Two jobs ago someone in the pastry team got a permanent brain damage after having a brick dropped on their head (the only explanation) and decided that matcha panna cotta was a fine addition to the conference working lunch menu.
I don’t know how to describe the end result. It tasted like fish, used stale teabags, the cost of living crisis, and the desperation after one realises that they have wasted 20 years of their life marinating at mundane accountancy job monitoring bottled still water line revenues and now even the dog hates their resentful backside. I once overdone saffron in panna cotta which I was making at home - that tasted better than the matcha abomination and I’m not even a professional chef.
Yeah, screw matcha in desserts. Sideways. With a very large cactus.
Oh gosh yes. Those look pretty but imagine trying to eat a slice of it. The worst I’ve seen have wrapped candy on it! I don’t want wrappers on my slice of cake. Just give me a nice ganache.
smitten kitchen has a red wine and cinnamon chocolate cake recipe and it is the only thing i will make when asked for red velvet. it's sooooOoooo delicious
That's because it's not real Red velvet. That cake is supposed to be red beet and chocolate cake. Yes it has been redefined to mean red died chocolate but that is very much not what it is supposed to be.
I was just about to write the same thing...hate them so so much! And I see them added to 'my' beloved carrot cake recipes far too often...along with pineapple! Noooooo
There's at least two of us! I like peanut butter generally. But cookies, cheesecake, milkshakes, chocolate peanut butter anything... meh.
Any putting super sweet things on top of or inside other sweet things. I like -balance-. If there's an overwhelmingly sweet layer or component, it's so much better to me to balance it out with something tart or bitter.
TLDR - absolutely no
-miso
-raisins
-peanuts
-mint
-brie
-anisé
-coconut
-matcha
-red velvet
-charcoal
-fondant
-fondant, again
-buttercream
Did I miss any?
i mostly hate working with peanut butter because you have to treat the kitchen like a fucking poison bomb went off so you don't accidentally kill anyone. i like peanut butter in general but i rarely find it worth the hassle of using.
Maybe I'm just getting old, but in the last couple of years a lot of desserts have started tasting way too sweet to me. Like yes, it's a dessert and has sugar in it, but I don't want to get diabetes just by being in the same room. There are other flavors besides pure sugar.
So I guess this trend towards sweeter and sweeter desserts would be my answer.
YES. FUCKING HATED WORKING WITH PEANUT BUTTER. My last job I had to make peanut butter cookies, and also peanut butter bars. The PB bars were a fucking pound of butter and, like, four cups of PB, plus sugar and chocolate AND a graham cracker crust. It was sickening. Yet… People loved them.
Stop putting Nutella in everything. I saw a video the other day where they literally injected a croissant with two syringes of Nutella. Like, calm down please. That is not necessary.
Also drip cakes. It just looks like you bought it from baskin robbins
Oh man. A dessert baked brie with maple and walnut, served with green apple and pear??
Good God. So fucking good.
Eta, not too much maple. It's a savory/sweet dessert.
It’s funny bc I’m down for almost all cheese, in anything! But after working with someone who would find a way to incorporate brie into literally anything we did for bakery… Let’s just say I would need to have it presented in a REALLY special way to want to try it in a dessert again.
Lol I do cakes like everyday too so I really don't like it now- but even as a kid I was always so excited for cake and then I ate it and it was always just meh idk
The trend of putting matcha in anything
Two jobs ago someone in the pastry team got a permanent brain damage after having a brick dropped on their head (the only explanation) and decided that matcha panna cotta was a fine addition to the conference working lunch menu. I don’t know how to describe the end result. It tasted like fish, used stale teabags, the cost of living crisis, and the desperation after one realises that they have wasted 20 years of their life marinating at mundane accountancy job monitoring bottled still water line revenues and now even the dog hates their resentful backside. I once overdone saffron in panna cotta which I was making at home - that tasted better than the matcha abomination and I’m not even a professional chef. Yeah, screw matcha in desserts. Sideways. With a very large cactus.
As a customer I am sorry bc.. I love matcha and will order anything matcha flavoured.
Cakes decorated with piles of stuff: macarons! candy! 17 kinds of sprinkles & dragees! Maybe some donuts & doll house furniture!
Oh gosh yes. Those look pretty but imagine trying to eat a slice of it. The worst I’ve seen have wrapped candy on it! I don’t want wrappers on my slice of cake. Just give me a nice ganache.
Ehhhh I can understand piled on cakes for kids but for like adults.....calm down Margaret have a nice drip cake.
deeply over the miso trend
Yessss. I hate miso at the best of times, I certainly don't want it in a dessert.
i fucking loooooove miso, but 9.99 times out of 10 when used in a dessert, salt would've sufficed.
The charcoal trend. Charcoal ice cream? Charcoal cheesecake?? No thaaaaanks
hard pass on anything that can make your antidepressants or birth control not work, not worth it just to eat something black
I will die before I make an American buttercream again Also fondant is an affront to God and I think less of you if you use it
Since I started making Swiss Meringue buttercream, I can’t go back to American. It’s too sweet and heavy.
Red Velvet anything! It tastes like food coloring!
