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The world is full of thoughtful and witty Abraham Lincoln quotes. Here is my favorite one:
I can quote that movie forwards and backwards. Please don’t judge me. It’s just that it’s so useful! For example: Are you feeling chilly, and then you realize you left the door open? Just say,
Ok sorry, I’m stopping! Back to Abe! After participating in the Lake County Fair last year (with a Nerds cake and a modeling chocolate bust), I decided to go whole hog, as it were, and head down to the State Fair this summer. I couldn’t think of an idea- all I knew was that I wanted something Illinois-themed– and then a friend suggested Lincoln! As you’ll see below, the cake is made of styrofoam. This was a requirement of the competition.
Here are some photos of the process:
STEP 1: Create the Cake Base
I covered the base in white fondant, layered red and white strips, and then used a heart cookie cutter, cutting off the top portion, and layered those around the cake. I used a star cutter to add embellishments.STEP 2: Create Abe’s face
Check out this time-lapse video showing a 10-hour project condensed into 4 minutes.
Here are some still shots taken during the process. I like to call them, in order, “Captain Picard,” “The Beardless Wonder,” and “Hugh the Wolverine.”
STEP 3: Add color dust to face
Once the face is completed, take a little paintbrush and lightly brush on some brown color dust. Adding the dust in the creases and shadowy areas helps bring the face to life. The photo below illustrates the difference: the right side has the dust and left side does not. STEP 4: Create plaque
As I said earlier, Abe is full of great quotes. It was hard to choose just one to put on this cake. In the end, I chose the following quote because it seems to sum up his life, mission, and legacy perfectly:
STEP 5: Carefully drive to the Illinois State Fair
While he may look sturdy, Abe is very sensitive to the sun. And unlike a regular human, he doesn’t just suffer sunburn, he instead suffers “My Face Literally Melts Off If Sun Hits It Directly.” I placed him on the front seat inside a rubbermaid, put a towel around the sides to block the sun, and then opened an umbrella across the top. I forgot to take a regular photo, but I managed to screenshot my snapchat of the set-up: STEP 6: Take a short field trip back home
Before we went to the fair, I took Abe to see his old house!
STEP 7: Drop off at fair!
Here he sits! Good luck, Abe! I hope you win!
Do you have a favorite Abe Lincoln quote or memory? Or a favorite Robin Hood quote? I love those, too. Please share in the comments below! 🙂
Brush embroidery: a cake decorating technique that is so elegant, and so easy! You’ll simply an already-covered cake, a paintbrush, and some thinned buttercream icing in an icing bag (the smaller the tip, the more delicate your flowers).
Using the piping bag, pipe shape using slightly jagged lines. (Hint: You can lightly press a flower cookie cutter into the fondant/buttercream base, so that you simply trace the lines with your piping bag!)
Brush inwards. If flower is large enough, draw another, smaller, flower in the center. Here are my steps:
And the finished product:
I’ve found the technique to really “pop” with contrasting colors. And yet, it also looks very beautiful and delicate as white-on-white. Brush embroidery also works great with royal icing!
What other ways have you found to use brush embroidery?
A silence fell over the kitchen as I set the cake down on the counter. The candle, so unceremoniously shoved last week into her raised chocolate hand, was lit by my mother with a reverence usually reserved for old family photos and high-thread count fabrics. It flickered an eerie greenish glow as we all stared. “Well, we should sing!” someone piped up.
“What, just because there’s a cake with a candle on it, we have to sing?”
“But it’s not a birthday!”
“It’s sort of America’s birthday, I guess…”
A quiet pause. The guests shifted uneasily on their feet.
And then, from the back, in an octave known only to prehistoric reptiles and James Earl Jones, a voice began, “O beautiful, for spacious skies.” My eyes snapped away from the cake and I looked about for the rumbling initiator. Slowly, one by one, more voices added in. Not wanting to appear an ungrateful host, I attempted to join in as well, only to find that my singing voice stops approximately five octaves higher than their chosen range. My gaze drifted from guest to guest, all of whom were intently staring at the green lady and her wimpy torch. And as the final sounds of “From sea to shining seeeeeeeaaaaa” melted away, the Fourth of July guests, tank-top-clad and red-faced from the heat and yet sounding like a Russian Men’s Glee Club, looked expectantly at me for direction.
