I cannot possibly have an opinion until it is in my face. Nommmm...Hulyen said:Cake art is fun! I'm a crafter/artist who likes to dabble in everything, and food art presents a unique challenge. I've done some completely edible and fun baked stuff though.
Does cheesecake count for you, Susan?
Also, if anyone needs a fondant substitute for small bits for accents that are TASTY and easily colorable, hit me up and I'll go find it.
We said fondant was edible...just gross. I'm not sure what you mean by "lard statue" - you mean like butter sculpture? I don't know that anyone ever actually eats those.Tianelm said:Hey, hey, now, fondant-covered cakes are perfectly edible. Well, in my experience both dipping and rolling fondant are exceedingly sweet to the point of being pretty gross, but if it's applied in a thin enough layer and flavoured it can be at least passable. Rolling fondant won't stick to the cake itself anyway (since it's too dry) and has to be stuck on with a more traditional type of icing, so for those who really hate it you can just peel it off and get at a more traditional cake underneath. The somewhat famous/common concept of the dipped-fondant-enrobed petit four cakes (with the little silver or gold balls on top, naturally) do tend to be pretty unpleasant on average though.
Worst case scenario it's still better than having to eat a lard statue though, eh? I had to make a few of those in college and I'd have to imagine they taste *considerably* worse than any kind of fondant, especially since the lard used in them is often of questionable quality.
That's a lie. It's snowy here. Really snowy. Like, all winter there's 3 feet of snow on the ground and it only melts around July or August. Don't move here, especially if you're from California or Texas. You'll hate it.Endocrom said:53:00 Contrary to popular belief, we here in Colorado don't drive to work on snowmobiles and aren't all rich enough to live in ski towns.
Sorry, my mistake on the lack of clarity. In my head I was thinking of edible as 'something you'd want to eat' as opposed to 'something you can eat', fondant just needs to be properly handled and flavoured to mitigate the poor taste and texture.Susan Arendt said:We said fondant was edible...just gross. I'm not sure what you mean by "lard statue" - you mean like butter sculpture? I don't know that anyone ever actually eats those.
Oh, yurp...that sounds dreadful! Never seen a lard statue, and yes, fondant would definitely be preferable to that. Gah.Tianelm said:Sorry, my mistake on the lack of clarity. In my head I was thinking of edible as 'something you'd want to eat' as opposed to 'something you can eat', fondant just needs to be properly handled and flavoured to mitigate the poor taste and texture.Susan Arendt said:We said fondant was edible...just gross. I'm not sure what you mean by "lard statue" - you mean like butter sculpture? I don't know that anyone ever actually eats those.
By lard statues I mean like a butter statue but made out of lard and a lot less palatable. You're not supposed to eat them but I could easily see a customer thinking it was butter and spreading a chunk onto a croissant only to be unpleasantly surprised.
It was such a dense recipe that I omitted the top fudge layer it suggested. It also taught me to look harder at the grocery store for cookie crumbs instead of hand crushing a ton of oreos. I had blisters from this cheesecake, lol!Susan Arendt said:I cannot possibly have an opinion until it is in my face. Nommmm...
I love a good cheesecake, but I personally prefer the really dense ones that practically crumble, as opposed to the smoother, creamier ones.
Put cookies in Ziploc bag. Apply rolling pin to bag. That's how I handle the graham cracker crust for my cheesecake. (My husband can't eat wheat, so I have to first get gluten-free graham crackers, then crumble them for the crust. Bit of a hassle, but it's worth it for the cheesecake.)Hulyen said:It was such a dense recipe that I omitted the top fudge layer it suggested. It also taught me to look harder at the grocery store for cookie crumbs instead of hand crushing a ton of oreos. I had blisters from this cheesecake, lol!Susan Arendt said:I cannot possibly have an opinion until it is in my face. Nommmm...
I love a good cheesecake, but I personally prefer the really dense ones that practically crumble, as opposed to the smoother, creamier ones.
Yeah, that and a stick blender. All these handy tips I never knew existed until I did it the hard way! And delicious baked goods are ALWAYS worth it!Susan Arendt said:Put cookies in Ziploc bag. Apply rolling pin to bag. That's how I handle the graham cracker crust for my cheesecake. (My husband can't eat wheat, so I have to first get gluten-free graham crackers, then crumble them for the crust. Bit of a hassle, but it's worth it for the cheesecake.)Hulyen said:It was such a dense recipe that I omitted the top fudge layer it suggested. It also taught me to look harder at the grocery store for cookie crumbs instead of hand crushing a ton of oreos. I had blisters from this cheesecake, lol!Susan Arendt said:I cannot possibly have an opinion until it is in my face. Nommmm...
I love a good cheesecake, but I personally prefer the really dense ones that practically crumble, as opposed to the smoother, creamier ones.
I barely managed to keep myself from shouting at the screen when I heard this part in the podcast.bdcjacko said:Also for clarification. Omicron is the planet Lyr on Futurama. Unicron is the planet that eats planets.
Transformers is my jam. I tend to use starscream and unicron for my forum avatars. So that sat with me all wrong.Theta said:I barely managed to keep myself from shouting at the screen when I heard this part in the podcast.bdcjacko said:Also for clarification. Omicron is the planet Lyr on Futurama. Unicron is the planet that eats planets.
It's Kah-tee-ah, by the way. It's Russian for Katherine. Like the game. But I'm not Russian. I'm actually used to people not knowing how to pronounce my name properly.The Escapist Staff said:030: 2012 Films, Megaupload & Cake