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Trollbridge Update - 7/2/08
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Silverlady



Joined: 30 Jul 2007
Posts: 320
Location: 25mt from the wand

PostPosted: Sat Mar 01, 2008 9:23 pm    Post subject: Historically, cake can not die! Reply with quote

Did someone mention to let the cake thing die? Never I tells ya!!! It's impossible with an army such as ours of cake lovers. Must I butt in to remind those that attended the last meeting that a certain ye oldie ( but a goody ) Poleporkchop ate my supperditious fruit cake?!? Mmmm......and he enjoyed it! Yes, he there and then made a remark of enjoying a bit of ye oldie cake. Just admit it D, you are out of your depth amongst the spoon and bowl lickers. And what's this about a movie LMS style? Can't wait to be the wardrobe mistress for that one.
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Llwyd



Joined: 13 Jul 2007
Posts: 134
Location: Narre Warren

PostPosted: Sun Mar 02, 2008 8:53 am    Post subject: Reply with quote

I remember my first peice of cake!!! Shocked
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Sven



Joined: 27 Nov 2007
Posts: 58
Location: Melbourne

PostPosted: Sun Mar 02, 2008 1:16 pm    Post subject: Reply with quote

Well Llwyd I can arrange some cake for you if you sign up for the Trollbridge film.

Regards,

Sven
Cakemaster
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Dean
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Joined: 15 Jul 2007
Posts: 530
Location: Behind Morgans couch

PostPosted: Sun Mar 02, 2008 6:05 pm    Post subject: Reply with quote

You had me at "cake" Mr. Green
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For Edward, The Black Prince, Saint George... and CAKE!
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Polehammer



Joined: 15 Jul 2007
Posts: 1371

PostPosted: Sun Mar 02, 2008 9:43 pm    Post subject: Reply with quote

la la cake!!! for f@#$s sake lets drop the poxy overbearing cake references Rolling Eyes
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Llwyd



Joined: 13 Jul 2007
Posts: 134
Location: Narre Warren

PostPosted: Mon Mar 03, 2008 5:26 pm    Post subject: Reply with quote

Suche a smalle thynge cake! It can meyne so muych two so menye

enuff sed! Fi am dun!!! tis finis with mye

llwyd
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Polehammer



Joined: 15 Jul 2007
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PostPosted: Tue Mar 04, 2008 4:44 pm    Post subject: fluffy duck you all Reply with quote

Cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise. Cake is often frosted with buttercream or marzipan, and finished with piped borders and crystallized fruit.[1]

Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been so perfected and simplified that even the amateur cook may easily become an expert baker.


A decorated birthday cake.
German chocolate cake.Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques.

Yeast cakes are the oldest, and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
Cheesecakes use mostly some form of cheese (often cream cheese, mascarpone, ricotta or the like), and have very little to no flour component (though it sometimes appears in the form of a (often sweetened) crust). Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise.
Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder to provide both lift and a moist texture.
Beyond these classifications, cakes can be classified based on their appropriate accompaniment (such as coffee cake), contents (e.g. fruitcake or flourless chocolate cake), or occasion (wedding cake, birthday cake, or Passover plava, a type of Jewish sponge cake sometimes made with matzo meal).

Cakes may be small and intended for individual consumption (for example madeleines and cupcakes). Larger cakes may be made with the intention of being sliced and served as part of a meal or social function. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake.

Particular types of cake may be associated with particular festivals, such as stollen (at Christmas), babka and simnel cake (at Easter), or mooncake.

Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. Such mixes are available under a number of brand names, including Betty Crocker, Duncan Hines, and Pillsbury; while the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.


Cake flour
Main article: Flour
Special cake flour with a high starch:gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture[2]. Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and or bright white, such as angel cake. However, cake flour is generally not considered mandatory for good results, and its effect on the cake's texture can readily be simulated by adding corn starch and/or baking soda to all-purpose flour[3] [4] [5][6] [7] Some recipes explicitly specify or permit all-purpose flour[8][9], notably where a firmer or denser cake texture is desired.


Cake decorating
Main article: Cake decorating

A cake decorated with "chocolate plastic," a fondant rose and chocolate leaves.A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the United Kingdom. Frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring. In the late 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake.

Special tools are needed for more complex cake decorating, such as piping bags or syringes, and various piping tips. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips. Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also known as sugarpaste) and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes (also known as whisked or fatless sponge), that are covered with marzipan and either iced using royal icing or sugarpaste. They are finished with piped borders (made with royal icing) and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets. Some famous kits are the Betty Crocker kits. Laughing
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Llwyd



Joined: 13 Jul 2007
Posts: 134
Location: Narre Warren

PostPosted: Tue Mar 04, 2008 6:27 pm    Post subject: Reply with quote

Purely Art that is!!!
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Lord Thordin



Joined: 29 Aug 2007
Posts: 253
Location: My Fortress/ Estate in Victoria

PostPosted: Tue Mar 04, 2008 7:45 pm    Post subject: Reply with quote

F#@k cake get back to the virgin sacrificing movie already cos I'm in. I'm in baaaad.
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Silverlady



Joined: 30 Jul 2007
Posts: 320
Location: 25mt from the wand

PostPosted: Fri Mar 07, 2008 1:07 am    Post subject: But it's all about having the cake and eating it too! Reply with quote

Yep, there'll be cake there. I just know it. It's turning into the whole egg/chicken thing. Was cake more important to us before a flashy sword came into view? Damn right it was! Twisted Evil
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Llwyd



Joined: 13 Jul 2007
Posts: 134
Location: Narre Warren

PostPosted: Fri Mar 07, 2008 7:47 am    Post subject: Reply with quote

I suppose it depends on what the term cake is, or means. For some, it may represent the confectcious delacacies of culinary delight, to others, men of war and the like Tiz a carnal inference of taking pleasure with sexual reference. Either way, to have your cake and eat it to? may bring even more pleasure to some

Huzzah I say!!! Shocked
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Last edited by Llwyd on Sat Mar 08, 2008 1:55 pm; edited 1 time in total
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Dean
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Joined: 15 Jul 2007
Posts: 530
Location: Behind Morgans couch

PostPosted: Fri Mar 07, 2008 5:52 pm    Post subject: Reply with quote

Good Lord, I've created a monster... A MONSTER I SAY!!!!!!!! BWA! BWA HA HA HA HA HA Twisted Evil
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