My dad broke the silence, “Well, that has to be the weirdest thing this family has ever done.”
“We’re being patriotic!”
“Yeah, we’re just celebrating the 4th!” a few people countered.
“No, you’re all staring at a cake. And singing to it,” he pointed out.
Well, as usual, he was right. It WAS weird. But “weird” is why I love my family and friends. I can confidently say that no other family was singing to a green chocolate statue that day. And I can confidently say this is why I love them so dearly!
STEP 1: Make modeling chocolate
Easy recipe! Melt a 12-oz bag of candy melts in the microwave. (Half power, 30 seconds at a time.) Once it’s melted, stir in 1/4 cup of corn syrup. The consistency will immediately change and it’s AWESOME! Wrap the blob in saran wrap and put in the fridge for a few hours. Ta-da! STEP 2: Create Lady Liberty(a week or so in advance)
This portion took approximately two days of non-stop work. I set myself up with Netflix on the left and the photos of the Statue of Liberty on the right, and I began! My version has a styrofoam cone to begin with, and then I coated it with a layer of green chocolate. I then started at the bottom and added the folds. If you compare it to a real photo of the statue, the folds are pretty close. I didn’t embellish anything! Which reminds me- I’m glad I wasn’t the model for this statue, because she is wearing a LOT of fabric. 🙂
Here is the final version, front and back:
Here are some up-close detail pics:
STEP 3: Make the cake Ugh that CAKE! The thought of it raises my blood pressure! Making the colored layers was easy enough- but stacking thirteen layers was literally a recipe for disaster. More on that in a moment… Here is what the inside eventually looked like! STEP 4: Add the details
Once the cake was covered in its base layer of fondant, I cut fondant bricks and began to lay them on. I could have used a brick imprint mat (a piece of plastic you press into the fondant) but I think this looked better. Then I covered a small cake board in brown fondant, and using a very tiny paintbrush and food coloring, painted on the quote of Emma Lazarus’ that is inside at the base of the actual statue. I just love this quote. Having also worked in genealogy, and having found the names, dates, and photos of the ships in which my ancestors arrived from Ireland, Sweden, Norway, and Hungary- I’m just happy to know that they were coming to a country that welcomed them.
As you can see, I didn’t have a plan or anything drawn out. I was really really hoping that the words would all fit on this circle. Luckily, they fit just perfectly. WHEW!STEP 5: FIX THE CAKE BECAUSE IT IS FALLLLLLING
Ok. So I covered the cake in fondant on Friday afternoon, went to dinner, and when I returned, everything was fine. As I sat there that night, gluing bricks to the sides, I noticed a tiny crack at the top. Bit by bit, the crack grew, until suddenly it was a gaping hole!!! It turns out that the blue cake section and the striped cake section next to it would NOT stay together. They were coming apart faster than a Hollywood marriage. I grabbed boxes and put them flush against the sides of the cake, squeezing it back together, until I could work out a solution.
And by “I,” I mean my mom. She is my cake engineer. She texted me a brilliant idea: “Why don’t we sew it?” Ladies and gents, this is actually true. This cake was literally sewn together. Here is a small sketch:
Once the string was pulled taut, the foamboard pieces held the cake together. It really worked. My mom, a quilter of much renown, sewed a cake. Here she is “un”-sewing it so we could eat it:
I’m sorry, I saw it on the internet and I couldn’t resist.
Ok, back to the cake! This one, called “Meditative Rose,” by Salvador Dalí, is the 8th in my series of Art cakes, each representing both a different art style/era, as well as a different cake medium. Here is my attempt at Surrealism, using gum paste for the rose.
STEP 1: Create Rose
Since this rose was so big, I didn’t use the formal “rose cutter,” which is available at your local crafting store. 🙂 I just cut pieces out of gum paste, softened the edges, and stuck the pieces on.
I used balled up pieces of wax paper in between the petals. Cut out a petal, stick it on, put some wax paper around it while it hardens, repeat.
