Stylism~How 'stylist' Of You~Way Not Cool.
Decorating By -K8memphis Updated 16 Jun 2009 , 10:01am by JanH
Could I just point out how very lucky you all are if that is the worst problems you have .........
Luck?
If this is the worst problem? You just being philosophical maybe.
Just begs the question what's going on? You ok?
I get frustrated because it seems in Australia it is all about the look and the taste comes second.
It is all about getting perfect corners in the fondant on the mud cake (they call it plastic icing, and it tastes like it as well)
Perhaps I am a fondantphob (fondant/ phobia)
I say bring on the delicious cakes, it is cake after all, that is its function, not just eye candy. Cake with delicious fillings and icings.
Please don't feed me mud either. BORING. Yes I am a mudist as well.
Excuse me ?????? that is the biggest crock of s*** I've heard in a long time.
I get frustrated because it seems in Australia it is all about the look and the taste comes second.
It is all about getting perfect corners in the fondant on the mud cake (they call it plastic icing, and it tastes like it as well)
Perhaps I am a fondantphob (fondant/ phobia)
I say bring on the delicious cakes, it is cake after all, that is its function, not just eye candy. Cake with delicious fillings and icings.
Please don't feed me mud either. BORING. Yes I am a mudist as well.
Excuse me ?????? that is the biggest crock of s*** I've heard in a long time.
Fasten your seat belts and break out the popcorn.
k8mephis, have a piece of cake, you will feel better!
k8mephis, have a piece of cake, you will feel better!
Gotcha. And Thanks!
All this talk of caking makes me want a piece! I think when I get home form church I will put together a Coconut Cake. I found THE BEST recipe in my massive The New Best Recipe Book from the Cook's Illustrated people.
They are the people that test recipes like 30 times each until they come up with the best of the best. Their Coconut Cake is to die for. The frosting, now that was a bit much for me, but the cake itself--divine!
It's a scratch cake, and that is mostly what I make, but I'm thinking that when I open my bakery in July I may be asking K8 about the stuff she talks about that keeps the cakes fresh a little longer. I figure it wouldn't hurt to try it, right? And if it keeps my cakes fresher for the customer and keeps me from throwing food away, isn't that kind of a win-win? 
i am a rabid fan of cooks illustrated, and have that same book...i'm definitely gonna find and try that one! thank you!!
All this talk of caking makes me want a piece! I think when I get home form church I will put together a Coconut Cake. I found THE BEST recipe in my massive The New Best Recipe Book from the Cook's Illustrated people.
They are the people that test recipes like 30 times each until they come up with the best of the best. Their Coconut Cake is to die for. The frosting, now that was a bit much for me, but the cake itself--divine!
It's a scratch cake, and that is mostly what I make, but I'm thinking that when I open my bakery in July I may be asking K8 about the stuff she talks about that keeps the cakes fresh a little longer. I figure it wouldn't hurt to try it, right? And if it keeps my cakes fresher for the customer and keeps me from throwing food away, isn't that kind of a win-win?
I love rich icing--however my body doesn't. But wow coconut cake mmmmmmm.
But anyway--It's Jilk Cake Emulsion from Albert User imports at www.auiswiss.com
go to online store
then specialty products
choose from the list on the left and it's called Jilk Cake Emulsifier
--they are currently out of stock.
I've never tried it myself --I've just been conjecturing--but if they weren't out of stock I'd have already tried it because I've really made own self most curious. 
It's available from other vendors I'm sure.
OK, this may be the best place to chat about it, but I found it humorous at the time. We went to a wedding and the bridezilla was so into herself it wasn't even funny (glad we were friends of the groom). Anyway, we walked in to the chapel to see a huge portrait of the bride in her viel and a feather boa top(80's style) and a very overly done floral chapel. Alergies were noticeable on just about everyone. Nice ceremony with 5 attendants each carried a single stem and the bride a 50 pound bouquet. At the 6:00 p.m. reception, no dinner, no hor d'orves (sp) just punch and cake! The bride had told everyone that the lady who did the cake used her famous scratch cake recipe. The cake was simply gorgeous on the outside. Almost flawless fondant, paper thin gumpaste flowers. I was impressed. Then they cut the cake to serve. It was tasteless, rustic bread texture and dry. The bride told everyone taste did not matter she only wanted the best looking cake for her! The guests who did not like the cake could go out to dinner afterward! It is sad to see so much expense to go for the look and not worry about the taste. Scratch or boxed, her cake will be the talk for quite some time in not a pretty way.
I'm just curious as to the 'her' as in 'her famous recipe'-- is that the bride or the caker??
