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Not only is this Spock pot holder really cool looking, but it’s also a great way to reach the the far back of your oven… to boldly cook food where no man has cooked before.
These days, cake artists can look to painters and illustrators for inspiration, creating otherworldly cake creations that make you second guess cutting them up and eating them. This artwork cake by Dante Nuno of Fire and Icing is far too pretty to eat in my opinion!
Inspired by the painting “Descent” by Ray Caesar, this lovely lady has a squidly dress and trident, and stands astride an antique looking clock like a statue on a pedestal. Hit the link to see the painting which inspired this delicious work of art. What do you think, would you tear into this cake or attempt to preserve it for posterity?
Fire and Icing more pics of cake here
–via Super Punch
Notice anything strange about the apple pie pictured here? If you noticed there were no apples at all, you are right. That because the picture comes from The Awl’s recipe for an appleless apple pie that uses chemicals to trick your tastebuds. The most important ingredient? Cream of Tartar.
While you won’t win any cooking contests with this recipe, you’ll certainly be able to impress your chemist friends at your next dinner party.
Link Via BoingBoing
This. Changes. Everything.
It never occurred to me to make tart crust out of cookie dough, but here it is. Just shape cookie dough around the outside of your muffin tin and bake with the tin upside down. Then use your imagination for what you can put in the bowls: fruit, yogurt, pudding, ice cream, whipped cream, or nothing at all! Link
(Image credit: Wilton)
This might look like a crime scene photo, or something out of Dahmer’s personal collection, but believe it or not these amazing body part sculptures are made entirely out of bread. Created by Thai baker/sculptor Kittiwat Unarrom, these gruesome looking pieces blur the line between art and food, and it takes a lot of nerve to bite into a loaf of bread that looks like a corpse! Follow the link to DesignTaxi to see a short vid and many more examples of these morbid food sculptures.
Bake cookies in a car? You betcha! In Amarillo, the temperatures have soared to over 100 degrees, and about 200 degrees in a closed car. Brittany Nunn of the Amarillo Globe-News baked chocolate chip cookies in her car. They took quite a while to bake, but the car smelled wonderful afterward. Link -via reddit
Mustache Baking Mold - $11.95
How do you make a cake look more sophisticated? You make it in the shape of well-groomed facial hair!
Behold the Mustache Baking Mold from the NeatoShop. This mold is perfect for making:
Is it time to throw your own mustache themed party? Yes, I think it is!
Be sure to check out the NeatoShop for more fabulous Cooking Gadgets.
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Stacy Conradt made cake pops and decorated them to resemble the Beatles! She worked from just a photograph and made up the steps as she went along. The process is archived in pictures at her blog, i met a possum. Link
Pi Day, March 14, is long gone, but Serious Eats has only now released the winners of their Pie Day Contest. The one above won first place, but I love the Pi Within A Pie.
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Ninjabread Men – $8.95
Gingerbread man had no chance! He presumably met an early yet delicious demise, with the arrival of the ninjabread men from the NeatoShop: Link
See also: More Fun and Unusual Kitchen Stuff
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Finally all of you Neatonauts can return to the science of baking with these delightful chemistry cookie cutters. There are four designs in a set and the pack is only $14.95. What a perfect way to geek up your next party!
Link Via BoingBoing
Fans of the book will love these delicious cupcakes. They’d be great for any kids party, but that doesn’t mean adults won’t enjoy them too.
These are texas-sized snickerdoodle cupcakes. For frosting and decorations I used chocolate ganache (Moishe), canned vanilla frosting (Max), sprinkles, store-bought gumpaste eyes, and fondant colored tinted by hand.
If you wondered how people actually made some of the cakes in the Threadcakes contest, previously featured on Neatorama, then you’ll love this time-lapse video of a Threadless tee shirt being made into a cake. The process is so detailed and so fascinating.
Speaking of strange cross-over desserts, I’m loving these lollipop pies featured on Luxirare. They combine the portability and mess-free eating of a lollipop with the delicious richness of a pie. Plus, you can switch between all sorts of flavors at will.
I want a couple of bites, and I want to be done with it. I want to pop open my bag when I’m hungry and taste a little sweetness. I don’t want commitment. I want to be promiscuous with my food. I want to eat pie, but I don’t want a whole slice- I want to try other flavors too, but for just a little, and move onto another.
My only concern is how do you keep the stick from burning up while you bake them?
Link Via Laughing Squid
Love iced cream cones but hate the iced cream? Then you’ll love these Cupcake cones on Instructables with plenty of instructions (naturally) to make your own sweettreats at home.
Delicious, clever, and surprising, these cupcakes impersonating ice cream cones are sure to delight!
Now that’s a quote that I can’t begin to dispute.
Leave it to science to reveal all of life’s greatest mysteries. Here’s the secret to baking the perfect cookie, by food scientist Shirley Corriher: it’s all about the gluten!
Among the cookie problems bakers face is that the cookies can emerge from the oven soft and intact, but when the cookies travel, they may turn into a box of crumbs.
To beat this problem, Corriher suggests adding a tablespoon of water to a cup of flour that’s going to be used in the cookies. The two proteins in flour — glutenin and gliadin — grip water, Corriher tells NPR’s Melissa Block, and make "springy stretchy, strong elastic sheets of gluten." The gluten will hold the cookies together, she says.
One of our first years together, my husband and I decided to make a gingerbread house during the holidays, thinking it would become one of our new traditions. We didn’t buy a kit, because I thought it wouldn’t really be too difficult to cut some rectangles out of dough. Big mistake. It was terrible – really terrible. The walls wouldn’t stick together, so to compensate, I kept piling up the frosting (didn’t work). We’d get one side up and another would fall down, decorations were dripping off, some of the cookie pieces baked down to different sizes than others… it was truly awful and hilarious. We’re going to try again this year, I think, but we will definitely be using a kit. No matter what we do, I’m quite sure none of ours will look as cool as these, but at least it gives me something to aspire to.
Have you seen any good ones? Have you created any good ones? Let us know in the comments.