STEP 2: Paint background.
Using gel food colors mixed with clear vanilla extract- paint away! These colors are very tricky and don’t act like real color, so beware. For example- when brown is mixed with the vanilla, its base color becomes green. And black’s is purple. So- mixing these colors together becomes a little tricky. That’s why my version of this painting is much more vivid than Dalí’s- I had trouble softening the colors, especially the blue, and basically just used the blue straight from the tube. My apologies to Dalí! 🙂
Here are some step-by-step photos of the background painting process:
Comparison of the two paintings side by side. My little food coloring brushes didn’t allow for long strokes, so the background is pretty choppy compared to his:
Here’s a super-zoomed-in pic of the bottom of the painting. Like I’ve said before- it’s impossible to add white. So in this case, to make those highlights on the two people, to make the path on the right, and to make the little village in the distance, I just used a sharp tool and scraped off the color. White fondant underneath: viola!
Have you ever wanted to see how a cake can be painted to resemble a beautiful Van Gogh?
Well, you’ll have to look elsewhere. This shaky video, filmed with my iPhone hanging with rope off a light fixture, accompanied by a sample of YouTube’s free music that, though inexplicably labeled “If I Had a Chicken,” brings to mind a black-and-white 1910s flick featuring a Vaudevillian duo comically arguing in a dusty saloon…. well, let’s just say this is my first try, and in the future, I shall be purchasing an actual camera and a tripod. Or something.
If you’re interested in seeing some still-photos from the last time I tried this cake, please click here. I promise, it looks nicer and you won’t feel quite the same need to break out your Flapper beads and bust out the Charleston!
I recommend you watch this video, though- you can count the amount of times I hit my head on the light by the amount of times you see the screen shake. 🙂
Let me begin with my deepest apologies to all you fine readers who privately roll your eyes whenever you see yet another Blackhawks post. You can rejoice and be glad, for this is the last hockey-related post for many months!*
*Last ANTICIPATED post… mwah ha ha!!
For those of you like me, though- let us revel together and enjoy this Cup-filled summer, waiting in anticipation for the preseason in September.
So, let me present to you my final Blackhawks cake, “The Road to the Cup.” Brought to WGN TV on June 15, 2015. How did it end up on TV? I sent an email asking if I could. They said yes. That is all.
STEP 1: Devise Theme (1 week before)
I used a drawing app on my ipad to sketch out a rough theme. Four mini-scenes, each one representing a stop on the Blackhawks’ “Road” to reaching the final trophy. The first stop was the Nashville series, and had Seabrook scoring the triple-overtime goal at 1:16am. The next scene was Patrick Kane during his “goal celebration” pose, since that’s the series he started to come alive! The third scene was Duncan Keith, or, as he was renamed, DunConn (for the Conn Smythe Award, the playoff MVP). The final scene was Captain Toews as he skated towards the Cup. STEP 2: Create the Gum Paste/ Modeling Chocolate Characters (1 week before)
For an in-depth explanation of how to create these players, click here.STEP 3: Make the Cake (The structure pictured below: 2 days before. The actual cake under that: 1 day before.)
Surely there’s a better way… but I don’t know about it. So I used a bunch of pieces of styrofoam, glued them onto the base, and then pushed rice krispie treats in between the spaces to make a smooth surface. I covered the whole thing with modeling chocolate, leaving four empty places where I would place the mini rinks later. (Again, for a detailed explanation on how I created those poured sugar rinks, click here, same link as above.) Why so much styrofoam? Three reasons: it was lighter, it was faster, and I knew that part wouldn’t be eaten anyways so what did it matter?
Finally, the day arrived: Monday, June 15. Not only the day of the TV segments, but also the day of Game Six- what *could be* the Stanley Cup Clincher!!!
STEP 4: Take the Cake to Stop #1- The Blackhawks Rally at the Palace Grill on Madison (46 miles away, left at 5:30am and arrived at 7:34am. Rush hour, how I loathe thee… Oh, who am I kidding, I slept in the car, ha! My poor mom or sister drove- I don’t even know which one!)
