Featuring Mark Lie of Piece of Cake – Custom Cakes by Mark and Jesse Lesser of Jesse Lesser’s Cakes and Fancy Cakes by Lauren.
Show Notes
Mark’s Facebook post about their Worst Christmas Ever piece is here and the one about the Gremlin piece is here, both with lots of photos including the photos we discuss on the podcast.
Jesse’s video of the fountain test:
Jesse’s video of Stripe’s leg moving:
Follow Mark on Facebook and Instagram, and follow Jesse on Facebook and Instagram.
My photo of the Hellboy ad in Paris using the word “badass”:
The massive Alien and other gingerbread structures we referenced are by Caroline Eriksson.
A good basic gingerbread recipe to use is Julia Usher’s here, but if you can find a copy of her book “Cookie Swap”, she has an excellent “Construction Gingerbread” recipe on page 146. I have adapted that to UK ingredients and that’s what I use for all of my 3D gingerbread competition pieces now, including the Da Vinci one we talked about in this episode.
The profiterole recipe I used for my 2019 homework is here. My 2020 homework is clearly gougeres, parce que le mot de l’annae est badass!
Here’s Jesse’s recipe:
Gougeres Recipe Jesse Lesser
Ingredients:
½ cup water
½ cup whole milk
4 ounces unsalted butter – cut into pieces
Large pinch of salt
1 cup all purpose flour
4 large eggs
1 cup shredded cheese
*Gruyiere is traditional, but any hard cheese works well. A mix of Gruyère, Parmesan, and sharp cheddar is yummy
Large pinch freshly ground pepper
Large pinch freshly grated nutmeg
½ teaspoon fresh thyme
Method:
1. Preheat oven to 400 F.
2. Line 2 baking sheets with parchment paper.
3. In a medium saucepan combine water, milk, butter, and salt and bring to a boil.
4. Add the flour all at once and stir with a wooden spoon until a dough forms.
5. Reduce heat to low and continue stirring until the dough pulls away from the sides of the pan.
6. Transfer dough into a bowl and allow to cool for about a minute.
7. Beat in the eggs one at a time, mixing thoroughly between each egg.
8. Add the cheese, pepper, nutmeg, and fresh thyme.
9. Transfer the dough into a piping bag with a large round tip (1/2 wide or just a coupler).
10. Pipe about a tablespoon of dough onto parchment lined baking sheet.
***Can be frozen at this point – still raw. Once frozen transfer to a plastic zipper bag and store in the freezer for up to 6 months. Remove frozen raw gougères and allow to thaw at room temperature on a parchment lined baking sheet.
11. Bake gougères until puffed and golden brown 15-20 minutes.
12. Serve warm!
***Can be frozen at this point – cooked. Place gougères in a plastic zipper bag and store in freezer up to 6 months. Reheat in a 350F oven until hot.
Music/Sound Credits
The following songs and sound clips were used in this episode of Eat the Evidence. I am extremely grateful to creators who provide this content.
“Wallpaper” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Winner Winner” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Fretless” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Master of the Feast” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Cheery Monday” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Take a Chance” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Doobly Do” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
