It tastes like shiny!
May 18, 2016 10:26 PM Subscribe
#aesthetic
posted by wemayfreeze at 10:42 PM on May 18, 2016 [1 favorite]
posted by wemayfreeze at 10:42 PM on May 18, 2016 [1 favorite]
I would be conflicted about ruining such a beautiful cake, but gluttony would win out and it would be destroyed by my endlessly hungering cake maw.
posted by Literaryhero at 10:50 PM on May 18, 2016 [5 favorites]
posted by Literaryhero at 10:50 PM on May 18, 2016 [5 favorites]
holy cow I wasn't expecting them to be THAT shiny
posted by rifflesby at 11:14 PM on May 18, 2016 [4 favorites]
posted by rifflesby at 11:14 PM on May 18, 2016 [4 favorites]
OP said they were really shiny
posted by kurumi at 11:38 PM on May 18, 2016 [12 favorites]
posted by kurumi at 11:38 PM on May 18, 2016 [12 favorites]
yeah but dang
posted by rifflesby at 11:53 PM on May 18, 2016 [12 favorites]
posted by rifflesby at 11:53 PM on May 18, 2016 [12 favorites]
This one is ridiculous. This may be my favorite, though
posted by tavella at 11:54 PM on May 18, 2016
posted by tavella at 11:54 PM on May 18, 2016
i don't even like cake, and i want some fuckin cake
posted by j_curiouser at 11:55 PM on May 18, 2016 [3 favorites]
posted by j_curiouser at 11:55 PM on May 18, 2016 [3 favorites]
Reminds me of Jimbalian fudge cake with l'maki nut icing. Shiny!
posted by obloquy at 12:17 AM on May 19, 2016 [3 favorites]
posted by obloquy at 12:17 AM on May 19, 2016 [3 favorites]
Those are really shiny cakes.
posted by Joe in Australia at 12:50 AM on May 19, 2016
posted by Joe in Australia at 12:50 AM on May 19, 2016
Can anyone explain how she is able to achieve such shiny-ness levels? I usually associate such shiny-ness with chocolate ganache, but these aren't chocolate. Is it the same idea? How come we haven't really seen this before?
posted by like_neon at 1:35 AM on May 19, 2016
posted by like_neon at 1:35 AM on May 19, 2016
Yeah! An easy way to see more shiny cake porn is to ask Google images about glacage. Or miror glaze. Or entremet. I made Glacage to put on this entremet for a friend's birthday this year, and it worked amazingly. I'm a cake newbie, but I obsessed over details, after filtering through the metric gillion offers of mirror glaze instruction on the web. Here's one video, with shiny music.
A key part of the trick: a little gelatin.
posted by mrettig at 1:43 AM on May 19, 2016 [4 favorites]
A key part of the trick: a little gelatin.
posted by mrettig at 1:43 AM on May 19, 2016 [4 favorites]
I have this sudden need for a paper cup from the nineties
posted by DoctorFedora at 2:12 AM on May 19, 2016 [5 favorites]
posted by DoctorFedora at 2:12 AM on May 19, 2016 [5 favorites]
I read about this a few days ago on Cosmopolitan and took a few minutes to scroll through her Instagram feed. It looks like she uses an airbrush to decorate her cakes, once glazed. Perhaps it might be a kind of sputter technique at that point, to keep from damaging the surface. Quite beautiful stuff.
posted by a lungful of dragon at 3:08 AM on May 19, 2016
posted by a lungful of dragon at 3:08 AM on May 19, 2016
I want to touch them.
posted by Ms. Moonlight at 3:59 AM on May 19, 2016 [1 favorite]
posted by Ms. Moonlight at 3:59 AM on May 19, 2016 [1 favorite]
Is there a recipe for the colorful (not chocolate) glaze? My googling is only showing what look to be Slavic ones.
Also, is the finished glaze hard like a fondant, or sticky?
How do I get one of these into my mouth?
posted by Mchelly at 4:06 AM on May 19, 2016 [1 favorite]
Also, is the finished glaze hard like a fondant, or sticky?
