake for my friend's birthday! it is going to be yellow and white.
here's the stuff i'm putting on top
(http://img217.imageshack.us/img217/3498/hpim6580hi2.jpg)
here's the cake as it appears right now.
(http://img217.imageshack.us/img217/7738/hpim6581kf3.jpg)
i'm gonna use this to make the icing ridgey!
(http://img178.imageshack.us/img178/3272/hpim6577ax4.jpg)
-
(http://img264.imageshack.us/img264/7893/hpim6603nh0.jpg)
cake complete woohoo!
-
Aww. Very cute. I like the basket-weaving kinda icing!
I wish someone would make me a cake like that. Obviously a lot of love went into it.
-
I'm making a lemon layer cake. It's the one pictured on the cover of this book: http://www.amazon.com/gp/reader/1572840811/ref=sib_dp_pt/104-0297635-7972777#reader-link (http://www.amazon.com/gp/reader/1572840811/ref=sib_dp_pt/104-0297635-7972777#reader-link)
Cakes are cooling.
(http://i126.photobucket.com/albums/p107/pinkgrrlygeek/QC%20photos/DSC01233.jpg)
Detail:
(http://i126.photobucket.com/albums/p107/pinkgrrlygeek/QC%20photos/DSC01235.jpg)
I flipped them over for some reason:
(http://i126.photobucket.com/albums/p107/pinkgrrlygeek/QC%20photos/DSC01238.jpg)
Here's the lemon curd for between the layers. I'll make the lemon buttercream in the morning and ice them.
(http://i126.photobucket.com/albums/p107/pinkgrrlygeek/QC%20photos/DSC01236.jpg)
-
That looks awesome! I always turn the cakes over too.
And seeing that link to gluten free cakes has inspired me to ask: has anyone got any good advice/tips/recipes for cakes which don't use eggs? They don't neccessarily have to be vegan, my mum is allergic to eggs, but I don't mind if they are.
I saw the perfect coffee cake for her in a cafe but it was their cake of the day and when I took her there they didn't have it.
I have a muffin book which says to add extra raising agent and a bit more liquid to replace the eggs, and also an actual box of "egg replacer" which is actually just a mixture of different flours and raising agents I think which you mix with some liquid and add to the recipe but it never works brilliantly.
I have seen an amazing looking recipe on the BBC here (http://www.bbc.co.uk/food/recipes/database/egglesschocolatecake_67164.shtml) (the picture is obviously not of it) but I haven't tried it yet. I'm also not sure it could be made into a plain cake either, what with the vinegar and whatever.
-
i was bored at 4am so i put on a 90's mixtape and made this:
(http://img477.imageshack.us/img477/7063/pizzaqp3.jpg)
-
finally got my computer up and running again so here is a couple pictures of what I have made recently
(http://img408.imageshack.us/img408/5756/cvcakekk6.jpg)
(http://img408.imageshack.us/img408/5043/cupcakesdi4.jpg)
-
oooh! tasty looking!
-
Are... are those mini cupcakes? If so, I may have to worship you, BisCoctum. I've never been able to find any mini cupcake papers or tins, but I SO VERY MUCH want to make some.
Today I made Red Velvet cupcakes! More info is on my blog (http://slackadaisy.livejournal.com) and more pictures are on my flickr (http://www.flickr.com/photos/slackadaisy), as always.
(http://farm1.static.flickr.com/226/457619024_108f3c52f6.jpg)
(http://farm1.static.flickr.com/230/457619022_51743fb1f6.jpg)
-
Lunchbox, I lay down and worship you. I adore baking, but eating the stuff is always a let down. It's looking at the prettiness that I like. And your blog has fulfilled a deep-rooted desire to look at pretty cakes. Thank you. Thank you.
-
Oh man, if you like looking at the pretty cakes here are some sites to try:
Chockylit's Cupcake Bakeshop (http://cupcakeblog.com)
My favourite blog, Cupcakes Take the Cake (http://www.cupcakestakethecake.blogspot.com/)
Cupcake Momma's flickr (http://www.flickr.com/photos/sgcupcake_momma/)
-
Yep they be mini cupcakes. Strange enough they had the tins and papers for them at the local grocery store so I got all excited and picked some up. I love just about anything that is mini, means I can eat more them and not feel bad about it. :-D
-
You've inspired me to make buns!
See some photos here (http://smg.photobucket.com/albums/v614/barmymoo/Cakes/)
They are nice too! I'll take some tomorrow to sustain me whilst I watch a rugby match, for some reason.
Purppppppppple flavour.
-
Woo! Purple!
Nice buncakes, Barmy.
-
Lunchy, I have a mini cupcake tray that you could borrow if you would like. We don't bake often, so I am sure mum won't mind.
-
And your blog has fulfilled a deep-rooted desire to look at pretty cakes.
Do you also page through cookbooks just looking at the pictures? I've been led to believe that this is just me.
-
Not just you. Trust me. Not just you.
-
I thought that was the point of cookbooks. I know I have too many here for just the recipes.
-
In bookstores, I have to keep saying to my wife: "Put down the cookbook and step away from the counter and nobody will get hurt."
-
I had an urge to say "it's like porn for fat people" but realised that would be inappropriate. Plus I'm reluctant to call myself fat.
I can't think of any other purpose for cookbooks... no one uses them anyway! Good cooks throw a load of stuff into a bowl and make great food; bad cooks buy ready meals.
-
Barmymoo, try watching Ace of Cakes on the Food Network. You'll love it.
It's on at 10:30 EST on whatever channel the Food Network is for you. It's 50 here in New York.
-
I love ace of cakes. They make some pretty crazy stuff on that show.
-
I'm not a huge fan of the Food Network. They glamorize the culinary industry, causing a lot of young people to jump eagerly into a highly competitive field that they weren't ready for and willl get crushed in.
At least House fans know being a doctor isn't a glamorous job. Fans of Emeril Lagasse fans don't know for the most part that industrial kitchens are cramped, hot, smelly, depressing spaces where you get yelled at a lot, not beautiful New York television studios.
</rant>
I love Ace of Cakes simply for the Charm City Cakes crew. They're all hilarious characters. The show is equally misleading about running your own business, though.
-
I work in a kitchen and I am doing my apprenticeship. I was talking to one of the guys I work with and he made a comment about how he was thinking about start his apprenticeship as well and I told him flat out that working in a kitchen is really really going to suck. Unless you love it, its really not something that you want to do for the rest of your life. Alot of small business, especially small restaurants, go under in the first year. Something like 75% for kitchens.
-
Even those who love it have to have an incredible amount of drive and determination to keep doing it.
Also, there's a fine line between home cooking and professional cooking. Mainly, you get none of the appreciation and praise that your family members and friends give you at home in an industrial kitchen. The most you can hope for is a nod of approval, and that's on a Very Good Day.
-
Barmymoo, try watching Ace of Cakes on the Food Network. You'll love it.
It's on at 10:30 EST on whatever channel the Food Network is for you. It's 50 here in New York.
We don't have a TV, so I can't :-( Thanks for mentioning it though!
-
No problem. There should be some streaming videos available here (http://www.foodnetwork.com/food/show_db) if you're still curious.
-
I made something!
They didn't turn out like I'd hoped, so I just bunged some plain icing on and dropped bits of strawberry all over the place. They look nice but they aren't the best tasting cupcakes ever. Damn you Nigella!
(http://farm1.static.flickr.com/175/469558176_777e14ca95.jpg) (http://www.flickr.com/photos/slackadaisy/469558176/)
-
Presentation's not nearly as important as taste.
And those look like some yummy cupcakes.
-
Well, I would eat one and be damn happy about it, too.
-
These ones turned out better. This is my normal recipe, baked in mini muffin tins.
(http://farm1.static.flickr.com/208/472243337_46d3d649e1.jpg) (http://www.flickr.com/photo_zoom.gne?id=472243337&size=m)
-
Those are really cute!
Here is my baking adventure for the day:
(http://img99.imageshack.us/img99/2966/image005by3.jpg)
-
I'm not a huge fan of the Food Network. They glamorize the culinary industry, causing a lot of young people to jump eagerly into a highly competitive field that they weren't ready for and willl get crushed in.
You should read Kitchen Confidential (http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/0060934913) by Anthony Bourdain. It's a great book about working in a restaurant kitchen.
-
gad everything looks so good. :-P
-
This thread makes me hungry and/or want to bake something tasty.
