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Don't Call Me Kevie

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Cooking with Nana D
Sock Monkeys
erika_sanely
This was my back-up plan baking for the day. I had originally planned to make powder puffs, but I forgot something very crucial; I am crap when it comes to any type of biscuit or biscuit type thing. Useless, utterly useless (I just can't get them to stay the right shape), but I will keep trying.




This is the cake un-iced. There's a slight marbling effect, which I'm pretty chuffed about. Wasn't sure it would work for a minute.

The name is supposed to be due to the colour of the cake. In competition, you are judged on how closely the icing matches the actual cake. So, it that respect, I have failed. It's like a Barbie has iced it. It couldn't be pinker (but I did note down how much colouring I used, and I will definitely use less next time.)



I think I'm going to work on perfecting this cake; it was easy, yet looks beautiful (or at least, when old ladies make it, it looks beautiful.) If I was to enter this into the show, I would fail; way too pink, the cake cracked, and the biggest no-no - the icing dripped down the sides. In a good peach blossom, the icing merely hints at touching the edge of the cake.

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I'm getting pretty good at baking cakes, cheesecakes and the like. But I am going to perfect this, and when I come to visit, I shall bake it, and we shall impress everyone!! And I figured first time out the gate it would be pink. Next time it will be better. (Are you okay with egss, or do they set you off?? This recipe only has egg whites in it.)

(Also, I bought a cupcake cook book the other day the shows you how to make zombie cupcakes..... I may have bought it with you in mind.)

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Sweet icon!!

The word awesome is awesome and cannot be used too much. :g:

I shall remember to pack the zombie cookbook (and also practice. There's fondant carving in it, but it doesn't look too hard.)

You either use red food colouring for the peach blossom, and Nana's recipe calls for Cochineal food colouring. (Interesting food fact; cochineal is an insect, and the carmic acid it produces is extracted to make the dye. Though I'm not sure if that is still what they do, or if they just call that particular shade of red cochineal. Are you allergic to insects? :cheeky grin:)

(Can't be bothered editing my last comment.)

I'm always willing to try a new food. Or even food I'm not fond of again. (except seafood. If it's not out of a can, I think seafood is disgusting.) I didn't dislike the collards, just found them an odd taste. But I once thought that about olives, and now I love them.

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