How do I get one of these into my mouth?
posted by Mchelly at 4:06 AM on May 19, 2016 [1 favorite]
Looks like it could be sugar cookie icing, maybe with some gelatin or similar in? See cross section example on the egg cake.
posted by zennie at 4:35 AM on May 19, 2016 [1 favorite]
posted by zennie at 4:35 AM on May 19, 2016 [1 favorite]
They're really really pretty, but to me they don't look like food.
posted by Samarium at 4:51 AM on May 19, 2016 [3 favorites]
posted by Samarium at 4:51 AM on May 19, 2016 [3 favorites]
Dat crumb coat doe
posted by Rock Steady at 5:21 AM on May 19, 2016 [1 favorite]
posted by Rock Steady at 5:21 AM on May 19, 2016 [1 favorite]
a lungfull of dragon - It looks like she uses an airbrush to decorate her cakes, once glazed.
So, if I am understanding correctly, one would need a food die airbrush to achieve this marbling effect?
Is she not putting a dash of another colour or two into the goop before she throws it over the cake?
posted by asok at 6:25 AM on May 19, 2016
So, if I am understanding correctly, one would need a food die airbrush to achieve this marbling effect?
Is she not putting a dash of another colour or two into the goop before she throws it over the cake?
posted by asok at 6:25 AM on May 19, 2016
I'm learning airbrushing this weekend. I must learn the shiny technique! So, so pretty!
posted by Sophie1 at 7:52 AM on May 19, 2016
posted by Sophie1 at 7:52 AM on May 19, 2016
I can't make it to your event this weekend, I have to wax my cake.
I guess she's both a Russian baker and a polish baker...
posted by under_petticoat_rule at 7:55 AM on May 19, 2016 [3 favorites]
I guess she's both a Russian baker and a polish baker...
posted by under_petticoat_rule at 7:55 AM on May 19, 2016 [3 favorites]
These cakes look unappetizing to me. Anyone else think that these look like alien eggs or plastic cake imitations and that delicious cakes look like this?
posted by demiurge at 7:56 AM on May 19, 2016
posted by demiurge at 7:56 AM on May 19, 2016
I thought they were colored versions of a Water Cake for a second, but apparently it's just a crazy high gloss. Neat!
posted by FatherDagon at 8:25 AM on May 19, 2016
posted by FatherDagon at 8:25 AM on May 19, 2016
I'm going to have to try this
posted by feckless fecal fear mongering at 8:38 AM on May 19, 2016
posted by feckless fecal fear mongering at 8:38 AM on May 19, 2016
Wow, those cakes. Amazing. They don't look like cakes, really. I wonder how they taste.
posted by suelac at 8:41 AM on May 19, 2016
posted by suelac at 8:41 AM on May 19, 2016
"Can anyone explain how she is able to achieve such shiny-ness levels?"
Youtube suggested a different video to me showing the technique for a chocolate mirror cake. The key, apparently is adding gelatin sheets. Beyond that it looks like pretty standard milk-chocolate. Although, they add the ingredients in a (too me) slight odd order for simple milk-chocolate. That might also be important to the chemistry. Either way it looks pretty simple, actually.
For the colorful versions, I'd bet it's a simple cookie-style glaze with the added gelatin. You'd prep different colors separately, then add them together, and just barely swirl, right before pouring over the cake.
They probably taste pretty decent, almost certainly better than fondant. You could add lemon to the cookie glaze version for better flavor (or almond extract, etc).
"Dat crumb coat doe"
That's what caught my eye, too! That is a really, really well done crumb coat. I mean that part is going to be more work intense than the shiny coat, for sure.
posted by oddman at 8:44 AM on May 19, 2016 [3 favorites]
Youtube suggested a different video to me showing the technique for a chocolate mirror cake. The key, apparently is adding gelatin sheets. Beyond that it looks like pretty standard milk-chocolate. Although, they add the ingredients in a (too me) slight odd order for simple milk-chocolate. That might also be important to the chemistry. Either way it looks pretty simple, actually.
For the colorful versions, I'd bet it's a simple cookie-style glaze with the added gelatin. You'd prep different colors separately, then add them together, and just barely swirl, right before pouring over the cake.
They probably taste pretty decent, almost certainly better than fondant. You could add lemon to the cookie glaze version for better flavor (or almond extract, etc).