-
Oh, I was in the library at college the other day when I saw those mini muffins and I wanted them desperately. I don't know of a good bakery in Glasgow though. They all sell awful oversugary crap, they're just usually old fashioned in a bad way. It makes me sad. Like Aulds. It's just wrong. You shouldn't go into a bakery and then be fed cakes that have been frozen. Unless it's some kind ice cream cake or something. (Ok, I admit, I've never been in one, but the food just look so awful! And I'm not a snob, one of my favourite places to eat is lovingly nicknamed "Dirty Chippy" and it is just the ultimate greasy spoon. They gave my friend and I hateful looks for going in there and being under 60 the first time we went in there. The food is so good though!)
-
You should read Kitchen Confidential (http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/0060934913) by Anthony Bourdain. It's a great book about working in a restaurant kitchen.
Haha, I got into a similar discussion with someone on the bus the other day and they recommended the same book. I'm definitely going to pick it up one of these days.
It also reminds me of Art School Confidential. Which also amuses me 'cause for a long time I wanted to go to culinary school (as a result of the Food Network, I'm afraid to say) but as of late have been aiming at art school.
-
Fi that is so sad! You'd think with Scotland being like the king of unhealthiest-ever foods* they would be on top of the bakeries, too. :(
*It is a close tie with the US south.
-
I'd say a lot of "traditional" Scottish bakeries are full of crap. It's quite sad really. My first day of college over in Glasgow I got taken to this really posh wonderful looking bakery, I'd walked past it a million times and always wanted to go in, it's apparently famous for how good it is, on the outside it looks like a French patisserie or something and I went in and bought something and it was actually verging on inedible, it was just so bad. And all the cakes were disappointing like that. My mission to find yummy cakes continues!
-
I have yummy cakes!
They are cappuccino cupcakes. Drool over them. I know I did.
(http://Cupcake, baking, cake, cooking, cappuccino, coffee, frosting, chocolate) (http://www.flickr.com/photo_zoom.gne?id=478284120&size=m)
(http://farm1.static.flickr.com/201/478284122_0354165107_o.jpg) (http://www.flickr.com/photo_zoom.gne?id=478284122&size=o)
-
*drool*
-
Lunchy, that is just unfair!
I'm starving, and I have a full day of not eating ahead of me.
Rar!
-
drool drool drool
And me trying to lose some wieght.
-
Yeah, but would you eat them after someone has drooled all over them? Eww!
-
This thread is awesome!
I love baking. It's one of my absolute favor things to do. I wish I had pictures of the cake I made for my sisters birthday. It was an awesome purple polka-dotted lemon layer cake. It was great. Soon, I'm making cookies for some friends. One has requested special robot and dinosaur shapes. Maybe I'll post some pictures.
-
They are the very essence of deliciousness encapsulated in cupcakes. Drool over them, puny mortals.
*drool*
-
(http://img.photobucket.com/albums/v663/Lapuz/brownies.jpg)
Raspberry spiked chocolate brownies! This was the first time I tried the recipe, so there are a few kinks to work out, but all in all I thikn they turned out pretty well. The raspberries went all burnt, but I think that was because of the problems with the cooking time.
-
This topic is making me really hungry! Going to start craving brownies soon
All those cakes look delicious, i'd love to had the recipes for some of them.
-
those cappuccino cupcakes look fabulous! can i have the recipe for those?
its about time for me to get my bake on =] as soon as i get back home to tx, i'll have to break in my new kitchen by making some goodies for my roommates
-
I don't think I supplied the recipe for the cappuccino cupcakes because they weren't very nice really. I should experiment and invent the perfect espresso cupcake. One day.
-
Chocolate Drizzled Cardamom Butter Cookies
(http://farm2.static.flickr.com/1203/1393894275_9bcff90e70.jpg?v=0)
-
they're very pretty and they look scrumptious, as well!
-
I definitely have the munchies now. All this food looks delicious.
Also, how do you make the marble effect in marble cakes. I've always wondered why the chocolate and regular batters don't mix together. i'd quite like to try it.
-
they look scrum-dilly-umptious!
-
Also, how do you make the marble effect in marble cakes. I've always wondered why the chocolate and regular batters don't mix together. i'd quite like to try it.
i'm pretty sure you put one batter in the cake pan first, then drizzle the other, and swirl it in with a spoon, opposed to blending it all together.
-
That would make sense.
-
I baked a cake!
It's nothing too fancy, but I'm quite proud, as I've never baked anything completely on my own before except brownies, and that's because they don't take much effort at all.
But this is a Victoria sponge, which took a little more effort and concentration on my part, but I'm aware that this is possibly the easiest cake to make.
(http://i5.photobucket.com/albums/y172/FrozenLily/IMAG0007.jpg)
(http://i5.photobucket.com/albums/y172/FrozenLily/IMAG0010-2.jpg)
It's plain sponge, with jam and buttercream filling, and pink buttercream on top because I had a tonne left over and wanted to use the pink food colouring. :)
-
omnomnomnom?
But seriously, that looks really tasty.
-
It is actually rather nice, but there is so much buttercream that I felt rather sick after eating it.
Although that might have something to do with my sister daring me to eat an entire dessert spoon full of the stuff... Blaurgh.
-
BUTTERCREAM OMNOMNOMNOMNOM.
-
I made some Oreo cookie cookies.
I broke up Oreos and added them to my basic cookie recipe, and threw some white chocolate chips in for good measure.
They were decent. I'll take pictures next time.
-
I make pretty good cakes, even if I am not very adventurous, I stick with what I know tastes good and make more but I really suck hard at making cookies, They always go out of shape and stick to the paper, too soft, too hard etc. so if anyone could point me in the direction of some advice on how best to stop this stuff happening. Flour, oil, butter I have tried them all but nothing works for me and I cannot find much help on them there interwubs.
Help much appreciated.
-
I'm making cupcakes, cheesecakes, and carrot cupcakes for my own wedding.
Am I crazy?
Probably. But it'll be fun. Pictures will come when it happens.
As for cookies and advice about them: I don't use parchment paper. Straight on the cookie sheet. I use the butter wrappers to grease the cookie sheets; I usually have to spoon a tiny bit of soft butter on them to grease them well. If they fall out of shape, you used too much baking soda (probably). That's what murders my cookies more than anything else. Fucking chemistry. Also, make sure the cookie sheets and the dough are cold when they go into the oven. I throw my batter in the freezer while I'm waiting for a sheet to finish (my oven bakes fast; five minutes a batch. I hate electric ovens), and I immediately take the cookies off to cool (well, I wait about a minute to let them calm down first). If the cookies are solid enough to be twisted off of the sheet, they're done. Burns your fingers a bit to take them off that way, but it keeps them intact. I cool my cookies on paper towels on my table, and it works well. I want a rack though.
Too soft is better than too hard. You can always put them back in the oven. Hard is often caused from your oven, though. Move your oven rack down if it's close to the top of the oven, or up if it's close to the bottom. I have two racks positioned in the center of my oven, and I only cook one sheet at a time, because the reflected heat from other sheets can fuck them up.
Another thing I've found: if your recipe calls for two eggs, mix in one and check the consistency. One or one and a half (separate out the yolk) might be enough. I hope you know what cookie dough is supposed to feel like. Once you do, you don't forget it, and it's easier to recreate. Maybe your recipe used big eggs and you have small ones... or maybe it's the other way around.
The recipe is not always right. If you're having problems getting your recipe right, do a crazy batch of plain boring cookies. I have a basic cookie recipe that I use for everything and tweak according to the type of cookie (a little more flour in molasses white chip cookies, an extra egg in oatmeal chocolate chip cookies, more of everything in peanut butter, the plain recipe for snickerdoodles and sugar cookies, etc.). Anyway, you just have to try over and over and over again, tweaking little things as you go. Like, do six cookies with less baking soda and check them. Then tweak something else (with the same dough, writing down what you do), and bake again. Remember that baking is chemistry, and should be treated as such when you're figuring out what works. The scientific method is your friend!
Good luck.
-
ctrl+c ctrl+v to notepad for future reference, thanking you.
I make drop cookies or whatever you call them, I know what the dough is supposed to be like and I have no cookie sheet, just a baking tin which means I can only make 4 small cookies in the flat of the tin at a time :/
When I see a good one and have the money I shall buy one. As for the oven it is just your regular student accom leccy oven.
Also I hardly use any baking soda, never have and see no point in doing so.
-
Ah, that's painful. For the record, I have cheap baking sheets and they work fine. I make "drop cookies," too. They make for thicker, moister (is that a word? It is now) cookies.
