Viridicoox

~ Food & Stuff ~ Hi there, Toni here! I'm a former self taught pixel artist, currently a professional cake artist and hopefully a future hobby comic artist! Blogs: Viridinox - Main art blog Viridiblox - SFW reblogs Viridibox - Art tutorials Tags:

[foodffs]

[foodffs]

MARBLED + GOLD-FLECKED STAR COOKIES

Follow for recipes

Is this how you roll?

[paulandersonxo]

made a pecan pie

[sometiktoksarevalid]

[angiestown]

birthday cake for my sister + bulborb cake pops

[what-even-is-thiss]

I feel like giving video links to help people new to cooking again.

How to chop an onion:

How to mince garlic:

Safe handling of meat and how to avoid cross-contamination:

How to restore and care for cast iron pans:

An in-depth look at methods of preparing spices:

Making homemade chicken stocks and broths:

Homemade veggie broth:

Basics on cooking eggs:

How to make basic European “mother sauces”. Basically these sauces are the bases of a lot of Western European cooking:

Basic curry paste recipe:

And that’s as many videos as I could fit on one post

[what-even-is-thiss]

Some more stuff

Tips for roasting vegetables:

How to make fried rice:

Homemade pie crust:

Simplified American style biscuits:

Modified instant ramen:

A few different casserole recipes:

Homemade barbecue sauce:

Basic budget vegetable soup:

Some slightly unique fast pasta recipes:

[sometiktoksarevalid]

[preserving-tiktok]

[sometiktoksarevalid]

[miamaimania]

“Cut the Rug (Cake)” ☀ Alana Jones-Mann ◇ Sponge cake with a 400-thread count

[viridinox]

Stitch school enrollment cake

I think I'll just upload all my baking stuff to my art blog from now on, since I hardly draw anymore.

So here's a cake for a friend of a friend's daughter who's getting enrolled into school today.

Thank goodness I took two days off work ahead of my vacation, this way I could focus on it completely without burning myself out before and after work.

And for once I'm not done at the last minute and over 95% happy with the results (except the ears' positioning and maybe the hand-to-finger seams)! 😄

Filling of the main cake (a representation of a traditional German "Zuckertüte" first graders get) is strawberry-mousse and yoghurt-buttercream.

Stitch is filled with blueberry- and yoghurt-buttercream and covered in ganache and fondant .

[itsmegrigio]

"If this is what bottom tastes like, I'm all for it" 🤣🤣🤣🤣

[sometiktoksarevalid]

[viridinox]

Made some cookies with niece #1 inspired by Crumbl Cookies!

She keeps trying out fun recipes and trends but never asks her trained confectioner uncle for help 😭 So inspired by my relapse into Cookie Clicker I suggested this and we had lots of fun over 2 days making this dozen (plus some extra choclate chip ones from the leftover dough)

We think these turned out great and they actually crumbled (unlike the wet slop I see people show off from CC)

Flavors under the cut!

Apple-Peppermint (Dough: dried apple pieces, green color - Topping: apple buttercream and mint leaves)

Triple Chocolate (Dough: black cocoapowder & dark, milk and white chocolate chunks - Topping: milk ganache, white chocolate chunks, dark choclate drops)

Lemon Cream Cheese (Dough Lemon cest - Topping: cream cheese frosting, thickened lemon juice doplets)

Nutella (Dough: ground hazelnuts, Nutella filling - Topping: Nutella, roasted hazelnuts)

Raspberry (Dough: raspberry pieces - Topping: raspberry buttercream, dried raspberries)

Salted Caramel Pecan (Dough: Toffee chunks, Pecan nuts - Topping: Caramel sauce, coarse salt)

All buttercreams are the German variant.

[thenerdestsquirrel]

I saw this and I thought Tumblr might enjoy it

[sorrysomethingwentwrong]

Creative Dessert Designs By Chef Matteo Stucchi

[daily-spooky]

All smiles monster cake by J9ToyBox on Etsy 💜

[het-brunette]

Source: beth_thefirstyear on Instagram

I have four muffin tips for making bakery style muffins at home.

Tip number one:

Rest your batter for 15 minutes in your mixing bowl after you make it. This is gonna allow the starch molecules to swell and absorb, creating the thicker batter and the thicker batter is known for doming!

Tip number two:

Fill your muffin holes with at least six to eight tablespoons of batter. That’s like a heaping half cup okay. You want them super full so they’re gonna create that dome.

Tip number three:

Kinda goes along with tip number two. You’re only gonna fill every other hole in your muffin pan. And why we do that - that’s so the muffins that are baking can spread and dome without running into their neighbors. Because when they run into their neighbors they get like square edges but we want perfect dome circles.

Tip number four:

You’re to bake your muffins at a high temperature initially. That’s gonna be 425*F for the first seven minutes. And then keep them in the oven and lower the temperature to 350*F for the remaining bake time. Starting the muffins off at a high temperature initially allows the muffins to rise rapidly and it sets the outer surface of the muffin, producing a dome shape.

There you have it. My four muffin tips for creating bakery style muffins.

[fool-errant]