That reminds me. My family is amazing. They do all this work and then I’m the one that gets to be on TV. These two drove me around all day while I slept in the car. I even fell asleep on a couch in the store as they looked at new couches for my parents’ family room. Trust me, there is a post coming in the near future that will provide photographic evidence of the awesomeness of my family. Until that point, please enjoy this, their television debut: After arriving at the Palace Grill, a very kind producer helped us set up the cake right there in the restaurant. WGN news had two reporters on location, and there was tons going on! A face painter, a bouncy house, Blackhawks giveaways, signed memorabilia to purchase, a live band, and more!
I was also able to meet some local legends! Steve Konroyd (former Blackhawk player and current TV co-host of game intermissions and post-game shows), Pat Tomasulo and Ana Belaval (WGN morning news team), Troy Murray (another former Blackhawk player and current color analyst for the broadcasts on WGN radio), and of course, Tommy Hawk, the team mascot! Tommy Hawk seemed to enjoy the cake too! STEP 5: Get Interviewed on Live Television! (8:50am)
Though short and sweet, I got to say a few words about my cake on the morning news! And my website scrolled across the screen, so… yay!
STEP 6: Eat Breakfast (9:00am)
As Pippin would say, it was “Second Breakfast,” right, guys? After the funtivities were closing up around 9:30, guess who came in?! Many of the players’ dads!
STEP 5: Take Cake to WGN TV Studio (10:30am)
We then drove to the TV studio where a very kind stagehand took the cake inside and promised to put a sign on it so none of the news reporters would eat it. And then it was time for a little relaxing!
STEP 6: Eat Lunch and Go Shopping! (11:00am)
STEP 7: Come Back to TV Studio (3:15pm)
This was my second favorite thing that happened that day (other than, you know, what happened at 10:15pm-ish!!!!). The producer had warned us to put a sign on the cake labeling it, because apparently the staff would eat it otherwise. So we kindly asked the stagehand to put a sign by the cake. With a completely straight face, he said he would take care of it.
We then walked into the studio, he turned the fancy lights on, and OH MY GOODNESS HOW BIG IS THAT SIGN! Keep in mind, that cake is three feet long!
STEP 8: Get the Cake Prepped for Evening News (3:15pm)
It was a pretty easy set-up, but man, am I jealous of all their lights! It was so easy to photograph the cake! Anyone want to set me up with a camera studio at home? Anyone?? While I readied the cake, my mom and sister took photos and the stagehands exchanged the background art for some awesome Hawks stuff.
Mom even managed to take a pic of my Kane and Toews figures, with their respective posters in the background! She’s so artsy! 🙂
STEP 9: Wait for Interview (3:45pm- 6:10pm)
I was told that my segment would be on at 5:15pm. We waited patiently (Elizabeth organized the Green Room– you’re welcome, WGN–) and then, just at 5:00pm, they announced there was a tornado warning! A tornado was right above Cook County! And so began the weather coverage. Obviously, I knew the segment wouldn’t be on at 5:15, right as the warning expired, but I had hopes that there might be time for it at some point before six o’clock. Unfortunately, though the tornado dissipated, there was still quite a storm over the city, in particular right over all the people waiting outside the United Center to watch the Blackhawks game- and so the station had to keep going with weather coverage. Of course I understand, but it was an unfortunate amount of time and money spent to not get that evening news segment!
STEP 10: Try to Watch Blackhawks Game! (the rest of the night!)
Of course, I did all this since I’m a Hawks fan. So when the 4-6pm news ended, I wasn’t so much sad about the canceled segment, as I was antsy to get out of there so we could find a place to watch the game. So we get in the car, and I’m thinking, hey, we’re traveling out of the city- going the opposite way of everyone else presumably- so we should probably get to, like, Schaumburg, before puck drop at 7:15.
According to the GPS, we made it 0.6 mile in ONE HOUR! Let me repeat- just over a half mile in an HOUR! (If you want a good laugh, I just googled it- Schaumburg is 30 miles from the studio.) So, cake packed in the trunk and all but forgotten, I start having a spaz attack. It’s now 7ish, and we were still in the car. How could I NOT watch potentially the last game of the year?! We looked around the gridlocked traffic, and what did we spot, but an… Olive Garden.