Really? No baking soda? Maybe that's your issue, raght thar!
-
Ya if your not using baking soda as a leavening agent in your cookies they won't turn out right. All the baking soda does is give your cookies a lightness to them. Nice and fluffy. With out it the feel and taste of the cookies will be off.
-
I use baking soda yeah, just very gingerly. The issue is not fluffyness it is uneveness and it now occours to me I only tried like 5 times to make cookies, 4 times of which I was hammered in from a club and rather hungry. Maybe it is me, anyway my flatmate wants to make cookies with me so I need to learn, cake will only get you so far in life.
-
Well, here's my basic cookie recipe:
2 1/2 cups flour (if your dough's too sticky, add more 1/4c at a time.)
1 tsp vanilla
2 eggs (sometimes less, depending on egg size. I always add the eggs last.)
3/4 c brown sugar
3/4 c sugar
1 c butter (melted in the mic with the brown sugar. It makes it better IMHO (and gets rid of any of those hard brown sugar clumps. Don't pour hot butter over eggs. It'll cook the eggs.)
a splash of milk
1 tsp salt
When it's all mixed together, I pop it in the freezer for ten or fifteen minutes, mix again to make sure the consistency is alright, and add whatever I need to to make the cookies I want. Then I grease my sheets, drop the cookies out in 3-2-3-2-3 style, pop in the preheated oven (375 F) for five to eight minutes, and viola.
-
You have all inspired me!
I have never baked before but today I made cakes for my girlfriend after seeing some of the awesome ones here.
http://www.flickr.com/photos/brotheridge/1601156886/ (http://www.flickr.com/photos/brotheridge/1601156886/)
and
http://www.flickr.com/photos/brotheridge/1600254297/ (http://www.flickr.com/photos/brotheridge/1600254297/)
Not a bad first attempt, eh?
-
It is actually rather nice, but there is so much buttercream that I felt rather sick after eating it.
Although that might have something to do with my sister daring me to eat an entire dessert spoon full of the stuff... Blaurgh.
Yeah, buttercream is the kind of stuff to be taken in moderation. I can't eat very much of it either.
-
Lunchbox: you make the pretties baked goods EVER. ARTISTE.
Recently I have been baking cookies! Here are some of them:
Macaroons:
(http://toba.ath.cx:724/album_photos/2007-09-16_0011.thumb.jpg)
Ginger snaps:
(http://toba.ath.cx:724/album_photos/2007-10-03_0004.thumb.jpg)
When I get my camera back, I'll put up some pictures of the lemon poppyseed cookies (http://recipes.howstuffworks.com/hungarian-lemon-poppy-seed-cookies-recipe.htm) I made yesterday.
-
Looks good enough to eat, Brotheridge.
Yum, yum.
-
Thanks Celticgeek. I could see myself getting hooked on baking. Not allowed to eat any of it until I get my diabetes more in check though. :-(
-
Toba, those macaroons look so good! I've never attempted them. Are they fairly simple to make?
-
pen: yes, they are pretty simple. Here's the recipe (http://www.epicurious.com/recipes/food/views/232018).
-
I clearly do not spend enough time in this sub-forum!
When I am not broke in a week or so, I'll bake something fun, and hopefully I'll get a cool batch of bread before then. Making bread pretty is really easy and impressive.
-
For my birthday a few weeks ago I had a picnic so I was pretty busy the few days before baking batches and batches of cupcakes. Here is a sample of the flavours I made:
(http://i4.photobucket.com/albums/y135/starlightrecycler/lemonycupcakes.jpg)
Lemon cupcakes with a cream cheese frosting and candied lemon peel
(http://i4.photobucket.com/albums/y135/starlightrecycler/raspberrycupcakes.jpg)
Raspberry and vanilla cupcakes with fresh vanilla beans and a pink raspberry frosting, also white chocolate decorations
(http://i4.photobucket.com/albums/y135/starlightrecycler/vegancupcake.jpg)
Rich vegan chocolate cupcakes smothered in white chocolate and dark chocolate tear drops
They weren't the prettiest things in the world, and the frosting for the raspberry cupcakes was going to be different but I did what I could with the time and they were bloody delicious!
-
Oh wow, Kat! Those look fantastic, and I bet they taste a gazillion times better than my piles of sugary confection. The chocolate thingies are amazing.
I wonder if you could share the recipe for the lemon cupcakes? I love lemony things and I can never find enough recipes!
-
This thread made me want to go bake. But I already made southwest rice and pistachio pudding today, and I'll be making Roasted Garlic Potato soup later (we have this mix I wanna try). Maybe I will bake when my momma (The artisian baker) gets home and I'll make something pretty.
-
I want to bake so much right now.
-
I can now make cookies and they are awesome. Thanks guys, my cookies are famous at work too.
-
I made this cake 3 days ago. Now it's gone.
(http://i10.photobucket.com/albums/a127/r3an1m4t3d/PA250568.jpg?t=1193534730)
(http://i10.photobucket.com/albums/a127/r3an1m4t3d/PA250569.jpg?t=1193534730)
(http://i10.photobucket.com/albums/a127/r3an1m4t3d/PA250570.jpg?t=1193534729)
It was yellow cake with homeade chocolate frosting. The next one will have 4 levels with the frosting cascading down it.
-
Best cake decoration ever.
-
So I had an amazing red velvet cupcake with cream cheese frosting yesterday.
Now I am dying to make some.
Or to stare at pictures of some made by someone with more skills in the baking department than I.
-
So I had an amazing red velvet cupcake with cream cheese frosting yesterday.
that sounds like a disgusting innuendo
-
that sounds like a disgusting innuendo
You're not a good person.
-
(http://i37.photobucket.com/albums/e66/jgcrawfo/Pizza/P1020308.jpg)
(http://i37.photobucket.com/albums/e66/jgcrawfo/Pizza/P1020311.jpg)
(http://i37.photobucket.com/albums/e66/jgcrawfo/Pizza/P1020312.jpg)
(http://i37.photobucket.com/albums/e66/jgcrawfo/Pizza/P1020314.jpg)
(http://i37.photobucket.com/albums/e66/jgcrawfo/Pizza/P1020316.jpg)
I took a pizza recipe from the Laurel's Kitchen bread cook book, and instead of using their sauce, I just sliced some tomatoes, chunked some garlic, and coarsely chopped some herbs, put them on the crust, and drizzled olive oil over top.
I got to use my shiny new baking stone for the first time, it was great!
(That rectangle in the first picture is the dough, ready to go onto the stone which was heating with the oven)
-
Does the hat ever come off?
-
Only when you're not looking.
Actually, I was just dressed up as a mobster (only thing on hand) for halloween, so I could hand out candy to kids.
-
Slick,
That's pretty slick, baking with a tie and hat on.
-
Man reading this thread has made me wanna start baking and cooking again. I used to be a hectic experimental cook never using a recipe, not even for baking. A lot of my stuff came out inedible or worse hazardous to even smell, but a lot of it came out really delicious I have fond memories of the massive cake we used to make and then eat all in one sitting. I definitely think I will take it up again when I get home from my exchange.
-
I made some awesome cookies last night, unfortunately I was in a hurry to bring them to a newyears party so I didn't get any pictures.
It's a really easy recipe for cheesecake cookies (http://bakingsheet.blogspot.com/2006/01/chewy-cheesecake-cookies.html). Mmmm.
-
you know this thread reminds me of the time my sister walked into a hobby shop called "Extreme Hobbies" and asked for a cake box. The look on the clerk's face was priceless.
-
okay i am really bad at this but once in awhile i like to make things
pecan-vanilla cookies
(pecans were not the best and the vanilla was a little strange too)
(http://i271.photobucket.com/albums/jj129/twinkytoes86/001wf1t2.png)
(http://i271.photobucket.com/albums/jj129/twinkytoes86/001wggdz.png)
(http://i271.photobucket.com/albums/jj129/twinkytoes86/001whr1h.png)
(http://i271.photobucket.com/albums/jj129/twinkytoes86/001wkcry.png)
(http://i271.photobucket.com/albums/jj129/twinkytoes86/001wpe1z.png)
(http://i271.photobucket.com/albums/jj129/twinkytoes86/001wqz5q.png)
-
(http://toba.ath.cx:724/album_photos/2008-01-02_0002.thumb.jpg)
(http://toba.ath.cx:724/album_photos/2008-01-02_0004.thumb.jpg)
(http://toba.ath.cx:724/album_photos/2008-01-02_0006.thumb.jpg)
(http://toba.ath.cx:724/album_photos/2008-01-02_0010.thumb.jpg)
Bacon cookies (http://getsomehairapy.wordpress.com/2007/12/24/bacon-cookie-recipe-evolution/) sounded like they might not be good. But they are. I skipped the chocolate chips.
