By Cory Doctorow at 3:51 pm Thu, Jun 10, 2010
Food Disguised As Other Food
What a weird cognitive dissonance you’d get from eating a cupcake that looks like peas and carrots.
My wife just got the book that these are from the other day. here’s a link:
They’re awesome. But, as I commented on the article, most of them are listed as containing fondant (with gelatin), and therefore are not “veggie-friendly” as described. (It’s no end of frustration when event planners order a fancy fondant cake, which can’t be eaten by vegetarians or observant members of a number of faith traditions.)
Why would anyone put gelatin in fondant? That seems like a particularly stupid shortcut to me…but then I make my own fondant, borrowing my friends’ kitchen (with its granite countertops, too rich for my blood) for the purpose. Control the texture of the fondant by the boiling temperature of the sugar syrup, not by adding *ugh* gelatin!
Also, with somewhat different principles, you can use pectin (which I’ve used) or agar (which I haven’t).
Pectin isn’t quite as easy to use as gelatin. It’s not thermoreversible, for one thing (meaning you get only one chance at gelling it how you want; if you remelt it, it won’t solidify again). But it’s completely vegan!
Haha! This is funny!
Neat! My sister sent me this psych-out cupcake link the other day. I love the brain slug cupcakes.
Excellent. There are some seriously imaginative and talented bakers out there.
Illusion-food in general is called soteltie (pronounced, and perhaps a variant spelling of, ‘subtlety’).
These are some marvelous sotelties! I particularly like the mashed-potatos-and-gravy one.
Might cause a problem since taste is influenced by visual expectation: See:
Cute! But it’s really “cake disguised as not cake.” And almost all of them are by the same person. Good plug for Debbie.
So impressive! I particularly like the fruit platter.
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