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Jan. 18th, 2015 09:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chocolatepotBasting the straps for my bustle so that I can turn them right side out and topstitch them. I have to make bagels today but that can wait until after lunch.
Been engaging in an interesting conversation nominally about Hell on Wheels but really about historical accuracy in general. It let me articulate some thoughts that have been going around in my head awhile - namely, 1) that infusing too many modern aspects without good reason helps promote the idea that historical people = modern people and that you don't need to study the differences, and 2) that "sex sells, history doesn't" is a false dichotomy.
I made a cake yesterday to try out enrobing with home-made ganache. The sponge is overmixed, there's not enough frosting, and the ganache was too hot and runny. :( It literally looks like a cake of poo. But now I know that next time I should make more frosting, not mix the cake so much, and let the ganache cool! Also maybe measure stuff when I make the ganache, eh.
I do have plenty of ganache left over, I might heat it up and pour it over the cake to get that thicker, at least.
Been engaging in an interesting conversation nominally about Hell on Wheels but really about historical accuracy in general. It let me articulate some thoughts that have been going around in my head awhile - namely, 1) that infusing too many modern aspects without good reason helps promote the idea that historical people = modern people and that you don't need to study the differences, and 2) that "sex sells, history doesn't" is a false dichotomy.
I made a cake yesterday to try out enrobing with home-made ganache. The sponge is overmixed, there's not enough frosting, and the ganache was too hot and runny. :( It literally looks like a cake of poo. But now I know that next time I should make more frosting, not mix the cake so much, and let the ganache cool! Also maybe measure stuff when I make the ganache, eh.
I do have plenty of ganache left over, I might heat it up and pour it over the cake to get that thicker, at least.