Perhaps not the normal place to head to watch a Stanley Cup Final Cup-clinching game. But there was no option. After I called from the car to ensure they actually had a bar, we dodged the raindrops and flew inside, backsides in the seats just in the nick of time. The kind management team allowed us to turn the TV sound on. (Whew.)
STEP 10: Move to an Actual Bar Since Olive Garden Closed
As the second period drew to a close, we readied ourselves, paid the tab, and opened the umbrellas. As soon as the horn sounded, we bounded out to the car and moved along to the next bar. We parked, ran inside, and secured a spot juuuuust as the third period started.
Are there other hockey treats I haven’t made yet? Please let me know in the comments! I have a long summer to prepare for the next season. 🙂 Oh, and I learned an interesting tidbit today: Next year will be their 88th season. I think that’s a good omen, don’t you?
Well, let’s face it. The name is just too perfect. “Stanley Cup-Cakes?” The dessert practically makes itself. I tried to resist, but it is impossible for me to ignore a good pun! So, reveling in the Blackhawks’ recent victory, I set to work to create a treat worthy of Lord Stanley.
You’ll only need a few supplies: brownies and frosting, some circular cutters, fondant, a rolling pin, black gel coloring and silver luster dust.
This is literally it. Punch out a few circles, stack them together, frost, cover with fondant, and paint with silver dust. Viola! Look at the difference between the painted and non-painted cups!
As a 99% vegetarian person, these are some ribs I can really get behind! It’s not that I have any moral problems with meat- I just don’t like it- but these “ribs,” I have no problems with. Vanilla cake, buttercream, fondant, royal icing, and sprinkles. Yummy!
STEP 1: Carve and cover the cake.
This is SO MUCH EASIER if the cake is frozen. I used a 16″ circle and then cut off the top and bottom parts of the circle. Then I cut some divots for the ribs.
After the cake is carved, cover it with buttercream.
Lay fondant across the cake and carefully press it into the divots and around the base. I used a really light color of fondant, but remember, you can’t put a light color of food coloring on top of a darker color. So if I wanted any “highlights” of this light color, it needed to be the base color.
STEP 2: Make rib bones.
I actually made these a few nights in advance so they were quite hard. Using a mixture of gum paste and fondant, I shaped the bones and put them on a long stick. Lay them out to dry. Flip them over every few hours so both sides dry.
STEP 3: Paint away!!!
This was the super fun part!! Mix up a batch of royal icing, and then color it a few different shades. As you can see here on the left, I began with a reddish brown. Of course, don’t cover it completely- let a little of that light brown show through. I then added some black, and then some grill marks. Finish it off with black sprinkles, and then pour on some red royal icing to simulate barbeque sauce! A feast for all- vegetarians included!
I also made some cookie fries. Very simple- regular cookie dough just cut into strips, with a little brown dust added to the tips. With a little cup of royal icing barbeque sauce, you could just dip your cookie into the icing! I also brought these cookies to the party. They were designed by SweetAmbs- check it out on facebook here: https://www.facebook.com/SweetAmbsCookies/videos/1072039919490079/?pnref=story
How to impress someone with your decorating prowess: Tie-dye a cookie! They’ll be amazed, and you, meanwhile, will be sitting there like, “Well, I just dragged a toothpick through the icing, so…”
STEP 1: Make royal icing.
You’ll want at least one color of thick consistency (to outline the shirt). You’ll also need a bag of each color in thin consistency.
STEP 2: QUICKLY pipe the colors onto the cookie in whatever pattern you want.
STEP 3: Drag a toothpick from the center circle outwards. Take a new toothpick each time, so the colors don’t run together.
Step 4 (optional): Wear bell-bottoms and sing to yourself whilst placing flowers in your braided hair.
Just joking. I’m a child of the 80s and have no idea what happened in the 60s. Actually, I don’t even know if tie-dye is from the 60s, but simply judging from a lifetime of Homecoming Week Spirit Days, usually with a “Decades” theme, most people agree with me.
