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Post by katynoelle on Aug 5, 2012 14:25:58 GMT
Again, in simpler form - the edited images. And, one more thing.... one of these days, I'll get the angle lower!!! One of these days, I'll get it right - i just know it!  #1  #2  #3  |
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Post by DonS on Aug 5, 2012 15:37:18 GMT
Please remove the 2nd image.... It is a sinful picture... ;D
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Post by katynoelle on Aug 5, 2012 16:20:19 GMT
Please remove the 2nd image.... It is a sinful picture... ;D  ;D |
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Post by katynoelle on Aug 5, 2012 19:28:58 GMT
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Post by jeeperman on Aug 6, 2012 0:40:58 GMT
I just gained 15lbs.  |
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Post by DonS on Aug 6, 2012 1:25:31 GMT
I just gained 15lbs. Only by looking at the pictures??? Can you guys imagine what if we really have that cake???  |
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Post by mariehass on Aug 6, 2012 22:18:55 GMT
I can. Send it my way, anyway.
'Rie
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Post by katynoelle on Aug 6, 2012 22:24:29 GMT
I just gained 15lbs. Only by looking at the pictures??? Can you guys imagine what if we really have that cake??? Can you imagine my dilemma, then.... it's so sad, I threw a fifth of the cake away because there was raw egg in it and the day I photographed it was soooo warm and Tom and I just couldn't eat it fast enough. Seriously! I do need you guys! and, I've been observing, my favorite professional food photographers are all so skinny-pinny - how in the world do they do it?!  Hmmm, what if I overnight slices of cake around the globe? and, btw, Marie. First small batch of jam turned to rubber - could make tires with it! The other larger batches, when reboiled (and REALLY, I followed the directions!) are still more fluid than solid! Anyway, recipe to follow in a moment. Oh, not the recipe for the jam - obviously that didn't work. Honestly, though, this isn't the best recipe in the world, either. but, here it is:  |
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Post by mariehass on Aug 6, 2012 23:25:31 GMT
Dear Katy,
I am thinking weather may have a lot to do with whether or not our jams set. I made seedless blackberry and peach jams last week, and they set beautifully. I made jam yesterday, and they are looser than I like. I am thinking cooler weather may be best for jam making.I think if it is too warm, the jams over-cook? Don't know if this is really true, but 2 strawberry batches set more like syrup loosely held together. And I did make it exactly, like you. It even set on the spoon and in the empty pot, but not when I took it out of the canner. Luckily I have batches of berries in the freezer ready for the making. It is supposed to be cooler this weekend, so I will try my blackberry again.
Discouraging. I have since made more dill pickles, bread and butter pickles, pickled beets, plus all my jams.
PS. the strawberry rhubarb was to die for.
So, chin up, my friend.
'Rie
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Post by katynoelle on Aug 7, 2012 2:24:06 GMT
Thanks, for the encouragement, Marie! Truly! I was thinking of trying boiling it, again, tomorrow. I'm dying to get this huge pile of jam jars off my kitchen counter and stored somewhere - it's supposed to be very cool in the morning. note about the recipe. I should have, maybe, not used slivered almonds but should have chopped them a bit more for textures sake. Also, I was thinking of adding almond extract to the layers of cake and, I forgot, I think it would have been much more successful if I had remembered to add the creme de cassis to the frosting.... yup! |
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That purple napkin was supposed to be under the plate a bit to cut the background down more - that was the whole original plan but I couldn't seem to finagle it! 
