The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on March 27, 2011, 08:47:17 AM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x86621
Oh my.
mopinko (1000+ posts) Sat Mar-26-11 12:05 PM
THE HYPOCHONDRIAL PRIMITIVE
Original message
those cooking show cakes
so, one of the regulars on those cake competition things shows is here in chicago- bleeding heart bakery. my kids all love these competition shows, from iron chef on up to the present imho ridiculous shows.
so, my dil's birthday was this week, and she wanted a cake from there. so she got it. i am here to tell you that those cakes are not for eating. the cake was a 3 layer deal, on the large side, but be no means outsized. it weighed a good 10 pounds. it has the texture of a high fired brick.
you would think they would be smart enough to have one recipe for building cakes and another for eating. but no....
the cake balls made of leftovers from the built cakes, tho are pretty tasty. they mix the scraps with frosting, roll them into balls, and cover them with sprinkles, etc.
housewolf (1000+ posts) Sat Mar-26-11 01:18 PM
Response to Original message
1. I always thought that would be the case
So many bakeries today bake these amazing and fascinating-looking cakes, but the flavor and texture are a completely different story. And when it comes to the taste of the frosting.... well, that's yet another story. And then there's the price... well... I won't even go there!
Beauty over substance
Oh, I dunno.
Cake's cake.
But that just may be me.
Whatever; a cake is a cake is a cake is a cake.....
Warpy (1000+ posts) Sat Mar-26-11 02:09 PM
THE DEFROCKED WARPED PRIMITIVE
Response to Reply #1
2. Charm City claims to concentrate on the cake meaning flavor and texture. However, for some of the edifices that have to be stacked up and carved, that cake has got to be, um, firm. Cardboard between layers will do only so much, even when the whole thing is secured by dowels.
Unfortunately, some bakeries seem to have forgotten you don't need to do that for sheet cakes.
hippywife (1000+ posts) Sat Mar-26-11 09:45 PM
MRS. ALFRED PACKER
Response to Original message
3. That's always been my experience with cakes at weddings, too. Gorgeous but very disappointing taste and texture-wise. When we got married I made sure to use a woman that was in business for herself and made delicious as well as lovely cakes. And it truly was delicious!
Hmmmm.
A wedding cake made from human body parts.
Another inspiration for another chapter in the saga of the Packer clan.
elleng (1000+ posts) Sun Mar-27-11 01:01 AM
Response to Reply #3
5. You just reminded me, hw!
Cousin married 1 week after my daughter was born, so folks brought me some of their cake as I hadn't made it to wedding. Was WONDERFUL, a particularly good bakery in DC area, I think it was white chocolate mousse.
That daughter marrying in September. Will check with her on THIS detail!
grasswire (1000+ posts) Sun Mar-27-11 12:46 AM
THE PIE-AND-JAM FARMERETTE PRIMITIVE
Response to Original message
4. I hate those cake shows.
Putting together a cake carved to look like a lamborghini riding a camel (or whatever) is a good indicator that it's going to taste like hamster bedding. IMO. And I don't call that cooking or baking.
I'd much rather watch Martha Stewart's Monday morning baking show. Everything is delicious, tasteful, and perfectly made, there.
Callalily (1000+ posts) Sun Mar-27-11 08:04 AM
Response to Original message
7. I too am not fond of the cake competition shows, and always wondered if anyone ever ate them. Guess you answered my question.
My daughter had a SPECTACULAR tasting cake at her wedding. Very festive, very beautiful and VERY edible.
franksolich has a question.
The primitives alleged themselves to be caring people, people concerned about the plight of those less fortunate than themselves, and are always demanding that people share.
Okay, fine. Decent and civilized people already do that.
But these are primitives.
Why are the primitives bitching about cake when so many in the world are hungering for as much as a piece of week-old dried-up bread?
Shouldn't the primitives feel guilty whining about a less-than-perfect cake when so many others are hungry?
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We want to go to Carlo's Bakery in Hoboken, Buddy has the show Cake Boss on TLC.
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To hell with all them cakes...just give me one of my grandmothers pound cakes...and no icing on it....hmmmm good.