She should have suggested on the invites that her guests should brown bag it huh??
We were all thinking it was the bride's recipe but could never tell. The bride was so into herself. The whole idea of just going for looks amazes me. If you can't bake from sratch a recipe that you will be proud of but make an amazing box, or even the other way around, do it. It is great that the cake looks flawless and you are proud, but if you can't eat the cake, why bother? The same goes for bc/fondant. If you can work the fondant/bc and people love it, do it. It is about your talent and the taste. If we go back and look at all our cakes we have done, there is at LEAST one cake we just don't like. It was what the customer wanted but did we like it? No. Was the customer happy? yes. If this were not the case, all our photo pages would have would be one cake. Variety is the spice of life, and I like my spice!
i am a rabid fan of cooks illustrated, and have that same book...i'm definitely gonna find and try that one! thank you!!
Me too!! I loooooove Cook's Illustrated and pay for their yearly online subscription plus I purchase their year-end book which is all their magazines for the year, bound under one book for $24.95. I have 2006-2008 and refer to them all the time.
I highly recommend it for people who want good, home-made recipes that are well tested!!
I have never eaten a cake from scratch that was as moist as a cake mix.....now maybe I have been unlucky but I been around for many many moons and have yet to eat a good scratch cake....if you have a good recipe for one, I will try it.....but Im just sayin lol
I have never eaten a cake from scratch that was as moist as a cake mix.....now maybe I have been unlucky but I been around for many many moons and have yet to eat a good scratch cake....if you have a good recipe for one, I will try it.....but Im just sayin lol
Do you mean white/yellow cake in particular or just all the scratch cakes you've had?
I have never eaten a cake from scratch that was as moist as a cake mix.....now maybe I have been unlucky but I been around for many many moons and have yet to eat a good scratch cake....if you have a good recipe for one, I will try it.....but Im just sayin lol
Check out the "yellow cake scratch off" thread...........some people are having a problem with the cakes being TOO moist. You should try one of the recipes and see what you think.
I recommend Sylvia Weinstock's classic yellow cake.....new version with the addition of 1cup of milk and 1/2 tsp of ginger. This cake is soooo moist, yet it's very light and fluffy if you take your time and mix it correctly. I'm pretty sure you'll change your mind once you try this one.
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633981&postdays=0&postorder=asc&&start=225
ok I will try that...and yes I have never had any good scratch cake....
where is this weinstock recipe I can't find it
I get frustrated because it seems in Australia it is all about the look and the taste comes second.
Oh this line is hilarious - considering you seem to know what your talking about.
It is all about getting perfect corners in the fondant on the mud cake (they call it plastic icing, and it tastes like it as well)
Hilarious again - plastic icing - ummmm, the only plastic icing we get over here comes in a little box - made and shipped directly in from the USA - and its not used for covering cakes - do you know what it is actually used for?
Perhaps I am a fondantphob (fondant/ phobia)
Perhaps you have typed before thinking - 
I say bring on the delicious cakes, it is cake after all, that is its function, not just eye candy. Cake with delicious fillings and icings.
Please don't feed me mud either. BORING. Yes I am a mudist as well.What we call a Mud Cake is completly differnt to what people in the USA/Canada call a Mud Cake. But of course you knew that before you typed -
Another thing we Austrlians find Hilarious (actually quiet sad) is that the ammount of puddings and man made creams Americans put in their *scratch* cakes -
Perhaps we are of the attitude that the outside should be as beautiful as the inside - you think?
Just one closing question - why on earth would you be frustrated with how we do our cakes? 
How odd.
At the end of the day - what does it matter who uses what - and how they use it - if the customer is happy and fulfilled - then just do what works for you.
As Jules06 typed - what a load of s***.
But then the rest of the World knows that only good and great things come out of the good ole USof A....... god forbid another country be in the running 
Hilarious.
Bluehue sits back with popcorn - waiting waiting waiting...
I get frustrated because it seems in Australia it is all about the look and the taste comes second.
It is all about getting perfect corners in the fondant on the mud cake (they call it plastic icing, and it tastes like it as well)
Perhaps I am a fondantphob (fondant/ phobia)
I say bring on the delicious cakes, it is cake after all, that is its function, not just eye candy. Cake with delicious fillings and icings.
Please don't feed me mud either. BORING. Yes I am a mudist as well.
Well as long a you know what you are talking about...
Pop into mine for a tasting next time you're down this way, it'll blow your (tiny little) mind
ok I will try that...and yes I have never had any good scratch cake....
How do you know whether or not every single cake you've ever ate was scratch or mix?
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