May 2015

1011 1213141516

Style Credit

Expand Cut Tags

No cut tags
shadowspar: Final fantasy white wizard chanting while casting a spell (White wizard casting)
Tuesday, May 12th, 2015 22:20 of the few recipes that we use all the time that hadn't been on this blog is this one for chocolate zucchini cake. I originally found it here, and would just link people to it...except that that whole damn site is now dead of linkrot. So....

Recipe... )
shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
Sunday, May 13th, 2012 01:16
  1. Having to purée bananas by shoving them through a tiny handheld sieve a tablespoon at a time really sucks. The tamis that's on my gift wishlist is getting bumped up in priority.
  2. Even if you manage to remember all the ingredients for the nifty new cupcake recipe you're making for the first time, and all the ingredients for the icing you'll be using as well, forgetting that you've run out of cupcake liners still means a late-night run to the 24-hour grocery store.
shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
Sunday, February 20th, 2011 01:04

Posting this because I'm making cake and just forgot to do this >_<

Possibly I'm the only one who didn't know about this, but somehow I'd managed to bake cakes for at least a dozen years before finding out about flouring the pans. After greasing a cake pan, sprinkle a bit of flour into it, then gently tap the pan and tilt it all around until the inside has a perfect, fine, even coating of flour on all surfaces. Knock out any excess, then pour your cake batter in. This makes your finished cake release one hell of a lot easier, especially when you're using intricate pans like character forms, bundt pans, etc.

Also, it's past 1am and I'm waiting for birthday cakes to come out of the oven. I think there is a rule that you're not allowed to engage in serious baking or pastry work until after midnight. At least, that's how it always seems to pan out here.

Le confédération internationale des boulangers et pâtissiers dit que on ne peut faire du boulangerie ou pâtisserie avant minuit.

shadowspar: An angry anime swordswoman, looking as though about to smash something (Default)
Sunday, April 11th, 2010 22:13

We're vegetarian, I'm lactose-intolerant, and my youngest daughter is allergic to eggs, so vegan food makes with the happy for us. Birthdays get interesting, since the requisite centerpiece cake is problematic: most any bog-standard cake contains eggs, and we can't dodge the issue with an ice-cream cake either.

What we do (and we're not the first to have done this) is to take one of the basic cupcake recipes from the excellent Vegan Cupcakes Take Over the World and turn it into a cake.

Recipes follow... )
shadowspar: An angry anime swordswoman, looking as though about to smash something (Default)
Thursday, January 28th, 2010 01:23

I'm not a kitchen "gadget freak". I shun gimmicky single-purpose kitchen gadgets like cupcake irons, garlic presses, melon ballers, grapefruit knives, milk frothers, the much-pilloried Slap Chop™, and anything that sits in a "junk" cupboard and only comes out once a year. That being said, there are a number of genuinely useful, versatile tools that I get a lot of mileage out of but rarely see other people using. These things are all inexpensive and most serve multiple purposes. Take a look and let me know what you think.

The list... )