431 replies to this topic

[Dolliie]

 

 

 

this was how i started.. and i chose "bûche de Noël" :>

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Ingredients:

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i. meringue, (to fold into batter)

 

5 egg whites

5g lemon juice

60g caster sugar

 

 

ii. cake(yule log) batter,

 

5 egg yolks

20g caster sugar

30g olive oil

60g cake flour

30g unsweetened cocoa powder

45g milk

 

iii. cake filling,

 

150ml whipping cream

15g caster sugar

3 drops pure vanilla extract

 

iv. chocolate icing,

 

   a. 150ml whipping cream

   b. 75g chocolate cubes/slices

       20ml whipping cream

2g cocoa powder

 

v. rolled marshmallow fondant, (for snowman & mistletoe)

 

a small bowl of marshmallows (good quality brand preferably)

2 tablespoons of water

a big bowl of sifted icing sugar

red and green food coloring

 

*amount of water/icing sugar depends on how many marshmallows you used

 

reference used: http://www.wilton.co...hmallow-Fondant

 

pre-preparation:

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i. prepare & measure all ingredients ; eggs must be cold from refrigerator

 

ii. prepare the filling part before starting the batter. refrigerate.

 

iii. separate the egg whites and egg yolks. (clean egg whites - no water/oil/yolk)

 

iv. sift the cake flour & unsweetened cocoa powder together. set aside.

 

v. grease the pan, line the bottom with parchment paper.

 

vi. preheat the oven to 170 degree celsius.

Instructions:

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i. cake filling,
 
place the sugar into the mixing bowl then add the whipping cream and 3 drops of pure vanilla extract.

whip it at a low-to-med speed until the cream reaches stiff peaks. refrigerate.
 
ii. cake(yule log) batter,
 

- whisk the yolks and sugar until combined.

- add in the olive oil and mix well

- add in half of the sifted cake flour & cocoa powder to the mixture, stir for a bit and add in the other half. stir well. (do not stir too long)

- proceed to the meringue part.

 

 
iii. meringue,

- use an electric mixer or whisk the egg whites manually until bubbles appear

- add in half of the lemon juice and caster sugar (twice)

- beat the mixture until stiff peaks form.

- gently fold ⅓ of whites mixture into the batter(yolks mixture). now, fold the ⅔ of whites mixture into the batter

- * the folding part is important! :3

 

* how to fold egg whites into batter: http://video.about.com/gourmetfood/Fold-Egg-Whites-Into-Batter.htm

 

 
iv. combined batter,
 

spread the ready batter into the baking pan. tilt the pan to spread the batter around evenly then either slightly drop or tap the pan several times to burst the uneven air bubbles.

bake in the middle rack for 12~15 minutes in the preheated oven until the cake springs back when touch gently.

 

*DING*!!!

filling and cake rolling time! 
 

remove the cake from the oven, peel the parchment paper off the sides of the cake to let the cake cool down. after it cools down a little bit, discard the parchment paper and place it on a new one(dusted with icing sugar).

 

make sure the cake is still warm(helps to maintain its shape when rolled), at the edge of the cake, use a small knife to cut 1~3 lines about half its depth right the way along one long side(to prevent the cake from cracking when rolling).

 

before rolling the cake, take the filling out from the fridge and spread it evenly over the cake.

roll the cake up with filling inside. place seam side down onto a cake board and refrigerate for ~30mins to let the cake cool down completely. now, proceed to the chocolate icing part.

 

 

v. chocolate icing,
 
( a ),
- use an electric mixer or manually whisk 150ml of whipping cream until it forms stiff peaks. refrigerate.
 

 
( b ),

 

- use double boil method to melt the chocolate cubes. meanwhile, boil 20ml of whipping cream separately and add in 2g of cocoa powder, stir well.

- pour the melted chocolate mixture into the boiled whipping cream mixture and again, stir well.

