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post #46 of 59

Yes, I was wondering how we went from a design inside of a cake to a joconde. There was even a tutorial here at CC on a strawberry joconde I think. As for how the cakes with a design inside taste like, a friend of mine did the plain one with the already baked balls inside of cake. She told me it was nasty, dry, and not good at all.

post #47 of 59
Quote:
Originally Posted by imagenthatnj View Post
 

Yes, I was wondering how we went from a design inside of a cake to a joconde. There was even a tutorial here at CC on a strawberry joconde I think. As for how the cakes with a design inside taste like, a friend of mine did the plain one with the already baked balls inside of cake. She told me it was nasty, dry, and not good at all.

I think its pretty poor form to think that just because your friends result was nasty, dry and not good that ALL cakes baked like this will be the same.

 

We don't even know for sure whether this IS the way that they do it - in the tutorials

I am GUESSING that like anything that imitators do.... they don't always get it right

The picture looks like all the cake has the same consistency ....I guess for $30 you could find out !   :P

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

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Th...

Misc 3D Cakes
(1 photos)
  

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
(1 photos)
  
post #48 of 59

Now I'm probably being narky but I wondered what relevance living in the US had to anything.  The business is in selling tutorials, which is a worldwide phenomena.  I think I am p.o d cause there is a contest to win a craftsy class at the moment and it would not let me enter legitimately because I did not live in the states, even after I have spent a fortune buying nearly every cake decorating tutorial they have.

post #49 of 59

I am confused cazza1 -  the people selling THIS tutorial are based in South Africa?

If you have a problem with Craftsy send them an email - I have had my own whinge there lately!  and not the same as yours! LOL

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
(1 photos)
  

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
(1 photos)
  
post #50 of 59

The OP posted that because she lives in the States she wasn't going to be ruining this person's business because they were in South Africa.  I was just pointing out that the business of tutorials is not a country based thing but a world wide one.  I was in a bad mood so thought I should explain why I was being narky. Hence the reference to Craftsy.

post #51 of 59

I think the $30 is a steal. One day when I get the rest down I really want to learn this technique and I will be glad to pay $30. It is art and it is beautiful

post #52 of 59
Quote:
Originally Posted by Stitches View Post



But what happened.............I got lost..........I thought we were talking about the designs inside the cakes, no? Now THAT'S a whole different story getting images through-out the inside of the cake. I always wonder what the cake tastes like....re-baking baked cake inside another cake?

Because once you know the one sponge technique, it's a pretty easy leap to figure out how to do the image all the way through the cake technique. They're related in the "do one image first them put batter around it" family. I agree with it being (most likely) less than appetizing, though, since it involves baking the cake twice, but it's interesting visually.

Think of the picture cakes like an upright sheet cake and you'll figure it out.

Or if you really can't figure it out by looking at it and you want to save yourself the time of trial and error, just buy his tutorial. icon_wink.gif
post #53 of 59
Quote:
Originally Posted by cazza1 View Post
 

The OP posted that because she lives in the States she wasn't going to be ruining this person's business because they were in South Africa.  I was just pointing out that the business of tutorials is not a country based thing but a world wide one.

 

You're right cazza1. The OP used rationalization to explain her behavior. We see it here all the time.

 

From http://www.merriam-webster.com/dictionary/rationalize   to think about or describe something (such as bad behavior) in a way that explains it and makes it seem proper, more attractive, etc.

 

I once saw a thread about food businesses being required to have a license. Someone posted that since she doesn't handle food, only manipulates ingredients, there was no necessity for her to seek a food handling license.  

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post #54 of 59
^ woah. That's some crafty "manipulating" of the rules. But you are so right. I notice that people come up with all kinds of reasons why the rules are not applicable to them. And then when they cant they just ignore them. I notice it a lot in this business.

That technique looks time consuming to me, and maybe it's difficult maybe it's not. $30 is not unreasonable for that. Just my opinion OP
post #55 of 59
FWIW I have bake several cakes with polka dots in them and they were yummy! Not sure it nasty at all! I did slightly unshakeable the polkadots, but it seems like they would have been on even for a regular bake. It's been a long time since I studied physics and chemistry but it seems like the outter (non image) batter has to get up to temp first before the prebaked Bayer can continue cooking ... Plus the prebaked Bayer would need to get up to two again too. This is probably why mine turned out just fine icon_smile.gif
post #56 of 59
Wow Mimi now that is stretching the truth - only manipulating ingredients!
elsewhere.
elsewhere.
post #57 of 59
Quote:
Originally Posted by cazza1 View Post

I think I am p.o d cause there is a contest to win a craftsy class at the moment and it would not let me enter legitimately because I did not live in the states, even after I have spent a fortune buying nearly every cake decorating tutorial they have.

Different countries often have different rules about how contests can legally be run. Instead of trying to ensure compliance with the requirements of other countries, the contest is often limited to only the country with the largest target market.
post #58 of 59
Quote:
Originally Posted by MimiFix View Post
 

 

 

 

I once saw a thread about food businesses being required to have a license. Someone posted that since she doesn't handle food, only manipulates ingredients, there was no necessity for her to seek a food handling license.  

Oh that's a good one!

post #59 of 59

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