Cake and Death
February 10, 2010 4:22 AM Subscribe
Whisk Kid is the place to be if you like your cake porn with a beautiful twist of bruised melancholy.
Go placidly amid the noise and haste, and remember what peace there may be in silence.
As far as possible, without surrender, be on good terms with all persons.
Speak your truth quietly and clearly; and listen to others,
even to the dull and ignorant; they too have their story.
Cream together shortening, butter and sugar, and stir in the eggs and vanilla.
Combine the flour, salt and powder and blend into the creamed mixture.
Shape into balls and place on ungreased cookie sheets.
Bake for 10-12 minutes or until lightly golden brown.
posted by Horace Rumpole at 4:50 AM on February 10, 2010 [5 favorites]
As far as possible, without surrender, be on good terms with all persons.
Speak your truth quietly and clearly; and listen to others,
even to the dull and ignorant; they too have their story.
Cream together shortening, butter and sugar, and stir in the eggs and vanilla.
Combine the flour, salt and powder and blend into the creamed mixture.
Shape into balls and place on ungreased cookie sheets.
Bake for 10-12 minutes or until lightly golden brown.
posted by Horace Rumpole at 4:50 AM on February 10, 2010 [5 favorites]
I'm now going to start tying ribbons around all my food. Breakfast, lunch, and dinner.
posted by mochapickle at 5:11 AM on February 10, 2010
posted by mochapickle at 5:11 AM on February 10, 2010
This blog seems to belong to a genre I was unaware of.
posted by Jofus at 5:15 AM on February 10, 2010
posted by Jofus at 5:15 AM on February 10, 2010
spending equal amounts of time at the grocery store and the ribbon store,
creates a penchant for photography of the "depth of focus" type
posted by HuronBob at 5:30 AM on February 10, 2010
creates a penchant for photography of the "depth of focus" type
posted by HuronBob at 5:30 AM on February 10, 2010
Food Porn: NSFWeight
posted by Elmore at 5:30 AM on February 10, 2010 [7 favorites]
posted by Elmore at 5:30 AM on February 10, 2010 [7 favorites]
I've become obssessed with baking recently. So far my repetoire includes:
Shortbread biscuits,
Cinnamon shortbread biscuits,
Vanilla shortbread biscuits,
Lemon shortbread biscuits,
Ginger shortbread biscuits,
Ginger and Lemon shortbread biscuits.
In conclusion, butter and sugar baked, with or without some extra flavouring, tastes awesome.
posted by Elmore at 5:35 AM on February 10, 2010 [2 favorites]
Shortbread biscuits,
Cinnamon shortbread biscuits,
Vanilla shortbread biscuits,
Lemon shortbread biscuits,
Ginger shortbread biscuits,
Ginger and Lemon shortbread biscuits.
In conclusion, butter and sugar baked, with or without some extra flavouring, tastes awesome.
posted by Elmore at 5:35 AM on February 10, 2010 [2 favorites]
My oh my, this is a tasty post. Wonderful pictures, and far too many alluring recipes.
Elmore, you are so right. Even unbaked... I have trouble getting past the "cream sugars and butter together" point with enough left after tasting to make anything.
posted by kinnakeet at 5:56 AM on February 10, 2010
Elmore, you are so right. Even unbaked... I have trouble getting past the "cream sugars and butter together" point with enough left after tasting to make anything.
posted by kinnakeet at 5:56 AM on February 10, 2010
Shortbread is divine, and the ginger and lemon sounds amazing. Here's my favorite: rosemary.
And despite the lack of sugar, these were a huge hit at Christmas this year.
Clearly, next year I need to figure out a way to decorate them with ribbons.
posted by EvaDestruction at 6:12 AM on February 10, 2010 [2 favorites]
And despite the lack of sugar, these were a huge hit at Christmas this year.
