🍰 Let Us Eat CAKE 🍰

[Melizmatic]

It had macaroni, cheeseburger and a bonus subliminal

O.O

[Melizmatic]

[anon35121463]

[jsroberts]

@Melizmatic

Baby shower cakes:

[Nightflyer]

To whoever made those baby cakes, especially the last one:

[subextraordinaire]

Yeah, I’m thinking great artistry but so wrong.

[Melizmatic]

We had already established that there are some really tacky and downright gross cake designs when it comes to baby showers.

But thanks for needlessly illustrating that some people do have truly questionable taste levels.

[anon35121463]

@Melizmatic

But thanks for needlessly illustrating that some people do have truly questionable taste levels

I like the hyper-realistic baby ones. It’s like Ron Mueck opened a bakery.

The following delicious wedding cake gives me an idea:

A Croquet Bush Croquembouche made from scotch eggs or party pies. Make it happen, internet!

[piratejenny]

Ohhhhh god, somebody had to post those–thanks for coming through!

I also love the many cakes that are just boobs and pregnant belly, often with the impression of a kicking baby foot. Like, congratulations, this is all you are now!

[piratejenny]

I did not think I knew who Ron Mueck was until I googled. Oh yeah! That guy

[Melizmatic]

@piratejenny

Like, congratulations, this is all you are now!

I’m so happy to have friends & family who are not that clueless.

[chgoliz]

Made by my daughter last weekend:

Long and stupid story about why the cherries weren’t baked in with the pineapple. Didn’t really affect the taste, fortunately.

[Snowlark]

Chocolate by Death. That’s what I’m calling it, anyways. [source: The Necro-Nom-Nom-Nomicon]

[Nonentity]

@Snowlark

The Necro-Nom-Nom-Nomicon

That name’s fricking awesome.

[Melizmatic]

I wonder how much Red 40 is in that. (I’m not a fan, I can usually taste the food coloring over everything else in the cake.)

But it’s wicked cool, nevertheless.

[Snowlark]

I still wonder about the fondant ratio of some of these artsy-designy cakes. I’ve never had fondant and from what I’ve heard from friends who have, it doesn’t sound like I’ve been missing out.

Marzipan, on the other hand, would be a noble robe for just about any kind of cake.

[anon35121463]

As I’ve got all the ingredients to hand and the technique looks fun, I thought I’d make leopard-print bread today. Giggity.

[Nonentity]

@Snowlark

Marzipan, on the other hand, would be a noble robe for just about any kind of cake.

That’s extremely dependent on the source.

I’ve had marzipan in Belgium and France that was quite wonderful, and looked just like the object it was meant to look like.

On the other hand, I’ve had “marzipan” in America that was… well, a “noble robe” definitely wouldn’t be my description. Cloyingly sweet, off… bleh.

[Melizmatic]

@Snowlark

I still wonder about the fondant ratio of some of these artsy-designy cakes.

That too; I like fondant, but not in huge amounts.

@Nonentity

That’s extremely dependent on the source.

Agreed.

The commercial Marzipan I’ve had here in the states was awful.

[smulder]

labeled BEET LOAF in the pastry case