Just a little space to showcase my husband ^zerocomplex's amazing work, because he is made of win and his face can summon unicorns.  |
Glossy | Fine Art Print | Women's Medium 
Hi my name is Katie...
With a record level of nominations and suggestions on an almost daily basis, it would be hard to ignore the community call to recognise such a fine example of a deviant as `
Erection Constellation 
Another success...
Due to the nutritional nature of this particular baked good, cheesecake is not something I make very often. They were always quite good, though not flawless. However, a few days ago, I decided to trek the journey for perfect cheesecake. This was probably reinforced by Keith having bought me a gorgeous new spring-form pan. Made in Germany, no less. hu hu hu.
Having conducted endless researching, and cursing myself for not paying attention to the concerning chapter while studying Baking With Julia over a year ago, I have comprised a recipe with extensive instructions, which proved very successful from the "trial" administered just the day before, as shown in the above photos.
Long since have I appreciated the nature of cheesecake as being essentially a custard, and should thus be treated with utmost care and patience. In addition to the water bath method which I already knew of prior, I also learned the benefits of an extra "steam" bath placed on the floor of the oven. Also acquired a myriad of tricks to eliminate cracking of the cheesecake's surface, as well as to preserve the cake's moisture during the entire process of baking and cooling. I pride myself for having finally thought of placing the spring-form pan in a double lining of large oven bags to prevent seepage from the water bath, which no amount of foil wrapping around the pan could eliminate.
The strawberry sauce depicted is a concoction of Keith's, a simple mixture of a box of ripe, hulled strawberries, sugar, starch, water and a pinch of salt. Heating on low heat for an hour or so and pressing through a sieve yields this delicious, rich sauce.
This is for the connoisseur and novice of the kitchen alike, who enjoy the genuine, delicious goodness of high quality baked goods:
It's been decided!
Celebrating deviantART's 9th birthday! The contest has come to a close as of yesterday, thank you all for participating! Click to view the news article, and please congratulate the following winners!
1st place ~4u64ica
2nd place winner =anda0105 3rd place winner ~Colocho-geek
Special Mention: ~Praw
For sheer humour factor ;>
Question Tiem!
“
Do you feel the methods you are currently employing as "artistic endeavours" are of a lesser par in comparison to what you really wish to accomplish? In other words, are there genres/methods of artistic creation that you have always wanted to try if not master, yet are currently still lingering in another, perhaps ancillary area? What is stopping you?
I have always wanted to sculpt. And I have the confidence that I'd be pretty good at it too, given the sensitivity of my hands and eyes as well as my aptitude for patience. Just one of those things I need to wrap my head around... and just do... I am no longer making excuses for myself.
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"It's amazing, out in the park."
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a sigh is a big lie
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a sigh is a big lie
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a sigh is a big lie
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Evelyn: blahblahblah, meanwhile back at the ranch, blahblahblah
Muriel: ....Evelyn, I understood everything... but, where is the ranch!
It's me, Amity. But, keep it on the down-low because I'm undercover
But anyways, I wanted to ask you if you'd be so kind as to go through the gallery on this account because I am attempting what you describe as "art" and I appreciate your professional opinion and critique
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I AMS TOKICHAN
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visit my gallery
Is is a burnt omelet or boiling the egg for so long that the yolk has a blueish color?
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supporting deviantART's critic community
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she doesn't have a flame
she'd prefer to burn out like a torch
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