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author=franksolich Hmmmm.
A wedding cake made from human body parts.
Another inspiration for another chapter in the saga of the Packer clan.
Frank, I'm sitting here laughing at that. I am looking forward to that chapter!
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To hell with all them cakes...just give me one of my grandmothers pound cakes...and no icing on it....hmmmm good.
I agree. My mother-in-law gave me her Hershey's chocolate loaf recipe. No icing required, just a dusting of icing sugar if you wish. The best chocolate cake hands down.
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Just about any cake is excellent if it's covered with a half-inch of heavy dark chocolate icing. Better yet if the icing has crunched up walnuts in it.
No updates on grasswire's pie shop? Hmmmm. Mrs. Packer is the one who should have a pie shop. She could call it "Sweeney Todd's".
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Our wedding cake was made by one of the chefs who has won the cake competition on Food Network several times. Not only was the cake gorgeous, it was also delicious.
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The limousine liberals have nothing on Marie Antoinette when it comes to cake.
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We went to a local bakery with a great reputation for our wedding cake and I was shocked that is tasted the way it did, I was expecting the best tasting cake ever and it was just plain, and also it looked like the Leaning Tower of Pisa, we had to keep an eye on the darn thing all night to make sure it didn't tip over.
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The limousine liberals have nothing on Marie Antoinette when it comes to cake.
Ain't that the truth, sir.
And actually, the "let them eat cake" comment doesn't mean exactly what the primitives think it means.
In France, during the 1780s, it was required by law that if there was no bread, cake was to be sold.....at the price of bread (i.e., cheaply, rather than being more expensive).
So the comment wasn't as heartless or frivolous as for which Marie Antoinette is blamed.
But it did show utter stupidity, her assumption that cake would be available if there was no bread to be had.
Marie Antoinette was the ideological godmother of the primitives of today.
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I love watching the Food Channel Challenge Shows....particularly the ones with cakes, chocolate, or spun sugar.
I don't care how they taste, I just like watching what they can do.
I was a bit dismayed though when I found out my daughter, for my granddaughter's 1st birthday, paid $65 ( :o :o :o ) for one of those huge cupcakes, simple decorations, and 3 dozen regular size to match. I've made enough cakes to know what a chocolate cake made from a box tastes like...and that's just what it was!!
Had the same girl do a quarter sheet cake, for my grandson's 4th birthday...using Camden's own Thomas the Train cars and the nastiest frosting painted green with black icing tracks on top. That one was $45. Also from a box.
She doesn't know it yet....but I'm already scouting out ideas for the kids' next birthdays!! I can guarantee the cake will taste better, there are ways to make box cakes taste just like homemade! I think can decorate at least as well as these were...besides I have 7 months until Madelyn's 2nd birthday, to practice. :-)
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I love watching the Food Channel Challenge Shows....particularly the ones with cakes, chocolate, or spun sugar.
I don't care how they taste, I just like watching what they can do.
I was a bit dismayed though when I found out my daughter, for my granddaughter's 1st birthday, paid $65 ( :o :o :o ) for one of those huge cupcakes, simple decorations, and 3 dozen regular size to match. I've made enough cakes to know what a chocolate cake made from a box tastes like...and that's just what it was!!
Had the same girl do a quarter sheet cake, for my grandson's 4th birthday...using Camden's own Thomas the Train cars and the nastiest frosting painted green with black icing tracks on top. That one was $45. Also from a box.
She doesn't know it yet....but I'm already scouting out ideas for the kids' next birthdays!! I can guarantee the cake will taste better, there are ways to make box cakes taste just like homemade! I think can decorate at least as well as these were...besides I have 7 months until Madelyn's 2nd birthday, to practice. :-)
I have a recipe for homemade chocolate cake, best cake you'll ever put in your mouth I promise. If you want it, I am happy to share. And it's easy to make!
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I have a recipe for homemade chocolate cake, best cake you'll ever put in your mouth I promise. If you want it, I am happy to share. And it's easy to make!
Please post it in the cooking forum! I love chocolate.
