lenabo

Oh, guys, I'm ready to eat everything!!!

David Ross Do they really stay for 3 years??? I'm a fruitcake fan Kerry Beal, is there a picture of Phil's White Fruitcake? Looks very yummy!

What about vegetable cake? Like this Thre are mashed potatoes as frosting-icing, and inside there are meat, vegetables, I can't remember what. It is like an idea.

Great thanks, jumanggy and DesertCulinary Joe, yuor new deserts lok so yummy!!!!!!!!!!! I want blueberry cheesecake!

The cake is really gorgeous!!! That's true, I would never eat it (see, they have the shoes on when go at the cake area and there are many others not sanitary things). I think it was made as advetisment I'm wandering how that poured rice krispie treats stand their weight? Interesting, how did thay cover the cake with fondant...

I just keep it in the fridge and it's usually OK for abot month (usually use it within this time)

DesertCulinary, your "Frozen Blackberry-Lemon Chiffon Pie" looks so yummy!!! Can you share a recipe?

Such a great pics, guys!!! I love them all!!!

I try to put all to the cake (after mixind with somr buttercream) - make small detales. Or we can make "The potatoes" - Russian... fansy-cake? When you mix the scraps wth butter, suger, cacao powder and some alcohol. Yf you need a recipie I can translate.

ChocoChris Thanks zpzjessica I studied cake decorating myself with no courses and I say - it is possible! There are plenty of websites about decorating and plenty of books are available.

ChocoChris It this a cake??? Adorable! I looked at the pic trying to understand where did you hide the cake (may be at the other side of the tin?) GREAT! What cake is inside? What filling? Did You use any support (shank) inside? And it was really quite big.

Desiderio Thanks!Yes, probably the problem is in the invert syrop. Anyway my family eats my MM I'l try again!

McAuliflower - looks so great! Oh, I did something wrong with sroberry marshmallo 1. I used homemade extinguished (?) invert syrop with citric acid instead of corn cyrop (and MM is too sour and a bit bitter). 2. And it is was too... fluid may be. I beat it for 25 minutes in the stand mixer and ~ 10 minutes with the hand one. What consistence shoud be befor you pour it on the sheet? For how long you beat it? I'm going to order the corn syrop and do this again couse I feell it should be great!

Thanks a lot, Desiderio!!!

Guys, please, help! May be it was already discussed here, but it is difficult for me to read so much in English (I tried to find out but with no sucsess). In this great recipe http://recipes.egullet.org/recipes/r240.html 4 envelopes gelatin - how much in gramms? I was ready to do it (if to be honest I even got good a electric mixer ), but stooped with this quantity of gelatin...

Looks great, ChocoGrok May be I am late, but the main thing of the white modelling clay is the the chocolate and glucouse (or corn cyrop) shoul be THE SAME TEMPERATURE (better warm).

Guys, houses are great, great! I am amaized! That's my houses. They are not for Christmas (we have no the tradition here to make hristmas gingerbread houses), they are for people who had house-warming.

aguynamedrobert Sound very interesting! I've never heard about it Sararwelch Martha Stewart's Rocky Ledge bars looks very yummy! Desiderio I am ready to eat monitor with your experiment I've made some very simple sweets (but very delicious) - almonds, marzipan and chocolate covering! Yum!

I've organised (think out combining several recipes) great fruitcake without eggs and butter to keep the fast and I love it very much!

I love our Russian filling - boiled for 3 hours sweet condensed milk with some butter

Ha-ha, so funny!

At least I am here with a big dictionary and instead of translating the scientific article from English to Russian I am translating my thoughts from Russian into English Thank you all guys! It is so interesting to read about cake preferences all around the world! And how could I forgot another Russian famous many layered cake - 'NAPOLEON'! There are 2 versions - the moist and dry ones! The moist one is very... moist and the dry one is crispy with caramel taste. I think the moist version is Jewish. It is very moist and milky, with probably more then 20 layers. Some people are mad abut it! And the crispy one is Soviet – there are also about 10-15 layers with boiled condensed milk filling. So, “NAPOLEON” is very delicious cake, both type of them. JeanneCake Oh, I forgot, in Russia such type of cake is also very popular, we call it “Zebra” and it has no filling, may be some iced sugar or chocolate glase on the top. Sure I can share some recipes! But I’m afraid that children all around the world love the same food – chips, burgers, chewing gum, chocolates and sweets . From some Russian preferences may be pelmeni? I would like to help you!gfron1 I have never heard about it . What does it tastes like?sanrensho gfron1 It would be very interesting for me but I’m afraid my English is not good enough for this and I am a bad photographer… Also Alina gave some Russian recipes and she had a very interesting blog here about Russia and Russian food! If she will be so kind to do it with me (and other Russians are very welcome) I will do it. But only after my kitchen repair is finished, I do a big remount and who did it themselves know perfectly well what it is. Chihiran A spinach chiffon??? Sounds very interesting! Domestic Goddess Yum! Sounds very delicious! Unfortunately here in the far north fruit is so so expencive! SuzySushi Yum, yum, tropical fruit! But unavailable here And what is Chocolate dobash torte?

I studied myself with the Internet forums I even make my own fondants and some equipment. But if it is possible for you to get courses especially free sure You should! cAUSE SOME EQUIPMENT yOU WILL NEED ANYWAY

So many interesting things you said, I will replay a bit later when have time to sit quietly with the dictionary

What kind of cakes are popular in your area? I have heard that some Russian very popular cakes people do not like e.g. in America. On the contrary e.g. fruit cake, carrot cake people do not like here. Mostly our food preferences are come from our childhood. At the Soviet time it was possible only to buy sponge cake with buttercream filling (I hated it :crying:), short pastry (hate it also), sponge with egg-white filling and covering. And in Moscow it was possible to get the best cake "Ptichje Moloko" - very-very delicious (but only in Moscow ) To be honest I never eat purchased cakes, I make them at home since my childhood. And there were cakes that people made at home - Russian honey cake, cake "Praga" (cake with chocolate buttercream filling (BC+cocoa powder) and chocolate glase (cocoa, butter and milk)), merengue cake (small merengs with BC), "Gorka" - small fried pieces of pastry (? - eggs, brendy and flour) with boiled condenced milk glueing and some others can't remember. And the most popular filling was (and is) BC with sweet condensed milk or boiled for 3 hours sweet condensed milk (yum, it tastes like caramel) with butter. But as I can see now people prefer to order Russian many-layes honey cake with sour cream filling, chocolate cake, sponge cake with boiled sweet condensed milk BC filling. Also I make american chocolate cake with chocolate glase inside and raspberry+cream filling (yum!) and people love it. Quite popular still is sponge with egg-whites filling and icing. Fondant was never popular here and now cakes with fondant are quite uncommon It was never popular to put spicery like cinnamon, cloves, lemon or orange peel etc. (only put them to kulichi).