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# I made a cake!


White chocolate on the left, dark at the top, and milk at the bottom. The overlapping sections had the corresponding chocolates in the cake mixture, and the icing.

I shall have to work on my presentation, but as a concept, it was delicious!
(, Mon 31 Jan 2011, 19:22, archived)
# Did you use one of these to cook it on?

(, Mon 31 Jan 2011, 19:26, archived)
# SMEG?
(, Mon 31 Jan 2011, 19:31, archived)
# I'm not that bad?
(, Mon 31 Jan 2011, 19:54, archived)
# I can see you doing well on masterchef ;-)
(, Mon 31 Jan 2011, 19:34, archived)
# This looks like it might do well in a smaller size.
You've not just made one cake there, you've made three.
(, Mon 31 Jan 2011, 20:04, archived)
# Personally I'd lose the icing sugar too, and focus on some icing.
Nice and glossy for the dark chocolate, maybe butter frosting for the milk. Or the otherway around.
(, Mon 31 Jan 2011, 20:09, archived)
# By which I mean I'd get to the point where I finished the cake batter
then sit naked in the kitchen forcing down as much of it as I could, smearing myself with the rest, then finally curling into a ball and weep until I realise no one is coming then sulk for a bit and clean up.
(, Mon 31 Jan 2011, 20:10, archived)
# I attempted the glossy icing, but at 1 in the morning it didn't turn out well.
The icing sugar was to cover up the mess I made. I like the idea of different icing types for different sections, though.
(, Mon 31 Jan 2011, 20:41, archived)
# If I make it again, it will be.
I used nine eggs for this one, as each sub-cake was 9" across.
(, Mon 31 Jan 2011, 20:11, archived)