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I have a recipe for homemade chocolate cake, best cake you'll ever put in your mouth I promise. If you want it, I am happy to share. And it's easy to make!
Well..............
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Please post it in the cooking forum! I love chocolate.
I will, I gotta dig it up out of my mom's recipe box. Don't make it much since my husband won't eat chocolate cake. Don't know how I missed that one before I married him. :mental:
ETA: okay, it is in the cooking forum. Enjoy!
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We want to go to Carlo's Bakery in Hoboken, Buddy has the show Cake Boss on TLC.
His voice bothers the hell out of me.
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His voice bothers the hell out of me.
That's how people "tawk" around here, I'm used to it LOL.
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We want to go to Carlo's Bakery in Hoboken, Buddy has the show Cake Boss on TLC.
I love Buddy's cakes! Love as in, the look of them. NJ is way too far away for a cake. I have a friend on Facebook that makes amazing cakes like Buddy's. She makes them for friend's and family in her home.
I highly doubt the cakes taste much different. Our three tier wedding cake was delicious. Why wouldn't any other three tier cake taste any different? Unless the cook sucks at.... cooking.
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I love Buddy's cakes! Love as in, the look of them. NJ is way too far away for a cake. I have a friend on Facebook that makes amazing cakes like Buddy's. She makes them for friend's and family in her home.
I highly doubt the cakes taste much different. Our three tier wedding cake was delicious. Why wouldn't any other three tier cake taste any different? Unless the cook sucks at.... cooking.
A few of our friends have gone there and depending on the time there are lines around the block to get in. A friend of ours went there last week and he was talking to a woman from Wisconsin, it seems to be a tourist thing now.
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A few of our friends have gone there and depending on the time there are lines around the block to get in.
To hell with Buddy's cakes. I'm waiting for that new pie shop in Wisconsin.
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To hell with Buddy's cakes. I'm waiting for that new pie shop in Wisconsin.
Me too!! I'll be back in August. I hope to get me some pie!
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Don't make it much since my husband won't eat chocolate cake. Don't know how I missed that one before I married him. :mental:
I see what you did there... :sarcasm:
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We want to go to Carlo's Bakery in Hoboken, Buddy has the show Cake Boss on TLC.
Sadly, we didn't make it over there when I was in NYC, but I wanted to go SOOO bad. If I could have, I would have gotten a small one tier Fondant cake. Never actually had a fondant cake, and am extremely curious to try it. Maybe with some chocolate ganache filling, and their fresh strawberries/raspberries inside.
There are oodles of choices, and combos you can have from Carlo's. Just check it out: http://www.carlosbakery.com/SpecialtyCakes/CakeFillings.php
I try never to miss an episode of the show, but it ALWAYS makes me hungry.
I'm waiting for that new pie shop in Wisconsin.
What...wha? Hold the phone! What pie shop, when, and where?? :drool:
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There are oodles of choices, and combos you can have from Carlo's. Just check it out:
You should never say 'oodles' unless it's followed by 'noodles'.
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Oodles of poodles eat noodles.
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What...wha? Hold the phone! What pie shop, when, and where?? :drool:
The grasswire primitive, the farmerette in Wisconsin, is planning to open a pie-and-jam shop.
It's going to be non-profit.
Since its purposes are altruistic, one then quite reasonably assumes the pie-and-jam farmerette isn't going to do it for money, but just out of the goodness of her heart.
We'll see.
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To hell with Buddy's cakes. I'm waiting for that new pie shop in Wisconsin.
You know, I'm still waiting for Chief S itting Bull, the bird-smacking stoned red-faced primitive, to buy that country inn in eastern Connecticut.
Chief S itting Bull would probably start fights with all his guests; it would be interesting to watch.
But the bird-smacking stoned red-faced primitive hasn't been around Skins's island much since that election-night fracas last November, when he got beat up.
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The grasswire primitive, the farmerette in Wisconsin, is planning to open a pie-and-jam shop.
It's going to be non-profit.
