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Getbig Main Boards => Gossip & Opinions => Topic started by: TEH boob on May 31, 2014, 10:15:41 PM
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Hummingbird cake tonight! Made it for my boyfriend/our anniversary. I've baked plenty of other things but I've actually never made a cake before. It turned out well, so now my boyfriend doesn't have to leave me for someone else who isn't a fuck up. ;D
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looks great and immaculate frosting job
first time, no less :o
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Is that really "milk"?
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shit getting real in this thread
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Hummingbird cake tonight! Made it for my boyfriend/our anniversary. I've baked plenty of other things but I've actually never made a cake before. It turned out well, so now my boyfriend doesn't have to leave me for someone else who isn't a fuck up. ;D
(http://i.imgur.com/aUPevBm.jpg)
Perfection!
Tell me how much you loved it!!!!
I made a Boston Cream Pie this weekend.
(http://i60.tinypic.com/10wi4p2.jpg)
(http://i62.tinypic.com/13z7139.jpg)
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Hummingbird cake tonight! Made it for my boyfriend/our anniversary. I've baked plenty of other things but I've actually never made a cake before. It turned out well, so now my boyfriend doesn't have to leave me for someone else who isn't a fuck up. ;D
(http://i.imgur.com/aUPevBm.jpg)
You are a natural. Cake is tall as it should be. Crumb is perfect, no overmixing. Just perfect!
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Hummingbird cake tonight! Made it for my boyfriend/our anniversary. I've baked plenty of other things but I've actually never made a cake before. It turned out well, so now my boyfriend doesn't have to leave me for someone else who isn't a fuck up. ;D
(http://i.imgur.com/aUPevBm.jpg)
We oughta start a Getbig Baking Club.
I have been going over recipes for a few hours today and actually was reading a cookbook before I saw this thread!
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The trick is ripping their little beaks off before throwing them in the batter.
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I'm making strawberry ice cream and mars bar cake later
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I'm making strawberry ice cream and mars bar cake later
(http://www.redicecreations.com/ul_img/12622moses-parting-red-sea.jpg)
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We oughta start a Getbig Baking Club.
I have been going over recipes for a few hours today and actually was reading a cookbook before I saw this thread!
Cake boy.
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Looks great!
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Cake boy.
I bake stuff sometimes. Is this not allowed?
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I bake stuff sometimes. Is this not allowed?
It's allowed, I just felt like "insulting" him. ;D
The only thing I can bake is bread and for that I need one of those bread making contraptions. ;D
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TA, a few things:
-Made sure to use fresh eggs, esp when baking. Target seems to keep their produce and dairy/eggs exceedingly fresh, even in the target I go to (which is in a shitty neighborhood).
-The parchment helped to remove the cake and keep it from sticking, but it made the edges of the cake uneven so I had to use the frosting to even it out
-Cream cheese frosting is very hard to work with....also I would make 20% less frosting next time (that recipe made a LOT).
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looks great and immaculate frosting job
first time, no less :o
Really that means a lot to me, I was concerned about the frosting not turning out well
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It's allowed, I just felt like "insulting" him. ;D
The only thing I can bake is bread and for that I need one of those bread making contraptions. ;D
Hell no! That IS unacceptable. The cool thing about baking is that it transforms elemental ingredients into something amazing, so I rank it with traditionally masculine tasks like carpentry, plastering, or steel production. It's been done throughout human history without a 'magic box.' Those damn things separate you from the heritage of the endeavour, keep you in the dark about how things work, and generally foster a can't-do sense of accomplishing something basic. They're a perfect metaphor for the modern world. So are modern industrial bread factories (in which I've performed building maintenance). They are production lines of human misery and I refuse to give them $7 for a loaf of their blowing agent filled marshmellow bread.
Fwiw, I'll probably build my own dough sheeter one of these days, just for the hell of it. I'm not against process equipment provided it doesn't try to isolate the user from the process so that someone else can exploit ignorance for profit, like a mechanic who tells you to never try to understand how your engine works.
One of the best books on the basic physics of baking I've encountered is How Baking Works by Paula Figoni. It doesn't have a single recipe in it, as I remember. Strictly theory. I found a PDF online.