- take the whipped cream out of the fridge and pour the chocolate mixture into it immediately and mix together quickly while still warm to form the chocolate icing.

(if you let the chocolate cool down, it will be impossible to mix.)

- cut a slice off the edge of the cake and place the flat side on top of the yule log(swiss roll).

- finally!! ah~ discard the parchment paper and then it’s time to spread the chocolate icing over the cake and around the stump. leave the ends of the cake and the top of the stump exposed.

- use a fork to create decorative parallel lines and swirls to imitate a tree (yule) bark.

- refrigerate.

 

 

vi. rolled marshmallow fondant, (for snowman & mistletoe)

 

- place marshmallows and water in a microwavable bowl. microwave for 30 seconds and stir well then continue again in the microwave for 1 minute (or until melted) and stir well again.

- place the sifted icing sugar(reasonable amount) on top of the melted marshmallows and fold together.

- place the marshmallow mixture onto a pan. start kneading it a little bit and constantly adding icing sugar into it (because it’s really sticky) till it slowly becomes like a dough.

make sure to regrease your hands and counter with icing sugar generously.

continue kneading and adding icing sugar till the marshmallow fondant becomes firm and smooth, also stretchable without tearing.

 

* if any tears appear, it is too dry and you need to add water.

 

decoration part,

 

- use the ready marshmallow fondant to make the snowman (lower body, upper body, nose, scarf & hat * I used two small pieces of coffee for the eyes).

- after the snowman, use the remaining fondant to make the mistletoe (leaves and berries).

- use the food coloring to decorate the fondants, red for the snowman’s scarf & hat and mistletoe berries, green for the mistletoe leaves.

- sift the icing sugar all over the cake to simulate snow.

 

 

 

voilà! the bûche de Noël is ready to be served!~ but first lemme take a selfie! <3

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Edited by Dolliie, 21 June 2014 - 12:33 PM.

[KriticalAssassin]

Yours came out so much better than mine D: My cake tore up when rolling it =\

[Sapphic]

Dollieeeeeee

[Dokey]

Ungh this thread makes me SO HUNGRY !!!

 

I finally found some appropriate dishware for my entry. Now I'm just crafting myself a cute cooking assistant ^^ Should be able to submit everything Thursday night <3

[Tigra]

Gonna make Stew of Immortality later. Should be interesting...

[Draciolus]

As per Oda's request for it being at the top: For participation prize...Can I please get it on my Wanderer, Show Girl Avatre. This is on Renewal...kinda obvious with it being my Wanderer though.

 

 

 

Everyone ready for:

 

 

 

Today, we are making Assorted Kabobs:

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(Unfortunately, I forgot to get the finished(fully cooked) picture...but there are some of them on the grill. )

 

To start, gather your ingredients for the beef:

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Ingredients used:

Dried Rosemary

Dried Thyme(ground)

House made Pinot Noir Wine

Eye of Round Steaks

3 Garlic Cloves

Be sure when cooking with wine, to taste it(for those of legal drinking age) in case it might have turned to vinegar.

Next, cut up your beef into bite size pieces, and put into a container with a good seal(if marinating the beef):



Add your herbs, wine, and garlic:


Allow to marinade for at least 3-4hours(I did mine overnight).

 

 

Before prepping your vegetables, soak your bamboo skewers in water to prevent from being burnt(as much as possible):

 

Next, when you feel your beef has marinated enough, prepare your vegetables:

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3 Bell Peppers
1 Medium Sized Onion
1 Zucchini
6 Mushroom


For the peppers, cut the top and bottom off, and remove the seeds:


Cut the mushrooms in half, the zucchini into rounds, and quarter the onion then cut again to bite size pieces(final product bellow):

 

Next, assemble your skewers, and cook them:

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Make sure your grill is nice and hot, then enjoy cooking them with your favorite beverage(I chose an Original 16 Beer myself):

 

 

 

Edited by Draciolus, 01 July 2014 - 10:07 PM.

