Not Sure Why I Thought Of This, But....

Lounge By d3sc3n7 Updated 22 Jul 2010 , 10:05am by d3sc3n7

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d3sc3n7 Posted 21 Jul 2010 , 1:48am
post #1 of 25

So...I'm sitting here baking cakes, and it occurred to me. What is the nastiest cake I could make? Would still have to look great, but taste horrible.

Some of my thoughts were to add something like BBQ sauce, instead of water/milk..etc. Maybe some odd extracts...(I found beer extract!)

You could really do some work with the BC...like using buttermilk instead!


Am I crazy? Probably

but what would you do?

24 replies
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Doug Posted 21 Jul 2010 , 2:07am
post #2 of 25

instead of cream cheese frosting.

Limburger cheese frosting (of course gas masks also required)

tree leches Tabasco?

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d3sc3n7 Posted 21 Jul 2010 , 2:09am
post #3 of 25

Hey Doug...how did I know you, of anyone, would find this thread?!

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thatslifeca Posted 21 Jul 2010 , 2:18am
post #4 of 25

EWWWWWW you guys are gross!!!!!!!!!!! BUT funny lmao!

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tinygoose Posted 21 Jul 2010 , 2:25am
post #5 of 25

Eeewwweee, how about fish sauce instead of water, from the Asian isle of the market, for those trout in a pan cakes.


Ohhhh, there are so many good ones. icon_evil.gificon_evil.gif

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Doug Posted 21 Jul 2010 , 2:37am
post #6 of 25
Quote:
Originally Posted by d3sc3n7

Hey Doug...how did I know you, of anyone, would find this thread?!




LOL

Limburger not a stretch .. my mother loved to eat it with pickled pigs feet!

---

cod liver oil in place of veggie oil?

---

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d3sc3n7 Posted 21 Jul 2010 , 2:39am
post #7 of 25

Hmm, how bout we liquefy some anchovies in the food processor, and use them for the liquid?

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Doug Posted 21 Jul 2010 , 2:41am
post #8 of 25
Quote:
Originally Posted by d3sc3n7

Hmm, how bout we liquefy some anchovies in the food processor, and use them for the liquid?




::gag:: ::wretch::

so...

the recipe is now:

pureed anchovies or anchovy paste --- that can be the filling.

cake batter has fish sauce in place of water, and cod liver oil in place of veggie oil

frosting will be Limburger cheese (crusting)

----

well the cats in the neighborhood will certainly love this cake!

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TandTHarrell Posted 21 Jul 2010 , 2:45am
post #9 of 25

Don't forget to puree the chitterlings!!!!!

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d3sc3n7 Posted 21 Jul 2010 , 2:53am
post #10 of 25

"chitlins" hun Tand....I'm sure we can fit pig guts in there somewhere

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TandTHarrell Posted 21 Jul 2010 , 2:55am
post #11 of 25

YEP!!!!! lol... with hog head cheese for the fillin!!!!!! or make a trip to Korea and get a Puff fish!!!!!!

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Karen421 Posted 21 Jul 2010 , 3:09am
post #12 of 25

Puree catfish with buttercream of tarter filling!

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TandTHarrell Posted 21 Jul 2010 , 3:14am
post #13 of 25

Gross Karen!!!!!

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d3sc3n7 Posted 21 Jul 2010 , 3:56am
post #14 of 25

Ok, so we can do a 3 tier cake.

Tier 1: pureed anchovies or anchovy paste --- that can be the filling.
for the filling


Tier 2: Don't forget to puree the chitterlings!!!!!


Tier 3: Puree catfish with buttercream of tarter filling!



The whole cake has: cake batter has fish sauce in place of water, and cod liver oil in place of veggie oil

frosting will be Limburger cheese (crusting)

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PiccoloChellie Posted 21 Jul 2010 , 4:36am
post #15 of 25

Don't forget to add a huitlacoche bead border!

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d3sc3n7 Posted 21 Jul 2010 , 4:44am
post #16 of 25

Ok Piccolo, not gonna lie. I had to google it to find out what it was. But YES! We can so do that too.

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Doug Posted 21 Jul 2010 , 11:58am
post #17 of 25

haggis!!! maybe use one as the topper????

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d3sc3n7 Posted 21 Jul 2010 , 10:03pm
post #18 of 25

All kinds of animal insides in this one, huh?

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Herekittykitty Posted 21 Jul 2010 , 10:11pm
post #19 of 25

Rocky Mountain oyster boarder? Maybe alternate with the huitlacoche for different sized "beads"?

Since this cake is going to need it, maybe a little pepto in the icing for some nice decorative piping?

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JulieMN Posted 21 Jul 2010 , 11:15pm
post #20 of 25
Quote:
Originally Posted by Herekittykitty

Since this cake is going to need it, maybe a little pepto in the icing for some nice decorative piping?




That seems like a good plan!

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poohsmomma Posted 21 Jul 2010 , 11:47pm
post #21 of 25

Or we could just use hominy as a ball border.

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strathmore Posted 22 Jul 2010 , 1:57am
post #22 of 25

I reckon better would be to do a great tasting cake wreck. We should do a cake wreck category/competition for perfectly executed ugly cake wrecks if you get what I mean but I suppose the gross cake section covers that.

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d3sc3n7 Posted 22 Jul 2010 , 2:46am
post #23 of 25

Ok KittyKitty...your "oyster" plan just blew this thing out of the water...thats all kinds of wrong...I love it

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JanH Posted 22 Jul 2010 , 4:10am
post #24 of 25
Quote:
Originally Posted by d3sc3n7


You could really do some work with the BC...like using buttermilk instead!




A member has recommended buttermilk for a less sweet b/c:

http://cakecentral.com/cake-decorating-ftopict-688984-buttermilk.html
(Includes b/c recipe.)

And another member has an ABC recipe which uses buttermilk:

http://cakecentral.com/cake-decorating-ftopict-689073-.html

HTH

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d3sc3n7 Posted 22 Jul 2010 , 10:05am
post #25 of 25

[quote="JanH"]

Quote:
Originally Posted by d3sc3n7



A member has recommended buttermilk for a less sweet b/c:


HTH




Hmm, I can't stand the stuff...I guess it could work though. Thanks Jan

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