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I've been eating home made bread with chocolate sprinkles on top and dutch cheese as a side dish every day since January 1. I've lost 33 pounds.
How? Calorie deficit.
I use a cake leveller - I have this one which I used on the smallest setting for this cake. I did have some issues because of the walnuts dragging, but generally find this works well. My technique is to slowly cut all the way round the outside and then slowly further through so as to not tear the cake.
Yes, flecks of vanilla are so satisfying!
Herbs would be an excellent savory element. Something grassy, earthy and maybe even just a touch bitter would be really excellent. If you're feeling adventurous, maybe find out what edible greeneru can be safely foraged in your area. As nuts as this might sound, when I was a kid, there was this small plant that grew freely in our backyard amidst the grass and it had these pods that looked like okra but were smaller than a grain of orzo, tasted like a cross between lemon, lime and grass, and had a texture almost like jicama. Those would be AMAZING as a garnish. (Granted, it was the 90s and we drank freely from the garden hose, so maybe they weren't totally edible 😂)
Yes on the feuilletine crunch!! I think you can get away with salting that pretty heavily to offset the sweetness and add some contrast. You could even add some black pepper for a slight savory element. In terms of placement, if it's going to be the most firm layer, I would put it on the bottom so you get a satisfying clean cut when cut with a fork. I worry it if it were in between softer elements that it would squish and ruin the beautiful layers.
You can by Callebaut Ruby chocolate on Amazon.
What about fried basil and/or Italian parsley as a green garnish? It would add another sensory element of delicate crisp, but I'm not sure how frying impacts the intensity of the herb notes. Fresh might be too overpowering. You might be able to find some wild pairings here based on chemical compatibility.
Let me know how it goes! I'd love to see the finished product!
Wilton Cake Leveler - best $7 investment I've ever made. Life changing tool for cutting cakes in half. I'm notorious for not cutting anything evenly. Lol and thank you!
It's rainbow sanding sugar from a local spice/baking supply store. I did 3 parts sanding sugar and 1 part regular sugar (1 cup total), then added a quarter tsp of citric acid for a bit of flavor contrast.
Found this stuff on Amazon, though try to find it locally if you can (I only paid $6 for the same amount).
Try these: https://smile.amazon.com/dp/B07NSVLPQX/ref=cm_sw_r_cp_apa_i_wYu.FbC89DJQS
Just do not use the white or pink bags and mix them up. The white and pink would look great on unicorn or fairy cupcakes.
When life gives you crystallized violets make creme de violette
http://juniperdiaries.co.uk/gin-recipes/home-made-creme-de-violette-part-one/
The cake looks good to eat, but some practice will go a long way to helping your aesthetics.
1) You need to level your cake layers. Cut off the tops with a serrated bread knife or buy a cake leveler. If you're worried about waste, set the trimmings aside for a trifle, or snack on them later.
2) You should crumb coat your cake. Put your layers together, then apply a thin, even coating of icing to the top and sides (you should be able to see the cake through the icing), then place in the fridge for at least a few hours to lock in crumbs and keep the layers from sliding. A bench scraper, turntable and offset spatula are helpful.
3) You appear to have put an entire gingerbread house on top of the cake, the picture clearly shows flat cookies stuck into the cake. Think pop up book, not diorama.
4) Your cookies do not appear to be rolled evenly. You need to practice rolling them to even thickness and keep your dough cold by putting it in the fridge for a few minutes before you use cookie cutters. Chill them in the fridge for about 15 minutes before placing into a preheated oven, by the time the butter starts to melt, the starches in the cookies will have set and the cookies will not spread.
5) Royal icing takes practice, there are lots of videos on YouTube that can help. In general, you need thick frosting for piping, if you drag your spoon through it, it should take about 10 seconds for the icing to fill in the trail. Keep the tip of the icing bag just over the cookie at a 45 deg angle, not touching it. You need to use firm, even pressure when squeezing the bag, it helps to brace your elbow on the table. The wispy effects are achieved by piping a line of icing, then using a small food safe paintbrush to taper the edges. Again, YouTube videos and practice are key.
