Really Ravishing Rosy Rhinestone

Occasionally

Prose

Optional

Angel's Tears

Spun Sugar
aka Angel's Hair
(DO click to enlarge!)

The little droplets of caramel that form between the strands are referred to as Angel's Tears. On a humid day the sugar will collapse and lose it's volume. I warn prospective brides about this when they request it. It will still look nice... it just won't be as fluffy and glittery. Yesterday was a perfectly dry gorgeous day and the sugar turned out brilliantly!

Pumpkin Cake Topper

As the banquet manager handed them to me for positioning she said, "This one is the Bride & this one is the Groom." Ummm... ok... if you say so!

There were one dozen 'side cakes'. Each was a different flavour which was printed on a card & placed in front of each cake. The flavours were:

Toasted Almond Cake w/ Toasted Almond Buttercream
Pineapple Cake w/ Pineapple Buttercream
Devil's Food Cake w/ Chocolate Hazelnut Creme
Poppyseed Cake w/ Lemon Buttercream
Old Fashioned Carrot Cake w/ Cream Cheese
Marble Cake w/ Belgian Dark Chocolate Buttercream
Yellow Cake w/ Orange Buttercream
White Cake w/ Strawberry Buttercream
Devil's Food Cake w/ Peppermint Creme
Cherry Almond Cake w/ Dark Sweet Cherry Buttercream
White Chocolate Cake w/ Raspberry Buttercream
Chocolate Cake w/ Mocha Buttercream


Arranging of The Cakes by The Jin

Hmmm... what does that remind you of?

No, not that! Dirty minds!
They're Kissin'!

Is it Fall already?!

Blogger Love Volume II

Scott Novota
aka Gnat of Glass
Had this awesome contest a while ago.
Unfortunately,
I did not win said contest.
However,
one winner came from my blog
so I got a referral prize!

It's a super heavy marble!
Look:

OOOOOh

Ahhhhhh

I also saw this picture on his blog:

He made this bowl.
How incredible is that?!!?

I have decided
after much jintrospection
that Scott
(in my delusional jinmind)
can be
none other
than
.
.
.
.
.

a vanilla cookie bowl.

Scott is also very Green
and swirly.

Watch his progress in Florida
as he creates his own
Glassblowing Studio (!)
and all the incredible pieces that come out of it
at:
Gnat of Glass

jin undefeated

Check it out everyone!!
Ruela is going to make me famous!!
;-)

Thanks Ruela!! :-))))))

Madcap Recap

Before I speak of my weekend,
I must get a sweet to eat!
One moment please,
bear with a tired, hungry & thirsty jin.
Talk amongst yourselves
and I'll be back before you know it!
.
.
.
.
.
There.
That's much better!
Yummy frosted cookies for jinny!
Now I can nosh away as I recall my day!


Oh, my!
Where do I start?
How about here:

A white butter cake with white chocolate French buttercream filling. A pretty pink cake for a little girls golden birthday! I also made her Mom's wedding cake yeaaarssss ago.

A lovely golden tiara with rock candy accents and silver dragees. Sparkly!

Wow!
All that descriptive typing
really wore me out.
I need some more cookie power.
Excuse for one moment please?
.
.
.
.
.
MMmmmmmm........
*MUNCH*
*MUNCH*
*MUNCH*
.
.
.
.
.

*jin brushes the cookie crumbs off her funky keyboard*

Ok, I'm ready to keep going now!

Next up:

Another white butter cake , this time with cream cheese filling. This was for a 6 year anniversary. She wanted a mini replica of the wedding cake I made for them. I couldn't get the fresh champagne grapes that adorned the original cake so I improvised. I piped them with tinted buttercream and tucked in a few chocolate stems.

The leaves were jinhand moulded out of fondant, texturized and brushed with a dutch dark cocoa powder. The original cake was dotted with caramel corkscrews as well, which would not have stood up today in the heatwave we were suddenly subjected to.

.

.
.
.
.
MMmmmmmm........
*MUNCH*
*MUNCH*
*MUNCH*
.
.
.
.
.

Oh no.
:-(
My cookies & coffee are almost gone.
How can I continue on with my post
if I've no sweets left to eat?!
Poor poor jin!
I shall stop here for now.
Rest assured that I will have
wedding cakes
&
blogger love
coming this week!

Blogger Love Volume I

Welcome to a new feature here at jintrinsique ladies & gents!

A feature where, YOU, the blogger, are the star.
I will use you like putty in my hands,
er... maybe more like dough.
Cookie dough, that is.
Yes, that's right friends,
mistress jin is going to turn
each and every one of YOU,
my blogstalkers commenters
into a jinoriginal edible delight!
Yay!
Uh, when I have time.
This may take a while before I get to all of you!

For the first post I've started with a few men.
(Because jins like men.)
;-)

+ + + + + + + + + + + + + + + + + + + +

/t.
(Check him out here & here & look what he made for me!)

Step #1
/t. as shortbread (approx. 7" x 4")

Step #2
/t. is a bright eggy yellow

Step #3
/t. made me pipe a LOT of tiny code

Voilà!
Off the page cookie.

+ + + + + + + + + + + + + + + + + + + +

Ruela
(Check him out here & here, he's way cool!)

Etapa #1
Ruela é um bolinho do vanilla.

Etapa #2
Ruela é coberto com o chocolate.

Terminado!
'The Being' as interpreted by the jin.

+ + + + + + + + + + + + + + + + + + + +

Phos
(Everyone's favourite V Agent for Breakfast!)

Step #1
Phos is not a Spice Cake

Step #2
Phos is still not a Spice Cake

Step #3
Always take the chewing tobacco out of your mouth before donning your M-17 gasmask.

Voilà!
Phosgene
ala pastry queen.

Ingredient 101 "The Éclair"

OHhhhhhh..... one of my personal faves!
(If they are made properly, of course. ;-)

Step #1
The Choux Pastry

Water, farm fresh eggs, unsalted butter & organic flour.

(Need exact measurements? For a detailed recipe click here.)

Boil the water & butter:
Add to your flour in one go and mix briefly:
Add your eggs one at a time:
Until you have a soft sexy silky smooth dough:
Pipe into Éclair shapes:
Bake until golden brown:
When cool enough to handle,
break apart (or slice if necessary) for filling.

Step #2
The Pastry Cream

Organic milk, eggs, corn starch, sugar & a vanilla bean.

I use:
4 cups milk
3 eggs
2.5 oz. starch
1 vanilla bean
8 oz. sugar

I use turbinado sugar for superior flavour.
Whisk it into your milk and heat until steaming.
Stir your corn starch and eggs together, then add a bit of the hot milk.
Mix until smooth and pour back into the hot milk whisking constantly.
Keep on medium heat, whisking until it suddenly gets lusciously thick,
like this:
Should you desire, at this point, you can fold in some melted chocolate for a double chocolate Éclair!

Step #3
The Chocolate Glaze

It would be at this point I would show you how to fill them.
But 2 things happened.
1) I can't pipe and photograph whilst holding the Éclair all at the same time
and
2) I got all excited because I immediately needed to eat one very very very fast for the foodporniness took hold of a hungry jin.

MMMmmmmm..... Yummy!!! Look:

A small token
to be taken
by a jin
and her Brit
to Stumpjacks
for cappuccino
live music
and a chance to sit.

Time for bed
after a midnight treat
a jin and her Éclair
Isn't that sweet?!