Since its purposes are altruistic, one then quite reasonably assumes the pie-and-jam farmerette isn't going to do it for money, but just out of the goodness of her heart.
We'll see.
I've suddenly had a change of heart on the subject of pie shops...
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I've suddenly had a change of heart on the subject of pie shops...
Oh now, you wouldn't like marijuana-laced apple pie?
The pie-and-jam farmerette primitive has assured all the other primitives it would be 100% natural.
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Tofu pie laced with god knows what narcotic...
F$%^ing yuck!!
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Sadly, we didn't make it over there when I was in NYC, but I wanted to go SOOO bad. If I could have, I would have gotten a small one tier Fondant cake. Never actually had a fondant cake, and am extremely curious to try it. Maybe with some chocolate ganache filling, and their fresh strawberries/raspberries inside.
There are oodles of choices, and combos you can have from Carlo's. Just check it out: http://www.carlosbakery.com/SpecialtyCakes/CakeFillings.php
I try never to miss an episode of the show, but it ALWAYS makes me hungry.
I never had fondant either but it looks really sugary.
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Indeed. That tye-dye fondant they did looked amazing.
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Rev...do you know how to bake at all?
Paula Deen's ooey-gooey butter cake, is incredibly easy...and I happen to have figured out (not that it was hard.. :-) )how to make a chocolate raspberry one. You could add ganache, but it might be overkill.
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Oh yeah, I can bake. Cookies, and some cakes. Brownies too. I've never really baked a pie, but I'm pretty good in the kitchen, actually. I could figure it out fairly easily.
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Oh yeah, I can bake. Cookies, and some cakes. Brownies too. I've never really baked a pie, but I'm pretty good in the kitchen, actually. I could figure it out fairly easily.
http://recipes.pauladeen....s/view/gooey_butter_cake/
Use a Duncan Hines chocolate cake mix. After cake is in the pan, cover it with melted seedless raspberry jam. Add mini chocolate chips to the cream cheese mix. Can serve with fresh raspberries on top with a wee bit of whip cream. Soooo easy!!!
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I'll refer back to this when I'm not broke, but thanks for this, Deb. Would Devil's Food work, or is there another mix just as decent? I only ask cause I don't think they have Hines at Wal-Mart here. I don't go to the grocery store only because it would cost extra cab money...:(
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I'll refer back to this when I'm not broke, but thanks for this, Deb. Would Devil's Food work, or is there another mix just as decent? I only ask cause I don't think they have Hines at Wal-Mart here. I don't go to the grocery store only because it would cost extra cab money...:(
Devil's Food will work. Your WalMart doesn't have Duncan Hines? Mine does. Duncan's goes on sale at least once a month for a dollar or less per box....that's when I stock up, otherwise it's about $1.75 per box.
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I never had fondant either but it looks really sugary.
■1 Tbsp of unflavored gelatin
■1/4 cup of cold water
■1 tsp of almond extract
■1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
■1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
■2 lbs 10X confectioners’ sugar
■1/2 tsp of white vegetable shortening
I despise fondant... it's a lazy, stupid way to make a "good looking" cake that tastes like crap.
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I despise fondant... it's a lazy, stupid way to make a "good looking" cake that tastes like crap.
My mother used to make fondant stuffed dates at Christmas time. I doubt she was using glycerin in it 50 years ago, but I do remember it being incredibly sugar-y.
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I despise fondant... it's a lazy, stupid way to make a "good looking" cake that tastes like crap.
Agree. I made it for a cake one time. I didn't like the taste of it at all. I'll stick with my butter cream frosting.
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Agree. I made it for a cake one time. I didn't like the taste of it at all. I'll stick with my butter cream frosting.
Butter cream or cream cheese frostings are my favorites.
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Butter cream or cream cheese frostings are my favorites.
I've never put cream cheese frosting on a cake, only my cupcakes and that was sooooo good! I told my husband I'd make him a red velvet cake with cream cheese frosting sometime.
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I've never put cream cheese frosting on a cake, only my cupcakes and that was sooooo good! I told my husband I'd make him a red velvet cake with cream cheese frosting sometime.
