Now, see, I missed that story about the roast! Do share, if you have a second!
http://cakecentral.com/cake-decorating-ftopict-683305-gramma.html+ham
it's my 2nd post on this thread.
Hahaha! That's good stuff! I love it. Just proof that sometimes people will do something that seems silly on an intellectual level just because it's always been done. Sometimes there is no reason, and sometimes it's the comfort of tradition. But sometimes it's just goofy!
*snork* Sorry... but that's just funny! Kind of mean of them to tell her that, unless 'back in their day' there WERE bugs in them?
I'm sure others will remember this one, but my 80+ yr old father in law remembers as a kid that tomatoes were poison. Pigs could eat 'em and once they were processed into ketchup, they were ok. But to eat one right out of the garden? You'd DIE!!! It was a "fact"! He remembers seeing an older man, a fellow field hand, pick a tomato and start to eat it and he said, "All of us kids stood there staring, waiting for him to keel over dead! And when he didn't, we just didn't know what to think!"
*snork* Sorry... but that's just funny! Kind of mean of them to tell her that, unless 'back in their day' there WERE bugs in them?
I'm sure others will remember this one, but my 80+ yr old father in law remembers as a kid that tomatoes were poison. Pigs could eat 'em and once they were processed into ketchup, they were ok. But to eat one right out of the garden? You'd DIE!!! It was a "fact"! He remembers seeing an older man, a fellow field hand, pick a tomato and start to eat it and he said, "All of us kids stood there staring, waiting for him to keel over dead! And when he didn't, we just didn't know what to think!"
Love this story! Too funny. 
The batter was so good raw that my daughter told me I should find a pasteurize it and sell it as is.
I have a dessert on my menu that I call 'raw cake batter'. It tastes like Devil's Food cake batter, but no raw ingredients. People usually trip on it!! It's not something that everyone thinks to order, but once they've had it, you can't get them away from it. I have to be adamant about the fact that there are no actual 'raw' ingredients.
Then my daughter is onto something, huh? 
It is the eggs in the stuff that creeps me out. I usually just scoop out a little bit onto a spoon for her. The batter I make really does taste different in it's raw state than when it is baked.
For years I would not let my kids eat raw cookie dough when I was making cookies. My middle son especially liked chocolate chip cookie dough. The first thing he did when he moved out of the house was go buy a roll of the raw cookie dough they sell at the grocer and proceeded to eat half of it - raw. He got so sick from eating so much that he has not done it again. I was amazed when he told me this. Of all the things a kid can do when they leave the eyes of the parents, my son chose to eat raw cookie dough. I guess he could have done something worse. I should consider myself lucky! He's the one I have to watch the most when I bake. One time I turned my back and he took the whole bowl off the counter and ran. I guess I traumatized him for life, because he cannot resist stealing the dough and taking a few swipes at it. Sheesh.
Debi, you are friggin' kidding me? Why on earth would someone try to convince kids that healthy food is bad for you. Maybe candy and junk, because techinically that can kill you, albeit slowly and indirectly.
Oh they didn't just tell the kids that. Grown adults honest to god believed that tomatoes were poisonous!! Even tho' it was officially proven to be 'bunk' in the early 1800's ( http://www.mhhe.com/biosci/pae/botany/botany_map/articles/article_35.html ), it took a LONG time for it to be an accepted belief and fact.
Oh Debi... people wouldn't eat tomatoes, but drinking cocaine and smoking cigarettes were healthy choices! *sigh* It's true... it's all in our history... we can't try to hide it!
LindaF144, your daughter is certainly not alone. It is almost physically painful to me to make a Devil's Food cake and not at least lick the bowl! I'm addicted. I have a recipe for your son for chocolate chip cookie dough dip. There are no raw eggs (I don't blame you on that one, yuk!) but it really tastes good!! If you're interested...
Oh Debi... people wouldn't eat tomatoes, but drinking cocaine and smoking cigarettes were healthy choices! *sigh* It's true... it's all in our history... we can't try to hide it!
LindaF144, your daughter is certainly not alone. It is almost physically painful to me to make a Devil's Food cake and not at least lick the bowl! I'm addicted. I have a recipe for your son for chocolate chip cookie dough dip. There are no raw eggs (I don't blame you on that one, yuk!) but it really tastes good!! If you're interested...
Heaven help me.....but yes, I would be interested. He is getting married in two weeks and then moving to another state 7 hours away. 
If I could give him this recipe, he would love it. On second thought I won't give him the recipe. He'll have to come visit to get to eat some!
Thanks!
Ok, this is super simple, but it is REALLY good! You can even freeze it in a thinner layer and chop up to put in ice cream and that sort of stuff. YUM! And feel free to keep it secret from him and make him visit for it! Haha. Or, if you really like his new wife, you can tell her secretly and it can be her treat for him!
Title: Choc Chip Cookie Dough Dip
8 oz. cream cheese
1 stick butter
½ c. powdered sugar
1/3 c. brown sugar
1 t. vanilla (I always go heavier on this...maybe 2?)
½ to 1 c. mini morsels (to taste)(the more the better for me!!)
Directions: Bring cheese and butter to room temp for best mixing results. Cream all ingredients except mini morsels until smooth and well combined. Stir in mini chips. Serve cold with graham crackers, cookies, or shortbread. (Spoons and fingers work well, too!)
Oh Debi... people wouldn't eat tomatoes, but drinking cocaine and smoking cigarettes were healthy choices! *sigh* It's true... it's all in our history... we can't try to hide it!
Oh then you'll just LUV the irony, then! Father-in-law grew up on a tobacco farm in Kentucky! He learned to strip tobacco as a really little kid ..... but do NOT eat a tomato, whatever you do!
