Started by Roswells, Art, May 06, 2019, 02:53:36 PM
Quote from: SredniVashtar on May 20, 2019, 09:40:04 AMIt probably was.
Quote from: pyewacket on May 20, 2019, 10:21:11 AMThat doesn't make up for that Hitler comment.
Quote from: SredniVashtar on May 20, 2019, 10:15:51 AMBlimey, touchy touchee. Actually. It reminds me of those cheese cakes that come from Japan. There is a video somewhere of them taking them out of the oven and slicing them. I was mesmerised. I can't recall having had anything like that, it looked good.Are you going the full Monty and using ten eggs?
Quote from: SredniVashtar on May 20, 2019, 10:23:57 AMKeep up, Frau Strudel, I wasn't intending a compliment. I meant you were passing off a shop cake as your own. I will blow a horn next time, I can see it must be confusing.
Quote from: pyewacket on May 20, 2019, 10:18:35 AMK_Dubb- you are so sweet. Cake decorating was just a hobby/new form of creative outlet for me. My cakes were only enjoyed by family and friends. I was a member of a forum dedicated to bakers that ranged from amateurs, like myself, to those appearing on TV and professional competitors. It has been so long that I don't even know if it still exists. They would critique our photos and help us improve our work.If you think SV really deserves a cake and you want to go the traditional route- I hope this helps. Happy baking.http://cake-geek.com/index.php/piping-techniques-piping-drop-strings/
Quote from: K_Dubb on May 20, 2019, 10:40:24 AMHaha not so sweet; I'm gonna eat it and all he gets is a pic. I don't think this one is frosted, there's just some sort of a "gooey sugar top" on it.That piping is ridiculously elegant. At this stage in cake-baking I'm happy with a cake that doesn't lean (I'm partial to thick fillings and haven't mastered the freezing thing) and is sorta smooth.
Quote from: pyewacket on May 20, 2019, 10:53:18 AMSounds yummy. I was never good at piping, but could appreciate the hard work that goes into these beautiful cakes. It is all in the support system you use. Round or square cake boards (cardboard) and dowels pushed into the center of the lower tier. That usually solves the 'Piza' effect- if you put too much weight on the bottom tier you can also have a problem with the filling bowing out the sides of the cake.
Quote from: VC on May 06, 2019, 04:38:24 PMLook forward to any pics and recipes. Were the Masterclasses done with Paul/Mary doing the baking or, instead, guiding "chosen bakers" just focusing on teaching the audience how to bake each recipe?I'm definitely into using as little sugar as possible, as everything I buy that uses sugar is waayyy toooooo sweet for me.
Quote from: Rix Gins on May 20, 2019, 01:40:53 PMI'll be more than happy to eat all of the mistakes.
Quote from: K_Dubb on May 20, 2019, 09:43:07 PMJust beautiful, pye; the fancy up-and-down piping on the sides of the green cake will give me nightmares. I am lucky to get a straight cross on my hot cross buns. But to see the progression is great and gives hope.
Quote from: K_Dubb on May 20, 2019, 09:43:07 PMBut to see the progression is great and gives hope.
Quote from: Azzerae on May 22, 2019, 10:15:04 AMI heard Paladin makes a mean anal pastry.
Quote from: Kidnostad3 on May 22, 2019, 11:30:33 AMOnly the truly demented say shit like this. Azzerae is a commitment order waiting to happen. If he lived in a civilized society he would be spending his days doing supervised finger painting.
Quote from: whoozit on May 06, 2019, 04:41:35 PMPizza on the grill. Baked at 750 degrees.
Quote from: SredniVashtar on May 22, 2019, 03:22:24 PMHow do I make a muffin that's worth a damn? They always turn out spongy. The only time I ever have one that's OK it's in coffee shops where they bake them on the premises and turn out denser and more satisfying.It's the same with cakes. They are always too light but I want something a bit more close-textured. I can usually buy cakes in the shops that manage it (although the muffins are always rubbish) but can't do it myself.
Quote from: pyewacket on May 22, 2019, 03:42:43 PMWhat ingredients do you use? Mix or from scratch? We might be able to help if you tell us a bit about your baking methods.
Quote from: Roswells, Art on May 22, 2019, 03:03:40 PMThat looks good. Is that one of those kamado grills? I kind of want one now. Until then I'll continue to bake pizza and bread on an untreated natural stone tile I bought at Home Depot for $5.The difference between a pizza cooked on a stone and one in a pan is remarkable.
Quote from: SredniVashtar on May 22, 2019, 03:50:17 PMI've never used a mix. How very dare you!
Quote from: SredniVashtar on May 22, 2019, 03:50:17 PMIf we're talking muffins, it was the usual stuff - milk, sugar, oil etc. I used to blame the oven, thinking maybe you need a bigger one or something. I'd follow the instructions but it would never come out the way I wanted. They were OK, just nothing special.
Quote from: K_Dubb on May 22, 2019, 12:05:06 PMI don't know; I don't think it would be bellgab if someone didn't take the occasional dump in the kitchen.
Quote from: albrecht on May 22, 2019, 05:41:22 PMBut good Bellgabbers would then take the poo filled empty beer carton outside, douse it with diesel fuel, set it alight, and take pics to post of the burning poo.
Quote from: albrecht on May 22, 2019, 05:41:22 PM...burning poo.
Quote from: ItsOver on May 22, 2019, 05:49:18 PMWasn't there a popular thread on that?
Quote from: albrecht on May 22, 2019, 06:12:39 PMThere was but I can't find it now. AKWilly who, due to his housing situation and lifestyle, would poo in beer boxes and burn them. He also once poo'ed on a chair and burnt it. He also had a cute little dog and a fondness for large women, good in cold climate situations. And was tolerant of women with a lazy eye.