There's a larger tool, a cake leveler, used for flattening the tops of cake layers or cutting them into multiple layers. Many (most?) cake levelers are highly adjustable.
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tbh I was really surprised, because the concept sounded pretty gross haha. But then I tried the REAL sprinkles and OH MY GOSH it's delicious!! Not cheap but they have it on Amazon:
If you’re going to make more birthday cakes, consider buying a cake leveler. They cost under 10 dollars and they take all the fuss out of slicing.
Wilton Small Cake Leveler, for Cakes 10 Inches or Less https://www.amazon.com/dp/B007E8KCFY/ref=cm_sw_r_cp_api_glt_i_PEPWBR7E1Y02F3MPSF05?_encoding=UTF8&psc=1
Evil companies helped me through the times I ran out while living in the U.S. bad times.
Wilton Small Cake Leveler, 10-Inch https://www.amazon.ca/dp/B007E8KCFY/ref=cm_sw_r_cp_api_glc_i_ZS9YCGBZC2W9W7CZ3A4X
As for food gels, they’re considered the best for food coloring because they usually won’t affect the consistency of the batter or frosting, but there are other brands like ChefMaster that are more available and affordable. Personally, I use food gels for coloring macarons.
We got them in the cake aisle at the store, but you can search "gold sprinkles" on Amazon and find lots of choices. This is like what we used.
The sprinkles are Wilton golden pearls. I kinda just stole it from the cabinet, but I added them in too soon while the pie was still hot, so they melted a little. :P
Maybe use those gold cake sprinkles that look like little cylinders...
> edible googly eyes
They're also on Amazon if you don't want to leave the house... All these other people making suggestions that take effort. :{
For the cake pops, we followed just a generic cake-pop recipe. The only trick was finding edible eyes (they were in the baking aisle of our grocery store, but amazon has them too), and blending the right shades of yellow and blue for the coating.
The tangos we made using a hemispherical spoon (tsp or tbsp measure) - we don't have a melon baller. We did honeydew, grapes and kiwi, and chose the most leafy-looking lettuce at our grocery store.
For the magic sticks we bought large pretzel sticks, microwaveable white chocolate candy coating (baking aisle in our grocery store) and sprinkles (also the baking aisle). We followed the instructions on the candy coating to coat the pretzel tips and then sprinkled it with the sprinkles while the chocolate was cooling.
For the salves, we took a generic lemonade recipe and added food colouring and mint leaves for garnish.
For the clarity, we did 1 bottle of cheap sweet white wine, 2/3 c blue curacao and 2 c lemon-lime soda (or to taste). We also chopped up one apple and one orange and muddled that in the pitcher. If you have a preferred sangria recipe, I would just follow that, subbing in white wine and blue curacao as appropriate.
EDIT: some other ideas we thought about: Puckcakes. Cupcakes with blue icing, purple mouth, red eyes. ALterntively, Kappacakes. Cupcakes with I guess the Kappa face printed out and attached to a toothpick or something? We went with the cakepops instead. We also thought about doing deviled aegis (deviled eggs, with food colouring to get the right colour. We couldn't figure out how we would do the black bits thought.)
I steal all of the Hagelslag when I go and get funny looks from the person at the till when I come with 6 boxes of Hagelslag.
I also love Stroopwaffel and am eating some Dutch apple cake now. I love Dutch food
Its so expensive on UK Amazon :( http://www.amazon.co.uk/De-Ruijter-Chocolate-Sprinkles-Chocoladehagel/dp/B0043P3GE0
Hi! I've made my own creme de violette with flowers I grew. It took a LOT of violets, wasn't as nice a color as the commercial stuff, and came out a little bitter.
HOWEVER.
I have also made cheater creme de violette using candied violet petals that came out AMAZING. It was cheap and incredibly easy. Everclear, violets, water down to desired strength, sweeten to taste. Aviations fer days.