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It's my dear's b day soon & I want to make a cake resembling a bike wheel. Has anyone done this & if so, how?
I was wondering if you:
a-cut portions out of the cake after cooking to make it look like a wheel?
b-put something between each portion of cake batter?
Any suggestions would be great.
Thanks
Just guessing here, but since a bike wheel has such a heckuva lot of spokes I think the easiest and most realistic would be an entire round cake with the details drawn into the icing. You could build up the edge (rim/tire) and middle (hub) a bit with extra cake before icing for a more 3D effect.
Hey, you could have a lot of fun designing a rear wheel, chainrings and all :)
Coool...I have no idea how i'll do that but i'm sure it can be done....:o
Watch this space..
Can you see the steam rising from my head as i'm pondering?
black icing takes lots of food color and the color will deepen if you leave it over night in the fridge. Thin licorice can work as spokes and you could roll out fondant and actually trace each chain ring then paint them silver with food color and vodka.
JOnes, that sounds ooo sooo yummmy!!!
At least canuck you're thinking cycling for a cake. I just noticed here...a design idea that uses pieces of candy. Easy, eh? http://jas.familyfun.go.com/recipefi...splay?id=50347 For young'uns, but you get the idea.
I didn't get there instead I made a raspberry hazelnut meringue cake. Unfortunately the meringue cake base didn't result in lovely crunchy meringue taste. Sigh. But I'll cover it up with whipping cream sweetened with some white wine and topped with a profusion of fresh raspberries. ;) They're in season right now!
Out of guilt over my homemade failure, I bought a chocolate Grand Marnier little cake for him.
He'll be getting other cycling presents today --his b-day.
My parents always stressed home made and hand made over store bought. They said its the idea and where your heart lies is far more important than something looking very pretty.
And your "failed" meringue sounds like a great recovery. Did you prop open the oven while baking the meringue? and also bake at low temperature to help it dry out.
Recipe did not instruct to dry-bake the meringue as suggested above. The meringue cake actually has ground hazelnut along with egg whites and sugar which I thought would make a lovely combination.Quote:
Originally Posted by smilingcat
It's been several years, but have made meringue cookies, and other cakes with only egg whites which give it a nice, lighter and crunchy texture etc. and haven't done the dry-bake thing.
My mother used to make meringue shells overnight, she'd preheat the oven then turn it off and put the shells in and close the door. Only problem is I don't remember what temperature she preheated too.:o:o
His mother who is no longer alive, would have given me these great tips (short of me, surfing the Internet if I didn't trust the recipe that I used.) She was a classic gourmet baker in the fine traditional sense.
So I have to say the cake was a vague embarrassment covered up with all the trimmings that I described earlier in post. Wine sweetened whipping cream actually marries well with (flattened) hazelnut taste..:p:o
Recipe is here (and I cut back on the sugar by less 1/4 c. Would have done more reduction but maybe not a good idea.0
http://www.saveur.com/article/Food/S...-Meringue-Cake (I used fresh raspberries instead. Lovely. Would be lovely too with sprinkle of almonds or pine nuts.) :)
Thought I had found an easy cake with more sophistication than just same old strawberry shortcake.