The royal icing crusts quickly. Do not take your time piping the color on, because you’ll find it will start crusting almost immediately and you won’t have a smooth finish. Just throw it on there, I promise! And don’t delay with the toothpick-pulling, either. Time is your enemy in this case. 🙂
You’ll see some flecks of green in the step-by-step photo above. This is because the bag of royal icing I was using had already started to crust around the top of the bag, and the crusty bits fell off into the fresh icing. Try to keep the top of your bag facing upwards so this doesn’t happen to you! Do not let the bag droop to the side! Go ahead! Give it a whirl! And if you try it, post a photo in the comments below– I’d love to see them!
For what follows, I ask in advance for your forgiveness. Some of the plays-on-words are simply indefensible. If, however, you like baking, hockey, and a healthy sample of eye-roll-inducing puns, this is the place for you.
ASSISTS: Though the baker alone normally gets accolades for her work, many times, the work cannot be completed without assistance from a teammate. In this case, the teammate is said to give an assist to the baker.
CHECKING: Checking is a defensive technique bakers employ to ensure their work is of a high quality. (Some bakers who work offensively plunge ahead in their work without considering the “what-ifs.”) The following situations represent a few examples during which one would see checking amongst bakers: Is the oven off? Are the eggs still fresh? Is the oven really off? Wait, how many cookies did the lady want again? Wait, she’s picking them up at 3, right? Am I SURE she said she wanted yellow with brown trim, because that sounds awful but I have to make what she asked for? Am I DEFINITELY SURE the oven is off?
(Side note: I am a world-class checker. If they gave a Conn Smythe for checking alone, I would win it every year. I check to make sure I’ve checked everything there is to check.)
CLUTCH: Every baking team needs a person they can count on when the clock winds down and the project isn’t yet complete. This person, who always manages to “find a way,” is called clutch.
DEKE: Originating from the word “decoy,” a baker performs a deke when she uses amazing savvy and skill to fake out a customer with a deceptive, but delicious, product. A cupcake filled with an unexpected raspberry creme, or a chocolate chip cookie that actually has an Oreo inside, are examples of dekes.
EXTRA ATTACKER: On very rare occasions, an additional helper will unexpectedly pop into your kitchen. These helpers are called extra attackers. They should be useful in helping your team accomplish the goal, although it must be noted that not every team successfully utilizes extra attackers, no matter how much talent the team seems to possess up front.
DELAY OF GAME: When a member of the team intentionally causes a stoppage in decorating, this is a delay of game penalty. Examples of infractions include: buying and delivering the baker a tasty lunch, texting the baker a question which requires a response, or distracting the baker with funny Internet videos.
GOAL: During the decorating process, a baker will have several goals. “What’s my goal? To be the best Johnny on the team.” Wait… that’s something else… Anyways. A baker’s goals might include, but are not limited to, the following: Be prepared with the supplies. Don’t screw up. Don’t drop anything. Don’t mess up the date/time/name/colors/anything else for the pickup. Make your lines neat as a pin and your floods smooth as silk. And lastly: Never give an inferior product to a customer. So, in short: “What’s my goal? To give all customers superior products.” I really feel like I could be in a commercial or something…
HAT TRICK: When the baker completes three separate orders all on the same day, she is said to have completed a hat trick. When all three orders are picked up within twenty minutes of each other, this is a natural hat trick.
HEALTHY SCRATCH: A full roster of cookies always includes a few extras, in order to allow for any breakages that occur along the way. Cookies that have been fully decorated but end up not being used are referred to as healthy scratches. They are functional, but represent the bottom tier of your decorating ability, and should only be used in case of an emergency.
ICING THE PUCK: When icing a puck, it is recommended to outline and flood the cookie, and then draw on criss-crossing marks once the icing is hardened. To properly ice the puck, flood the top part of it with a slightly lighter black, and a super dark black on the bottom, in order for it to look more 3D.
INTERFERENCE: When a person deliberately prevents the baker from working, interference is called.