Not to geek out entirely but the rheology of dough is pretty cool too. Concrete, ketchup, mayonaise, are all non-Newtonian liquids, but the viscoelasticity of glutinous dough is unique as far as I know, and responsible for western baking practices.
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TA, a few things:
-Made sure to use fresh eggs, esp when baking. Target seems to keep their produce and dairy/eggs exceedingly fresh, even in the target I go to (which is in a shitty neighborhood).
-The parchment helped to remove the cake and keep it from sticking, but it made the edges of the cake uneven so I had to use the frosting to even it out
-Cream cheese frosting is very hard to work with....also I would make 20% less frosting next time (that recipe made a LOT).
Did you measure by weight? You should have ended up with just the perfect amount of ingredients. Throw measuring cups away, they are pretty useless.
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Hell no! That IS unacceptable. The cool thing about baking is that it transforms elemental ingredients into something amazing, so I rank it with traditionally masculine tasks like carpentry, plastering, or steel production. It's been done throughout human history without a 'magic box.' Those damn things separate you from the heritage of the endeavour, keep you in the dark about how things work, and generally foster a can't-do sense of accomplishing something basic. They're a perfect metaphor for the modern world. So are modern industrial bread factories (in which I've performed building maintenance). They are production lines of human misery and I refuse to give them $7 for a loaf of their blowing agent filled marshmellow bread.
Fwiw, I'll probably build my own dough sheeter one of these days, just for the hell of it. I'm not against process equipment provided it doesn't try to isolate the user from the process so that someone else can exploit ignorance for profit, like a mechanic who tells you to never try to understand how your engine works.
One of the best books on the basic physics of baking I've encountered is How Baking Works by Paula Figoni. It doesn't have a single recipe in it, as I remember. Strictly theory. I found a PDF online.
Not to geek out entirely but the rheology of dough is pretty cool too. Concrete, ketchup, mayonaise, are all non-Newtonian liquids, but the viscoelasticity of glutinous dough is unique as far as I know, and responsible for western baking practices.
All true but you fail to realize that I look more like Julia Childs than cook like Julia Childs. ;D In short. No ability in the kitchen. ;D
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It's allowed, I just felt like "insulting" him. ;D
The only thing I can bake is bread and for that I need one of those bread making contraptions. ;D
I bake bread every day nearly and the only ingredients you need are Flour, Water, Yeast and Salt. The only tools you need are your hands and a Dutch Oven or heat proof pot and an oven. Technique is important. This is all it takes for an Artisan bread.
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TA, a few things:
-Made sure to use fresh eggs, esp when baking. Target seems to keep their produce and dairy/eggs exceedingly fresh, even in the target I go to (which is in a shitty neighborhood).
-The parchment helped to remove the cake and keep it from sticking, but it made the edges of the cake uneven so I had to use the frosting to even it out
-Cream cheese frosting is very hard to work with....also I would make 20% less frosting next time (that recipe made a LOT).
The parchment should be cut only for the bottom and go a little shy of the circle. It shouldn`t reach up any of the sides. Put your pan on the parchment paper, trace around it with a pencil and then cut it out, but go a bit inside the line. Then when done baking and cooling for just a bit, run a plastic knife around the edge gently and then invert. Should come right out.
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I bake bread every day nearly and the only ingredients you need are Flour, Water, Yeast and Salt. The only tools you need are your hands and a Dutch Oven or heat proof pot and an oven. Technique is important. This is all it takes for an Artisan bread.
Trust me on this. Yan can cook. I can't. ;D
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Trust me on this. Yan can cook. I can't. ;D
Trust me on this, you or anyone can easily do it.
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Did you measure by weight? You should have ended up with just the perfect amount of ingredients. Throw measuring cups away, they are pretty useless.
I didn't measure by weight. I used solid and liquid measuring cups. I'm slowly building my assortment of baking and cooking supplies, so I don't have a scale yet...I REALLY want a stand mixer at one point, but for now my hand mixer will do. Last year I baked with just a fork, so that's already an improvement haha
& I didn't know that about the parchment paper! I was concerned with the cake breaking as I took it out of the pans, so I assumed I was supposed to line the sides, too. Now I know for next time.
