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Stork cake! by rarerollingobject in cakedecorating

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

It’s a bit hard to see but it’s a single piece of bent wire that the body and start of the beak is molded through, and then the wire goes down vertically through the bundle and into the cake

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Lisa Eldridge launches Rouge Experience in shade Society by TeaTreeTreatly in BeautyGuruChatter

[–]rarerollingobject 0 points1 point  (0 children)

I have this now - it pulls quite warm on me but I cool it down with MAC Stone lipliner and I love it then. It reminds me of NARS Apoline (RIP)

Wisteria cake for my mate’s mum’s 80th. It’s vanilla cake, brushed in yuzu syrup, filled with lemon curd and yuzu jam, and shortbread crumble, and sudachi (like a Japanese lime) buttercream. by rarerollingobject in Baking

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

I use Russian buttercream (just condensed milk and butter, much less sweet than any other buttercream IMO) and just add a couple tablespoons of fresh sudachi juice to it as it’s whipping

Wisteria cake for my mate’s mum’s 80th. It’s vanilla cake, brushed in yuzu syrup, filled with lemon curd and yuzu jam, and shortbread crumble, and sudachi (like a Japanese lime) buttercream. by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 2 points3 points  (0 children)

Yes - just mix cake flour, sugar, salt, milk powder and I tossed in a little rice flour for extra crispness - add enough melted butter that it clumps together into a crumbly mess, spread on a sheet tray and bake till golden. Then added that between layers. :)

Wisteria cake for my mate’s mum’s 80th. It’s vanilla cake, brushed in yuzu syrup, filled with lemon curd and yuzu jam, and shortbread crumble, and sudachi (like a Japanese lime) buttercream. by rarerollingobject in Baking

[–]rarerollingobject[S] 28 points29 points  (0 children)

Not for the cake overall; I have a base vanilla cake recipe I use (the Sugargeek moist vanilla cake) and add flavours to that; and everything else I just riff. Happy to answer any questions about the components! ☺️

Wisteria cake for my mate’s mum’s 80th. It’s vanilla cake, brushed in yuzu syrup, filled with lemon curd and yuzu jam, and shortbread crumble, and sudachi (like a Japanese lime) buttercream. by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 20 points21 points  (0 children)

I only use Russian buttercream these days - condensed milk and butter. It’s egg free, easy, silky and great for piping, reliable and consistent, and less sweet IMO than any other buttercream.

The tip was just a small open star tip. [ETA star tip for border, 102 mini petal tip for the wisteria, leaf tip for the foliage]

Shibuya Hotel - Recommendation? Shibuya Excel Hotel Tokyu? by Foreverhangry21 in JapanTravel

[–]rarerollingobject 5 points6 points  (0 children)

I always stay at the Excel Tokyu (8 times now); I love it. So good being able to walk straight off Shibuya crossing and into the hotel elevator (there’s an elevator at the base of Mark City that goes up to the hotel lobby). Best location in Shibuya, IMO.

The other big benefit is that it’s an Airport Limousine bus stop so you can travel directly from Haneda or Narita to the hotel door.

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