A cake for my favourite community! Have a wonderful day tomorrow (sorry i am a day early)
Onto the cake! The outside is coated in black chocolate ganache, white icing and surrounded by 12 black dots of black icing representing each year of DA. Inside is a vibrant red vanilla sponge! because DA is not just black and white! DA is full of surprises, little gems, new talent and awesome people who are full of colour!
Below is my Crimson Tide Cupcakes i made at the same time using the same cake mixture so you get the idea just how vibrant the cake is.
This place is like an old friend or even extended family to me after so many years (It's my 8th DA birthday on the 10th of August so a double celebration for me ) so, i wanted to show my little appreciation for my favourite place of refuge where i can share my love of art with other artists. I have said it before and i will say it again but if it wasn't for DA i probably would never have found the hobbies i get so much enjoyment and love out of today.
Every day i go on DA as it is bursting with new photos, new inspiration and new techniques to learn and improve my photography and baking skills from as i continue one of my aims of trying to capture my own little pieces of art the best i can. I do have another aim though, aside from loving to torture you guys! It is great to enjoy a simple photo of something like like a cake or a cookie but it's even better to be able to interact with it too by making, feeling, eating and enjoying it that extra level which is why i love to share recipes too, I love to get people involved. I love all art, photography, crafts, anything and everything that gets you involved with it which is why i love all the contests and other interactive things that goes on around Deviantart, it gets people together and gets people to think outside their box and discover new things.
This is a million times cooler than my dA cake (people still managed to eat it though ). For some reason, when I make cakes, be it round or square, there always seems to be an undercooked patch in the centre which means it dips down when it cools, even when I use 'foolproof' recipes. When I put it back in the oven, the perfect edges end up a bit burnt just to get the middle right. Do you have any idea what might cause this, and how I can avoid it?
it might be your oven, i have hot spots so when i bake i have to move things around half way through cooking as one side browns quicker than the rest but as yours is in the middle that a little tricky to try. All ovens have different temperatures too even if it says its 200 for example it might be hotter, maybe reduce the temperature a little so the middle has more of a chance to cook before it starts to go brown. I also have that problem if i over fill my cake tin, i only tend to fill it half way maybe a little higher. If all else fails to stop/reduce further browning cover the cake in some foil once it starts to colour. i hope some or at least one of these ideas helps
Thanks so much! I've noticed hotspots in the oven, I tend to turn the cake around halfway through but obviously it doesn't help the middle. I'll definitely try changing the temperature, and the foil trick!
For some reason, when I make cakes, be it round or square, there always seems to be an undercooked patch in the centre which means it dips down when it cools, even when I use 'foolproof' recipes. When I put it back in the oven, the perfect edges end up a bit burnt just to get the middle right. Do you have any idea what might cause this, and how I can avoid it?
All ovens have different temperatures too even if it says its 200 for example it might be hotter, maybe reduce the temperature a little so the middle has more of a chance to cook before it starts to go brown.
I also have that problem if i over fill my cake tin, i only tend to fill it half way maybe a little higher.
If all else fails to stop/reduce further browning cover the cake in some foil once it starts to colour.
i hope some or at least one of these ideas helps