Photos of cakes you've made

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Post photos of cakes you've made on this thread. Cake making/decorating is one of my interests and I love looking at cakes made by others. We can also share ideas, recipes, and stuff. Can be any type of cake (referring to sweet/dessert/birthday/decorated cakes).

Here's a recent one of mine:

GF Hungry Jacks Cake

GF Swan Lake Birthday Cake

Wow, very impressive. Did you take up a pastry chef course? I want to take it up but it's just too expensive. What are the "chips" made out of? Is it just fondant? It all looks really good. For me I don't really care much about decorating, I just make... and eat.

I've never had training but my family had a kind of birthday cake making tradition of making super elaborate birthday cakes each year, so I kind of learned different techniques from my parents. As I got older I also helped come up with designs and ideas as well.

With the family tradition there were basically two rules regarding birthday cakes - everything on the cake must be edible, and no fondant is allowed to be used (so I guess that kind of answers your question. We considered using fondant to be cheating).

The chips are made of GF shortbread (I used an internet recipe, adapted the ingredients a little to maximize the taste, then added yellow food dye to the mix to make it more "chip coloured"). The cup is made from two layers of chocolate (white on the outside, milk on the inside).

GF stands fore gluten free? if so, can i have that shortbread recipe?

yes, I'm gluten free.

I'm pretty sure it was this one, but I replaced some of the plain/rice flour with tapioca flour to give it more flavour. Not sure of the exact amount that I replaced, it may have been 1/2 a cup or so. It won't come out yellow like that unless you add yellow food dye to it, but I assume you're just making it to eat so that shouldn't be a problem

http://www.taste.com.au/kitchen/recipes ... read,18520

Thanks Yes i won't need any food colouring. i've never tried tapioca flour before. perhaps can see if i can get my hands on some. rice flour is something i use a bit, so that's not a problem.

Tapioca flour (also referred to as tapioca starch) is amazing, it has a sweet flavour but not too sweet, it tastes great in almost anything.

waitng for halebop...

Now make it egg and dairy free Sunshower so I can have some in fact cakes made using olive oil bannana, and soy youghurt (this replaces animal fats and eggs) in fact taste better and healthier to. And believe it or not lighter and moister)

Actually I need to chase down those olive cake recipes they make in Italy ....

you have quite a talant (rarely though ) I wish I was creative

Have you tried chesnut flour good god I love chesnuts though more often than not the fresh Austrlian ones a rooten or poor tasting Ship them over form the EU !

I used to have a gallery on IMGUR of all the cakes and other baked goods I made but I took it down a month ago along with all the pics to make room with the image limit they have.



I have a two layer chocolate cake that I make, or well used to make before I found I had a wheat & soy food allergy. At the time I knew I had a chicken allergy.

It's from a box for the most part, 2 boxes actually.

1 box of Devils Food Chocolate cake, and 1 box of Dark Chocolate brownie mix.

In place of Eggs, for each of the eggs, I used 1/4 cup of tofu.

Mix all ingredients in a mixing bowl together, but with a 1/4 cup less water as the Tofu has a lot of water in it.

Place in two of the same size pans that are easy to get the cake out of for making the layer.

For the frosting, I take a small tub of Fudge frosting, and blend a cup of raspberries into it, and then spread it between the layers, and over the top. Then the remaining raspberries I had would be placed randomly all over the top.

This cake is super rich. If chocolate could kill, this cake would be a serial killer or maybe worse, a 3rd world dictator that's commiting genocide against a minority group. Every time I've made this cake for people I've always gotten at least two people to say it's the best chocolate cake they've had or it was really delicious. They could of course have been BS'ing me but I doubt it.

^^^^

i've never used tofu it wouldn't have the fat content needed would it ?(one of the reasons I use oilive oil)

Darn it, you're making me want to bake a cake now!!

These are awesome! More cake pictures, PLEASE!

I don' know how fat content would affect a cake, but I just found that it works as an egg substitute for what an egg does in baking. If you use Tofu, use the really soft stuff. If you use medium, firm or extra firm, you'll end up with unblended chunks of tofu in the cake. And it's 1/4 cup of tofu for each average sized egg(whatever that means for egg size)

Those cakes look wonderful!

More, please!


Sylkat