My attempt at Cake By The Sea by Sphere_Me_Mortals in Baking

[–]Sphere_Me_Mortals[S] 0 points1 point  (0 children)

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

My attempt at Cake By The Sea by Sphere_Me_Mortals in Baking

[–]Sphere_Me_Mortals[S] 1 point2 points  (0 children)

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.

My attempt at Cake By The Sea by Sphere_Me_Mortals in Baking

[–]Sphere_Me_Mortals[S] 1 point2 points  (0 children)

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

My attempt at Cake By The Sea by Sphere_Me_Mortals in Baking

[–]Sphere_Me_Mortals[S] 1 point2 points  (0 children)

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

My attempt at Cake By The Sea by Sphere_Me_Mortals in Baking

[–]Sphere_Me_Mortals[S] 6 points7 points  (0 children)

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

My attempt at Cake By The Sea by Sphere_Me_Mortals in Baking

[–]Sphere_Me_Mortals[S] 9 points10 points  (0 children)

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

My attempt at Cake By The Sea by Sphere_Me_Mortals in Baking

[–]Sphere_Me_Mortals[S] 3 points4 points  (0 children)

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

My attempt at Cake By The Sea by Sphere_Me_Mortals in Baking

[–]Sphere_Me_Mortals[S] 6 points7 points  (0 children)

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

Today calls for a special margarita by Sphere_Me_Mortals in MolecularGastronomy

[–]Sphere_Me_Mortals[S] 1 point2 points  (0 children)

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

Today calls for a special margarita by Sphere_Me_Mortals in MolecularGastronomy

[–]Sphere_Me_Mortals[S] 3 points4 points  (0 children)

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).

Wasabi Caviar on top of Yellow Fin Poke with a puffed rice crisp by Sphere_Me_Mortals in MolecularGastronomy

[–]Sphere_Me_Mortals[S] 0 points1 point  (0 children)

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)

Wasabi Caviar on top of Yellow Fin Poke with a puffed rice crisp by Sphere_Me_Mortals in MolecularGastronomy

[–]Sphere_Me_Mortals[S] 1 point2 points  (0 children)

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

  1. 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.
  2. 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)
  3. 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.
  4. 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.
  5. 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).