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I'm not a great cake guy but imo don't fuck with baking paper. Swiping with butter or lard and then sprinkling liberally with with flour and knocking out the excess is a good bondbreaker and how it's been done since forever. Teflon coated forms of every shape you'd want are common and cheap.
All true but you fail to realize that I look more like Julia Childs than cook like Julia Childs. ;D In short. No ability in the kitchen. ;D
It's just like anything. No one is born knowing how to do it.
That's a another cool thing about baking tho. It's not like fucking up the foie gras. Screw it all up and you've probably lost less than a dollar.
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The only issue with baking big fucking cakes is you tend to eat it all.
Eating like that all the time you are going to end up fat.
Regardless of what Adonis says about keeping in a calorie deficit, if you keep eating cakes every week you have little room in your diet for anything nutritious.
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I'm not a great cake guy but imo don't fuck with baking paper. Swiping with butter or lard and then sprinkling liberally with with flour and knocking out the excess is a good bondbreaker and how it's been done since forever. Teflon coated forms of every shape you'd want are common and cheap.
It's just like anything. No one is born knowing how to do it.
That's a another cool thing about baking tho. It's not like fucking up the foie gras. Screw it all up and you've probably lost less than a dollar.
No....baking is expensive. Butter, powdered sugar, chocolate, and nuts are all expensive, especially in large quantities
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The only issue with baking big fucking cakes is you tend to eat it all.
Eating like that all the time you are going to end up fat.
Regardless of what Adonis says about keeping in a calorie deficit, if you keep eating cakes every week you have little room in your diet for anything nutritious.
That's why I had him bring the leftovers into work...everybody else gets fat 8)
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Trust me on this, you or anyone can easily do it.
Definitely....bread is the easiest and even if you don't know how to cook, you can utilize the power of a slow cooker. I made a nice slow cooked barbeque chicken the other day....just threw all the ingredients in along with a half cup of brown sugar, turned it on low and went about my day. When I got back home, I had the perfect meal.
If you have the patience to learn, then use a Dutch Oven....otherwise you can't really go wrong with a slow cooker
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No....baking is expensive. Butter, powdered sugar, chocolate, and nuts are all expensive, especially in large quantities
Nuts, maybe. The rest is basically free. Knock up one with top grade stuff and another with supermarket label ingredients and ask people which one they prefer. Anyway, I'm trying to talk Scotty into kneeding some dough.
Unless you need solid chocolate chunks, use cocoa powder. I think pretty much all chocolate is reconstituted from it anyway. And you get to control the sugar content.
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Nuts, maybe. The rest is basically free. Knock up one with top grade stuff and another with supermarket label ingredients and ask people which one they prefer. Anyway, I'm trying to talk Scotty into kneeding some dough.
Unless you need solid chocolate chunks, use cocoa powder. I think pretty much all chocolate is reconstituted from it anyway. And you get to control the sugar content.
Shoplifter outed.
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Shoplifter outed.
Unite & take over.
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Nuts, maybe. The rest is basically free. Knock up one with top grade stuff and another with supermarket label ingredients and ask people which one they prefer. Anyway, I'm trying to talk Scotty into kneeding some dough.
Unless you need solid chocolate chunks, use cocoa powder. I think pretty much all chocolate is reconstituted from it anyway. And you get to control the sugar content.
I'm sure most people can't tell the difference between different kinds of chocolate, but I certainly can. Some are waxy
Making bread would be very cheap. I make snickerdoodle cookies when im feeling cinnamony....or cheap!
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We oughta start a Getbig Baking Club.
I have been going over recipes for a few hours today and actually was reading a cookbook before I saw this thread!
Homosexuals engaging in a 'hostile takeover' of getbig. ::)
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When I am in the mood for bake stuff I buy it, Every week I cook rice, brocoli, meat etc where do you guys find time to bake shit you must really live in the kitchen.
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I'm sure most people can't tell the difference between different kinds of chocolate, but I certainly can. Some are waxy
Making bread would be very cheap. I make snickerdoodle cookies when im feeling cinnamony....or cheap!
Sure, hydrogenated vegetable fats with melting points above body temperature have a waxy mouthfeel. These get blended with cocoa powder in place of cocoa butter to facilitate processing and transport and because they're a lot cheaper than cocoa butter. Anyway, for most baking applications cocoa powder combined with a suitable fat like butter is fine imho and so much easier than melting chocolate in a bain marie.