Clearly, next year I need to figure out a way to decorate them with ribbons.
posted by EvaDestruction at 6:12 AM on February 10, 2010 [2 favorites]
Like the blogger, I have never found an orange cake that's orange-y enough for me. Anyone else?
posted by palliser at 6:17 AM on February 10, 2010
posted by palliser at 6:17 AM on February 10, 2010
The first ribbon seemed cute and appropriate. By the third ribbon, I realized I'd been taken for a ride. What's with the ribbons? I don't get the ribbon thing. I like ribbon perfectly well -- you could reasonably and justifiably say I like ribbon a hell of a lot more than the average male who seems to be largely indifferent to ribbon -- but on that site it quickly went from being a neat addition to overused.
If you've got the ingenious idea of decorating your cupcake with a ribbon, I'd think it important not to run the gag into the ground.
posted by majick at 6:17 AM on February 10, 2010 [1 favorite]
If you've got the ingenious idea of decorating your cupcake with a ribbon, I'd think it important not to run the gag into the ground.
posted by majick at 6:17 AM on February 10, 2010 [1 favorite]
My favorite similar websites are food gawker and, appropriately, food porn daily. Even though I cook and bake a lot, I like that they don't bother pretending to be more than food porn with recipes and other useless information.
posted by Solon and Thanks at 6:21 AM on February 10, 2010
posted by Solon and Thanks at 6:21 AM on February 10, 2010
I was all set to hate this, and then I saw the photos, and read the prose.
Man, this is what the internet is for!
posted by clvrmnky at 6:22 AM on February 10, 2010
Man, this is what the internet is for!
posted by clvrmnky at 6:22 AM on February 10, 2010
Thanks a lot. How am I supposed to enjoy my 2-for-$1 Mrs Freshley's Powdered Do-nettes while looking at this?
Thanks a pantload.
posted by dirtdirt at 6:41 AM on February 10, 2010
Thanks a pantload.
posted by dirtdirt at 6:41 AM on February 10, 2010
We are in such haste to be doing, to be writing, to be gathering gear, to make our voice audible a moment in the derisive silence of eternity, that we forget that one thing, of which these are but the parts - namely, to live. We fall in love, we drink hard, we run to and fro upon the earth like frightened sheep. And now you are to ask yourself if, when all is done, you would not have been better to sit by the fire at home, and be happy thinking.
Make devil's food cake according to box, then cube upon cooling. Mix chocolate pudding, brandy, and cherry pie filling. Array half of the cubes in a glass compote, then alternate layers of pudding mixture and cake. Top with whipped cream. Serve chilled.
posted by Iridic at 7:04 AM on February 10, 2010 [3 favorites]
Make devil's food cake according to box, then cube upon cooling. Mix chocolate pudding, brandy, and cherry pie filling. Array half of the cubes in a glass compote, then alternate layers of pudding mixture and cake. Top with whipped cream. Serve chilled.
posted by Iridic at 7:04 AM on February 10, 2010 [3 favorites]
This definitely better than most of the other baking sites I've seen. The passion really comes across in the writing and photos.
posted by Slack-a-gogo at 7:07 AM on February 10, 2010
posted by Slack-a-gogo at 7:07 AM on February 10, 2010
yum, thanks.
There's also the more visually-focused Bakerella, and Tartelette in this same(ish) genre.
Heck I'd even add Pioneer Woman and some veggies for good measure.
posted by inkytea at 7:28 AM on February 10, 2010
There's also the more visually-focused Bakerella, and Tartelette in this same(ish) genre.
Heck I'd even add Pioneer Woman and some veggies for good measure.
posted by inkytea at 7:28 AM on February 10, 2010
To avoid bruising your melancholy, make sure you stir carefully rather than shaking.
posted by Electric Dragon at 7:51 AM on February 10, 2010 [2 favorites]
posted by Electric Dragon at 7:51 AM on February 10, 2010 [2 favorites]
I personally prefer my melancholy to be gently muddled.
posted by Jofus at 8:00 AM on February 10, 2010 [1 favorite]
posted by Jofus at 8:00 AM on February 10, 2010 [1 favorite]
Why does all food photography have a shallow depth of field?
posted by brundlefly at 8:59 AM on February 10, 2010
posted by brundlefly at 8:59 AM on February 10, 2010
Why does all food photography have a shallow depth of field?
