#bot learns bakes

I'm Lear. I like to do art. I also like to bake. It's mostly cake right now, but I'm very soon to branch out. I recently started to bake enough that I need to separate my bakes from my main blog. Oops. Unless it's for someone who is not sensitive to wheat gluten, things will probably be gluten-free so my girlfriend can help me eat it. Let's get baking.

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Apr 10, ‘16 – GF chocolate wine and raspberry birthday cake for my partner’s mom. It was either that or a tres leches cake, but she loves wine a whole lot and the flavor seemed a more special one. Also my co-worker decided for me, lol. Pink frosting is a raspberry buttercream, there’s a dark chocolate buttercream, and a chocolate wine ganache.

Honestly for forgetting to put the eggs in until 10 minutes into baking, it turned out great. Had to jigsaw it together and plate it into place with frosting but hey. At least the frosting came out well enough to overload that way. I'll have to give it a whirl remembering eggs some time soon.

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Not gluten free but a gift for a not-gluten-free friend and her family. Wanted to try a braided loaf.

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Apr 7, ‘16– Celebrating national coffee cake day with lemon raspberry coffee [cup]cakes. The recipe originally called for blueberries, but raspberries were what I had so, whatever. Gluten free and super soft, the crumble on top is your standard sugar/flour/butter mix. There were a dozen when I finished baking but a dozen there are no longer.

If only I hadn’t been working on national caramel day… :c Partner said I’d be too busy shovelling spoonfuls of caramel into me to really make anything but a triple caramel explosion something sounds amazing. I’m thinking cheesecake, but I haven’t decided. I’ll know by next year and it’ll be glorious--caramel is my favorite.

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More cakes I decorated at work. First was a regular 8" round white cake, second is a cookies and cream-style single layer. Others in the background lined up to be finished.

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Feb 29, 2016-- Gluten-free tiramisu! And broken up tempered chocolate because I got too hasty with the chocolate when I was pulling it off the paper. Oops. I'll do better next time. Followed Mary Berry's recipe. It was nice to be able to use a metric recipe. Bae was best, buying me a kitchen scale. At some point I misread the ingredients list and severely under bought mascarpone. I instead proceeded to overbuy. I'll get some bagels later.

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Feb 19, 2016-- Tiger birthday cake commission for a one year-old. Not gluten-free like my usual, but milk-free instead. Substituted cashew milk and lemon juice for the buttermilk the recipe called for. From-scratch strawberry filling in-between the layers of white cake with a buttercream frosting base and marshmallow fondant details. I'm pretty pleased.

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2.14.16-- Damn, son. Valentine's cake! It's chocolate and two layers with raspberry filling. The buttercream roses are rose flavored, and there's a marshmallow fondant underneath-- I was originally planning on making all the roses out of fondant, made it up, and quickly discovered that marshmallow fondant is not the way to go. Oops. Happy Valentine's/single awareness/soon to be discount candy day.

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Mardi Gras! Let the good times roll. My favorite holiday, so I've cooked the house down. Obligatory king cake, gluten free. I used a cinnamon roll recipe I liked for the dough, then used a sugar, cinnamon, raisin, and pecan filling.

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Things from work. Arsema is a cool name. I feel sorry for their having a birthday on Super Bowl Sunday though.

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Give me a minute, I ain't Krispy Kreme--

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Jan 26, '16. Made a pineapple upside down cake out of some GF vanilla cake mix someone gave us a while ago Had to use the last of my whipping cream before it went bad, too. So between all this and a foul-mood-induced hankering for cake batter, I slapped this together.

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Jan 10, ‘16. Blue and green bunnies for the Seahawks game today and the fact that I saw a video of royal icing and had to do it that day. My lovely partner likes rabbits a whole too much, so they're... Seabunnies?

Bonus cake bottom with my cake script practice on it (one of the few messages that haven’t been insults so far). For work. I’m a cake decorator and baker, guys. :D I’ll get good and then go from big grocery store to little bakery.

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Finished up my Yule log for tomorrow-- Black forest, with chocolate mushrooms and leaves. Merry holidays.

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Christmas gift bakes for my not-gluten-sensitive people. Top is a chocolate and butterscotch chip salted cookie, middle is a Danish butter cookie, and bottom is a fruitcake cookie. I have too many people and will need to do another batch. I'll probably add a chocolate crackle cookie, too. Those seem pretty trendy right now.

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I made a pie. Filling was something given to me by a friend, but forgot to tell me what it was, haha. I did a general “bake until it’s set” thing and we’ll call it a mystery. Topped it with whipped cream, and we’re done. My first attempt at GF puff pastry, it’ll probably take a couple runs to get it totally right.

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Boo.

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Halloween ‘15 cake, two 10″ bundt cakes put on top of each other to become a pumpkin.

Cake was chocolate-pumpkin flavored, and the frosting was pumpkin-spice kahlua buttercream. I never wanted to tell anyone what it was when they asked for how wordy it was.

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Chocolate cake with white chocolate buttercream frosting. 7" round base. Birthday present for a friend. Bonus baby loaf made of extras for my grandma, also my new got-on-super-sale cake stand. :D

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Another birthday cake! Wheat flour chocolate cake with white-chocolate buttercream frosting. 7″ round on the bottom, 4″ round on the top.

The bottom cake was baked in a small loaf.