RWood

I've been asked by a friend to make him a Thor's hammer cake for his birthday for a while now. I finally made myself make the time this year. He's big in the cosplay world, and Thor is the character he's known for. He was thrilled. I'm just glad I was able to pull it off . The hammer and base are chocolate cake with raspberry ganache, and the handle is Rice Krispie treats.

Thanks, it was a fun cake to make. I just kinda winged it on the design. I dug out all the smallest cutters I had and just went with that. The board is nothing unusual. It's a foam core board that I covered in black fondant. The white cut outs are the same as the black ones on the skull. Some odd little cutter that I found at Sugar Art Studio. Called Nova. Supposed to be able to use it in a multitude of shapes and directions. The board was supposed to have a ribbon to cover the white part, but that and not removing the other cake from the cardboard are what happens when someone else sets up things.

Thanks! I'm gonna get a couple of pounds and give it a shot.

Thanks, I did find that page. Their prices and amounts were way more than I need. I did find this from Swiss Chalet:http://www.scff.com/catalog/product/view/id/215/ May give it a try.

Sugar free. I did a little more digging, and I found the Valrhona, but it was a bulk order, and 6 week lead time. So, they must not produce it like the regular. And, most of the info about it is a few years old. I have found one by Felchlin, 62%. Says it sugar free, but doesn't say what the sweetener is. They also have a milk chocolate. Both between $13-15 a lb.

Has anyone found a good sugar free chocolate to use for molding? I have seen one from Valrhona, but that's been a while back, and haven't had any luck finding anyrthing recently. I have a few friends that are diabetic, and have asked me several times about making sugar free. I plan on giving chocolates this year, and was going to see if I could make them some as well. Thanks!

Two cakes for a wedding reception/Halloween party combo. The skull was used as the groom's cake, and the tiered cake is covered in wafer paper printed with an image similar to their invitations. Cake lace spider webs and fondant branches.

Got in a 25# case of Seckels this week. I just love them, so cute. This is an almond cake, with the pear poached in Zinfandel, orange, star anise, cardamom and vanilla. Serving it with mascarpone ice cream and the reduced poaching liquid. Very fall/wintery favors.

Oban is 100%, unsweetened. Can't say if it's the same as the bar, I've never tried them, but I wouldn't think it would be that different.

I have never tried a hickory nut and had hoped to i wonder how strong they are? Hickory nuts are one of my favorites. They are similar in flavor to black walnuts, not as strong, and a little different. You need a Mack truck to crack them though . With very little reward after. I used to sit and dig them out as a kid. I've seen them online, shelled for $30/pound. If you've ever tried to shell them, you will know why. I really want some now . Been a long time.

My aunt used to make a black walnut layer cake. Loved it when I was little. I saw a similar recipe on Hammons black walnuts site http://www.black-walnuts.com/recipe/fancy-black-walnut-cake/. Been meaning to try it. The same site as a pie recipe too.

Doubt I will do just crust, may go with ginger snaps.

I have Apple Crisp ice cream in the works right now, and pumpkin pie lined up. I have made lemon meringue ice cream. It was well received, but I'm not a meringue fan. I just baked a half sheet of meringue until lightly browned and dry. Then, crushed the pieces and added it to the lemon ice cream.This has got to be one of my favorites: rosemary brown butter with hazelnuts. So good, I may put it with a fig special this weekend.

Two new ones this week: Chocolate Smoked Porter with stout candied bacon (I used the smoked porter from Stone Brewing) Sort of a Snickers-peanut butter ice cream with caramel swirl and chocolate covered peanuts. I went no egg with this one, the last couple of PB batches were grainy, and this one came out much smoother.

When I make mint chip, I only use fresh mint leaves. I've never been a fan of mint extracts, never get the right flavor. I have found that if you use a vitamix to burr the mint leaves with part of the milk/cream before heating, you'll get a lot more flavor. And it helps with a natural green color as well. It has gotten an murky brown color to it at times, but once I've tempered it with the egg yolks, it's fine.

Those were made with Tappits. There is also a brand called Clik Stix I believe. They are plastic strips with each letter in alphabet order. You just roll fondant really thin (I also add a little tylose powder to stiffen the fondant), then cut each letter. You have to whack it against the table edge to get them to pop out. Here's a link on Amazon that shows various ones: http://www.amazon.com/s/?ie=UTF8&keywords=letter+tappits&tag=googhydr-20&index=aps&hvadid=34084888402&hvpos=1t1&hvexid=&hvnetw=g&hvrand=9894582890958647268&hvpone=&hvptwo=&hvqmt=b&hvdev=t&ref=pd_sl_1qogu7yfpb_b

The Star Wars cake got changed to Maleficent. My friend I made it for is into the whole Cosplay thing, and she usually dresses as that character. The plaque is gumpaste, painted with cocoa butter mixed with petal dusts. She almost cried when she saw it, was a big surprise.

Yoda! First step for a Star Wars cake I'm making for a friends birthday in a week or so. My first figure, I think he's cute. Now, gotta figure out a Death Star, and maybe Chewbacca.

I never thought this past week would end! I had cakes everyday, dunno what was up with that. Here are two of them: The red poppy cake was for a same sex wedding, they got married 20 years to the day they met, awww . The next one, had a lot of flowers (plus the poppies) that I had to make at home (grrrr) because at had no time at work to get them done.

Check out this link http://theshortcakes.com/blog/?p=8 It is for a kosher fondant. I have not personally tried it, but it might be a start.

I've used a base recipe like this and subbed different fruit purée's for the orange juice, and they still have the lacy look. This tuile here is made with strawberry purée, sometimes they will hold some of the pinkish color, but this photo doesn't show that.

I've seen some of her stuff, will check it.

Thanks! My next attempt is going to be a standing Thor's hammer cake. I have a friend into cos-play and that's his character. He asked if I could make one a couple of years ago, just haven't had the time.

So, one of my best friends birthday was Sunday, and I decided to attempt a camera cake for her. She picked up photography as a hobby when she lived in Singapore for something to do (her husband's job took them there). I made the lens with isomalt, and printed the logos on edible paper. I wanted to add more details, and some things could have been a little better. Just need a few decorating tools that I couldn't get in time. But, she loved it, and I knew she wouldn't cut it. She's gonna freeze it until her husband gets home next month. I hate to think what it may be like . But, the back is complete with a photo she took of her boy Huey

Had time for a special this weekend-Goat Cheese Panna Cotta, Roasted Vanilla Rhubarb, Graham Streusel. Really nice flavor, and I used the leftover graham cracker dough I had hanging out.