"Dat crumb coat doe"
That's what caught my eye, too! That is a really, really well done crumb coat. I mean that part is going to be more work intense than the shiny coat, for sure.
posted by oddman at 8:44 AM on May 19, 2016 [3 favorites]
almost certainly better than fondant
old wet newspaper tastes better than fondant
posted by feckless fecal fear mongering at 8:47 AM on May 19, 2016 [6 favorites]
old wet newspaper tastes better than fondant
posted by feckless fecal fear mongering at 8:47 AM on May 19, 2016 [6 favorites]
Yes, but, to be fair, old wet newspaper is so very pulpy.
(Back to the point, given that the chocolate version, at least, is basically just milk-chocolate plus gelatin, I'd bet it tastes good, not just passable. The cookie-glaze version is perhaps more dubious, depending on your penchant for glaze in general. My tolerance for it, is just barely above my tolerance for fondant.)
posted by oddman at 9:07 AM on May 19, 2016
(Back to the point, given that the chocolate version, at least, is basically just milk-chocolate plus gelatin, I'd bet it tastes good, not just passable. The cookie-glaze version is perhaps more dubious, depending on your penchant for glaze in general. My tolerance for it, is just barely above my tolerance for fondant.)
posted by oddman at 9:07 AM on May 19, 2016
You could try a substitute, although I'm not confident you'd get quite the same sheen.
posted by feckless fecal fear mongering at 10:52 AM on May 19, 2016 [1 favorite]
posted by feckless fecal fear mongering at 10:52 AM on May 19, 2016 [1 favorite]
I saw these a few days ago. Bored Panda has a recipe at the bottom of the post. The combination of gelatin and sweetened condensed milk seems to be the key. Using anything other than glucose would be a bad idea too, I'm sure.
posted by annsunny at 1:15 PM on May 19, 2016 [1 favorite]
posted by annsunny at 1:15 PM on May 19, 2016 [1 favorite]
I was worried about the texture / mouth feel at first, because once it cooled it was like a single sheet I had somehow folded over the cake. I thought "Hell, this is going to be like rubber roofing material or a mouse pad or something." But no. It was great. It brought a table full of over-cocktailed celebrants to a purr.
I'm not sure what the woman in the original post is doing for color, but at least some colored glacage is made with white chocolate and food coloring. I haven't tried it, but I'm biased against food that prioritizes appearance or spectacle over flavor, and I thought white chocolate glacage might fall into that category.
Whatever you put on top, I have to put in a plug for the idea of an entremet, which I had never heard of until this year. Layering cold, gentle orange mousse and chocolate mousse on a light brownie-like base made it fun to look at and a surprising experience to eat.
posted by mrettig at 11:37 AM on May 20, 2016 [1 favorite]
I'm not sure what the woman in the original post is doing for color, but at least some colored glacage is made with white chocolate and food coloring. I haven't tried it, but I'm biased against food that prioritizes appearance or spectacle over flavor, and I thought white chocolate glacage might fall into that category.
Whatever you put on top, I have to put in a plug for the idea of an entremet, which I had never heard of until this year. Layering cold, gentle orange mousse and chocolate mousse on a light brownie-like base made it fun to look at and a surprising experience to eat.
posted by mrettig at 11:37 AM on May 20, 2016 [1 favorite]
And no, I don't believe this is airbrush work. I think she's working with different colors of liquid, and has figured out how to get some control over swirling effects.
Personally I'm more attracted to reproduce these sorts of constructions than the swirly stuff.
Anatomy of an entremet, part 1 of 5
One version of striped sponge cake, which would look great with glacage on top, is called Jaconde.
Um, I'm talking like a cake nerd here. I didn't realize until just now that I must be getting kind of into this. Huh.
posted by mrettig at 11:48 AM on May 20, 2016 [2 favorites]
Personally I'm more attracted to reproduce these sorts of constructions than the swirly stuff.
Anatomy of an entremet, part 1 of 5
One version of striped sponge cake, which would look great with glacage on top, is called Jaconde.
Um, I'm talking like a cake nerd here. I didn't realize until just now that I must be getting kind of into this. Huh.
posted by mrettig at 11:48 AM on May 20, 2016 [2 favorites]
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