-
what.
-
what.
QFT.
Simple, interesting cupcake combo - I got some decorating tips for Christmas, as well as one meant for fillings, so for NYE, I made cupcakes for the party I went to. Yellow cake mix (from a box, I was lazy and I don't care for the vanilla recipe I have) with cream cheese icing (from scratch, because I like it better), with strawberry jam filling. Simple, yet pretty good. It was funny, though, because I forgot to tell everyone what they were, so one of them bit into it and went, "I thought this was a plain ordinary cupcake, but I was deceived! It's a trap!" but he scarfed it down, so I'm guessing he liked them.
-
hey, long time QC reader, made an account just so i could post about the cake i made in grade 12 foods class, i call him groomasaurus rex! (he kind of looks retarded cause my friend ate his eye prior to the picture being taken)
(http://www.flickr.com/photos/22788389@N04/2190852051/)
i hope the picture works, i'm not 100% on how to get your pictures posted so i'll put in the links too
http://www.flickr.com/photos/22788389@N04/2190852051/in/photostream/ (http://www.flickr.com/photos/22788389@N04/2190852051/in/photostream/)
http://www.flickr.com/photos/22788389@N04/2191632754/in/photostream/ (http://www.flickr.com/photos/22788389@N04/2191632754/in/photostream/)
-
he looks very tasty! did you get a good grade for it?
-
thankyou!
yeah, i can't remember exactly but it was in the 90s, and it actually tasted pretty gross, the icing we used was just shortening and icing sugar, and it just had this awful aftertaste. it took a long time to do, but it was fun to see the end result look so professional
-
yum! what kind?
-
I'm surprised there are no pictures of people eating all of these delicious things.
Also, does anyone have advice on baking a cheesecake? I'm going the really lame way first: buy a crust, sour cream, cream cheese. I was wondering, will the filling taste the same before and after it's baked?
Steak grilling is also a craft...
-
Cheesecake: bake it far, far away from the heating implements, especially if you have an electric oven. FAR away. And make sure you get graham cracker crust. Regular crust with cheesecake is just wrong. It's actually super easy to make, though. It's like butter, crushed graham crackers, and sugar. Easiest evar. I would suggest against tasting the filling before baking simply because the texture will be SO different. It tastes the same, yes, but it doesn't at the same time because of the texture. Trust your recipe.
Also, I'm madly in love with my new cookie sheets. They're insulated. I've been cranking out cookies that look store bought. And they fucking stay soft for a WEEK, even if I don't shut them up in a ziploc bag. So, I swear by insulated cookie sheets. And parchment paper. Fuck vegetable spray and butter. Nothing sticks to parchment paper. I've also used a splash of heavy cream instead of milk, and it seems to make the cookies even more delicious. I made all of these changes at once, so I'm not sure what the real reason is for my cookie recipe suddenly being to the point where I don't feel the need to tweak it EVER AGAIN.
Oh, and I've started using those cage free eggs that are brown, and they seem to be awesomer in general. Thicker shells, you can crack them over the bowl and not worry about shards, and the yolks are harder, making them loads easier to separate if you need to.
Random statement: before I bake or cook anything, I check food network's website to see if Alton Brown has a recipe for what I want. Because that man is a god. I have made probably fifty different things from his recipes, and they all turn out very well and need very little tweaking (if at all).
-
I was wondering, will the filling taste the same before and after it's baked?
Only slightly, but it's still delicious. It's like a thicker version of cream cheese icing, which is also delicious.
Cream cheese is just good.
-
If I want to make a design a happy face in said cheesecake, can I just drizzle Hershey's chocolate syrup before baking?
-
I don't think that will really work. Anything you put on top will sink into the mix as it bakes. You're better off to decorate it once you're done.
On that note, this thread has put me in a baking mood - I haven't baked for months! Let's see how the oven in this apartment works, eh?
-
I'm drowning in drool over all these beautiful baked goods! I love to bake but I'm not experienced enough to make things pretty. My sister and I make some fun things, though--really good rich pumpkin bread, chocolate cupcakes with cream cheese filling, toffee-chip brownies.
Heh--the most fun I've ever had with a baking project was just before Christmas. My economics teacher moved an exam for our class, because we were all ridiculously stressed out. Later, I asked him what his favorite dessert was (thinking either I'd make it for him or find it if it was too hard for me) and he decided on brownies, so I made him a lovely batch--but I didn't know what he'd like, so I made half plain, 1/4 caramel-walnut and 1/4 chocolate chip-candy cane. It was quite fun. I showed up to class with this big plate of brownies, and he was just completely bewildered for several moments. XD
But seriously, kudos to all you brilliant bakers. Especially those cupcakes made by the OP (Lunchbox, I think?) They are works of art. Also, I agree with Caiphana: insulated cookie sheets are flipping amazing.
-
Two things in my life have made me want to bake.
1. When Dora was high and stealing Hanners' cookies.
2. This thread.
Oh, you wonderful bakers, you. :lol:
-
I made some snickerdoodles.
I'm much too lazy to take a picture of them, but they passed the mother-in-law test.
-
Make baked cheesecake instead of cold-set cheesecake. Or, make cold-set cheesecakes but pick a recipe that is high in cream cheese and condensed milk but doesn't have a whipping stage.
-
Today as I sat at the kitchen table, mixing poppy seeds into cookie dough, my house mate Lynda asked me what motivated me to bake cookies so often. I thought about it for a second, and told her that "I guess they taste good, are cheaper than the ones I could buy, and it's fun." But as I deployed the dough into formation on the cookie sheet, it got me thinking. Really, why do I enjoy baking so much?
Part of it may be my interest in chemistry, which was until a few years ago more important to me than computer science. There's a strong parallel to chemistry in baking; watching all the ingredients combine and react until I've created something that's larger than the sum of its parts.
Both chemistry and programming create something new, but there is much more unpredictability to code - the underlying reality can vary from installation to installation, and it can even change under your feet. Chemistry is solid and predictable. So is baking, now that I've achieved a certain level of skill at it. It's solid, real, and tactile.
When I bake my mind can wander free, unconscious of the worries and stress of the world. I don't have to plan for problems and the unexpected; everything just works.
Cross posted from my blog (http://toba.ath.cx:724/blog/archives/why-bake.html).
-
The happy face didn't survive the seran wrap.
(http://thumbp1.mail.re4.yahoo.com/tn?sid=1547097946&mid=AJo6vs4AAHqBR5OpTgdGhhUTo3w&partid=2&f=551&fid=Inbox)
-
This thread makes me long for the time, which will hopefully come soon, when I have a little bit of free time and I can start baking more often again!
-
my motives for baking are selfish hahaha
when i bring baked goods to work, i love seeing the excited looks on the faces of my co-workers and all of the compliments they give me!
-
Today as I sat at the kitchen table, mixing poppy seeds into cookie dough, my house mate Lynda asked me what motivated me to bake cookies so often. I thought about it for a second, and told her that "I guess they taste good, are cheaper than the ones I could buy, and it's fun." But as I deployed the dough into formation on the cookie sheet, it got me thinking. Really, why do I enjoy baking so much?
Part of it may be my interest in chemistry, which was until a few years ago more important to me than computer science. There's a strong parallel to chemistry in baking; watching all the ingredients combine and react until I've created something that's larger than the sum of its parts.
Both chemistry and programming create something new, but there is much more unpredictability to code - the underlying reality can vary from installation to installation, and it can even change under your feet. Chemistry is solid and predictable. So is baking, now that I've achieved a certain level of skill at it. It's solid, real, and tactile.
When I bake my mind can wander free, unconscious of the worries and stress of the world. I don't have to plan for problems and the unexpected; everything just works.
Cross posted from my blog (http://toba.ath.cx:724/blog/archives/why-bake.html).
This was interesting to read because I'm the complete opposite. I enjoy cooking much more than baking because the unpredictability excites me. I'm an impulsive person and I enjoy being able to toss in various ingredients and experiment.
-
This was interesting to read because I'm the complete opposite. I enjoy cooking much more than baking because the unpredictability excites me. I'm an impulsive person and I enjoy being able to toss in various ingredients and experiment.
