New Posts  All Forums:

Posts by hbquikcomjamesl

According to Amazon, you could get a PAN to bake a Texas-shaped cake for about $50. Or about $20 for a silicone mold. But given the size (about 11" square), I don't think only one of them would server no 50 guests. And if they expect Texas-sized servings, you'd probably need to bake 4 or 5 of 'em.   Less than 150 posts to go before this thread hits 3000 posts.
I would be inclined to agree with what "winniemog" has to say When I did my first strawberry marble cake, I did it strictly for family. And I think I'd already done two by the time I did one as my own 50th birthday cake. I seem to recall that lemon is considered very traditional for wedding cakes, in some circles, but I'll also say that there are plenty of people who don't like lemons, don't like lemons in their water, and don't like lemon cake (or lemon chicken) unless...
Just repeat after me: "Plastic glitter is NOT Good Eats."
Google and Wikipedia are your friends. Although after looking at the article, It leaves me not entirely sure what a "Giggle and Hoot" is.
I'm guessing that Erin (of the skull cake) is a bit of a goth? Maybe a "cheerful goth" like Dethany Dendrobia, from the comic strip, On the Fastrack? All the cakes look good. And that "Thomas" cake is most remarkable indeed. And Cat, hang in there. Your nephew is in my prayers, that the doctors are able to get his condition under control. As advertised, all I baked was a small batch of my mother's famous shortbreads, as thank-you gifts for the Linotype operator who...
Actually, something like that happened to me, with the cake I baked for my parents' 55th wedding anniversary.   You may recall, it was a 9x13 sheet cake with a speed limit sign on it (what could possibly be more obvious for "55"?), via edible printing, served in-pan. When we had to cancel a visit from the neighbors, the evening of the anniversary, I cut around the sign, hoping that the neighbors would make it the next evening. That continued for a few days. Eventually,...
The cookies will of course be my mother's famous shortbreads.
Hmm. Was it served chilled? As usual, everything looks really good (and way beyond my pay grade). On a more serious (indeed somber) note, probably nothing from me for a while. Much of what I've been doing in the kitchen for the past few months was to keep my mother (dying of COPD) interested enough in food to consume an adequate number of calories. Sadly, a week ago last Saturday, she passed beyond the need to consume any calories at all, and I think probably the next bit...
Perhaps she was simply having trouble finding a tactful way of telling you you'd lost the gig. (I do my best to assume the best of people, unless they go out of their way to make that impossible.)
Hmm. Could always use cornstarch. Or arrowroot. Or just reduce the jus until it doesn't need thickeners (but by that point, it would probably be like sucking on a bouillon cube). Note: We're within 200 posts of the 3000 mark.
New Posts  All Forums: