>>21117708
Mail me a piece faggot

>>21117724
That looks fucking incredible, anon. How easy to make was it?

>>21117708
That looks great anon

>>21117732
Well, I have been making a lot of cakes for quite a while, so my assessment of the difficulty is a bit skewed. I would say this is from the easier end of the spectrum. You can make it in three stages. Base, body and glaze.

The base is easy. I browned butter and added some demerara sugar and dark syrup and cardamom. Then to that I added crushed digestive biscuits. Then you put it in a spring mold and cool it.

- continues in the next post

>>21117746
The body of the cake is set with gelatin.

1. melt white chocolate in a microwave.
2. bloom and melt 3 leaves of gelatine.with 3 tablespoons of lemon juice
3. whip up 6dl of cream, 1 pack of mascarpone, 2dl of icing sugar, 2 teaspoons of vanilla sugar, all together in a big bowl.
4. Mix the melted gelatine and white chocolate, when they are no longer hot
5. add one can of quark to the gelatin and white chocolate mix, and stir it well https://en.wikipedia.org/wiki/Quark_(dairy_product)
6. carefully combine everything, add on top of cooled base in the pan, clean the edges and cool in fridge for 3 - 4h

I am writing this off the top of my head, and I do not have a real recipe, because I do these gelatin cakes by feel. I might miss something.

Glaze in the next post

>>21117753
And I already spotted a typo. It was 1 dl of icing sugar. Not 2.

>>21117760

This is what I mean with dark syrup btw. https://www.dansukker.co.uk/uk/recipes/dark-syrup
And this is actually what I meant when I said demerara sugar: https://www.dansukker.co.uk/uk/products/all-products/soft-brown-sugar

The sugar is in fact not demerara... desu, you could just use the syrup.

For the glaze I combined 3dl of water, 3 leaves of gelatin (soaked first), dark syrup, sea salt, vanilla extract and heated just below boiling for a few minutes. Then let it cool to room temperature, pour over the cake and let it set. I ended up using about half of the glaze I made.

>>21117743
Thank you.

>>21117772
Intredasting, it looks good. Would it be correct to say it's similar to a cheesecake? Not sure what a gelatin cake is desu

>>21117784
Yes, it is called a cheese cake, but I did not use that word, because it triggers people who think a cheese cake must be a baked cheese cake.

I have posted my cakes and cooking here for a few years so it would be no huge surprise if people have seen those. Here is my christmas cheese cake, with italian meringue and irish coffee flavoring.

>>21117784
Q'APLA!

>>21117789
>because it triggers people who think a cheese cake must be a baked cheese cake
You'd think anyone who frequents /ck/ would know that no-bake cheesecacks are a thing
Good thread

>>21117805
A good percentage of people who frequent ck seem to have a favorite flavor of crayon.

>>21117724
>>21117708
Yummers

>>21117813
where is your god now

>>21117818
Dead!

The klingons realized their gods were more hassle than worth and killed them!

This is from a few years ago, and I realize I tend to go for very similar things with my decorations. A mirror glaze or something like that, and some glittery stuff, usually gold.

One of the rare non-cheese cakes from my recent cakes. From december.

>>21117847
And again, gold glitter...

>>21117839
It is handy to bake in the winter, when you can do decorations outside and everything stays cold.

This one I actually made last week, so people might have seen it here recently.

>>21117847
>>21117852
>>21117860
I wish I was motivated enough to do fancy stuff like this. I usually just make a cookie brownie cake thing and call it a night.

>>21117708
Looks tasty af. Plus it doubles as a mirror

>>21117860
ahh..thought so. I was going to ask if you had posted the lime-green one, last week. This cake-style certainly is memorable.

>>21117878
I guess we all have different passions. To me the best part is actually coming up with an idea and creating the cake. I don't even eat that much sweet stuff. Usually these cakes are just a dessert for the food that I actually prefer to cook.

>>21117887
Here is another very similar I spotted while going through my cake pictures.

Found another one that is surprisingly not a cheese cake.

>>21117890
Meant to say, food I prefer to cook and eat. Never really carve sweet stuff I mean.