I'll be impulsive where the results of said impulses are actually appealing, thanks :)
-
I made some snickerdoodles.
I'm much too lazy to take a picture of them, but they passed the mother-in-law test.
You know what's way better? Dinkerdoodles.
http://www.penny-arcade.com/2008/01/02
Scroll on down.
-
I have yet to embark on the journey of artistic cooking, but I would like to personally compliment you all (especially Lunchbox) on creating some beautiful, and hopefully very scrumptious food-art. It seems to be quite the enjoyable medium to work with, since you get the dual satisfaction of creating something stunning with your own hands and also get to grub down on tasty treats!
Keep up the good work, if I rise up to the challenge I will upload an image for the forum!
-
Thankyou!
(Also, smashing signature)
-
Thank you kindly, my friend. I hope that everyone has been able to enjoy some scrumptious baked goods during this silly, yet often tasty holiday!
-
I put a cup of salt in my quiches once in Year 8 cooking. Does that automatically disqualify me from participating in this thread?
[Side note, I got an A for them because we didn't do taste tests.]
-
Not mine but a college friend.
(http://www.carolynssweettooth.com/images/bruins%20cake%2007_12_06.jpg)
Go Black and Gold!
-
Can flour tortillas be in this thread about baking? You mix the flour and butter as if you're making bread, and let it rise, sort of.
I just made Robert Rodriguez style breakfast tacos, and as always, they were awesome.
-
I made pancakes on pancake tuesday, I think this was the first time I did it where none of them sucked. I can now make good pancakes.
(http://farm3.static.flickr.com/2319/2279202512_07c3bebf26.jpg?v=0)
In the pan, the crepe and the last one which needed more batter but was made witht he last of it. I ate it it was good.
Technique I used was 3 eggs, some sifted flour (I didn't measure) then add milk until the batter looks like pancake mix. Slowly pour into a hot oiled frying pan and LEAVE IT ALONE until big bubbles start popping on the top, then flip it once and only once, if it slides about the pan it is almost ready. I just looked underneath every so often to see how cooked it was.
(http://farm3.static.flickr.com/2028/2279202550_cb1978e1f7.jpg?v=0)
Keeping warm in the oven
They were delishus and enjoyed by my mum, her boyfriend and my sister(who wanted a crepe so I made it super thin) next time I will use baking soda and SR flour to make them fluffier, these ones were apparantly good with ice cream, I had lemon juice and sugar on mine.
(http://farm3.static.flickr.com/2235/2279202602_72c974a061.jpg?v=0)
mum with pancakes and icecream with sliced bannanas.
Also ages ago I made brownies! well, a big brownie which I ate during a CoD4 clan war where I merced for some dude who sucked.
(http://farm3.static.flickr.com/2373/2278412931_ccd2b3c882.jpg?v=0)
Surgical tape on knuckles becasue I busted them open again :oops:
-
I made pie :D blueberry pie :D and it was damn good!
(http://farm3.static.flickr.com/2154/2286183176_cbfc022413.jpg)
mmm sticky blueberry fillings
(http://farm3.static.flickr.com/2338/2286184406_8207e26a57.jpg)
My first pie ^__^ *so proud*
-
That pie looks awesome. Now I want pie.
-
thank you :D
I want pie to, but it`s all gone :(
-
I was so sad for the longest time when I came here and there were no pictures of the baked goods. I am very happy I came in this thread. That blueberry pie looks delicious.
And I made these ages ago (can't remember if I posted the recipe here or not), but here's a pic of some Black Bottom Cupcakes I made:
(http://i19.photobucket.com/albums/b198/andthentherewaslindsey/0069.jpg)
Basically, it's a vanilla cupcake (some recipes make them chocolate) with an Oreo on the bottom and cream cheese filling. I also added a dollop of Irish cream icing on top. (The way the choc chips are is a happy mistake, as they were supposed to be mixed in with the cream cheese filling, but it all worked out.) Though they are verrrry rich, they were amazing. And I think this was the first time when I made everything (cupcakes, filling, and icing) from scratch. Usually it's only one thing, as I never really have time to all out bake.
-
They look delicious. I think I have enough cream cheese to make some cheesecake cookies this evening...
-
Those cupcakes sound like the best thing ever. I mean seriously, you left nothing to chance did you.
-
Okay, so this thread and Lunchbox's blog not only inspired me to register today, but I also made the gingerbread cupcakes with ginger-lemon icing from said blog. They are absolutely scrumptious. The cupcakes have a little bite to the aftertaste, like a gingersnap. The lemon icing is a perfect counterpoint, thought I did add a few tablespoons of cream cheese to my icing because I wanted it thicker and less sweet. Deeeelicious. My husband fully approves. I would provide pics but I'm a terrible icer and all I've got is a camera phone.
-
This thread is the best, it quite honestly is what inspired me to start trying to cook.
I say trying. Once I blew up a dish of scrambled eggs (there was egg on the ceiling). Once I set fire to my oven gloves while I was wearing them. Once I chargrilled a microwave pastry. Once I melted a pancake. Believe me when I say my cooking is not the best.
But I did make some pretty nice coffee muffins using an adapted recipe that I think I borrowed from your blog, Lunchy. I had to change the coffee liquor to just plain coffee because we're teetotal over here, but they still turned out pretty nice. I think next time I'll put chocolate chips in though, they didn't have much texture.
If I had a camera I'd put pictures on here more often, but I don't. Also I'm not totally sure how to post an image, they never work for me. Help?
-
I broke my camera, but I made some chocolate chip cookies while I was gabbling the other day. After precariously peeling them off the greaseproof paper, they were actually really nice and chewy cookies.
I'm gonna try and bake some more this weekend, although I have to remind my mother to get more chocolate chunks because I used them all.
Also for anyone who was paying attention in gabbly while I was insulting my baking prowess and talking about my mother's brownies... Basically it turned out as a big slab of cake, rather than brownie.
FAIL CAKE.
-
Ok, I almost feel unqualified posting here, because i burnt some grilled cheese the other day, but that's just because i was reading this thread!
But anyway, I made some double chocolate cake for my brother's birthday the other day, with a recipe I'd used before and I FINALLY got it right. It was delicious! I'd had some problems with mixing up the vinegar and vegetable oil before...I am notouriously absent minded. And with the leftover chocolate chips, i couldn't resist trying out Eris's Death By Chocolate cookies, the picture looked too yummy! So I made them with some minor approximations and substitutions, and they are already more than half gone!
-
I wish I would have taken pictures of these silly pancakes I made this morning. I happened to be out of milk so (I forget where I got the advice from) I replaced the milk with a bit of applesauce that I watered down a bit to create the proper texture, and the result was not only suprisingly pretty due to the color that emerged after cooking but also quite scrumptious!
Keep baking - all of you!
-
Hurrah for baking! Though I've never taken any pictures. I think my motivation for baking is batter-tasting. Raw chocolate chip cookie dough is about the best thing ever. The raw flour and levening taste is probably what does it for me. Or maybe it's the butter and sugar. Ha!
Sometimes I get together with friends and throw an Iron Chef dinner party, and we bring a dish with a "theme" ingredient. I tried to make some jerky brittle for Battle Beef, and it was grainy and atrocious. I was trying for something like peanut brittle but tasty bits of beef jerky and a slight spicy taste. It's fun to try new things, but it's a shame to waste good ingredients. Incidentally, anyone a good candy-maker?
-
I made more cookies!
(http://farm3.static.flickr.com/2032/2391698001_995bbdf69d.jpg?v=0)
Toppings
(http://farm4.static.flickr.com/3023/2391698143_3c70ef228e.jpg?v=0)
Bakings
(http://farm3.static.flickr.com/2413/2392530874_588306489b.jpg?v=0)
Eatings :D
They didn't last long.
-
(http://i37.photobucket.com/albums/e66/jgcrawfo/00005.jpg)
(http://i37.photobucket.com/albums/e66/jgcrawfo/00006.jpg)
(http://i37.photobucket.com/albums/e66/jgcrawfo/00007.jpg)
(http://i37.photobucket.com/albums/e66/jgcrawfo/00009.jpg)
(http://i37.photobucket.com/albums/e66/jgcrawfo/00010.jpg)
(http://i37.photobucket.com/albums/e66/jgcrawfo/00011.jpg)
I've got a baking blog (http://ratherbebaking.blogspot.com) now!
-
Apple strawberry pie? With what appears to be homemade crust? That looks absolutely delicious!
