COLD DARK ROOM

[Pastel Tortie]

I think at this point she is just gonna get whatever I can figure out. Because I am having no luck finding anything like what she is talking about.. Other than this crazy domino looking thing that looks like way too much work. Like cut cubes of cake and wrap in thin thin thin marzipan and then assemble into a bigger cake? I am not a Miracle Worker dang it.
So chocolate, almond, some honey(??).... and I almost want to put fruit in there.. Hmmm.. Orange? She loves chocolate and orange. She better be glad I love her.
So Mommy MacGyver to the rescue.
-Meg

@Pistachio's Pamperer = Supermom! ?

 

[CarolM]

Would you believe that he was a wild Kitten that I had my Dad trap for me to have as a mouser ?? It took 3 weeks at my house in a cage for me to tame him enough (and train my dogs not to eat) to be able to turn him loose.. He was awesome the first year feasting on Rats, mice, squirrels, and even killing snakes.. But then he figured out that I would feed him and his hunting skills became substandard... and then I got Cinder and put in the doggy door... Now he’s never outside... INCONCEIVABLE!!!!

Have I called Inconceivable and exponentially as being your Dark Lords given mission yet? If not then I do.

 

[Pistachio's Pamperer]

Pictures when complete

Will do, and if it's edible I will post my recipe/methods. Gonna be a late night tonight.
-Meg

 

[CarolM]

I have no idea what Welsh rarebit is.... one could say my lack in education is superfluous these days!

Okay I am changing it to the use of big words. Calling it as the Dark Lords given mission.

 

[Pistachio's Pamperer]

@Pistachio's Pamperer = Supermom! ?

Shhh.. Keep it on the down low or then someone will want to borrow the MAGIC CAPE.
-Meg

 

[CarolM]

Here’s my unequivocally handsome Ready To Go.. I got his lab results back yesterday and they were all pretty good. His globulin was a teensy bit high indicative of some sort of inflammation but nothing serious.. I hope the cooler weather brings on easier times for him. View attachment 305209

Oh now I am sure that I got it. But it is probably not enough to cancel all the negatives. Oh dear.

 

[Pastel Tortie]

My Mission in life is to annoy Jason/Chubbs, but then the peanuthead(cuz I can't call him the D word) went and got a life while we weren't looking.
-Meg

I was thinking we'd send you and @maggie3fan on a wellness check. Hunt him down, pick him up from work, haul him back to the forum... I'll let you figure out the details.

 

[CarolM]

Argh.. So for good or bad my nutty butt decided years ago to always make my kids' birthday cakes. And whereas I have for the most part enjoyed it and used it as a relaxation; this year the girl threw me a curve ball. Tomorrow is my daughter's 17th. I asked her what kind she wanted. Marzipan cake?? What?? I see marzipan and think candy or maybe rolled into a sheet and used as a fondant alternative. It's almond paste and capable of being homemade sooo.... But the little nutcase says she is -sure- she saw the marzipan being put into the cake batter for flavoring. I can't see how something thick and gooey would work into the batter correctly unless it's in a "broken down" state like maybe just the ingredients?

I can even see using a nut flour to make the batter. Although our friend google tells me there is more than the almond and pecan flour I was aware of. Any and all nuts can be used apparently so that makes me have some ideas. Walnuts-with maple. Hazelnuts with chocolate for a nutella type cake. Chestnuts with apple and cinnamon. Cashews and carmel. But then are they truly flour and not considered a meal? And am I going to end up with a crumbly cake versus a sponge? Or an overly oily cake because of the natural oils? Or do you roast the flours to get some of the oil out?

Never made marzipan from scratch. Never made a nut flour from scratch. But apparently both are possible with my lovely Kitchen Aid gadgets.

I have been searching pinterest(where she says she saw it) and allrecipes.com and google. And see nothing. Wondering if it's a cultural type cake from a region where marzipan is a celebratory item used frequently? Global friends are encouraged to help -PLEASE-. ANYONE got an ideas? Otherwise I guess I am going to make an alternative(MEG version-- Mommy MacGyver) and use almond flour and make marzipan into my fondant with chocolate because chocolate makes everything better?????

Thanks for letting me ramble.
-Meg

You can get marzipan flavoring and just add that to your batter mix.

 

[Pastel Tortie]

Okay I am changing it to the use of big words. Calling it as the Dark Lords given mission.

Uh-oh... Do we bill by the syllable in here? ?

