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A Christian homeschooler graduated with highest honors, summa cum laude, so his parents wanted to honor that accomplishment at his graduation party. The bakery censored the cake and the boy had to explain why to his family. Pure magic and hilarity, made better because of the homeschooling part. https://www.washingtonpost.com/video/national/supermarket-censors-summa-cum-laude-from-graduation-cake/2018/05/22/75bb356a-5d9c-11e8-b656-236c6214ef01_video.html?utm_term=.ae881286f93b Picture of cake in spoiler
This is probably the easiest cake I have ever made. Ingredients: Ricotta 300 g (10,58 ounces) brown sugar 230 g (8,11 ounces) Flour 300 g (10,58 ounces) 1 egg baking powder Almonds 100 g (3,5 ounces) Raisins 100 g (3,5 ounces) Mix ricotta with the egg, add sugar, flour and baking powder. When everything is well mixed and homogenous add the raisins and the almonds. Put in a greased pan and then in the oven at 170°C (338F) for 40 mins. Check with the toothpick.
I have 2 questions regarding this topic: 1. Which do you prefer the taste of, American or Swiss buttercream and why? 2. Has anyone done a buttercream image transfer from wax paper and have it turn out? Will it work with a Swiss Buttercream? I'm making a birthday cake in about a week from now and I am having a terrible time making decisions on flavours and methods.
Yesterday I noticed I had too many eggs. My overly producing chickens haven't noticed yet that it's winter, it's cold and they should slow down. Since even after giving away a lot of them, the eggs were still too many, I decided to make an eggs-consuming cake, here we call it Torta Margherita or Pan di Spagna (Spanish bread). It requires 8 eggs, 300gr of potato starch, 300gr of sugar, half an orange's juice, baking powder, some cinnamon, dried vanilla and grated orange skin. I whipped the whites with half of the sugar till hard. Then I whipped the yolks with the other half of the sugar till they doubled and became creamy and whitish. I mixed them together in a very big bowl carefully stirring with slow bottom-up movements. I added the sifted potato starch bit by bit always carefully stirring as before. At the end I added a pinch of baking powder, half an orange juice, a pich of cinnamon, vanilla and the orange skin. Mixed carefully as before. Then I cooked it in the static oven at 180ºC for an hour. It's important to start with a cold oven, turning it on only after putting the cake inside. After an hour I checked if it was ready and then left it on a grid to cool down. The result is a very big cake that lasts for days (not in my home ), best eaten with any sort of tea or caffelatte. If you want to reduce the doses you must half everything and use 4 eggs.
kpmom posted a topic in Wide World of SnarkWe had a post here recently about a baker who refused to bake a wedding cake for a lesbian couple due to her Christian beliefs. A Christian homeschooling forum I lurk on is also discussing this, obviously from a different point of view than many of us here. It's always funny when they discuss the same topics we do, which they frequently do. Here's their take; chfweb.net/index.php?t=msg&th=77720&start=0&S=556f0690a6c559348e0891b71675503f
ThisOlGirl posted a topic in Wide World of SnarkI understand that as a business owner, this woman has the right to refuse service to anyone, but I'm calling bullshit on her excuse. Does she refuse to do wedding cakes for non-Christians? Does she ask if the bride is a virgin before she'll do the wedding cake? Again, she has every right to refuse service and stand by her convictions, but her potential customers also have the right to not give her any business. I kind of hope that's what happens, at least short term, just to get her attention. ETA link: http://www.kcci.com/news/29753206/detail.html