Comments on: Gory Bleeding Heart Cakes https://www.thebrickkitchen.com/2015/10/gory-bleeding-heart-cakes/ Sat, 09 Dec 2017 03:22:43 +0000 hourly 1 https://wordpress.org/?v=5.4.12 By: Claudia Brick https://www.thebrickkitchen.com/2015/10/gory-bleeding-heart-cakes/#comment-8289 Tue, 01 Nov 2016 21:57:01 +0000 http://www.thebrickkitchen.com/?p=2247#comment-8289 In reply to Julie Roberts.

thanks so much Julie!! they are pretty gross, but they sure got eaten quickly! x

]]> By: Julie Roberts https://www.thebrickkitchen.com/2015/10/gory-bleeding-heart-cakes/#comment-8207 Fri, 28 Oct 2016 00:50:10 +0000 http://www.thebrickkitchen.com/?p=2247#comment-8207 Claudia,
They are THE most disgusting, gory, gut wrenching, things you could put on a table, and I absolutely LOVE them!!! The folks on Cake Wars should have used small versions of them as the taste component. Brilliant execution Claudia!

]]> By: Claudia Brick https://www.thebrickkitchen.com/2015/10/gory-bleeding-heart-cakes/#comment-8191 Wed, 26 Oct 2016 04:17:42 +0000 http://www.thebrickkitchen.com/?p=2247#comment-8191 In reply to Julia Beardsley.

Hi Julia!

Thanks so much!
– It is 180°C (I’m in the southern hemisphere!) so that’s 350°F.
– You can make the cakes the day before – I wouldn’t make them any earlier or you might risk them drying out. Keep them in an airtight container (not the fridge, as the fondant can ‘sweat’ as condensation forms).
– Don’t brush the red piping gel/blood and raspberry coulis on until right before you serve it though so it looks as fresh and gory as possible!

Hope that helps, let me know if you have any other questions!

]]> By: Julia Beardsley https://www.thebrickkitchen.com/2015/10/gory-bleeding-heart-cakes/#comment-8189 Wed, 26 Oct 2016 02:24:03 +0000 http://www.thebrickkitchen.com/?p=2247#comment-8189 Hi Claudia.
You are amazing!!! I’ve been looking at your photos and I’m just blown away. So-o-o I’m getting
ready to tackle your masterpiece and I’m confused about the temperature of the oven. Is the 180 degrees
centigrade? It can’t possibly be fahrenheit. Also, can the cake be made ahead at all. I have never worked
with fondant before and don’t know if it would dry out if the cake is made ahead by a couple of days. Thanks
for sharing your incredible creation. And also for a quick reply. I’ve only got a few more days before Halloween.

]]> By: Claudia Brick https://www.thebrickkitchen.com/2015/10/gory-bleeding-heart-cakes/#comment-7896 Tue, 04 Oct 2016 04:23:43 +0000 http://www.thebrickkitchen.com/?p=2247#comment-7896 In reply to princesstigernut.

oh I’m glad to hear! they are pretty perfect for halloween. would love to know how they turn out!

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