[ZeroTigress]

I can see them fine.

[beaupoem]

easiest entry ever (even easier than holy water):

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mora berry

1) buy mangosteen

2) cut mangosteen so it looks like picture  

 

but seriously, my actual entry:

 

~Zinfandel~'s Bomber Steak

(taught by Pioneer Woman)

 

 

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1) only 3 ingredients: seasoning salt, lemon pepper, and STEAK!

 

 

2) lightly sprinkle with seasoning salt, then be generous with the lemon pepper

 

 

3) oil up the pan (i would have used butter, but.......trying to be healthy and all)

 

 

4) put the steak on

 

 

5) flip over (don't mind the burnt stuff, it's just the lemon pepper gets black easily)

 

 

6) done!

 

name on the sticky note is a little fuzzy but it's there!

 

delicious steak + the best zinfandel ever made = da bomb! (aka ~Zinfandel~'s bomber steak)

 

edit: renewal. character ~Zinfandel~ XD

Edited by beaupoem, 01 July 2014 - 05:21 PM.

[Damara]

I'm having a lot of trouble posting photos...even though I uploaded one a couple months ago. I can't get Flickr links to work. If you host it offsite, what site do you use, and is there something obvious I'm missing?

 

 

[WeissCeres]

I'm having a lot of trouble posting photos...even though I uploaded one a couple months ago. I can't get Flickr links to work. If you host it offsite, what site do you use, and is there something obvious I'm missing?

 i just use imgur

[Damara]

Chaos Renewal Server

Character name:  Damara.

 

 

 

Thanks, Imgur doesn't seem to eat babies like Flickr.

 

Since I am an adult, a drunkard and lazy, I decided to make a -_-tail.

 

Blood-Flavored Soda  

 

The RO ingredients are royal jelly, apple juice, anodyne, aloevera, animal gore, alcohol, and red spice.

My ingredients are honey, apple juice, ginger ale, triple sec, cherry juice, rum, and candied ginger. 

 

1. Assemble ingredients. 

 

 

2. Take dollar store vase and put stuff into it. I don't measure but I put about two ounces each of the alcohol, one ounce apple juice, filled up the rest with ginger ale and poured in cherry juice for color. I stirred in about half a teaspoonful of honey and lined the rim with crushed candied ginger (but it dissolved and fell in).

 

 

It's kind of delicious. The ginger gives it a little kick. Also, I'm sorry for any posting errors because I am pretty drunk.

Edited by Damara, 02 July 2014 - 07:06 AM.

[CarrotSticks]

candied ginger

 

 

I spent the other day looking for candied ginger for a plum cobbler recipe but had to make it without it because I was unsuccessful. 

[Damara]

Bulk food aisle of your standard supermarket. I got mine at Fred Meyer's next to the dried mango.

[CarrotSticks]

Bulk food aisle of your standard supermarket. I got mine at Fred Meyer's next to the dried mango.

I would kill for a Freddies.

[Tofu]

Piece of Pizza!
 
By Tofu! 

Character:
Chaos Server - Tofu http://ropd.info/?account=3802723
 
So for this event I decided I would make Piece of Pizza!
And the finished Product!
 
 

 
 
 
Now...this recipe is kind of long, so here it is!
 

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The pizza crust is a standard pizza crust recipe, for sake of not boring everyone I will just say people can google one: it consists of flour, yeast-water with a dash of sugar, and kosher salt. Like I said, basic and can be found literally anywhere.
 
