And for dessert
And for dessert
Who am I kidding? These amazing creations are by Iven Kawi . . .
“Jakarta-based pastry chef Iven Kawi says she made her first honest attempt at baking in December of 2013 when she made a batch of Christmas cookies for her daughter’s school. As you can see, things have progressed quite a bit. Kawi now runs a bakery shop out of her home in Lippo Karawaci called Iven Oven where she creates elaborately decorated baked goods. Among her specialties are cakes adorned with terrarium environments where buttercream frosting is sculpted into an abundance of cacti and flower petals atop beds of crumbly sand or dirt. You can follow more of her work on Instagram. “
BOOKS! The 14th Edible Books Festival was held at Loganberry Books this weekend. People came and carefully set up their entries. Viewers paid their fee and carefully considered their favorites. After the judging was complete and the winners announced – the entries were demolished in less time than you can imagine. Here are some of the entrants this year.
The Monster Book of Monsters
Click Clack Moo
Pigs in Heaven
Not a Box
The Paper Dolls
And, in the adult category, Tequilla Mockingbird
Not me, but Japanese artist Gaku is . . .
“Japan has a rich tradition of food carving called mukimono. If you’ve ever eaten at a fancy restaurant in Japan you might have found a carrot carved into a bunny, garnishing your plate. But in the hands of Japanese artist Gaku, the art of fruit and vegetable carving is elevated to a new realm of edible creations.”
“One constraint to carving fruits and vegetables is that sometimes you must work fast. The moment a peel is removed, oxidization will start to discolor your artwork. So, depending on the variety, Gaku’s carvings are probably created within several minutes. Armed with a tool similar to an x-acto knife and a fruit or vegetable from the grocery store, Gaku carves intricate patterns that are often inspired by traditional Japanese motifs.
Gaku points out that the banana is great fruit to practice with because it’s cheap and easy to carve. When asked what he does with all his creations after he’s done, his reply is simple: he eats them. “Except for the banana peel.”
You can see more of Gaku’s creations on his instagram account.”
Cuties are back in the stores!
“Building a gingerbread house is a common family tradition for the holidays, but Nemacolin Woodlands Resort has taken the tradition to a whole new level this year.
Visitors can walk through the doors of the life-size gingerbread house, which is built with 500 pounds of flour, 600 pounds of powdered sugar, 10 gallons of eggs and 200 pounds of assorted candy.
Photo shows the building under construction
Pastry chef Scott Tennant headed up the effort to build and decorate a 12-by-12-by-14-foot gingerbread house inside the lobby of Chateau Lafayette, one of the Farmington resort’s hotels.
The resort’s carpenters started the process in October by building a complete wooden house in two- to three-foot sections that could be separated, carried through the lobby’s front doors piece by piece, and reconnected.
By mid-November, the pastry shop was busy cranking out 2,500 gingerbread bricks. The workers laid the bricks against the wooden walls, plastering them together with royal icing “mortar.” That’s about 700 to 800 pounds of gingerbread.
Pastry makers decorated the outside of the house with Gummies, hard candies and other confections. Mr. Tennant said the workers aimed to add splashes of color without going “over the top” so they could create a relatively realistic effect.
The final gingerbread bakery
Indoors, the house has gingerbread planks resembling paneling along the lower third of the walls, with a gingerbread chair rail lined with candy. A baker will offer samples inside the gingerbread house for a few hours each day through Jan. 1, and on Jan. 2 the house will come down.
For several years, Nemacolin has built gingerbread displays: a castle, a train, a Snoopy’s Christmas display, and last year, a large gingerbread house. But this is the first year the resort has built something the public can actually walk through.
When the resort first started making gingerbread displays a few years ago, all work was done in secret, behind a curtain. When workers decided to change things up and construct their displays out in the open, they immediately attracted a following. People would stop by to watch the process and exclaim over how good the gingerbread smelled.
“The workers would take extra pieces and put frosting on them and give them to people,” Mr. Tennant said.
That’s what got him thinking about building something people could walk inside.
The final product has taken a team of 15 people a total of 600 to 800 hours to make.“
600 pounds powdered sugar
500 pounds flour
200 pounds assorted candy
120 pounds honey
120 pounds molasses
110 pounds brown sugar
60 pounds shortening
15 gallons egg whites
10 gallons eggs
6 pounds baking soda
5 pounds ginger
3 pounds allspice
3 pounds cinnamon
From the Post-Gazette, courtesy Robb