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  #2276  
Guitar Woman Guitar Woman is offline
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Old Dec 11th, 2012, 01:02 PM       
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NEW! Pancake-scented laundry detergent!
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  #2277  
Kitsa Kitsa is offline
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Old Dec 13th, 2012, 09:23 AM       
I am going to do a cartoon-themed croquembouche for my kid's birthday party, God help me.
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  #2278  
replicant replicant is offline
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Old Dec 14th, 2012, 03:33 PM       
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Originally Posted by Kitsa View Post
I am going to do a cartoon-themed croquembouche for my kid's birthday party, God help me.
Croquembouche just sounds scary in it's self.
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  #2279  
Kitsa Kitsa is offline
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Old Dec 14th, 2012, 04:35 PM       
Last time I made one I got second-degree burns when a blob of molten sugar landed on my hand. Peeled it off skin and all. Sounds like a good time to me!
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  #2280  
dextire dextire is offline
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Old Dec 14th, 2012, 09:45 PM       
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Last time I made one I got second-degree burns when a blob of molten sugar landed on my hand. Peeled it off skin and all.


Anyway, are you going to try a specific cartoon?
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  #2281  
Kitsa Kitsa is offline
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Old Dec 14th, 2012, 11:42 PM       
My kid likes Pingu, so Pingu it is. I lucked out, claymation is crazy-easy to do in fondant.

The bad thing about being burned with sugar is that it's sticky. You can't get it peeled off before it starts cooking you, and it's cooking you all the time you're trying frantically to get it off you.

The prettiest croquembouches are dunked in the sugar- sort of a caramel-y, toffee-y kind of thing, stuck together with it, and then sort of wrapped in a cocoon of spun sugar. I'm not going that route. I'm using chocolate this time.
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  #2282  
Kitsa Kitsa is offline
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Old Dec 15th, 2012, 11:07 AM       
Recipe for the best fucking chocolate glaze ever....

Melt one entire stick of unsalted butter in a saucepan. Don't boil it or get it to the point where it's turning brown...you want to be there right as that last tiny sliver liquefies.

Add in 2 heaping tablespoons of cocoa powder and 1 teaspoon of pure vanilla extract, and stir that shit till it's ultra-smooth.

Start adding in powdered sugar, a little at a time, stirring well after each addition. You might use as much as half pound, depending on the purity of the butter and how much it soaks up. Keep adding and stirring. It will start to look like a complete mess...thick, oily paste. When it's so thick it's starting to pull away from the sides of the pan and most of the oily stuff is absorbed, start adding milk a tiny bit at a time. At first the milk will just slosh around the paste, but after a couple of teaspoons it will start to smooth out. Keep adding and stirring until you have the consistency you're going for. I go until it's falling off the spoon in a ribbon back into the pan. Then you have to work fast- if you're covering a round cake, pour it on as you're turning the cake plate. If you're dunking pastries, keep it on low heat and keep stirring to prevent it from setting up. It will dry smooth and glossy and it tastes incredible. Good on eclairs, too.
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  #2283  
Kitsa Kitsa is offline
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Old Jan 28th, 2013, 03:18 PM       
How can McVities taste like someone pressed them together from wet sand and yet have NO DIETARY FIBER IN THEM WHATSOEVER?

They have a grainy grass thing stamped into the top and everything. They're not digestives, they're LIES. (
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