-
Apple Strawberry! More deliciousness in blog!
-
That brownie pie sounds rich enough to feed an army with just a single pie. I hope you don't mind terribly if I steal the majority of your recipes... >_>
-
That is what they are there for! My knowledge is your knowledge! Open source it all!
-
Dear James,
When are we getting married?
Love,
Emaline
-
Slick,
Where is this alleged "blog"?
-
Slick,
Where is this alleged "blog"?
I've got a baking blog (http://ratherbebaking.blogspot.com) now!
Dear James,
When are we getting married?
Love,
Emaline
Darling I fear to consecrate our union as our parents would have none of it. Ours must be a secret love, hidden beneath the light of the stars, lest we are revealed to my fathers eyes under the harsh light of day.
-
(http://i26.photobucket.com/albums/c101/Coreh/DSC03744.jpg)
Strawberry-Pineapple Angel Food Cake!
ridiculously easy to make, and super delicious!
I had to make something for a family get together so i ran to the store at the last minute.
I bought a can of crushed pineapples, some whipped cream, some strawberries, and an angel food cake.
I mixed the crushed pineapples (after they'd been refrigerated) in a bowl with the whipped cream. Then I cut the cake into three layers, topped the bottom layer with the pineapple cream, and then put the second layer on top of that, then repeated. Once I did this, i covered the cake with the leftover pineapple cream. I cut some strawberries and put them along the top for decoration. I remembered at this point that my family really like strawberries. So I cut up some more and poured them into the hole in the middle, and topped it off with a whole strawberry. The family loved it!
-
Dear James,
Emaline does not love you nearly as much as I do. Please come to Fargo immediately so we can begin our beautiful life together.
Love,
Liz
-
OMFG! those pink green iced ones look sooo good, my mouth is watering. :-P
-
Dear Liz,
Can't we share?
Take care,
Emaline
Dear James,
That's alright. I was never really the marrying type anyway.
But you'll still bake me something awesome, right?
Take care,
Emaline
Also,
bacon chocolate chip cookies are totally in the oven right now!
-
Dear Emaline,
We will have to work out a schedule.
Sincerely,
Liz
-
So, which of you two a) put out on the first date and/or b) are coming to Toronto?
-
a) Depends on how much I like you
b) Maybe this summer.
Also, cookies tasted great! Very maplely. I was pleased. But I didn't use the right amount of baking soda(because I realized too late that I didn't have any measuring spoons), and the dough was too dry, so I wasn't 100% happy with the look and texture of them. Plus they fell apart super easy. Next time(yes, there will totally be a next time for bacon chocolate chip cookies!) I bake them, I think I will not only use the correct amount of baking soda, but up how much butter I put in the as well as put less chocolate in them. I'm not a super huge fan of chocolate chips. This recipe called for two cups(as well as 2 cups of bacon). I think I'll reduce it to only 1.
-
Man, lots of baking and two Hot Ladies fighting over me? This is probably the best thing a thread could ever be.
-
Dear James,
I think you should not date either Liz or Em and date me instead. I am 100% sure I will be in Toronto.
Sincerely, Lindsey
I seriously need to make a strawberry apple pie now. It's two of my favorite fruits in one flaky crust.
-
Yesssssssssss.
I think this calls for three-way mud wrestling over me. Except, instead of mud, we could use pie filling.
-
James,
I think you should date me instead. Oh wait, I think I should be using my sock puppet girl account for this. Shit. Too late.
Love, Toba
-
You guys! Can't we just share? I mean, we can still mud wrestle, but I think we should share too.
-
We can only share if I lose the mud/pie filling wrestling match. >.>
-
So how about that baking, eh?
-
(http://i37.photobucket.com/albums/e66/jgcrawfo/Strawluck/QC.jpg)
I used about thirteen cups (sliced) of strawberries and over a half-dozen limes this weekend.
Awesome potluck at my house.
-
So... strawberry and lime pie?
-
Guh...wha...uh..om nom? It's my favorite Jones soda but in a pie. I hope you are aware that I am kidnapping you after Tronnocon. I will also kidnap Em and Liz and you will bake us pies and we will stare at you in adoration.
-
Well I guess I'd be down for that.
The real question is, can I have a kidnap fantasy, or does the word fantasy imply a level of desire that negates the applicability of the term 'kidnap'?
-
I like Linds' plan. A lot.
And I think the fantasy thing could work, we'll just take you by surprise at some point when you aren't enjoying the fantasy. So you get both.
-
I would just be the dude tied up in the closet, I mean, whatever happens happens I guess.
-
this little guy followed me home from work last night... he is ugly, but i'll bet he is going to be delicious!
(http://www.geocities.com/lilypie17th/lizard.jpg)
-
I'm not sure what that is but the little paws make it inherently cute.
-
Thanks! :-D
hes a bread lizard!
-
That is the greatest thing I have seen all day...and I spent most of today helping set up a LAN centre and playing street fighter.
-
I was going to go with 'Norwegian Ridgeback'.
-
I was going to call you a nerd, but I can't. Because I thought the same thing.
That is cool bread! He is not ugly, but rather awesome! Did you make it yourself?
-
i did indeed! i'm a baker by night (of mostly loaf bread) and had some leftover dough i just couldn't throw away
and thanks again :-)
-
Haha, I am going to feel silly for posting this picture here...but it is the only picture of anything I have ever done. >_<
(http://a842.ac-images.myspacecdn.com/images01/43/l_994e1bd51a3e7db0db4e7f42264caf09.jpg)
Basically a pate choux swan dusted lightly with powdered sugar filled with Grand Marnier creme filling lazily floating on a pool of raspberry coulis, with white and milk chocolate ganache star garnishes. Go me?
-
..
That is gorgeous.
And makes me so hungry.
Go you.
-
fucking whoa.
-
Haha, thanks! That was one of the more fun things I ever had to make. Pastries are still baking, right? Well, as far as I am concerned they are. You bake them. ^_^
That was...erm...over a year ago? Maybe two by now. Either way, I was around 18 when I made that. And 55 others. Great times.
Real men make pastry swans in coulis pools. It is true.
-
i am not sure whether i'd even eat that or just stare at it in wonder.
-
Are you some kind of person who makes food as their life?
-
umm.....
Devoidless,
-
Slick...Yes, yes I am. It some times pays the bills, but most of the time it just makes me feel awesome when people look at the food and struggle deciding whether or not they want to actually eat it.
Edit: Haha, I get it now. Heh. I r teh slow.
Anyone else want to fawn over my swan? ^_^
-
Wait shit girls are swooning over your baking and not mine!
FIGHT. YOU.
-
That swan is both very pretty and delicious looking. I would be one of those people who had to think about it before I ate it.
-
I would take a picture, then pull it apart by its different swan body parts.
Because I'm weird like that.
-
What the hell do you think I did?
First thing I did was pull off it's scrawny swan neck and dip it both in it's delicious swan filling then the pool of coulis. Then ate it's face. But I made it, so it is understandable. All I has running through my head was "I made you, and I can break you!"
-
Ok so... I'm new to posting so please don't eat me... It was my parents anniversary recently (i dont know how many years :oops: )
So my sister and I baked them a cake and this is it...
(http://farm3.static.flickr.com/2077/2510830056_9fbd0f88bd_o.jpg)
(http://farm3.static.flickr.com/2186/2509998463_01fded13aa_o.jpg)
Its my sister in the pic not me... :)
-
I have those plates!
-
See, show me someone who can make a beautiful braided challah. Its my current project at the moment.
Me; I'm a french toast GOD.
Right now, I'm playing with nutmeg and vanilla in the batter in the batter.
Then, after you make the toast, either put it in the oven to keep warm, or keep in the pan (carefully)
and mix sliced bananas, a teensy tiny bit of nutmeg, and a pad or two of butter and get a fry the bananas until brown.
Adding the bananas at different times of the procedure can change the outcome.
Trying other spices instead of nutmeg is usually interesting too. (I've used ginger...which is interesting)
Serve with Grade B Vermont maple syrup (avoid Grade A) and milk.
-
Guys, today I got bored and decided to make a cake out of this dessert cookbook my mom has. Even though I've never baked anything by myself. It's a chocolate cake with a layer of caramel sauce in the middle. The recipe called for pecans on the top, but I don't really like nuts in my dessert, so instead I found a buttercream frosting recipe and made that.
(http://img530.imageshack.us/img530/1816/completedof2.jpg)
Yeah, it's delicious.