Melvira,
Thanks! This will be a fun surprise for them!
Hey, sorry to interrupt but I saw Linda that you should only be mixing in dry ingredients for one minute and you dont let it fully incorporate, and I am curious if this applies to Sylvia Weinstock's Classic Yellow? She says to add dry and sour cream alternating and to fully incorporate after each addition. I have always done it this way because I'm terrified not to lol but it takes way longer than a minute!! Do you think I would be ok not letting them fully incorporate?
I'm sorry if I wrote that wrong. You should mix in dry and liquid ingredients alternately. However, I don't wait for the one part to be fully incorporated til I add in the next part. Usually by the time I put one bowl down and pick up the other, that is enough time to get most of it in. But no, I don't fully incorporate til the end. You do want it fully incorporated, but you don't have to wait until each section is fully incorporated to add more. After I am done adding all the ingredients, I may let it mix for 3-5 seconds more. But then I turn it off and mix it by hand with a good couple of sccops to the bottom of the bowl making sure I scrap it good to get it all up. I also scrap the sides at this time too and incorporate that.
Hope that helps.
Oh, and I have not made Sylvia's cake. I am looking for a yellow cake, so I'll add this to the list to see if it will be one of the recipes I try.
Ok, this is super simple, but it is REALLY good! You can even freeze it in a thinner layer and chop up to put in ice cream and that sort of stuff. YUM! And feel free to keep it secret from him and make him visit for it! Haha. Or, if you really like his new wife, you can tell her secretly and it can be her treat for him!
Title: Choc Chip Cookie Dough Dip
8 oz. cream cheese
1 stick butter
½ c. powdered sugar
1/3 c. brown sugar
1 t. vanilla (I always go heavier on this...maybe 2?)
½ to 1 c. mini morsels (to taste)(the more the better for me!!)
Directions: Bring cheese and butter to room temp for best mixing results. Cream all ingredients except mini morsels until smooth and well combined. Stir in mini chips. Serve cold with graham crackers, cookies, or shortbread. (Spoons and fingers work well, too!)
My 17 year old son is going to love this. He isn't really crazy about c.c. cookies after they're baked but would do like Linda's son and eat half a batch raw if he could get away with it. Thanks Melvira. 
Melvira,
Have you ever tried your choc chip cookie dough dip as a cake filling? I'm thinking with yellow cake? sounds scrumptious!
Absolutely!! And if you cover it with ganache, it just adds another layer of decadence. I mean, it's good with regular icing too, but ganache just pushes it over the top! Make sure to mix it well so it's not grainy... let that sugar get it's butt beat!
Melvira, thanks so much for sharing this recipe. My girls make their own raw cookie dough recipe all the time. They love raw cookie dough. They will be so excited to try this one. AND using it as a cake filling!! I never thought of that! AND with ganache!! Leave it to you to lead me down the path of decadence! Can't wait to try it!!
I make that dip all the time Mel! I never thought of it as a filling though....definitely going to have to try that. Everyone goes crazy over it every time I make it. I make it into a cheese ball then coat the outside with more mini-choco chips. So yummy and pretty (for about 30 seconds before everyone rips into it!).
So yummy and pretty (for about 30 seconds before everyone rips into it!).
RIGHT?!? It is really good, and people just tear it up! Now since you know what it tastes like, imagine it between a couple layers of really good cake! It's super YUM! (Why do I always feel compelled to give you guys my best secrets? Hehehe)
TY for the reply Linda! And yes, do try her cake I searched for a scratch yellow cake for a long time and this one is my go to and SUCH a favorite when I serve it! :]
So I collected all of you ladies good advice and made a practice cake followed by the real one. Here is what I got:
The practice cake came out perfect. Air pockets/bubbles gone. 
Tried a new fondant recipe and decided that I would NOT pay $10 for an assortment pack of pre-made fondant for my red & blue. My cheap sensibilities just wouldn't let me do it so I slightly altered said new fondant recipe and tada! Pretty near perfect primary colors. I figured I would practice decorating with my bubbleless cake since well I'm really new to cake decorating with fondant or decorating in general for that matter. ............... The I broke my hand mixer mid "creaming" of the buttercream 
Ran out and bought a cheap one to finish up. The decorating went better than I expected and I only ended up with a couple of alterations that I would need to make for "real" one.
On to the real deal. Well that one came out with some air. Not alot of air. So if my cakes were people my old cakes would have been politicians and this one would be a 5 year old trying to convince you to let them have a puppy so I shrugged it off since the cake was one of the most perfectly level things I have ever made. Went on to make some more butter cream and......... mixer number two went to cheap baking supply heaven but my spirits were lifted when my fondant rolled out better then the first. Which was soon followed by my first slide down the middle of said perfect fondant for a quilt impression. RIP 
OppppPPsss.... After some yelling and talking myself out of making a fruit salad for the Fourth of July party, I came up with something that I figured I wouldn't hate. Below is what I got. Looks alot like what I wanted in that well its round, there some blue, there's some red, and there are some diamond shapes. Ok ok it looks nothing like my original idea but they will eat it and love it
So two hand mixers, 3 food color dyed dish towels and a bout with insanity later ....
Oh, that cake looks fabulous. I *adore* the lattice top; it's an unusual idea for a cake but so perfectly fits the Americana theme!
If you have any fondant left, you might try putting a border strip around the edges of the lattice, to just finish it off more neatly. I think it's fine as is, but I kind of want to see it with a top border to match the one on the bottom. 
And now you have a great excuse to go buy a decent stand mixer.
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