In search of a vegetarian Peep equivalent, I made some delicious marshmallows set with xanthan gum instead of gelatin, but stumbled when it came to trying to pipe them out like your everyday, mass-produced Peep.

I wanted to do something different for Easter this year, and because I can’t resist a food pun once I’ve thought of it, the Cadbury Creme Brul’egg was born.

In honor of the final episode of Battlestar Galatica, I made rainbow cupcakes inspired by one of my favorite images from the show.

 
Michael at Herbivoracious posted a write up of the dinner he put on at Cafe Flora this past Tuesday evening, which Baker Bee and I were lucky enough to attend.
The menu was based on Spanish flavors with a modern twist, and included things like savory churros with morel “hot chocolate” (pictured below, as well as [...]

Miracle fruit is a little red berry from Africa, originally eaten by the local populace to make their food taste better, but now also a staple in the diets of urban foodies and inquisitive geeks elsewhere in the world. The berry itself doesn’t taste like much–or so I’ve heard, as I’ve never had a fresh one–but the results are, well, miraculous, thanks to a chemical in the berry called–get this–”miraculin”. When scientists start calling things miracles, you know you’re dealing with something truly special.

Have you ever had a bad baking day? If you have, you’ll know that they can be as devastating as a bad hair day from hell. Most people don’t bake only for themselves. At least, I don’t. I’ve always been very aware of the people I bake for, and I firmly [...]

To finish off writing about the Christmas treats I made, here’s my last big project of the season (that I managed to get to: Rainbow Cookies from Sherry Yard’s fantastic book The Secrets of Baking.

These were hugely popular with everyone who received them. How could they not be, looking that adorably festive on [...]

I had more people to give gifts to, so I made another round of Christmas cookies this week. I wanted to do a half batch of the icing and tried to wing it with the corn syrup and milk measurements so as not to dirty more dishes, but it didn’t set up quite as [...]

Printable Recipe
Last time on As the Fondant Liquefies, we made cherry-flavored fondant and dipped maraschino cherries in it, in preparation for dipping them in chocolate. Really, that’s the hardest part of the whole process.
I decided to make another batch of cherries after the ones I documented in the original post and test the theory [...]

Still, I felt a little…well, like I was approaching the half-assedness I had set out to avoid in the first place. I was supposed to be spending hours and hours aggravating my poor sore wrist and shoulder with the piping. And the last time I’d tried to decorate cookies with this kind of icing in multiple colors…it hadn’t gone well. I remember thinking that those were some ugly Thanksgiving Day turkeys to be putting out on a restaurant buffet…