I don’t mention cheese for points. I talk about cheese because it’s one of my favorite foods. I have a refrigerator full of cheese. I have a Cheesehead and a cheese butt and the head is the hat that you buy for Green Bay and the butt is made from the cheese that I’ve been eating.
Yep that's what I'd do ? with penuche iceing.
I do my own fondant so I'm already a nut case. I have quite a bit of cake expertise, I used to make wedding cakes for gifts. Sugar work and all that craziness. So it's not too scary, now being responsible for making a flour is more intimidating.
That sounds good.
too obvious, the Dark Lord sees right thru that bs...
MAGGIE!!! My other pea in my pod.. Or in my case it's peanut in the shell.
Add it to the iceing.. she'll never care about the difference.
@Maro2Bear Let us know you're safe when the nasty weather passes.
Goodnight Carol, nos da back atch ya
I buy lots of cheese for charcuterie. Brie, gruyere, goat cheese, etc.
Yes please @Tidgy's Dad
Is that for sure? (Don’t do it Carol!!!)
Darn, I was hoping since you both are just downright nice and amazing, that you would just hand it over. ???
The world is ending, especially with that last part ?
Marzipan is commonly used in Scandinavian baking. Here’s a simple pretty cake from the internet. Sometimes we put a roll of marzipan in the middle of a tube cake and bake. Very tasty.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
I still say furnagle her into helping. Call it her birthday present. Time together with mommy dearest. I do have to say marzipan was fun. It even had little nutty chunks in it but it was still good.?I do my own fondant so I'm already a nut case. I have quite a bit of cake expertise, I used to make wedding cakes for gifts. Sugar work and all that craziness. So it's not too scary, now being responsible for making a flour is more intimidating.
And I take boxed cake mixes and do crazy stuff like poke cakes and dump cakes for "fun".. hehe
-Meg
sure I’ll just spork it over. Over my cold dead body.
