|
|
Post by snowwhite on Dec 8, 2016 11:10:59 GMT -5
|
|
|
|
Post by Queen on Dec 8, 2016 12:56:15 GMT -5
Marzipan and Cherry would be my two least favourite flavours. Gaaghghg.
I made an upside-down chocolate cake with spicy pears and pecan nuts on the top (well, the bottom when it baked, now the top... It's delish.
|
|
|
|
Post by kraken on Dec 8, 2016 15:32:15 GMT -5
|
|
|
|
Post by Liiisa on Dec 9, 2016 19:15:12 GMT -5
I adore marzipan, so I'll take your piece of that cake, Q! I like anything with nuts in it. What is my favorite cake? I like all cake. Maybe a walnut dacquoise? Sorry, the only one I could find that looks like what I've had in restaurants is in French: walnut dacquoise |
|
|
|
Post by Phar Lap on Dec 9, 2016 22:04:23 GMT -5
At a twilight Christmas market yesterday, I bought a coconut and raspberry cake at the home made cage stall. It was delicious.
|
|
|
|
Post by ozziegiraffe on Dec 10, 2016 5:13:55 GMT -5
Chocolate, but not mud. Wiht cream, for example Black Forest cake.
|
|
|
|
Post by Queen on Dec 10, 2016 10:17:17 GMT -5
Liiisa you can have all my marzipan. If you're ever here around Christmas there's loads of it in the markets, made into little shapes of everything from handbags to pigs to cabbages. I feel a photograph may be required
|
|
|
|
Post by sprite on Dec 10, 2016 15:25:28 GMT -5
that pear/chocolate cake sounds good.
i've been making a poppyseed and lemon cake from bbc goodfood--crap recipe, but once you add all the tweaks, it's lovely. works very well gluten free.
|
|
|
|
Post by sprite on Dec 10, 2016 15:31:09 GMT -5
i may try snow's recipe, as a i have a package of marzipan and no idea what to do with it!
|
|
|
|
Post by Liiisa on Dec 10, 2016 16:12:37 GMT -5
It's a deal, Q!
If I had a package of marzipan I'd just eat it! I could eat the whole thing in one day. Well, I'd regret it, of course.
|
|
|
|
Post by wombatrois on Dec 17, 2016 6:46:00 GMT -5
Chocolate and ricotta cake - essentially two cake batters (one choc the other vanilla ricotta) swirled together then baked. A.b.s.o.u.t.e.l.y divine. Especially warm with vanilla ice cream / gelato.
It takes 9 eggs, so I usually only cook it for special occasions such as bring-a-birthday-cake-to-work-because-it's-your-birthay days.
Incidentally, is this a particularly Australian custom? It strikes me as incredibly unfair - one should have a cake given to one, surely?
|
|
|
|
Post by Queen on Dec 20, 2016 3:50:15 GMT -5
Birthday person brings cake here as well, but it's acceptable to outsource the baking.
|
|
|
|
Post by snowwhite on Dec 23, 2016 10:07:54 GMT -5
Common in the UK as well - to bring cake in on your birthday. I'd rather have the day off, myself.
|
|
|
|
Post by Liiisa on Dec 23, 2016 21:07:41 GMT -5
When I first started working here (in the Pleistocene or so), there was an organized birthday party every month, with different people delegated to bring the cake and so on, and it was a giant pain... when we're in deadlines no one had time to do it, and it just became an annoyance. So then this woman from Canada who worked there suggested the bring-your-own-cake idea, and that was brilliant - who's better at remembering your birthday than you, after all.
But little by little everyone stopped bothering, and that's even better... we're too busy to deal with all of that, and after all we're grownups and should sort of be over the "it's my BIRTHDAY!" thing by now (I think). We still have organized cake-type things for when people are leaving, having babies, etc though. And you always bring treats in when you travel.
