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Next biggest trend? - Page 3

post #31 of 134
Quote:
Originally Posted by howsweet View Post

In my opinion, 2014 will be the year that zorbing finally catches on in a big way.

You can do it in a mall near us, crazy!
elsewhere.
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elsewhere.
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post #32 of 134
Quote:
Originally Posted by liz at sugar View Post
 

Kikiandkyle - I would agree with you that macarons seem hard to most people, and unlikely to be tackled by many beginners.

 

But when thinking about a decorated cookie made by your average Pinterest user, all I can think of is cakewrecks.com.  Not everyone can harness the power of a piping bag. :)

 

Liz

 

I cannot say YES YES YES YES enough to that statement. Soooo many think.. "that looks easy" ... pffftttttt..... I say "Bring it" and when you do then come talk to me

"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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post #33 of 134

Here in MA, Macaroons  (macarons?) were never very popular, I have not seen them around at all.  In fact, most people think they're the cookies with coconut.  Donuts, however, are a staple...as Dunkin Donuts is headquartered here and there's one in every town.  

I think ice-cream cupcakes are a good next trend to have.

post #34 of 134

Has anyone tried a cronut (spelling)? Just curious what they taste like.

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #35 of 134
I also would like to try making petit fours, old fashion I know, but I think they are so pretty.
post #36 of 134
Quote:
Originally Posted by Norasmom View Post
 

Here in MA, Macaroons  (macarons?) were never very popular, I have not seen them around at all.  In fact, most people think they're the cookies with coconut. 

 

Macaroons are cookies with coconut. 

 

Macarons -(a french dessert) are made with almond flour and meringue, and two shells with a filing of whatever you want inside etc.

 

Completely different pronunciations, ingredients, origins..and just different all together.

It's almost the same people were confusing a cake with a pie- if both of those were spelled similarly. 

 

 That one extra "o" seems to throw people into a state of confusion. 

post #37 of 134

I think you will find that the spellings of macaron/macaroon has become interchangeable.  And a good macaron/macaroon should not be dry.  It should be crispy on the outside and chewy in the middle and then have a delicious filling to totally round it out as a full time sugar hit.

post #38 of 134
Quote:
Originally Posted by stefkovic View Post

I also would like to try making petit fours, old fashion I know, but I think they are so pretty.

 

Yes, I like these too.  There are some good tips on here to help get them all level, sized correctly, and some good dipping techniques to make them go faster.  I love them with lemon curd filling, but that makes them a bit slippery for the dipping part.  I'm not sure they would be quite as good as just a chunk of cake without a filling layer.

 

Liz

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #39 of 134
Quote:
Originally Posted by costumeczar View Post

Macarons are over, that was a few years ago as far as trendy goes.

Ha ha... Only on the east coast. Here in Utah, most people I meet have never heard of them. The few that have are really excited about them. The trend is just beginning! When I travel to the east coast! I can see what's popular and know it will hit Utah in about 5 years...
post #40 of 134
Quote:
Originally Posted by stefkovic View Post

I also would like to try making petit fours, old fashion I know, but I think they are so pretty.

I have made petits fours... It's a lot like making cake pops. Poured fondant is just disgusting, though, and very messy. I make a super thin layer of pound cake (the amount that would usually go in a loaf pan gets spread across a half sheet pan lined with parchment) and bake it, cool or, the spread half with really good raspberry jam. Then you take the cute, tiny cutters and first cut into the un-jellied side, and then into the jellied side, so it forms a sandwich inside the cutter. Push it out onto a rack and repeat until you have lots of teeny cakes. Then, you can dip them (dipping cake pop style works a lot better than pouring) in chocolate (like cake pops) or in poured buttercream (must be butter based American buttercream - recipe below).

2 sticks unsalted butter, soft
2 cups powdered sugar
Pinch salt
1/2 tsp vanilla extract
1 Tbl cream
Food coloring

Beat the butter 3 minutes. Add powdered sugar and salt, and beat on low until incorporated, then on high for 3 minutes. Add vanilla, cream, and food coloring, and beat until we'll combined. Take half and put it in a microwave safe bowl. Microwave in 15 second intervals on 50% power! stirring between until fluid but still a bit thick - like ganache. Don't overheat or it will separate. Quickly dip your cakes into the buttercream and place them back on the rack to drip and harden. (I use chocolate dipping tools.) As buttercream cools, it will stiffen back up to piping consistency. You can re-melt it as needed.
post #41 of 134
Quote:
Originally Posted by sarahgale314 View Post


Ha ha... Only on the east coast. Here in Utah, most people I meet have never heard of them. The few that have are really excited about them. The trend is just beginning! When I travel to the east coast! I can see what's popular and know it will hit Utah in about 5 years...

 

That's really sad, because I thought that we won the award for being behind the trends...I think the only reason it burned out in Richmond so fast is that the woman who made them brought them in right when they were hitting in NY though. We're usually about 10-15 years behind everyone else.

post #42 of 134

I've never heard anyone say poured fondant is disgusting before. Messy yes. Is it just too sweet for you?

post #43 of 134
Quote:
Originally Posted by howsweet View Post
 

I've never heard anyone say poured fondant is disgusting before. Messy yes. Is it just too sweet for you?

 

 

I agree with this. but I think it is personal opinion. In school I had a classmate that joked she would swim in the stuff.

"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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post #44 of 134
Yes, way too sweet! I think it overpowers the tastes of the cake and filling. The poured fondant is all you can taste.
post #45 of 134
Quote:
Originally Posted by sarahgale314 View Post

Yes, way too sweet! I think it overpowers the tastes of the cake and filling. The poured fondant is all you can taste.

 

I think the almond is the biggest flavor. I love hearing other peoples thoughts. Everyone's taste is so different

"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

Reply

"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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