PING - Koko (as requested; flower cupcakes)
Cheryl
tomorrow.
The first pic is the whole platter of them (the platter was my grandmothers
and it says 25th anniversary and is done in silver. This dinner tomorrow is
my Mom's birthday and my parents anniversary. Many more years than 25
though)
The second pic is a close up without any decoration. Third is full platter
with a lemon glaze. I used a parchment paper bag this time to drizzle the
glaze. Last pic is a close up of the final product. I am still very
impressed with how easy it is to cook in this pan, and how easily they come
out.
http://i36.tinypic.com/m809iw.jpg
http://i34.tinypic.com/2h4wcy1.jpg
http://i37.tinypic.com/2eebuw8.jpg
http://i33.tinypic.com/jb6bdv.jpg
--
Cheryl
koko
<jlhs...@NOSPAMhotmail.com> wrote:
>This time I used gingerbread. These are for a family dinner for desert
>tomorrow.
>
>The first pic is the whole platter of them (the platter was my grandmothers
>and it says 25th anniversary and is done in silver.
That is a treasure indeed.
>This dinner tomorrow is my Mom's birthday and my parents anniversary. Many more years than 25
>though)
Should be a great family gathering.
>
>The second pic is a close up without any decoration. Third is full platter
>with a lemon glaze. I used a parchment paper bag this time to drizzle the
>glaze. Last pic is a close up of the final product. I am still very
>impressed with how easy it is to cook in this pan, and how easily they come
>out.
>
>http://i36.tinypic.com/m809iw.jpg
>
>http://i34.tinypic.com/2h4wcy1.jpg
>
>http://i37.tinypic.com/2eebuw8.jpg
>
>http://i33.tinypic.com/jb6bdv.jpg
Thank you Cheryl they are beauties. I wish there was some way they
could be glazed that wouldn't hide the detail.
I think I need one of those pans.
I appreciate that you remembered I asked to see them unglazed, and for
going to the trouble of posting the pics, which by the way are very
good.
koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/4
Lynn from Fargo
=================================
What if you put them on a rack on a cookie sheet and used very very
thin glaze (or simple syrup with lemon juice) - that would not cover
up the detail (but they'd be sticky!)
Lynn in Fargo
Gloria P
> On Fri, 10 Oct 2008 22:58:48 -0400, "Cheryl"
> <jlhs...@NOSPAMhotmail.com> wrote:
>
>> This time I used gingerbread. These are for a family dinner for desert
>> tomorrow.
>>
>> The first pic is the whole platter of them (the platter was my grandmothers
>> and it says 25th anniversary and is done in silver.
>
> That is a treasure indeed.
>
>> This dinner tomorrow is my Mom's birthday and my parents anniversary. Many more years than 25
>> though)
>
> Should be a great family gathering.
>> The second pic is a close up without any decoration. Third is full platter
>> with a lemon glaze. I used a parchment paper bag this time to drizzle the
>> glaze. Last pic is a close up of the final product. I am still very
>> impressed with how easy it is to cook in this pan, and how easily they come
>> out.
>>
>> http://i36.tinypic.com/m809iw.jpg
>>
>> http://i34.tinypic.com/2h4wcy1.jpg
>>
>> http://i37.tinypic.com/2eebuw8.jpg
>>
>> http://i33.tinypic.com/jb6bdv.jpg
>
> Thank you Cheryl they are beauties. I wish there was some way they
> could be glazed that wouldn't hide the detail.
> I think I need one of those pans.
>
The amount of detail is quite good.
I was wondering what they'd look like dipped in a thin chocolate glaze
to preserve the detail.
gloria p
flitterbit
Lemon Cake" to be exact; the recipe's online here:
<http://www.barrypopik.com/index.php/new_york_city/entry/east_62nd_street_lemon_cake/>
and here's the tiny url:
-- that I bake in a fancy Nordic Ware Bundt-type pan. 5 minutes after
removing the cake from the oven, the cake is turned out of the pan and
is brushed all over with a mixture of lemon juice and sugar. This soaks
into the cake and enhances its flavour, but once the cake cools, some of
the sugar re-crystallizes and creates a kind of glaze that doesn't hide
whatever detail the pan made on the cake. The effect is nice, and would
work well on something like these cupcakes because it would be easy to
see the flower shapes after the glazing while still providing some
decoration.