Paula Deen has a strawberry cake with strawberry cream cheese frosting that is soooo incredible! I make it as cupcakes. Uses pureed frozen strawberries in cake (uses a white cake mix) and in the frosting. Even my son, who is not a "sweets" fan likes them.
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I've never put cream cheese frosting on a cake, only my cupcakes and that was sooooo good! I told my husband I'd make him a red velvet cake with cream cheese frosting sometime.
Cream cheese belongs in a cheesecake. Thatisall.
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Cream cheese belongs in a cheesecake. Thatisall.
Pumpkin spice cupcakes with cream cheese frosting. It is heaven. Trust me.
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Cream cheese belongs in a cheesecake. Thatisall.
You obviously have never had cream cheese frosting. :tongue:
Not that canned stuff either...I'm talking the real homemade stuff.
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Speaking of cheesecakes in cupcake-sized parcels, I found two mini-cheesecake recipes within about a minute after posting that.
ETA: Oh, deb, I have. Delicious. :yahoo:
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Speaking of cheesecakes in cupcake-sized parcels, I found two mini-cheesecake recipes within about a minute after posting that.
ETA: Oh, deb, I have. Delicious. :yahoo:
I make a NY style cheesecake that has 2.5 pounds of cream cheese in it.
I always make it for Christmas Eve. This past year, instead of a 9" cheesecake, I used the batter and made cheesecake cupcakes.
With one batch of batter...
36 regular size cupcakes and I did the sour cream topping on them, along with a raspberry Chambord glaze that I made. I made a crust from ground pecans, flour, and cinnamon. Just put some in the bottom of the cupcake wrapper and press it down.
I used melted butter and crushed Oreos for the crust of these:
24 mini cupcakes that I turned into creme de menthe ones
48 mini cupcakes that I added mini chocolate chips to with a German chocolate sour cream topping ( I put this topping on the creme de menthe ones too)
This was the best thing I ever did..as I often will make a creme de menthe one too, and it's just too much with all the other desserts that I make. These all got eaten and nothing was thrown away because people were too full to finish dessert after dinner. I sent home little care packages with the guests and the leftovers kept real well in the fridge for the time it took us to eat them all....about 2 weeks.
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I make a NY style cheesecake that has 2.5 pounds of cream cheese in it.
I always make it for Christmas Eve. This past year, instead of a 9" cheesecake, I used the batter and made cheesecake cupcakes.
With one batch of batter...
36 regular size cupcakes and I did the sour cream topping on them, along with a raspberry Chambord glaze that I made. I made a crust from ground pecans, flour, and cinnamon. Just put some in the bottom of the cupcake wrapper and press it down.
I used melted butter and crushed Oreos for the crust of these:
24 mini cupcakes that I turned into creme de menthe ones
48 mini cupcakes that I added mini chocolate chips to with a German chocolate sour cream topping ( I put this topping on the creme de menthe ones too)
This was the best thing I ever did..as I often will make a creme de menthe one too, and it's just too much with all the other desserts that I make. These all got eaten and nothing was thrown away because people were too full to finish dessert after dinner. I sent home little care packages with the guests and the leftovers kept real well in the fridge for the time it took us to eat them all....about 2 weeks.
No bacon. No melted cheddar. Chick food.
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Chris said:
I despise fondant... it's a lazy, stupid way to make a "good looking" cake that tastes like crap.
Fondant was a formulative part of my childhood. My sister and I were left home alone, 9 & 11 years old? I don't remember. We decided to make fondant out of a kid's cookbook. It was a big blobby disastrous mess, inedible & disgusting. We had to get rid of the evidence, as my mom didn't like to waste food/ingredients. Big trouble. So, we wisely decided to flush it down the toilet.
Of course it clogged it right up. Panicked, we hauled it out of the toilet by hand best we could, and I think carted it all out to the woods.