>>21117914
*crave

And another non-cheesecake

>>21117708
good glaze, very shiny

>>21117953
tip to anyone who wants to make a shiny glaze

keep it just under boiling for a good 3 to 5 minutes

>>21117891
Sexy

>>21117972
Thank you. I used too much gelatin in the glaze and made the glaze too thick. It felt too gummy, but the effect I got was quite funny.

>>21118012
Anon, I love you. I wish you could be my uncle and take on a fatherly role in my life. Your cakes make me feel like everything will work out alright.

>>21118012
Cute thumb
:3

>>21117708
looks like SHIT

>>21118097
>>21118032
Thanks

>>21118186
fondantfag

>>21117906
All your cakes look great but this is my favorite, absolutely gorgeous

>>21118274
Where does it say baked?
>>21118282
Thank you. It was summertime, so a berry cake just made sense.

Actual baked cheesecake. Thin, because I used a way too large pan.

do a cellular peptide cake next
with mint frosting

this isn't really a question about cake, but how do I make a raspberry glaze to put on top of my boxed lemon bars? the kind that sets up slick and kind of chewy instead of soft and sticky. I tried boiling jelly to different temperatures but it didn't work.

>>21117708
>>21117724
>>21117746
Looks very good anon, great job!

>>21118459
I was actually thinking of doing that at some point, but it's kind of hard to explain to anyone who might eat it, and I hate wasting ingredients
>>21118792
Thanks

found what I thought was another cake based on thumbnail, but turned out to be a dutch baby variant I was playing around with

>>21118657
Something like >>21117860? I think that includes gelatin

>>21118657
Pectin is what jelly and jam uses to make them set. Gelatin is what jello uses. You could try either of these, as well as a few options. But if you don't want it to be soft and sticky like jam when at room temperature, you're going to need more than is in jelly. You can look up a guide for making jam or jelly to get an idea of how to use pectin, but there are also plenty of guides on how to make cakes topped with a thin layer of gelatin. Following one of those should get you pretty far.

>>21120582
so do I need to add more pectin than is already in it to begin with? I want to make it like the jam in the middle of those cookies that you can buy, not a layer of jello on top.

>>21120590
I haven't made something like this personally, my experience is limited to jam making, other than making prepackaged jello a small handful of times. But with that background in mind: the difference between jam and jelly is largely one of using fruit juice (jelly) or mashed fruit pulp (jam). Marmalade is the latter, but made with citrus fruits. All three of these are far too soft set to consider trying to apply with a similar coating to >>21117708. I also would not try to use any of these as a base, and instead play around with making your own pectin or gelatin based topping. The more of either you add the firmer the end result will be. In the case of pectin, you also want to cook it to a particular temperature (220F), so you will benefit from a candy thermometer. Pectin also benefits from the help of sugar and/ or acid to thicken better, particularly sugar, though you can make no added sugar jams and jellies successfully.

There are also other commercially available options for thickening things to a similar texture that might be worth looking into for this particular application, but I don't have experience using most other products that might make sense to consider here.

>>21120622
the other thing I don't know how to make work is putting it on. I figure you have to pour it over while it's liquid, but if you dump 220 degree raspberry onto your lemon bars it will probably just burn a hole into the middle.

>>21120725
I don't know how gelatin cakes handle that, but generally speaking you're going to want to cool things most of the way down and pour very gently onto a spatula to make the flow gentler. Pectin won't set up until it's no longer hot. Gelatin until it's properly chilled I believe. With a pectin based topping, you should probably be about to spread it on afterwards if you wanted. Maybe lightly oil an offset spatula to get it really neat, or dip it in hot water like people do with ice cream scoops. Gelatin will be the easier and more common approach to this, even if you aren't describing a texture I think gelatin is suited for. But for now, pick a method and play around.

>>21117746
the purple and orange is a nice contrast, it's like if the Flash and the Joker had a baby. And it was a cake.

>>21120799
Thanks.
It was not a choice, it's just the only cake dish I have.

>>21117753
What's a dl?

>>21124314
>certified retard
>cr
Nice guess, but that's not it.