Pizza Dough Recipe (via Bobby Flay, Edits by Tofu):
 
Ingredients
1.       3 1/2 to 4 cups bread flour, plus more for rolling
2.       1 teaspoon sugar
3.       1 tablespoon instant dry yeast
4.       2 teaspoons kosher salt
5.       1 1/2 cups water, 110 degrees F
6.       2 tablespoons olive oil, plus 2 teaspoons
 
Directions
Ø  Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Ø  Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Ø  Remove dough and re-flour lightly and beat/knead the dough for approximately 1-2 minutes. Roll into ball and place back into the bowl and let sit, covered with plastic wrap, for another 30 minutes.
Ø  Remove dough and spread onto a floured cutting board. Flatten the dough out with hands, and use a roller-pin to make an even circle cutout of dough.
Ø  Knead the edges, pushing the rim under to make a crust like form along the entire edge of the circle. Let sit for five minutes.
 
 
I used a pizza stone for this recipe. I heated the oven to 450 degrees and let the pizza stone sit for approximately 20 minutes to heat up fully. It is integral that the pizza stone be hot prior to putting the pizza in the oven.
 
Topping Recipe
 
The toppings consisted of :
 
1.       2 Sliced Romano Tomatoes
2.       ¼ cup shredded Asiago Cheese
3.       1 cup Shredded Mozzarella Cheese
4.       2 slices Deli Sliced Provolone Cheese
5.       8 leaves Fresh Basil, diced
6.       3-4 tablespoons Prego Pizza Sauce
 
Ø  After the dough has been laid flat and shaped to personal liking, Table spoon on the pizza sauce until covered. This step is basic. Because it changes depending on preference…I used 4 tablespoons. LARGE tablespoons. It changed every time lol
Ø  Next, I laid down the mozzarella cheese. I cut up the deli-slice style provolone cheese into triangles and placed it around the pizza, on top of the mozzarella.
Ø  Next, I laid down all the tomatoes. THEY WILL SHRINK. So make sure you place down enough.
Ø  Next, with fresh cut basil, sprinkle all over the pizza.
Ø  End off by sprinkling shredded asiago cheese all over the pizza.
Ø  Slide the pizza onto the hot stone in the oven (for this step I have a special pizza serving and sliding tool, otherwise you can just use a glove and be very careful!). Bake in the oven for 11-13 minutes.
Ø  Carefully remove from oven and let sit for approximately 10-15 minutes so the cheese can settle. Serve and enjoy!

 
Also, the images (there are MANY), here is a link to the imgur post so you can view them all! And here are a few key images from the process for those who don't want to link out. Enjoy! (I know I DID!)
 

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Edited by Tofu, 01 July 2014 - 04:44 PM.

[Sapphic]

[SynCelestial]

Oh such wonderful posts! I was wondering if somebody could answer a question for me? I'm a bit new to the forums, and wanted to know how events like this usually work in regards to the winners and the participation prizes. I have my in game names in my signature, but was wondering if there was something more to it?

Also, does anybody know where I could get a right-click image without having the item in game?

Thanks in advance

[Sapphic]

Oh such wonderful posts! I was wondering if somebody could answer a question for me? I'm a bit new to the forums, and wanted to know how events like this usually work in regards to the winners and the participation prizes. I have my in game names in my signature, but was wondering if there was something more to it?

Also, does anybody know where I could get a right-click image without having the item in game?

Thanks in advance

 

A CM hands it out later after judging. Usually people just post their IGN after to get the prize.

 

Try this: http://www.divine-pr...t/database/item

[SynCelestial]

A CM hands it out later after judging. Usually people just post their IGN after to get the prize.

 

Try this: http://www.divine-pr...t/database/item

 

I see, if I make an entry I'll be sure to keep an eye out during the judging day.

Thanks so much, I'll be sure to check it out!

[AllyBB]

I made the Peach Cake. I wanted to try to use the ingredients from the game cooking

recipe so i included milk, cake, cheese, peach, and orange juice.  This recipe also tastes pretty awesome. Please try it!

 

 

Cake ingredients:

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• 2 1/4 cups flour
• 1 1/2 cups sugar
• 3 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/4 cup whole milk
• vegetable oil (see directions)
• 1 stick softened butter
• 1 tablespoon vanilla extract
• 3 large eggs

 

 

Cake Directions:

-preheat oven to 350 degrees

-spray bottom of cake pans. I used two approx. 8" x 1.5" round pans.