-
haha I like their faces.
And James, you will always be number 1 in my book. Don't worry.
-
I just returned from a potluck party and approaching exam period my schedule was pretty hectic, so I needed to find a quick, easy and fabulous desert to take with me. I decided on caramelized apples, here's my recipe:
1.5 cups of brown sugar
3 tablespoons of butter
A drop of vanilla extract
3 apples
Now given that I was tight on time I didn't have a chance to get real cooking apples and as such I used good old Macs, which turned out quite well considering.
(http://img231.imageshack.us/img231/6154/dscf0347xl6.jpg)
You start by tossing the sugar and butter in a pan, make sure it's a nice and wide one because you're not going to want your apples stacking up.
(http://img155.imageshack.us/img155/683/dscf0348fe9.jpg)
Now core and slice your apples, I prefer thinner slices so they get completely soaked through with the caramel.
(http://img440.imageshack.us/img440/3533/dscf0349mc8.jpg)
Carnage.
(http://img440.imageshack.us/img440/275/dscf0350rs9.jpg)
Now fire up the stove, it doesn't take long for the sugar to melt so make sure your apples are sliced first. Simmer on med-low heat until the concoction is quite fluid and consistent.
(http://img440.imageshack.us/img440/4061/dscf0351vj6.jpg)
Once the caramel is ready toss your sliced apples in, spacing them evenly. Drop in the vanilla now and put the lid on the pan, allowing it all to simmer. Regularly stir the mix spreading the caramel all over the apples. Cook until the apples are soft and brown.
(http://img440.imageshack.us/img440/6226/dscf0352mb6.jpg)
Now drizzle over ice cream and enjoy!
-
I think there are only four words to describe how I feel about that.
OM NOM NOM NOM!
-
I know I haven't contributed in a long time. This is my effort to make up:
Strawberry Marbled Cupcakes with Vanilla-Rose Buttercream
(http://farm4.static.flickr.com/3132/2547657902_a3d9480286.jpg)
Mis en Place
(http://farm4.static.flickr.com/3169/2547657908_a8f78a552f.jpg)
I coloured a small amount of the batter pink and dobbed it in, and then added good quality strawberry jam and marbled the cupcakes with a skewer.
(http://farm3.static.flickr.com/2161/2547657912_16e874870d.jpg)
Cooked to perfection!
(http://farm4.static.flickr.com/3168/2547106239_7ca0719174.jpg)
Aaaand decorated! Hooray!
They are so totally delicious. The strawberry jam is awesome.
-
Strawberry jam with cupcakes is always awesome. Pretty!
-
Lunch,
Those look really tasty. Wow.
-
those are rather pretty.
I am hungry.
-
I am trying the strawberry jam cupcake combination as we speak. There will be strawberry buttercream and there will be sprinkles! Hooray!
-
those are some of teh most amazing cupcakes i've ever seen. i want to wallpaper my room with them. and then lick my walls. :)
-
Cupcakes...
I am kinda hungry right now. Dang you Lunchy.
-
lunchy, i'm generally not much of a cupcake fan, but those look very pretty. om nom nom nom.
-
Eeh i'm all about the baking. My days off are during the week and I don't get TV reception. I spend two days baking my lunches for the week etc.
Fresh out of the oven currently is cheesy cornbread muffins. Soon to be followed by apple and wildberry muffins, then a french casserole.
And hey even if one person can't eat it all, it leaves the house smelling great.
I'd post photos but Frankie hasn't got her Camera connected.
-
Guys, I am starting to bake! I made some cookies last week but they were kinda boring, so I didn't take pictures. But this time I photographed my baking adventure from start to finish.
First I assembled the ingredients, and my supplies. Then I cut myself of the protective foil layer while opening my baking cocoa.
(http://farm4.static.flickr.com/3075/2629505628_af1d35bf29_m.jpg)
But I got cookies!
(http://farm4.static.flickr.com/3103/2629514156_fb3c302639_m.jpg)
And I rocked out!
(http://farm4.static.flickr.com/3013/2628704063_f1cc13322a_m.jpg)
Also they are the most delicious cookies I have ever had. Seriously. Make them yourself and find out. (http://theadventuresofsuperwife.com/?p=116)
-
Those look/sound pretty delicious.
-
Somone mentioned milk with baked goods and I am going to reveal my chocolate cake secret, if for any reason you have to eat a stupid amount of chocolate cake (lie if someone is forcing you to with a gun to your head or something) then this is how you do it.
No matter how rich it is, you can eat 4-5 times as much as normal if you pour milk on the sponge before you eat it, I ate an entire "24 serving" chocolate sponge cake with just two pints of milk. This might be off topic but I urge you to try it, it tastes awesome and lets you eat loads more lovely cake.
It was my secret up unil now.
-
It is unhealthy and horrifically taunting to read this thread while hungry. Your alls' food looks so darn scrumptious - as always: keep up the good work!
-
Okay, so I made those chocolate peanut butter cookies (non-vegan, as I used eggs and margarine), and they are SO DELICIOUS. Thanks very much Liz for posting those.
-
Oddly enough I was enjoying one of mine when I read your post, Linds.
Told you they were scrumptious.
-
(http://i4.photobucket.com/albums/y135/starlightrecycler/americacupcakes.jpg)
Happy Birthday America!
also
(http://i4.photobucket.com/albums/y135/starlightrecycler/kitchenarea.jpg)
I finally decorated my baking area of the kitchen with my favourite cookie cutters!
-
Okay, so I did some baking today! Cupcakes were a vanilla cupcake recipe from some baking blog and then the jam idea I got from Lunchy's cupcakes. They are utterly delicious. The cookies didn't turn out like they were supposed to but Mum said they are still delicious anyway, so I guess they weren't a complete fail. The cookie recipe came from here (http://neverbashfulwithbutter.com/food/2008/03/08/horton-hearts-a-who-cookies/).
(http://img145.imageshack.us/img145/2985/p7100005ps2.jpg) (http://img145.imageshack.us/img145/5479/p7100012sr1hi3.jpg)
-
Holy cow that's a lot of baked goods.
-
So, uhh, I had enough of looking at the tasty baked good and decided to do some funky innovations from the raw ingredients for mah self (and three friends who joined me for a silly brunch). I hadn't much left in my pantry or fridge, but I still managed to pull off some cinnamon-raisin scones using good ole orange juice as one of the key liquids. I hope these pictures pop up perfectly, because I am not the best with a camera and even a little worse at uploading/linking images. It is a learning process!
(http://photos-036.ll.facebook.com/photos-ll-snc1/v264/124/33/97801036/n97801036_30354713_4028.jpg)
I decided that coffee wasn't enough to get the brunch a go go going so we also enjoyed some tea and water to maximize morning liquid consumption, here are the aftereffects of a ridiculous Friday morning brunch.
(http://photos-036.ll.facebook.com/photos-ll-snc1/v264/124/33/97801036/n97801036_30354714_4300.jpg)
Gawd. I love this baking thread for some reason. Butter?
-
Today I had kind of a shitty day, so I decided to bake a chocolate cake. The problem with this idea is that I had very limited ingredients (meaning only two eggs in the house when a lot of recipes call for more than that), but I powered through it and made an amazing chocolate cake (if I do say so myself) with Spike Blackberry Coulis to go with it.
Onward to the pictures! (All are thumbnails so they are clickable)
[img width= height=]http://farm4.static.flickr.com/3235/2679467546_59a7577362_m.jpg[/img] (http://farm4.static.flickr.com/3235/2679467546_59a7577362.jpg)
It looks like blood! Very tasty blood.
[img width= height=]http://farm4.static.flickr.com/3245/2679426188_af38e62495_m.jpg[/img] (http://farm4.static.flickr.com/3245/2679426188_af38e62495.jpg)
When I was straining the coulis, I smacked the strainer over the garbage disposal to get rid of the seeds. When I was finished I looked in the sink and decided that it was a photo opportunity that I shouldn't miss.
[img width= height=]http://farm4.static.flickr.com/3016/2679472510_c0116b540f_m.jpg[/img] (http://farm4.static.flickr.com/3016/2679472510_c0116b540f.jpg)
My cakes chilling on the racks.
[img width= height=]http://farm4.static.flickr.com/3099/2679550542_4054b93000_m.jpg[/img] (http://farm4.static.flickr.com/3099/2679550542_4054b93000.jpg)
Finished product!