We can still crack each other up by saying "I'm very fond of fondant." :lmao: :rotf:
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My mom used to make cakes and wedding cakes. She did a small catering business, part time ever since I can remember. What I hate most about those cake decorating shows is that they use fondant an awful lot. Sorry, but fondant is NOT icing!!! Airbrushing is NOT cake decorating, either!! My mom also made her cakes from scratch, as was her frosting. NO box mixes!! EVER!! She was personally asked by Norman Wilton (he owned Wilton Cake decorating supplies) to start up cake decorating classes.
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Since I have never tried fondant though, I'd be willing to give it a go though. Only from Carlo's though. ;) And air brushing may not be actual decoration, I guess, it can still look fairly nice.
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What does fondant taste like? I picture it as high tech buttercreme frosting.
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What does fondant taste like? I picture it as high tech buttercreme frosting.
Not buttercream frosting.
I talked M into watching the cake making challenge on The Food Network with me Sunday night...he's always said no way! in more colorful terms ::), but since there was nothing else on, he watched it. Turned out, he was fascinated!! :lmao:
Back to your question...I was trying to explain fondant to him. It's very sweet obviously, but it's also easily formed. I was trying to think the other night, if it's in any candy bars, and couldn't think of any. It should be smooth and not grainy.
Do you remember the modeling clay that was available when we were kids? It came in 4 blocks to a pack, each about the size of a "king" sized Hershey bar.
Fondant used in cake decorating is like a cross between the modelling clay and Silly Putty. It can be molded - usually by hand or rolled out into sheets to be used either in whole sheets or cut out into shapes. It is not spreadable like buttercream would be, nor will it break down like buttercream will, but it will pull apart like a pie crust can if rolled to thin or pulled to much in any direction. It is usually applied on top of frosting that has been thinly applied. This is so that it will roll on smoothly, and not stick to the cake itself, and pull the cake apart.
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Fondant is awesome for decorating but it really does look like it has way too much sugar in it. I'm to the point of not wanting to get cakes with buttercream anymore because it's too sweet, I'd rather have whipped cream frosting or ice cream cakes.
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Fondant is awesome for decorating but it really does look like it has way too much sugar in it. I'm to the point of not wanting to get cakes with buttercream anymore because it's too sweet, I'd rather have whipped cream frosting or ice cream cakes.
Are you buying frosted cakes at the grocery or at a real bakery?
Grocery store's frosting is nasty stuff. I don't know what they put in it anymore, if it's the preservatives or what. But it's too tacky and oily I think.
I make my own frosting. Start with a stick of real butter and a bag of powdered sugar and go from there.
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Are you buying frosted cakes at the grocery or at a real bakery?
Grocery store's frosting is nasty stuff. I don't know what they put in it anymore, if it's the preservatives or what. But it's too tacky and oily I think.
I make my own frosting. Start with a stick of real butter and a bag of powdered sugar and go from there.
Grocery store, for some reason we don't have many bakeries around here anymore, and Shop Rite has a pretty awesome bakery dept. but like you said the buttercream isn't good at all.
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Not buttercream frosting.
I talked M into watching the cake making challenge on The Food Network with me Sunday night...he's always said no way! in more colorful terms ::), but since there was nothing else on, he watched it. Turned out, he was fascinated!! :lmao:
Back to your question...I was trying to explain fondant to him. It's very sweet obviously, but it's also easily formed. I was trying to think the other night, if it's in any candy bars, and couldn't think of any. It should be smooth and not grainy.
Do you remember the modeling clay that was available when we were kids? It came in 4 blocks to a pack, each about the size of a "king" sized Hershey bar.
Fondant used in cake decorating is like a cross between the modelling clay and Silly Putty. It can be molded - usually by hand or rolled out into sheets to be used either in whole sheets or cut out into shapes. It is not spreadable like buttercream would be, nor will it break down like buttercream will, but it will pull apart like a pie crust can if rolled to thin or pulled to much in any direction. It is usually applied on top of frosting that has been thinly applied. This is so that it will roll on smoothly, and not stick to the cake itself, and pull the cake apart.
I also like the fact that you can steam fondant, and make it shiny, and pristine. Awesome technique. I have a pretty big sweet tooth for cakes when I can get them, so I'd go for the fondant, OR the buttercream. Bring them both on. :)