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When I am in the mood for bake stuff I buy it, Every week I cook rice, brocoli, meat etc where do you guys find time to bake shit you must really live in the kitchen.
Most purchased baked goods have an ingredient list a mile long....no need for all that stuff.
I'm not one to bake often, but gotdamn the cakes pictured in this thread look good
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When I am in the mood for bake stuff I buy it, Every week I cook rice, brocoli, meat etc where do you guys find time to bake shit you must really live in the kitchen.
Unless you buy from a specialty shop, it's so much better when you make it yourself :'(
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The only issue with baking big fucking cakes is you tend to eat it all.
Eating like that all the time you are going to end up fat.
Regardless of what Adonis says about keeping in a calorie deficit, if you keep eating cakes every week you have little room in your diet for anything nutritious.
Bullshit. I do it every week and have a dessert made to eat every single day. A massive slice is around 700 calories of any cake. I am talking restaurant size. That leaves you with a great deal of room for other foods. I can eat up to 3000 calories and still be in a deficit so you see, I have 2300 calories to work with.
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I'm not a great cake guy but imo don't fuck with baking paper. Swiping with butter or lard and then sprinkling liberally with with flour and knocking out the excess is a good bondbreaker and how it's been done since forever. Teflon coated forms of every shape you'd want are common and cheap.
It's just like anything. No one is born knowing how to do it.
That's a another cool thing about baking tho. It's not like fucking up the foie gras. Screw it all up and you've probably lost less than a dollar.
Sprayed Cake Pan, then Parchment, then Spraying the Parchment is standard procedure at the Culinary Institute for most cakes. It depends on the type of cake being made sometimes as well.
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I also made Carnitas this weekend. My only mistake was not making 9 lbs of it. :-\
Tonight I am going to make Shortbread Lime Bars with Coconut and a Milk Chocolate Glaze. Something I have been working on for a while to get it to the perfection point.
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I bake stuff sometimes. Is this not allowed?
I get baked sometimes, does this count?
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I get baked sometimes, does this count?
Light in your head & dead on your feet, Dr Watson!
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Bullshit. I do it every week and have a dessert made to eat every single day. A massive slice is around 700 calories of any cake. I am talking restaurant size. That leaves you with a great deal of room for other foods. I can eat up to 3000 calories and still be in a deficit so you see, I have 2300 calories to work with.
a massive slice of that cake still leaves 3 massive slices, so a desert every day leaves 3 big portions, what do you do with all those?
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a massive slice of that cake still leaves 3 massive slices, so a desert every day leaves 3 big portions, what do you do with all those?
Hes very wealthy.
Thowing 3/4 of a cake in the trash is no big issue.
He most likely throws all the cookware away as well, sends his servants out for more cookware.
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Hes very wealthy.
Thowing 3/4 of a cake in the trash is no big issue.
He most likely throws all the cookware away as well, sends his servants out for more cookware.
I think thats the case, you couldnt eat a huge cake every day and keep in shape, its not happening.
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I think thats the case, you couldnt eat a huge cake every day and keep in shape, its not happening.
Do you think he makes his servents talk in jive and act very traditional "house slave".... being the wealthy southern property owner that he is.
TO THE TRUE ADONIS ::::
Will the south ever indeed rise again?
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When I am in the mood for bake stuff I buy it, Every week I cook rice, brocoli, meat etc where do you guys find time to bake shit you must really live in the kitchen.
It's their hobby. You make time for doing what you enjoy. I enjoy reading so most of my free time is spent with my Kindle. Shizzo's is baking for his boyfriend.
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a massive slice of that cake still leaves 3 massive slices, so a desert every day leaves 3 big portions, what do you do with all those?
Jezebelle gets the other half.
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Nuts, maybe. The rest is basically free. Knock up one with top grade stuff and another with supermarket label ingredients and ask people which one they prefer. Anyway, I'm trying to talk Scotty into kneeding some dough.
Unless you need solid chocolate chunks, use cocoa powder. I think pretty much all chocolate is reconstituted from it anyway. And you get to control the sugar content.
The only thing I could reliably make is a mess. Not going to happen, but I appreciate the encouragement to try and should I ever do so I will let you know the outcome!