Posting videos last month featuring cake designs for men gave me the the idea to re-do that horrible “Faulty Fish” cake I ranted on and on about ages ago in a Should’ve Done Sunday post. I mean, back when I created that mess I was new to cake decorating, and I could certainly do a better job of it now. Especially since I have the right luster dusts and know how to use them.
Last week I cleaned out my freezer, which is something I don’t do nearly often enough. I never know what I’m going to unearth in there since things often get pushed to the back corners and buried underneath bags of frozen mixed vegetables.
This time I discovered a stash of leftover flour blends I put together AGES ago to make some recipes from my Gluten-Free Baking with the Culinary Institute of America cookbook. I had completely forgotten all about these, and knowing that they had been around for quite I while I figured I better try to use them up soon.
In April I posted photos of a Diamond Ore Block cake, complete with a pickaxe made from rice cereal treats and some Dirt Block treat pops, that we made for my oldest son’s birthday. His younger brother’s birthday was this month, and he wanted an Obsidian Block cake.
Being a Wilton Method Instructor definitely has its perks. One thing I always look forward to every year is the Annual Instructor Meeting (AIM) because not only do we have a good time and learn from demonstrations, but we always go home with a nice collection of free Wilton gear, usually items recently added to the product line.
Minecraft is very popular at our house, and for my older son’s recent birthday we made a diamond ore cake. When it comes to projects like this, I like to see if I can find somebody else who has managed to make something similar, so I can pretty much just do whatever they did since it seemed to work out for them.
Years ago I worked in a very busy bakery. I primarily iced cakes for the decorators and set up the wedding cakes. This was back before rolled fondant was such a huge thing, and nearly all brides were still ordering buttercream wedding cakes. I knew how to work with rolled fondant, as did the assistant manager, so it was something the bakery offered, but we just didn’t get that many orders for it.
As some of you may already know, I’m starting a new cake decorating class series this month at the Franklin Recreation Complex. The facility is hosting an “Art Sparks” event on Saturday, January 29 from 10:00 a.m. until 3:00 p.m. to promote all the arts and crafts programs they offer.
CAKE! That would be a moist, dense chocolate cake with yummy strawberries covered in a rich ganache. I’ve been wanting to make this recipe ever since seeing it in The New InterCourses: An Aphrodisiac Cookbook (a word of warning here, since this is a family-friendly blog: this book contains tasteful photographs of people wearing food. I wouldn’t call it nudity, as their relevant bits are covered up, but the pictures are consistent with the book’s overall theme).
This recipe is for a flourless cake, so it’s already gluten free, and I didn’t bother to try and sub out the sugar because it’s been a while since I’ve made something like this. A wee bit of butter and sugar from time to time is fine, in moderation of course. We all need our guilty pleasures.