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One last cake
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Apr. 12th, 2008 @ 10:45 pm
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![[info]](http://p-stat.livejournal.com/img/userinfo.gif) reveilles had a birthday last week so today I continued my annual tradition and made her carrot cake with cream-cheese frosting. This year I used my newly acquired cake decorating skills to add flowers and stuff.
( Image under the cut )Current Mood:  tired |
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Cake Decorating, part 4
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Apr. 8th, 2008 @ 09:22 pm
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Today was the last cake decorating class. The teacher mostly answered questions we had and reviewed a few things.
I tried making a Mousseline Buttercream again and this time it worked, so all of the decorations are using stuff that tastes good. YUM!
I'm happy with how the top of the cake turned out, but less happy with the sides, but I had never done things on the sides before. The Mousseline was a little too thin for the border I tried, which didn't help either.
( Image under the cut )Current Mood:  content |
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Cake Decorating, part 3
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Apr. 1st, 2008 @ 09:59 pm
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Today was the third cake decorating class. We worked with royal icing today. It wasn't that much different to work with than the practice icing, but is even less edible. I tried making a Mousseline Buttercream, but I didn't have time to let it warm up enough, so the butter separated when I went to use it. >sigh< At least I know better for next time. As a result, I used the practice icing for everything.
( Image under the cut )Current Mood: tired |
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Leinenkugel's Berry Weiss
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Mar. 29th, 2008 @ 04:24 pm
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I have Leinenkugel's Berry Weiss. That is all.Current Mood: happy |
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Cake Decorating, part 2
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Mar. 25th, 2008 @ 09:54 pm
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Today was the second cake decorating class. We practiced roses and learned rope borders, shell borders, writing, and mums. I could have colored the icing, but didn't feel like dealing with the additional overhead. ( Image under the cut )Current Mood: tired |
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The Icing Man Cometh
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Mar. 18th, 2008 @ 09:32 pm
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I signed up for a cake decorating class at the local high school. For the next four weeks I'm going to learn how to make cakes look pretty. Today we learned how to do roses and borders. ( Image under the cut )Current Mood:  accomplished |
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A cool solution to book storage
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Feb. 16th, 2008 @ 06:02 pm
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From colorsarenice, a cool solution to book storage. Note, the first picture is looking down. I would love to have space for that many books. The only issue I can see is that I'd have to organize by size rather than by author.Current Mood: content |
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42 down, 8 to go
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Feb. 3rd, 2008 @ 08:09 am
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My company's annual meeting was last Monday in Providence, Rhode Island. This was the first time I've ever been to Rhode Island, so now I've visited 42 states:
create your own personalized map of the USA.Current Mood: happy |
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Sweeney Todd
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Dec. 31st, 2007 @ 10:32 am
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One of my favorite musicals is "Sweeney Todd" and I have been looking forward to the movie version for months. Since it also happens to be one of reveilles' least favorite musicals, I knew I was going to have to see it without her. So, I went to a matinee showing on the Saturday before Christmas.
This was an excellent version of the musical. Because they could do movie-style special effects, Burton really brought out the horror aspects of the show. This was a very bloody movie, but it was effective and didn't seem too over the top.
( More thoughts under the cut )Current Mood: content |
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Adventures in Baking
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Dec. 9th, 2007 @ 07:51 pm
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Just a catchup post on my recent baking adventures:
In November my church had a men's evening. I baked:
- Coffee and Milk Chocolate Chip Cake from Baking by Flavor. This was a dense cake with a glaze made from Kahlua, coffee, and sugar. The sugar crystalized on the outside of the cake, giving it a very interesting and enjoyable texture.
- Lemon Bundt Cake from Cook’s Illustrated magazine. This was a light cake with a wonderful icing made from lemon juice, buttermilk, and confectioners' sugar. The icing really added a tart flavor with a little bit of tang from the buttermilk.
I've also started making cookie dough for my Christmas Baking. Like last year, I'm making the doughs over 2 weekend, freezing them, and baking on the third weekend. So far, I've made:
- Soft Gingerbread Cookies from Cook's Illustrated
- Brown Sugar Cookies from Cook's Illustrated
- Chocolate Cranberry Sugar Cookies from The Baking Sheet
- Dark & White Chocolate Chunk Cookies from Bon Appetit
- Peppermint Chocolate Thumbprints from The Baking Sheet
- Chocolate Chip Cookies (with Whole Wheat Flour) from King Arthur Flour Company
reveilles is currently making Rum Balls (based on a recipe from The Joy of Cooking). I'm also going to make Chocolate Walnut Fudge and Peanut Butter Fudge (from Cook's Illustrated). Current Mood: tired |
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