On the subject of marzipan I was in Neuhaus doing some Isthmus-shopping today and they had GIANT blocks of marzipan... I had to forcibly restrain myself.
|
|
|
|
Post by crazycat on Dec 23, 2016 23:32:48 GMT -5
I love marzipan and cherries. That cake looks really yummy! Current favourite is anything with cream and custard. Our new local bakery has an eclair type cake filled with cream and custard and topped with caramel icing. It's called 'the arse wobbler'  |
|
|
|
Post by snowwhite on Dec 24, 2016 5:25:35 GMT -5
... and after all we're grownups and should sort of be over the "it's my BIRTHDAY!" thing by now (I think). Try telling that to my fil. Honestly, birthday or Christmas, everyone has to gather round and admire each individual gift, as it's opened. I wouldn't have thought anyone over the age of about 10 would behave the way he does over presents. |
|
|
|
Post by wombatrois on Dec 25, 2016 18:16:08 GMT -5
"... and after all we're grownups and should sort of be over the "it's my BIRTHDAY!" thing by now (I think)"
oh true, but if it involves cake, it should be OK, surely?
But also, there's the gluten intolerant in the office that you have to cater for as well, so that narrows the possibilities a little. Although last year I found a recipe for jaffingtons, that sound exactly how you imagine them (aussies and kiwis). Little gluten free squares of delicious orange cakey stuff dipped in chocolate and rolled in coconut.
|
|
|
|
Post by Liiisa on Dec 25, 2016 22:27:12 GMT -5
It's absolutely true that one should maximize opportunities for cake eating!
|
|
|
|
Post by Phar Lap on Jan 3, 2017 8:32:10 GMT -5
With Snowhite's 'Marzipan and Cheery Cake', I am guessing that "Active Time" in the recipe instructions means preparation time? "... and after all we're grownups and should sort of be over the "it's my BIRTHDAY!" thing by now (I think)" oh true, but if it involves cake, it should be OK, surely? But also, there's the gluten intolerant in the office that you have to cater for as well, so that narrows the possibilities a little. Although last year I found a recipe for jaffingtons, that sound exactly how you imagine them (aussies and kiwis). Little gluten free squares of delicious orange cakey stuff dipped in chocolate and rolled in coconut. Why? If it's my birthday and I bring in a cake to share it will be a cake that I like. |
|
|
|
Post by sprite on Jan 4, 2017 7:44:16 GMT -5
true, but what is the purpose of bringing in cake? to share, surely? and if not everyone can share, it's a bit of a snub.
|
|
|
|
Post by wombatrois on Jan 4, 2017 9:46:42 GMT -5
I liked the jaffingtons.
|
|
|
|
Post by leela on Jan 11, 2017 14:51:42 GMT -5
When someone can provide me with the exact recipe for the Costa Raspberry and Almond Bake, I'll be ecstatic.
|
|
yehyeh
Eating Figjam
Posts: 528
|
Post by yehyeh on Jan 14, 2017 23:01:46 GMT -5
|
|
|
|
Post by kneazle on Jan 15, 2017 0:34:34 GMT -5
We had a cake in Cuba that was a caramel cake topped with creme caramel. It was amazing and apparently cooked in a pressure cooker.
|
|
|
|
Post by sprite on Jan 15, 2017 9:17:55 GMT -5
in south america we ate a lot of tres leches cake.
we've been invited to a Polish perogie dinner next wkend, and i'm torn between making something polish/slavic, or a tres leches because they are SOO good, but i can never bake one for just the two of us.
|
|
|
|
Post by kneazle on Jan 15, 2017 13:21:14 GMT -5
Ah! I wondered what they were called but I forgot to ask!
|
|
|
|
Post by Liiisa on Jan 15, 2017 19:51:54 GMT -5
I had a tres leches cake at a local vegan restaurant - made with cashew, coconut, and soy milks - that I was a little skeptical about, but it was amazing. I actually liked it better than the conventional version, and I love tres leches cake! Wow.
|
|
|
|
Post by sprite on Jan 16, 2017 3:55:19 GMT -5
ooh. that sounds very nice. i have a vegan cousin nearby, and i've wondered what dessert i could make if she comes round, which wouldn't be fruit salad.
|
|