[img width= height=]http://farm4.static.flickr.com/3188/2679548058_4a9e1be98a_m.jpg[/img] (http://farm4.static.flickr.com/3188/2679548058_4a9e1be98a.jpg)
nom nom nom
I was so pleased with the way it turned out. :)
-
(non-vegan, as I used eggs and margarine)
Margarine is typically vegan, as it is usually vegetable oil. It is sometimes mixed with skim milk, however.
-
(http://photos-f.ak.facebook.com/photos-ak-sf2p/v185/68/113/1649550139/n1649550139_107429_6254.jpg)
I bake things, but it's the decorating that is my favourite.
(http://photos-c.ak.facebook.com/photos-ak-sf2p/v182/68/113/1649550139/n1649550139_108362_1850.jpg)
Bears are awesome.
(http://photos-139.ll.facebook.com/photos-ll-sf2p/v184/68/113/1649550139/n1649550139_109751_8603.jpg)
The "e" in love got messed up while I was transporting the cake, and there are crumbs in the frosting because it was too stiff but this was early in my decorating experience and I didn't know how to fix it.
-
I'm loving the "I <3 Nothin'" cake!
Margarine is typically vegan, as it is usually vegetable oil. It is sometimes mixed with skim milk, however.
I know, but the brand I used is mixed with milk, I think. I think they suggested Earth Balance (or something like that), but I already had margarine.
-
I was just saying. I am filled with random facts and whatnot, so yeah. I am pathetic. I realize it.
How is margarine? Is it better than other ones? I'd imagine so. Most margarine is ick to me.
Also, mar-gar-ine is a funny funny word.
-
It's ok! I like using margarine in cookies, but for cakes I use butter. But I guess in general, I prefer margarine to butter on bread and whatnot. I think. Maybe?
-
I meant, "how is margarine with milk". I imagine it'd be better than the just plain vegetable margarine. I was hella high when I posted that. Sorry.
Anyway, today I will be baking a birthday cake for my little sister! Pictures will follow.
-
I have no idea what the difference is, to be honest. I don't think I've had one without milk as I've never had a reason to try it.
-
http://www.flickr.com/photos/28860295@N04/
I know its not some baking pictures but they are wonderful foodstuffs.
-
This thread makes me so hungry :-(
-
I made a pie! I had to cut the recipe down quite a bit because I only had a small pan and a few apples, but it is still tasty.
(http://farm4.static.flickr.com/3165/2708801040_a310a94184_m.jpg) (http://farm4.static.flickr.com/3165/2708801040_a310a94184.jpg?v=0) (http://farm4.static.flickr.com/3002/2708801050_fed0f2f460_m.jpg) (http://farm4.static.flickr.com/3002/2708801050_fed0f2f460.jpg?v=0)
-
Hello there~
I'm brand new to the forum but i've experimented some with baking
Coconut Cheesecake
(http://img209.imageshack.us/img209/148/img1127ku0.th.jpg) (http://img209.imageshack.us/my.php?image=img1127ku0.jpg)
The crust was chocolate chip cookie dough, and it had some white chocolate shaved on top..but it didn't come out so pretty
Black and White Cheesecake
(http://img523.imageshack.us/img523/600/img1361tg7.th.jpg) (http://img523.imageshack.us/my.php?image=img1361tg7.jpg)
I've done a lot more, just haven't kept track
Personally I prefer vegan baking. It makes the cake so much more moist and rich, and the icing has the perfect hold when made with soymilk
You guys should try it out!
-
I can't do vegan, because as noted previously, I am a big fan of baking with butter.
But, I've had some very delicious vegan baking.
-
I'll give the soymilk a try, but i can't give up butter in my baking. I just love it too much. God help me when my metabolism finally crashes
-
Today I made a birthday cake for the keyboardist in my stepdad's band.
So instead of writing the traditional "Happy Birthday Christina!"... I just wrote the melody to the first line of the Birthday Song. So if you actually stopped to hum the 6 notes, it would be "Happy birthday to you."
I hope someone took a picture. It was really cute.
-
here is my latest.. wish i had pics of it cut, cuz it looked yummy. 4 layers of devils food, raspberry filling.
(http://www.geocities.com/lilypie17th/reunion.jpg)
-
Is that a marzipan bow?
-
Gumpaste 8-)
-
Hey baking thread! My latest baking adventure did not involve anything sweet, but it resulted in something tasty nonetheless.
Soft pretzels!
(http://farm4.static.flickr.com/3095/2760971091_b49c1cb2e6.jpg?v=0)
-
Bacon chocolate chip cookies.
(http://i137.photobucket.com/albums/q228/andlemonade/SANY0339.jpg)
om nom nom nom
-
I want that not to work, because...bacon and chocolate?
But then, on the other hand, I am so very intrigued!
What are they like?
-
Hee hee. I like how you couldn't even wait to take the picture, you had to eat one of them first.
-
I published (http://theanticraft.com/archive/beltane08/ohcanada.htm) a bacon fudge recipe. Bacon + chocolate = happiness.
-
I went into the supermarket a few days ago looking for challah, but the guy in the bakery said the factory burned down and they only had a non-kosher alternative, so I'm tempted to try and bake some. I don't usually eat kosher, but the idea of non-kosher challah makes me feel very guilty for some reason.
-
I also made cookies. Yummy yummy. I think I am turning into a baking fool...
(http://farm4.static.flickr.com/3253/2776333567_c92570898e.jpg?v=0)
-
I want that not to work, because...bacon and chocolate?
But then, on the other hand, I am so very intrigued!
What are they like?
They are awesomely maplely when you use the right bacon. I used regular smoked bacon this time around, and they weren't as great.
The story behind this batch goes as such:
A pretty lady invited me out. She had been inviting me out a lot, but I always had to cancel on her. So, one night she asks again. This time I can go, but have to wait a bit before I can. So I bake her cookies! I think they were a good first date present.
-
Pff
(http://img.photobucket.com/albums/v663/Lapuz/nutfins2.jpg)
Choc-peanut butter muffins are real bakin'
-
Choc-peanut butter muffins are real bakin'
please. please. please. provide. a recipe.
those look so delicious.
-
Can we change this to a general culinary arts thread? I don't bake as much, but I would like to discuss my cooking marvels. :P
Anyways, I once made spaghetti. And because I was sore and tired, it was plain. Nothing better than unseasoned spaghetti. But then I decided to be original, so I added mustard and pepper. Strange.
-
Cupcakes are a tastier way of saying HAPPY BIRTHDAY! These, when arranged properly, said "Nik, happy 19th birthday! <3, Sunny". The second photo is the truest representation of their colour. I used my own cake recipe (it's so simple, I love it!) and the Wilton buttercream frosting recipe (the frosting is tinted with the Wilton gel colours)
(http://photos-h.ak.facebook.com/photos-ak-snc1/v318/68/113/1649550139/n1649550139_156223_9146.jpg)
(http://photos-a.ak.facebook.com/photos-ak-snc1/v318/68/113/1649550139/n1649550139_156224_9534.jpg)
(http://photos-b.ak.facebook.com/photos-ak-snc1/v318/68/113/1649550139/n1649550139_156225_9869.jpg)
-
Those look yummy. Did you make the flowers using the Wilton squeezy flower-making tool? I've always wanted to try doing that.
-
Yeah I used the gigantic star tip in a plain piping bag. It's not too difficult, though, those aren't the most perfect piped-flowers you'll ever see.
-
I'll have to take a pic of a piece tomorrow, because I forgot to take one of the finished product before the family got to it, but I made the Chocolate Sformato with Amaretto Whip Cream (http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-sformato-with-amaretto-whip-cream-recipe/index.html) recipe from food network. My husband said it was one of the best deserts he's ever tasted. It's kind of mousse like. Very tasty.
Oh, the other day I made almond pancakes with cinnamon, nutmeg and clove. Slathered them with sweet cream butter and drizzled clove honey over them. Didn't think about pictures until they were all gone.
-
FOOOOOOOOD :cry:
-
Brings new meaning to "don't feed the troll"
-
Kinda. Ceiling Cat has a low post count, but gave us some Bowie in his/her other post. Anyone who posts Bowie can't be all bad.
-
I made some gingerbreadmen and sort of decorated them, hope eveyone likes (also I don't know how to make the large photographs so forgive me if this is thumbnailed :-()
(http://img368.imageshack.us/img368/143/gingerbreadyz5.th.jpg) (http://img368.imageshack.us/my.php?image=gingerbreadyz5.jpg)
-
Aw those are adorable!