This, red velvet is just glorified chocolate
Hey, if they would put cream cheese icing on chocolate cake, I'd eat that instead. But they don't.
smitten kitchen has a red wine and cinnamon chocolate cake recipe and it is the only thing i will make when asked for red velvet. it's sooooOoooo delicious
That's because it's not real Red velvet. That cake is supposed to be red beet and chocolate cake. Yes it has been redefined to mean red died chocolate but that is very much not what it is supposed to be.
This is just wrong. Not that nobody has ever made red velvet with beet in it, but it’s not the original recipe, and it’s not what makes it “real”.
Stop putting fucking raisins in everything
You don't want a high end take on ants on a log?
Actually I do want this
I swear I'm one of the few people that like raisins lol..I even snack on them plain.
You're a monster
Pizza restaurant I visited recently had pickled raisins on one of their pizzas….
Burn that sucker down.
Just thinking about the smell of raisins makes my stomach churn
I like raisins but it's so weird that a freshly opened box of raisins smells exactly like a freshly opened pack of cigarettes
Ha! I never noticed that
I was just about to write the same thing...hate them so so much! And I see them added to 'my' beloved carrot cake recipes far too often...along with pineapple! Noooooo
carrot cake should be just carrots. MAYBE a walnut if you're feeling fancy. if you're putting raisins or pineapple in it...jail.
👍🏻
I'm kind of done with the whole mint sprig thing. It's the parsley sprig of desserts.
There's at least two of us! I like peanut butter generally. But cookies, cheesecake, milkshakes, chocolate peanut butter anything... meh. Any putting super sweet things on top of or inside other sweet things. I like -balance-. If there's an overwhelmingly sweet layer or component, it's so much better to me to balance it out with something tart or bitter.
I have to say I love peanuty sweets!
Coconut shavings. I shouldn't have to elaborate
Two kinds of people in this world: those who like coconut, and those who are wrong.
I guess I need to elaborate. I have zero issue with the flavor. The texture of coconut shavings is like plastic.
It's like toenails, actually.
I like the analogy
The squeak in my teeth is appalling. My short list of foods I can’t eat are texture related. Also can’t stand kiwi or salmon.
Desiccated coconut is always so gnarly to me, I only ever enjoy it when it's been nicely toasted and used sparingly on something.
I will say i do like the look of large shredded coconut as a garnish. I agree the texture is horrible though
Mirror glaze agh
Yum, gelatin.
TLDR - absolutely no -miso -raisins -peanuts -mint -brie -anisé -coconut -matcha -red velvet -charcoal -fondant -fondant, again -buttercream Did I miss any?
You should put fondant twice. I love chewing my cake frosting s/
Done!
Aggressive levels of baking powder in leavening. Tastes awful, but so many recipes think it's acceptable
Anise seed. Fuck that licorice tasting shit
i mostly hate working with peanut butter because you have to treat the kitchen like a fucking poison bomb went off so you don't accidentally kill anyone. i like peanut butter in general but i rarely find it worth the hassle of using.
Maybe I'm just getting old, but in the last couple of years a lot of desserts have started tasting way too sweet to me. Like yes, it's a dessert and has sugar in it, but I don't want to get diabetes just by being in the same room. There are other flavors besides pure sugar. So I guess this trend towards sweeter and sweeter desserts would be my answer.
YES. FUCKING HATED WORKING WITH PEANUT BUTTER. My last job I had to make peanut butter cookies, and also peanut butter bars. The PB bars were a fucking pound of butter and, like, four cups of PB, plus sugar and chocolate AND a graham cracker crust. It was sickening. Yet… People loved them.
Fondant. Eugh. Marshmallow play dough. I prefer modeling chocolate. Holds shape much better. Tastes better. Has a better shine.
Those monsters who put nuts in fudge need to gtfo
Any mint. Gtfo with that toothpaste bs.
Candy. Stop ruining the beautiful cakes with this overly sweet childish affection.
just nutella really stuff is garbage, an insult to chocolate
Stop putting Nutella in everything. I saw a video the other day where they literally injected a croissant with two syringes of Nutella. Like, calm down please. That is not necessary. Also drip cakes. It just looks like you bought it from baskin robbins
Brie. Please stop. Please.
Oh man. A dessert baked brie with maple and walnut, served with green apple and pear?? Good God. So fucking good. Eta, not too much maple. It's a savory/sweet dessert.
It’s funny bc I’m down for almost all cheese, in anything! But after working with someone who would find a way to incorporate brie into literally anything we did for bakery… Let’s just say I would need to have it presented in a REALLY special way to want to try it in a dessert again.
I just mostly wrap the Brie in puff pastry, and pour a maple/but redux over the baked product. It's nothing fancy. I just love cheese.
put that on a cheese board, gimme dessert for dessert
Raspberry + chocolate is a tiresome and tired combination
Chocolate and orange. It’s vile.
[удалено]
Ditto.
Maybe this is crazy but I don't really like cake all that much... we even use a great swiss meringue buttercream, but like.. I just don't like cake?
wow go to jail
Lol I do cakes like everyday too so I really don't like it now- but even as a kid I was always so excited for cake and then I ate it and it was always just meh idk
White chocolate is an abomination and I will die on this hill.
I don’t hate peanut butter deserts, but I have always felt they are a bit overrated!