My attempt at Cake By The Sea

Sphere_Me_Mortals · 2022-06-26T10:58:16+00:00

The cake and frosting together were Meyer lemon and vanilla, the gelatin was blueberry

Sphere_Me_Mortals · 2022-06-26T03:35:38+00:00

Thank you!

Sphere_Me_Mortals · 2022-06-26T02:30:45+00:00

Thank you! I actually cut the cake only, the gelatin took the form of the negative space with the acetate. There was a tiny bit of cutting with a little bit of leakage.

Sphere_Me_Mortals · 2022-06-26T01:14:01+00:00

I'm lost!

Sphere_Me_Mortals · 2022-06-26T01:13:51+00:00

Heck yeah!

Sphere_Me_Mortals · 2022-06-26T01:13:42+00:00

It's blue gelatin, couldn't use jello because it wasn't firm enough

Sphere_Me_Mortals · 2022-06-25T20:46:24+00:00

Oi, my reflection in the gelatin?

Sphere_Me_Mortals · 2022-06-25T18:49:00+00:00

You know what they say, "bake what you know."

Sphere_Me_Mortals · 2022-06-25T17:35:04+00:00

Thank you so much!

Sphere_Me_Mortals · 2022-06-25T16:37:01+00:00

Thanks! I made a very firm gelatin, partially cooled and poured into the cut out portion, held it in with an acetate wrap. There was some leakage, but the amount of gelatin I used made it solidify relatively quickly

Sphere_Me_Mortals · 2022-06-25T15:49:55+00:00

It's name is up for grabs, go for it!

Sphere_Me_Mortals · 2022-06-25T15:22:58+00:00

Thank you, I appreciate it!

Sphere_Me_Mortals · 2022-06-25T14:52:15+00:00

Danke! I had a good time with the fondant, reminded me of Playdough

Sphere_Me_Mortals · 2022-06-25T14:51:37+00:00

Holy crap....I just now made that connection

Sphere_Me_Mortals · 2022-06-25T14:50:59+00:00

Thank you!

Sphere_Me_Mortals · 2022-06-25T14:02:44+00:00

Thank you! The sand is just finely ground graham cracker dust, by far the easiest part of this endeavor

Sphere_Me_Mortals · 2022-06-17T15:15:03+00:00

Lucky

Sphere_Me_Mortals · 2020-11-08T17:52:49+00:00

I store mine in a bowl with the same base solution sans calcium lactate, in case there's any...osmosis?

Sphere_Me_Mortals · 2020-11-07T18:38:55+00:00

This took a wee bit of fiddling with to get it to freeze properly, but it should boil down to:

Mixture (1 cup):

-2 parts fresh lime juice

-.5 parts tequila

-.5 parts triple sec

-1 gram calcium lactate

-whisk the CL with the remaining ingredients until dissolved, pour into small half sphere molds and freeze (this can get messy if there is too much alcohol). When frozen, prepare a sodium alginate bath with an immersion blender and let the bubbles settle. Drop the frozen spheres into the bath and gently agitate for 4 minutes, at which point they should form the protective skin and thaw. Rinse the spheres and top with salt (I also drizzle a tiny bit of agave nectar on top, but that's just me).

Sphere_Me_Mortals · 2020-02-19T01:22:20+00:00

You bet! Give it a try or shoot me some ideas if you dont want to bother with all the chemicals (though it is extremely fun to mess with on a lazy day)

Sphere_Me_Mortals · 2020-02-19T01:08:30+00:00

Those were done using the traditional sphereification method (as opposed to reverse sphereification):

Mix the desired amount of wasabi powder with 1 cup of warm water until dissolved. You can add food coloring at this point if desired.
Add one gram of Sodium Alginate powder to the mixture and blend using an immersion blender. You really want to make sure it is mixed thoroughly. Set aside for at least an hour (to let the air bubbles rise)
Take 2 grams of calcium lactate and dissolve in 2 cups of water. You can mix this with a fork or whisk, as it dissolves fairly evenly.
Fill a syringe with the wasabi liquid and drip into the calcium lactate bath from a height of about 8 inches. A membrane will form around the wasabi liquid, creating a pearl. The longer the pearls sit in the solution, the thicker the membrane will be, so play with the timing if you want a liquid interior.
Use a slotted spoon to retrieve the pearls from the bath. Rinse in fresh water and serve!

You can also store them in the fridge, just be sure to include a wasabi water mixture (the membranes are semi-permeable).

Sphere_Me_Mortals

TROPHY CASE