Monster's cakes

monster · 10-18-2011, 08:18 AM

thanks, yes I did make the plate. pico it's "ready to roll" fondant icing. I imported it from the UK -you can buy it from craft stores here, but it's very, very expensive. I just paint the food color on white fondant mostly. Although sometimes -like the black batman logo- I use pre-colored. Trying to mix color in to it yourself is a lot of effort and just not worth it, in my experience. I only do that for very small quantities. Takes like shit imo, but I do not like super sweet stuff.

Some of the kids eat it, some of them don't. It just tastes like a wall of sugar, like very bland candy

I also have shitloads more ceramics I should share too, i'm just terrible at downloading and sorting images from the camera -and i haven't even taken pictures of my last few big pieces yet.

All these cakes are british-style sponge cakes, by the way -mostly chocolate.

Weigh the eggs. Take the same weight of sugar and butter, beat together. Whisk in the eggs. Fold in the same weight of self raising flour, gently stir in melted chocolate or vanilla essence or other flavor. Bake at 375 for about 45 minutes. Bigger cakes need longer and lower temps.

Usual filling is butter cream -3oz each of butter and decorators sugar, add melted chocolate.

10-18-2011, 08:18 AM	#22
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	thanks, yes I did make the plate. pico it's "ready to roll" fondant icing. I imported it from the UK -you can buy it from craft stores here, but it's very, very expensive. I just paint the food color on white fondant mostly. Although sometimes -like the black batman logo- I use pre-colored. Trying to mix color in to it yourself is a lot of effort and just not worth it, in my experience. I only do that for very small quantities. Takes like shit imo, but I do not like super sweet stuff. Some of the kids eat it, some of them don't. It just tastes like a wall of sugar, like very bland candy I also have shitloads more ceramics I should share too, i'm just terrible at downloading and sorting images from the camera -and i haven't even taken pictures of my last few big pieces yet. All these cakes are british-style sponge cakes, by the way -mostly chocolate. Weigh the eggs. Take the same weight of sugar and butter, beat together. Whisk in the eggs. Fold in the same weight of self raising flour, gently stir in melted chocolate or vanilla essence or other flavor. Bake at 375 for about 45 minutes. Bigger cakes need longer and lower temps. Usual filling is butter cream -3oz each of butter and decorators sugar, add melted chocolate. __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

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