 

[Pistachio's Pamperer]

You can get marzipan flavoring and just add that to your batter mix.

They make a marzipan flavoring? I knew about almond extract. Ugh!
When I get off work I gotta go to the store anyway so I will look. Thank you!
-Meg

 

[CarolM]

Uh-oh... Do we bill by the syllable in here? ?

Okay yours I call to be the english police. That is your Dark Lords given mission

 

[CarolM]

Okay yours I call to be the english police. That is your Dark Lords given mission

English language police

 

[CarolM]

They make a marzipan flavoring? I knew about almond extract. Ugh!
When I get off work I gotta go to the store anyway so I will look. Thank you!
-Meg

Well the almond extract is more or less your marzipan flavoring isn't it? Tastes almost the same. But I think you can get marzipan flavoring as well. But thinking about it you could also use actual marzipan, just mix it with the liquid before you put the liquid part into the dry ingredients. That would then loosen and make the marzipan into a wetter form which then can be mixed with the dry ingredients to make the batter.

 

[Pistachio's Pamperer]

Well the almond extract is more or less your marzipan flavoring isn't it? Tastes almost the same. But I think you can get marzipan flavoring as well. But thinking about it you could also use actual marzipan, just mix it with the liquid before you put the liquid part into the dry ingredients. That would then loosen and make the marzipan into a wetter form which then can be mixed with the dry ingredients to make the batter.

That's what I was kinda thinking. Just haven't done it. And I always feel bad if the experiment doesn't work on their birthday cakes. So then I end up making like 2/3 cakes. LOL
-Meg

 

[CarolM]

It has gone awfully quiet in here. Have I scared you all away with my astronomically accurate guesses with who has what mission?

Anyhoo the eyes are closing and it is bed time. So Nos da everyone. Bon nuit. Goeie nag. Goodnight. Gute Nacht, спокойной ночи, تصبح على خير, Oíche mhaith, oidhche mhath, おやすみ, usiku mwema, Welterusten

 

[CarolM]

That's what I was kinda thinking. Just haven't done it. And I always feel bad if the experiment doesn't work on their birthday cakes. So then I end up making like 2/3 cakes. LOL
-Meg

Yummy, all the more cake to eat.

 

[Pastel Tortie]

English language police

On which side of the pond, I wonder... ?

 

[Cathie G]

Which part of “MINE” are you all struggling with? No I could cheat and do dumb to guess and get a whole bunch of negative points but I’m gonna be more subtle about that when I’m winning my next spork.

I want you to have the medal.?

 

[Cathie G]

Argh.. So for good or bad my nutty butt decided years ago to always make my kids' birthday cakes. And whereas I have for the most part enjoyed it and used it as a relaxation; this year the girl threw me a curve ball. Tomorrow is my daughter's 17th. I asked her what kind she wanted. Marzipan cake?? What?? I see marzipan and think candy or maybe rolled into a sheet and used as a fondant alternative. It's almond paste and capable of being homemade sooo.... But the little nutcase says she is -sure- she saw the marzipan being put into the cake batter for flavoring. I can't see how something thick and gooey would work into the batter correctly unless it's in a "broken down" state like maybe just the ingredients?

I can even see using a nut flour to make the batter. Although our friend google tells me there is more than the almond and pecan flour I was aware of. Any and all nuts can be used apparently so that makes me have some ideas. Walnuts-with maple. Hazelnuts with chocolate for a nutella type cake. Chestnuts with apple and cinnamon. Cashews and carmel. But then are they truly flour and not considered a meal? And am I going to end up with a crumbly cake versus a sponge? Or an overly oily cake because of the natural oils? Or do you roast the flours to get some of the oil out?

Never made marzipan from scratch. Never made a nut flour from scratch. But apparently both are possible with my lovely Kitchen Aid gadgets.

I have been searching pinterest(where she says she saw it) and allrecipes.com and google. And see nothing. Wondering if it's a cultural type cake from a region where marzipan is a celebratory item used frequently? Global friends are encouraged to help -PLEASE-. ANYONE got an ideas? Otherwise I guess I am going to make an alternative(MEG version-- Mommy MacGyver) and use almond flour and make marzipan into my fondant with chocolate because chocolate makes everything better?????

Thanks for letting me ramble.
-Meg

That's just plain nuts to try home made marzipan. I did and if my 5 year old son hadn't been there to help I'd have never gotten through it. If that's what she wants Make Her Help!

 

[Maro2Bear]

I guess this approaching storm is a bit more serious than others....