interview & recipe in Fright Club magazine...

http://issuu.com/frightclubmagazine/docs/fright_club_magazine_issue_1_issuu

cocoa & cherry bleeding heart cakes

red velvet cake w/glazed fondant & cherry sauce

cake dress

http://fondalashay.com/blog/wear-the-cake-and-eat-it

Courvoisier Future 500

in the Observer... http://www.guardian.co.uk/courvoisier500/courvoisier-top-five-winners

Molecular Gastronomy tip #1

Use a laughing gas canister loaded with crushed garlic to inflate a mozzerella ball into a balloon - soften until pliable first by boiling in a pan of water and serve with tomato, basil, pepper and olive oil

Recipe & Instructions for the Rainbow Cake!

INGREDIENTS:
• 225g unsalted butter, softened
• 410g caster sugar
• 4 large eggs, room temperature
• 400g plain flour – sifted twice
• 2.5 tsp baking powder
• 1.5 tsp salt
• 8floz whole milk w/2 teaspoons vanilla extract added

FROSTING
• 225g unsalted butter, very soft
• 8 cups confectioners' sugar
• 1/2 cup milk
2 tsp vanilla extract
2 tablespoons Double Cream

Directions

1. Preheat oven to 180°.
2. Grease two 8 inch round cake pans and line with greaseproof paper.
3. In a large bowl, with an electric mixer - cream the softened butter until smooth.
4. Add the sugar in 3 parts and beat until pale and fluffy, about 5 minutes, starting on medium and working up to high speed.
5. Add the eggs one at a time, beating on medium speed after each addition until completely incorporated.
6. Combine the flour, baking powder & salt and add to the batter in four parts, alternating with the milk and the vanilla extract, beating well after each addition and beginning and ending with the flour mixture.
7. Now to make a rainbow!
Divide your batter into 7 small bowls equally. - Then, using gel colours (not liquid food dye) mix a little (use a toothpick) of each colour of the rainbow to make red, orange, yellow, green, blue, indigo, violet
 Spoon just over 3/4 of the red batter into the centre of the first pan, spread it out a little and then add slightly less of the orange batter to the centre of the red, then continue through the rainbow, each time adding a little less of the mixture and to the centre (so the colours form concentric rings)
 When you have finished, repeat in the opposite direction in the second pan - so start with Violet and work up to the last drop of red.
 8. Bake for 25 minutes or until a toothpick inserted into center of cake comes out clean. - do not open the oven until at least 3/4 of the way through baking time
9. Let the cakes cool in the pan for 5-10 mins.
10. Transfer carefully to a cooling rack and allow to cool completely
 For the frosting:
1. Beat the softened butter until smooth.
2. add the milk, vanilla & double cream and blend until smooth - feel free to add a little more milk or cream until you get a consistency you like
 iced the cooled cake any colour you like
photots: http://www.taradarby.com/ blogpost: http://fredbutlerstyle.blogspot.com/2010/01/tues-12th-jan-lily-vanilli-part-2.html

robots: they're just like us

flaming walking shoppingcart robot!! a kinetic sculpture project at the University of New Mexico. - from http://www.gizmogarden.com/index.php/Welcome_To_The_Garden

Interview & Rainbow Cake on Fred Butler's blog...

http://fredbutlerstyle.blogspot.com/