I won’t be posting here anymore, BUT I keep this site open until I know what I should do with the old posts and reviews.
For now my new blog doesn’t have much except HELLO, but I plan on change my attitude and keep that one going.
I will be found at this adress: I think I ate the cake
You see them sometimes in the windows of certain stores.
Those plastic decoration on top of all kinds of cakes and wherever to make it more pretty.
I even see actual roses put into cakes. :S
Now I am someone who eats until something is wrong.
So if they don’t inform me that it is plastic, I definitely leave my teeth marks on the so-called “flower” or what ever is put on.
Even during one class I saw flowers for decoration and wanted to try out the flavour, only to identify it as plain plastic. T-T
I know that making flowers or other kinds of decorations are expensive for the customers to make yourself and time-consuming, buying is a little less expensive, but if no one wants them you lose your money.
Of course I take out the weddingtoppers on this subject, because those are memorabilia.
Now my question was: What do you think about fake decoration on sweets?
Is it acceptable?
Do you have problems with it?
Do you like it a lot as a cheaper solution?
I like to hear your opinion about it.
Thank you in advance ^^
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
The new Boeing 787 Dreamliner can carry about 250 passengers. This blog was viewed about 790 times in 2012. If it were a Dreamliner, it would take about 3 trips to carry that many people.
Click here to see the complete report.
Yes again truffles.
We had to decide what we wanted to make and I wanted to make hollow chocolate figures.
Sadly my class didn’t care and just grabbed the easiest for themselves.
So they made hollow figures and full chocolate letters. (to easy)
So a friend of mine and I both made truffles with vanilla in it, and made praline filled letters and chocolate bonbons.
Then they started to complain we should hurry up and clean since they were already done. Eventhough we only took a 5 minute break instead of 15 like they did.
But we didn’t get disturbed by them that easily since we got the best truffles.
And a lot of them as well! (even the teacher sneaked out a few)
But besides making stuff at school.
I also follow some blogs.
Mostly food related :P, but just take a look maybe you find them just as interesting.
Maggie’sOneButtKitchen (currently not updating since the kitchen is under construction)
More are under the page: Links
And I still need to put some of these dear bloggers underneath it, since I really think they deserve the attention.
That and they have good recipes.
Super glad right now!
Well I’ve made chocolate treats at school. ^^
Chocolate truffles and chocolate bonbons.
It is fun to make, but it takes a lot more time to make the interior than the actual chocolate bonbons.
We don’t have a lot of choices for the shape at school and this just so happened to be left.
This one was filled with instant coffee and hazelnut pâte.
(I did taste test in between with the pure coffee and hazelnut pâte, which stunned my tongue for several minutes, so I had to search for victims who could say if there should be more hazelnut in it or not)
In the end I did get the right amount so that none overruled each other. 😛
It is a creme filling btw
And we also made truffles!!
The hardest part was getting them through the chocolate, without letting the creme get soft, and without a too thick layer of chocolate around them.
The first batch of chocolate was too much tempered so it got quicker solid than we could throw in the creme.
The second batch of chocolate was tempered too little so the chocolate didn’t get solid enough resulting in a lot truffles on the plate with cocoa/powdered sugar that couldn’t be picked up quickly.
I learned a lot though.
We even got to spout chocolate letters!
That was actually quite easy as well. And my class had to make an order of 35 letters with 8 persons to spout chocolate.
It resulted in some extra chocolate letters. Luckily chocolate can stay good for quite a long time, while it is conditioned in the right way of course.
Next week we are going to focus on meringue. (Maybe I’m even allowed to make my chocolate – peppermint ones ^^)
Filed under etc., School, Sweet