INTERMISSION: While decorating, a baker is allowed to pause and take care of unrelated business. These pauses are referred to as intermissions. It is advised that one should not take more than twenty minutes for an intermission, because it is all but guaranteed that the baker will lose her focus and drive after that point.
LINE CHANGES: It is naturally easiest to decorate cookies closest to you on the tray. Once that line of cookies has been decorated, they shall be moved to the back of the tray, and the un-iced cookies shall take their place. When lines of cookies are exchanged, the cookies are said to make a line change.LOCKER ROOM: No matter how hard you prepare and train, cookies break. You must not blame yourself or your teammates. A good baker has extra cookies waiting in the wings for their moment to shine (see: healthy scratches). A damaged cookie is sent to the locker room to be checked and possibly await reparative surgery. A cookie beyond repair may simply be thrown away or eaten.
NHL: The National Hobby-Baker’s League, or NHL, is a group comprised of hobbyists who have other careers but choose to decorate cakes and cookies for fun. NHL members simply create for family and friends, and enjoy trying out new techniques. This is in contrast to the NFL, or National For-Profit-Baker’s League- a much more popular and profitable league than the NHL.
OFFSIDES: If a baker doesn’t pipe a border around the edge of her cookie, the icing will flow offsides. Always use a tip #3 or 4 to avoid offsides icing.
OVERTIME: Overtime occurs when the given time-limit has passed and the baker is now working under extremely stressful conditions. Sudden death overtime occurs when the customer is actually at the baker’s doorstep and the project is then “suddenly” complete, or, as complete as time and conditions will allow.
PENALTY: A penalty occurs when a teammate violates the rules. Different levels of penalties occur, depending on the severity of the violation. A two-minute minor penalty is assessed when, for example, a teammate nonchalantly eats a cookie the baker had been planning on giving to a paying customer. A game misconduct penalty is much more severe and results in ejection from the kitchen. One theoretical example might be, say, when the baker has just finished an Easter egg cake that took hours and hours to complete, and briefly set it on the floor to get something, and the dog, who normally abhors people food, chose that moment to have a taste. And, enjoying his taste, perhaps the dog then licked the entire front of the cake, making it inedible for the baker’s family’s celebration. In this case, the dog would receive a game misconduct penalty and would be permanently thrown from the celebration, while the baker would probably become so angry that she couldn’t even be subdued by her own grandmother. (But again, this is all theoretical.)
PENALTY BOX: Sometimes, no matter how much love and encouragement you give to a cookie, it ends up misbehaving. Its flooded center may be riddled with bubbles, or the icing my flow offsides (see: offsides). A misbehaving cookie shall be set aside in the penalty box until it can be dealt with at a later time.
PENALTY KILL: A baker goes on a penalty kill when a situation arises that puts the baker in a lurch. At this point, the baker cannot let up pressure and must push on, despite the difficult circumstances.
PLAYOFF BEARD: A playoff beard is a superstitious practice where the grower does not shave his beard until the goal is achieved. For obvious reasons, this practice is more common among male bakers.
POWER PLAY: At times, a baker may receive an unexpected advantage: a family member dropping in and offering help, or calling from the store and offering to pick up supplies, or a customer calling to say they will be late picking something up. These unexpected advantages, called power plays, are not common and must be treasured.
RESURFACING THE ICE: Once a cookie is flooded with icing and has fully hardened, a baker may coat the surface with a mixture of alcohol and shimmery dust. This technique makes the surface shiny and is called resurfacing the ice(ing), or, in colloquial terms, using the Zamboni. (see photo of Resurfacing the Ice(ing) below)REVIEW OF PLAY: If a customer picks up a cookie to carefully inspect it, this is called a review of play. These are stressful because while a baker’s product might look perfect from afar, there may be inconsistencies up close. For this reason it is always advised to leave one’s very best products on the top layer when giving the box of cookies to the customer. In this way you will assure yourself that any reviews of play are guaranteed goals. (See goal.)
TIMEOUTS: After flooding cookies with icing, it is necessary to take a timeout. Timeouts last a minimum of 24 hours, since the icing needs that much time to dry completely. Bakers are allowed to use the timeouts as they wish, including making line changes or resurfacing the ice(ing).