/ck/ - Food & Cooking

>>10894128
Sounds good. You frost a hell of a lot better than I do. Send pics of the inside and report how it tastes. Also, fewer pumpkin seeds next time. It looks like you have bugs crawling all over the top of your cake.

>>10894406
Looks like a cake you'd make for somebody to celebrate their passing kidney stones.

>and now, baking with bees

>>10894128
>>10894406
I'd have put the bulk of the caramelized pumpkin seeds inside the cake, between the layers with frosting, then put a few on top either lightly scattered or in a pattern.

It really does look like a cake covered in bugs. Would still eat tho.

>>10894414
I came here to say this
Nice bee cake anon

>>10894414
>>10894448

>>10894406
The pumpkin seeds are a carryover from a pumpkin cake I make. Everyone who eats it requests extra pumpkin seeds, so fucking tasty. Usually calls for 1/2 cup but I went for 2/3 on this one. https://food52.com/recipes/30963-pumpkin-cake-with-cream-cheese-icing-and-caramelized-pumpkin-seeds recipe here for anyone who wants it, it's a really good recipe.

>>10894418
I would be a bit worried about putting the seeds in between layers as they might get a bit soggy. Keeping them on top they retain the nice crunch from the sugar/butter caramel.

I could add some honeycomb to the side to embrace the bee look.

>>10894128
mmmm tick icing, my favorite

>>10894497
>as they might get a bit soggy
Not sure what you mean by soggy, like melted/dissolved sugar? Or the nut itself becoming soft? If they've been properly caramelized the cold frosting shouldn't disturb the sugar, and they look well done. The nuts won't get soggy either way. Just a tip for future cake endeavors.
I frequently use a topping of pumpkin seeds, coconut, and almonds (roasted and tossed in spiced brown sugar) to top baked goods; the varied texture of different size and color pieces will help avoid the illusion of a thousand bees.

>>10894546
Yah, nuts might get soft and the sugar would soften up as well. It's a marscapone/cream cheese/whipping cream frosting so it doesn't harden up like a buttercream when refrigerated, more like a stabilized whipping cream. Maybe not though. I've had it happen with caramelized pecans and walnuts, but perhaps the pumpkin seeds wouldn't react the same way.

>>10894569
I've used similar mixtures many times without softening up, but I guess it depends on how long you're going to let that cake sit around in your fridge.

>>10894497
You don’t really want to keep the bee look though do you? The bee comments are from @devilintraning_ on instagram (see >>10894460) who puts REAL BEES on her foods like a psycho. And apparently snacks on them like popcorn.

What about putting the pumpkin seeds around the side of the cake instead of on the top, or in some kind of pattern like >>10894418 suggested?

>>10894569
Sounds really good. Thanks for sharing the recipe!

Crumb shot. Needs a bit more frosting on the sides but didn't have much cheese to work with so did what I can.

Wouldn't go with golden raisins next time. They're a bit too large. Stick with classic.

>>10894621
I can definitely do seeds along the side next time but to be fair I'm not overly concerned with how it looks since I bake it, then drop it off for coworkers to eat and that's pretty much the extent of who sees it. Plus, I kind of dig the look of the seeds on the top. But I understand the complaints.

Frosting with marscapone is the way to go. I've switched over from buttercream after reading a few of Manuela's recipes and it's damn good. Swiss meringue and classic buttercream are too sweet in comparison.

>>10894629
that crumb shot almost made me cum shot