-in a mixing bowl combine the flour, sugar baking powder and salt

-measure 1 1/4 cups milk in a large measuring cup and bring the mix up to 1 1/3 cup with vegetable oil

-add the milk, oil, butter, and vanilla into the flour mixture. beat until fairly smooth

-add eggs and continue beating until lumps are gone

 

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-pour batter in pans

-bake at 350 degrees for about 25mins or until a toothpick/fork inserted in the middle of the cake comes out clean

-cool completely on a wire rack or cold stove top, make icing/filling while baking/cooling

 

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Filling/Icing ingredients:

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mascarpone icing

• 1 lb mascarpone cheese cool or room temperature
• 2 cups heavy cream
• 2/3 cup sugar
• 2 teaspoon vanilla extract
• pinch of salt
• 2 teaspoon fine ground orange zest
• 10 drops red food coloring

 

Icing Directions:

-combine cream, mascarpone, sugar, vanilla, salt, orange zest and food coloring in a bowl and mix until smooth and thick. This may take a while- like making whipped cream. Do not over beat or it will get a lumpy separated look.

-chill for about an hour (too soft to spread while room temperature)

 

 

 

peach filling:

• 3 chopped peaches (set 2 chopped peach aside) (optional: set a few small pieces aside for garnish)
• 1/3 cup orange juice (i made fresh juice from the orange i grated)
• 1 teaspoon sugar

 

Filling Directions:

-put 1 peach, orange, juice, and sugar into a pot and cook while stirring frequently until it has a very thick apple sauce like texture

-remove from heat, combine with chopped peaches and cool

 

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Assemble and decorate:

-cut both cakes in half with a large serrated knife (4 pieces total)

-add layers of icing and peaches on the inside layers and leave only icing on the top layer (3 inside layers, 1 top layer)

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-COOL BEFORE SLICING! The icing and filling needs to be cold or else it will squish out

-slice and garnish! I used mango (forgot to keep extra peach out lol), an almond, chocolate shaving, and some shredded coconut. Cut the outer round edge off of the slice if you want it to be a clean triangle.

 

 

 

 

 

 

Edited by AllyBB, 22 June 2014 - 11:39 PM.

[Sapphic]

Did you cut the slice out of the middle of the cake to avoid the browned parts lol? I wanna see it

 

Though, I do want to know why the icing has no pics until it was spread on the cake and why the cake pics stop after just 2 layers. Also, why don't you show off the full cake?!

 

The brown layers of the finished slice are much darker than your pic s:

 

I'm sorry if I'm totally wrong, but I'm just pointing out little inconsistencies

Edited by Sapphic, 23 June 2014 - 01:07 AM.

[Myzery]

Did you cut the slice out of the middle of the cake to avoid the browned parts lol? I wanna see it

 

Though, I do want to know why the icing has no pics until it was spread on the cake and why the cake pics stop after just 2 layers. Also, why don't you show off the full cake?!

 

The brown layers of the finished slice are much darker than your pic s:

 

I'm sorry if I'm totally wrong, but I'm just pointing out little inconsistencies

 

The color difference is solely from lighting and as for layers, it's just the same thing over and over.

You have to wait until they cool to stack them or they will crumble. She probably just wanted to avoid the monotony.

Also, no offense to Ally, it's definitely an amateur cake and not store bought.

[Chrispy]

Edit: nvm I overlooked the post.

Edited by Chrispy, 23 June 2014 - 12:37 PM.

[r1r1]

i did the peach cake this weekend too, i'm just waiting to do the decoration on top of it ; w;

is it allowed to post the same recipe?

[Chrispy]

^ someone else asked and it looks like it's OK to do (not the exact same recipe of course)

Looking forward to lots of peach cakes