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post #31 of 72
Quote:
Originally Posted by DeliciousDesserts View Post


Absolutely true. The cocoa reacted with the baking soda. Dutch processing now neutralizes that reaction.

I always thought the red came from using beetroot?

post #32 of 72

i agree

to get the icing uniform you need to measure it out, two scoops, per layer, more or less depending on the size of the cake, of course

post #33 of 72
Quote:
Originally Posted by Dayti View Post

I always thought the red came from using beetroot?

No.

I've never heard of using beet root?

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #34 of 72
I have heard of using beet roots for the red colour, but not as part of the original red velvet recipe. I understand it to be something that has been developed by people who don't want to use the food colouring.
post #35 of 72

Very nice cake! I'm impressed!

Love Love Food

Gourmet Foods & Gifts

10 Fourth Street East Unit B

Cornwall, Ontario CANADA

www.lovelovefood.com

Reply

Love Love Food

Gourmet Foods & Gifts

10 Fourth Street East Unit B

Cornwall, Ontario CANADA

www.lovelovefood.com

Reply
post #36 of 72
Quote:
Originally Posted by MBalaska View Post
 

 

 

Then I look at JWinslows cake and I'm like a little kindergarden kid looking in the window of the local bakery. And I am in AWE of her talent.   Just remembering our very first cakes is sure to give you a laugh.

Awe,  thank you!  I have taken the advice from members here over the years and try to apply it to all my cakes.

From ApplegumPam - Foundation, Foundation, Foundation

From FromScratch,SF - Make the cake look as pretty on the inside as out.

From AZ,  - Less is more (still learning this one).

From Delicious Desserts - analyze your cake and make it better next time.

 

I just needed to say thank you -

 

Jeanne

 

 

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply
post #37 of 72

The best way to keep it uniform is to pipe it on using a 1A then smooth it out gently to remove the lines and airbubbles.

 

After having worked for a greeting card company supplying cakes for photos, it looks like it was photo-shopped to make it look clean and perfect.

post #38 of 72

I haven't done cakes just for photos, but I agree.  And I'm pretty sure the colors were intensified in Photoshop, especially the purple.

post #39 of 72

It's near impossible to advise on how much buttercream they used in this cake as we have no idea how big the cake is. My advise would be to measure out two equal lots of buttercream and them spread them on with a spatula.

Lorynne  - Luv Cake Blog

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Lorynne  - Luv Cake Blog

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post #40 of 72
Quote:
Originally Posted by Dayti View Post
 

I always thought the red came from using beetroot?


That's what I always thought, too, because I've seen many recipes using beets and figured that must be what what was originally used before red dye was available. But according to this article, the recipe was originated by Adam's, the spice and extract company, and they came up with the recipe and put it on bottles as a way to increase food coloring sales during the depression.

http://mentalfloss.com/article/48990/how-red-velvet-cake-got-its-name

 

post #41 of 72

I know this is getting slightly off topic, but this is why I am slowly growing to hate Pinterest because the photos that go viral on there are magazine photos or extremely popular full-time paid bloggers that's main job to make the food as pretty as possible no mater what or it's fake food manipulated to do what food will never do.  Like I said, I'm totally guilty every week of this when I make a dessert that I sell for a popular delivery service here where I live.  They have extremely strict rules about getting the dish styled and photographed by a woman that used to work for Bon Appitite before they will approve the dish for sale.  She makes my stuff look AMAZING but it's manipulated - although I demand that she manipulates it as little as possible so it's representative of what is actually delivered.  But my own personal portfolio or pictures on my website, I only photoshop lighting conditions and color correct, I have long ago stopped trying to hide any flaws on the cake itself because I am not perfect and if there is a flaw, then the potential customer should be able to see my flaw.

 

If you haven't seen this video, you need to watch it because the way they manipulate the photo of this woman is the exact same way they manipulate the photos for food:

 

http://www.youtube.com/watch?v=4XHEZwEhJvI

 

Anyway, my point is, the stuff that gets put in front of my face at every consultation 95% of the time are fake cakes that have been styled using inedible items in completely unrealistic circumstances (who the heck came up with the china cabinet full of perfect little desserts around the perfect 3 tiered cake in the middle of the freakin woods next to the perfect model in the $20,000 wedding dress lounging on a vintage couch?) and manipulated the heck out of the finished photos for publication or for putting on the internet.  You know, "swoon worthy"?  HAHAHAHAHAHAHA  

 

OK, rant over, I hope your tie dye cake comes out great!

