Home Register Todays Posts Community
You can search the forums by entering your criteria here:
 
Welcome to the Cooking Forums.
You are currently viewing our boards as a guest which gives you limited access to view most discussions, articles and access our other FREE features. Registration is fast, simple and absolutely free so please, join our community today!
Username: 
Password:   
Not yet a member? Join Us Now
 

Go Back   CookingForums.net > General > Baking

 
Notices
 

Reply
 
 
Thread Tools Display Modes
  #711  
Old 02-18-2012
Liketobake's Avatar
Liketobake Liketobake is offline
Senior Member
 
Join Date: May 2006
Location: Canada
Posts: 950
Default

Awesome cakes Natt! How did you make the roses on your giant cupcake (in the icing?).
__________________
My blog
http://www.lisaopolis.com/
Reply With Quote
  #712  
Old 02-18-2012
natt12321's Avatar
natt12321 natt12321 is offline
Super Moderator
 
Join Date: Apr 2011
Location: Swansea, UK
Posts: 405
Default

You pretty much just pipe in reverse, so start in the centre instead of the edge. I would rather have used a sharper tube to pipe with, but the effect is still what I want.
Reply With Quote
  #713  
Old 02-23-2012
natt12321's Avatar
natt12321 natt12321 is offline
Super Moderator
 
Join Date: Apr 2011
Location: Swansea, UK
Posts: 405
Default

I actually have SS to thank for finding out about this idea because she reminded me about Pinterest where I found the idea the other day.

They are simple Victoria sponge batter, as it was the first time trying it I didn't want to make it too complicated. Would definitely work well with different mixes of flavours though.


Closer up of inside

Last edited by natt12321; 02-23-2012 at 11:40 AM.
Reply With Quote
  #714  
Old 02-23-2012
Liketobake's Avatar
Liketobake Liketobake is offline
Senior Member
 
Join Date: May 2006
Location: Canada
Posts: 950
Default

Lovely cupcakes Natt! How did you get the heart inside them?
__________________
My blog
http://www.lisaopolis.com/
Reply With Quote
  #715  
Old 02-23-2012
natt12321's Avatar
natt12321 natt12321 is offline
Super Moderator
 
Join Date: Apr 2011
Location: Swansea, UK
Posts: 405
Default

I found this link on Pinterest http://madewithloveby.me/2011/03/how...your-cupcakes/

It's made out to be pretty complicated when all you do is bake a small tray of any coloured sponge until is it just baked. Let it cool and then cut shapes out that are small enough to fit in cupcake cakes. They suggest freezing them to prevent overbaking on the second bake, but I didn't find it a problem to be honest.

Then place each cake shape into each cupcake case and surround with plain cake batter and bake.

The heart in this one rose a little, they didn't all rise but I'm gonna do another trial run before I make the actual wedding cupcakes that these were practices for.
Reply With Quote
  #716  
Old 02-24-2012
Tunaoue Tunaoue is offline
Junior Member
 
Join Date: Jan 2012
Location: Central California, USA
Posts: 11
Default Rye Bread

We don't buy bread anymore since I've been baking my own loaves.
Usually it's the standard white bread, a modified version of Amish White that is on Allrecipes dot com.
Today I did a loaf of rye bread. Baking bread is always an adventure for me. Try as I might, I can never be completely consistent -- MEANING the loaves turn out slightly different every time. They're still delicious and edible, just a little chewier or denser, or sweeter (or not) than the last time.
Baking is such an imperfect art - depending on the definition of perfect. All rye breads are tasty per Se, but as rye breads go this loaf was SLIGHTLY less than I hoped for. My recipe (always subject to change) used all propose flour - difficult to get the loaf to rise without it, but in this case I may have used too much. It tastes like a cross between wheat bread and rye. Also the loaf is a little tall, meaning I let it rise in the pan an extra hour before oven time. It's nice and light and fluffy. Would make awesome sandwich bread, but not as savory as a denser rye would be.

Whatdayathink:


I see it like working on polishing the paint on a car. I can fine sand, basic polish with rubbing compound, polish with fine grit, super polish after that and from 5 feet away it looks like a mirror. But when I get close up like 3 inches with a bright light at an angle I can see tiny scratches that will never really go away. Meaning no matter how hard I try, I will never, ever achieve perfection. But it's sure fun to try!

Baking is like that.
Reply With Quote
  #717  
Old 02-24-2012
natt12321's Avatar
natt12321 natt12321 is offline
Super Moderator
 
Join Date: Apr 2011
Location: Swansea, UK
Posts: 405
Default

Tunaoue, I thought it looked like a brilliant brown loaf with a great crumb until you said it was rye! It lookes like a lovely light loaf though, and although it may not be what you were hoping for, technique wise it looks pretty great!

Today I made cupcakes for a girl at work who is moving to start a new job in London this week. They are vanilla sponge with purple hearts and flowers in the centres (like my last photo, only purple!)

Reply With Quote
  #718  
Old 02-24-2012
Big Daddy's House's Avatar
Big Daddy's House Big Daddy's House is offline
Super Moderator
 
Join Date: Jul 2008
Location: Roxbury, MA.
Posts: 7,535
Default

Dag, nice work, Tunaoue & Natt!!
__________________
~BDH.

I am the King of Kitchen Toys!!!!!!
Reply With Quote
  #719  
Old 02-25-2012
Tangerine's Avatar
Tangerine Tangerine is offline
Senior Member
 
Join Date: Feb 2012
Location: Deep South
Posts: 338
Default

My b/f's birthday is coming up soon. I will be baking a very chocolate cake for him!
Reply With Quote
  #720  
Old 03-06-2012
natt12321's Avatar
natt12321 natt12321 is offline
Super Moderator
 
Join Date: Apr 2011
Location: Swansea, UK
Posts: 405
Default

I've still got another cake to do this week, but so far I have done:

Cupcakes for a friends wedding, the theme was hearts


Converse shoe

I'm particularly chuffed with this one, I think it came out really well.
Reply With Quote
 
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 02:34 AM.

Newsletter
Subscribe by e-mail to receive special cooking forum deals and offers. It's free!
Name:
Email:
Advertisements




Our Partners

 
   
TOP Archive Calendar Memberlist Advertise Links Contact Us
Copyright © 2006-2013 CookingForums.net, a Merendi Networks Inc. project.
Powered by vBulletin Version 3.8.7. Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.