Cheryl
news:xsydnXpcYLKLbW3V...@comcast.com...
>
> The amount of detail is quite good.
>
> I was wondering what they'd look like dipped in a thin chocolate glaze
> to preserve the detail.
>
On the Pampered Chef web site they recommend dipping the bottoms in
chocolate, or glaze. You'd have to let them set before turning them over.
They also recommend dipping the tops, too, so I will have to try that some
time.
Cheryl
news:gcr07b$i37$1...@registered.motzarella.org...
>
> http://tinyurl.com/3lkafw
>
> -- that I bake in a fancy Nordic Ware Bundt-type pan. 5 minutes after
> removing the cake from the oven, the cake is turned out of the pan and is
> brushed all over with a mixture of lemon juice and sugar. This soaks into
> the cake and enhances its flavour, but once the cake cools, some of the
> sugar re-crystallizes and creates a kind of glaze that doesn't hide
> whatever detail the pan made on the cake. The effect is nice, and would
> work well on something like these cupcakes because it would be easy to see
> the flower shapes after the glazing while still providing some decoration.
Saved, thanks!
Cheryl
news:tgc0f4lqqsbj65jpp...@4ax.com...
> I appreciate that you remembered I asked to see them unglazed, and for
> going to the trouble of posting the pics, which by the way are very
> good.
You're welcome. I found out something too. In all of my nearly 46 years I
never knew that gingerbread was a favorite of my mom's. How did I not know
this? She's never once asked for it. She loved the lemon glaze on them,
too. My 8 year old nephew insisted on taking home the leftovers, but my mom
saved 2 for herself. I wish we could get some food into my dad, though.
He's having surgery for hiatal (I know I didn't spell that right, so I hope
you can sound it out) hernia in just over a week. Right now he won't eat
any food and has lost a great deal of weight. He said it is like having
heartburn all the time and then sometimes it's really bad heartburn. I
think he was in that state today. He didn't spend any time with us at all,
electing to stay in the bedroom.
--
Cheryl
koko
<jlhs...@NOSPAMhotmail.com> wrote:
>"koko" <ko...@letscook.com> wrote in message
>news:tgc0f4lqqsbj65jpp...@4ax.com...
>
>> I appreciate that you remembered I asked to see them unglazed, and for
>> going to the trouble of posting the pics, which by the way are very
>> good.
>
>You're welcome. I found out something too. In all of my nearly 46 years I
>never knew that gingerbread was a favorite of my mom's. How did I not know
>this? She's never once asked for it. She loved the lemon glaze on them,
>too.
I'm with her, gingerbread is on the top of my list also. I think the
lemon glaze is a wonderful compliment.
>My 8 year old nephew insisted on taking home the leftovers, but my mom
>saved 2 for herself. I wish we could get some food into my dad, though.
>He's having surgery for hiatal (I know I didn't spell that right, so I hope
>you can sound it out) hernia in just over a week. Right now he won't eat
>any food and has lost a great deal of weight. He said it is like having
>heartburn all the time and then sometimes it's really bad heartburn. I
>think he was in that state today. He didn't spend any time with us at all,
>electing to stay in the bedroom.
I'm praying that his surgery is a success and that he'll be able to
enjoy your wonderful baking soon.
Goomba
>> You're welcome. I found out something too. In all of my nearly 46 years I
>> never knew that gingerbread was a favorite of my mom's. How did I not know
>> this? She's never once asked for it. She loved the lemon glaze on them,
>> too.
>
> I'm with her, gingerbread is on the top of my list also. I think the
> lemon glaze is a wonderful compliment.
Mine too! Whipped cream, lemon curd or applesauce are all welcome to top
it.
I think I need to make some soon?