Because it's art, you fucking Philistine.
I keed, I keed
posted by shiu mai baby at 9:14 AM on February 10, 2010 [1 favorite]
Because it's art, you fucking Philistine.
I keed, I keed
posted by shiu mai baby at 9:14 AM on February 10, 2010 [1 favorite]
Sorry, anybody who puts 2 tablespoons of food coloring in their (cup)cakes gets no respect from me. Blech.
posted by Quietgal at 9:18 AM on February 10, 2010
posted by Quietgal at 9:18 AM on February 10, 2010
cupcake ribbons take
plain desserts over the top
pics exclude the work
posted by lysdexic at 10:22 AM on February 10, 2010
plain desserts over the top
pics exclude the work
posted by lysdexic at 10:22 AM on February 10, 2010
Saturated fats with saturated photos. Nice find, Mr. The Dough.
posted by davemee at 10:45 AM on February 10, 2010
posted by davemee at 10:45 AM on February 10, 2010
Sorry, but I can't take seriously anyone who thinks a tasteless Golden Delicious is an appropriate apple for an apple tart.
posted by PeterMcDermott at 10:53 AM on February 10, 2010
posted by PeterMcDermott at 10:53 AM on February 10, 2010
Sorry, but if there's one thing that leaves a bad taste in my mouth, it's foodie one-upmanship.
well, technically there's more than one thing, but that was just the one time and I was soooooooooooooo drunk.
posted by Halloween Jack at 11:52 AM on February 10, 2010
well, technically there's more than one thing, but that was just the one time and I was soooooooooooooo drunk.
posted by Halloween Jack at 11:52 AM on February 10, 2010
I love food blogs, but I could hardly read through a few entries of this one without lapsing into despair. Is that what was supposed to happen?
Anyway, as much as I get a kick out of looking at endless amounts of well-photographed pictures of amazingly decorated baked goods, I like my food blogs to consist of at least a little of things like this. Where it's some dead simple thing that nobody can screw up, overexplained in excruciating detail. That way you can 1.) feel all competent for a minute about your cooking skills, and 2.) and it reminds you that you have a big mesh bag of avocados chilling on your counter. And you can go eat them now.
Pretty much everybody wins and there's no despair.
posted by howrobotsaremade at 9:01 PM on February 10, 2010
Anyway, as much as I get a kick out of looking at endless amounts of well-photographed pictures of amazingly decorated baked goods, I like my food blogs to consist of at least a little of things like this. Where it's some dead simple thing that nobody can screw up, overexplained in excruciating detail. That way you can 1.) feel all competent for a minute about your cooking skills, and 2.) and it reminds you that you have a big mesh bag of avocados chilling on your counter. And you can go eat them now.
Pretty much everybody wins and there's no despair.
posted by howrobotsaremade at 9:01 PM on February 10, 2010
Hmm, she seems to have gone a bit sad. She was a bit more upbeat when she started her blog; I haven't checked it in awhile.
It's worth noting that she is a second semester freshman in college with limited access to a kitchen, I believe, because she lives in a dorm. She's a hell of a baker for an 18 year old, which is how old I think she is (although I recall something from her blog about working at a bakery of some kind before going to college).
posted by k8lin at 9:36 PM on February 10, 2010
It's worth noting that she is a second semester freshman in college with limited access to a kitchen, I believe, because she lives in a dorm. She's a hell of a baker for an 18 year old, which is how old I think she is (although I recall something from her blog about working at a bakery of some kind before going to college).
posted by k8lin at 9:36 PM on February 10, 2010
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posted by shiu mai baby at 4:47 AM on February 10, 2010 [1 favorite]