post #42 of 72
Quote:
Originally Posted by FromScratchSF View Post

I know this is getting slightly off topic, but this is why I am slowly growing to hate Pinterest because the photos that go viral on there are magazine photos or extremely popular full-time paid bloggers that's main job to make the food as pretty as possible no mater what or it's fake food manipulated to do what food will never do.  Like I said, I'm totally guilty every week of this when I make a dessert that I sell for a popular delivery service here where I live.  They have extremely strict rules about getting the dish styled and photographed by a woman that used to work for Bon Appitite before they will approve the dish for sale.  She makes my stuff look AMAZING but it's manipulated - although I demand that she manipulates it as little as possible so it's representative of what is actually delivered.  But my own personal portfolio or pictures on my website, I only photoshop lighting conditions and color correct, I have long ago stopped trying to hide any flaws on the cake itself because I am not perfect and if there is a flaw, then the potential customer should be able to see my flaw.

If you haven't seen this video, you need to watch it because the way they manipulate the photo of this woman is the exact same way they manipulate the photos for food:

http://www.youtube.com/watch?v=4XHEZwEhJvI

Anyway, my point is, the stuff that gets put in front of my face at every consultation 95% of the time are fake cakes that have been styled using inedible items in completely unrealistic circumstances (who the heck came up with the china cabinet full of perfect little desserts around the perfect 3 tiered cake in the middle of the freakin woods next to the perfect model in the $20,000 wedding dress lounging on a vintage couch?) and manipulated the heck out of the finished photos for publication or for putting on the internet.  You know, "swoon worthy"?  HAHAHAHAHAHAHA  

OK, rant over, I hope your tie dye cake comes out great!
Exactly!
post #43 of 72
Quote:
Originally Posted by howsweet View Post
 

I haven't done cakes just for photos, but I agree.  And I'm pretty sure the colors were intensified in Photoshop, especially the purple.

 

I have been completely unsuccessful in my many attempts to make a purple cake.  I've tried many types of batter, heck I even bought box mix to try and make a proper purple, I've used powdered colors, gel colors etc and no matter what color the batter looked in the bowl, it always changed dramatically when baked and turned ugly.  So I agree - anytime I see anything purple in food I think "photoshopped!".  Of course I could always be wrong (It does happen quite a lot!) but I ran this one thru the ringer.  I would never be able to make a cake as purple as that photo is.  I also can't make purple fondant.  I've thrown in the towel on that one also.  I buy premade and encourage as little use of the color in the design as possible.

 

I am not looking forward to Pantone's next color of the year.  Bite me "radiant orchid".  Seriously?  What the heck is "radient orchid"?  

post #44 of 72
Quote:
Originally Posted by FromScratchSF View Post

I have been completely unsuccessful in my many attempts to make a purple cake.  I've tried many types of batter, heck I even bought box mix to try and make a proper purple, I've used powdered colors, gel colors etc and no matter what color the batter looked in the bowl, it always changed dramatically when baked and turned ugly.  So I agree - anytime I see anything purple in food I think "photoshopped!".  Of course I could always be wrong (It does happen quite a lot!) but I ran this one thru the ringer.  I would never be able to make a cake as purple as that photo is.  I also can't make purple fondant.  I've thrown in the towel on that one also.  I buy premade and encourage as little use of the color in the design as possible.

I am not looking forward to Pantone's next color of the year.  Bite me "radiant orchid".  Seriously?  What the heck is "radient orchid"?  
That's funny; my colour nemesis is orange. Whenever I make orange fondant it looks okay in reality, but the photos always come out looking flesh-toned. And that's just gross!
post #45 of 72
Quote:
Originally Posted by FromScratchSF View Post
 

 

I have been completely unsuccessful in my many attempts to make a purple cake.  I've tried many types of batter, heck I even bought box mix to try and make a proper purple, I've used powdered colors, gel colors etc and no matter what color the batter looked in the bowl, it always changed dramatically when baked and turned ugly.  So I agree - anytime I see anything purple in food I think "photoshopped!".  Of course I could always be wrong (It does happen quite a lot!) but I ran this one thru the ringer.  I would never be able to make a cake as purple as that photo is.  I also can't make purple fondant.  I've thrown in the towel on that one also.  I buy premade and encourage as little use of the color in the design as possible.

 

I am not looking forward to Pantone's next color of the year.  Bite me "radiant orchid".  Seriously?  What the heck is "radient orchid"?  


I sincerely hope it's not going to be the year of the purple cake. I use a digital camera, and digital cameras pretty much won't photogaph purple. I don't want to be photoshopping purple back into all of my photos all year!  :lol:  I did two purple cakes this weekend...

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