Marcus’ parents are visiting (they are so cute!) and I know they enjoy desserts – so it was a good excuse to get rid of a large portion of cake. Once the cake was done and photographed, we hurried over to our neighbor’s house with half of it. Layers of cake, buttercream frosting, and chocolate espresso ganache I have a gazillion piping tips and only know how to use about 3 of them. I like simple because that’s about the limitation of my decoration skills. I like to tell folks that I like simple because simple is elegant (tis true). I generally go with simple edible decorations. My problem usually comes when it is time to decorate. Layered cake assembly is becoming a no-brainer for me and I go on auto-pilot. Make that chocolate espresso swiss meringue buttercream frosting Instead of the buttercream frosting that Marcel gives us, I reverted to my trusty Swiss meringue buttercream frosting (ha, you thought I was going to say Swiss army knife? I like those too). Remove the cakes from their pans after coolingĬhocolate, chopped unsweetened chocolate, and espresso powder for buttercream frosting I had no troubles with the cake (with my adjustments) except that my oven isn’t completely level and well – that’s me being a lazy bum who’d rather trim it off than try to level the stupid oven… No worries. Incorporating dry ingredients and sour creamĪlthough the instructions for the batter may seem tedious, I highly recommend following them because the additional beating transforms the batter into a light and fluffy mix. Seemed to work just fine (the cake is delicious on its own). I replaced the cake flour with all-purpose flour and reduced the leavening by 75%. I just can’t stand tanking a recipe because of elevation, but I especially hate to tank a recipe that requires multiple components and almost 1.5 pounds of good quality dark chocolate. I’ve made it several times at sea-level, but the degree of involvement made me reluctant to try it at elevation until now. This is Marcel Desaulnier’s Chocolate Espresso Fudge Cake from one of my favorite cake books: Death by Chocolate. Whipping eggs, butter, and sugar into the fluffiest of batters Today we had rain (and snow in the high country!) with temps flirting with the 30s. I’ve been wanting to make this for a while, but between the heat of summer, health issues, and getting stuff done in between health issues – I haven’t had a chance. Today I made Jeremy’s (belated) birthday cake. I wonder among foodies if they love the cooking or the eating more?Ĭase in point. I didn’t used to think so, but after spending months cooking and baking things I couldn’t eat during chemo, I realized that for as much as I love to eat the food, I love the making of it even more. But the problem for me is that I would miss the prep more than the eating. He still talks about it like some concept that would free up a few hours a day, that is until I mention sushi, or pan-seared scallops, or crab, or chocolate or… I can see the appeal of chow, to get more hours in the day. He really liked the idea of bachelor chow, sort of like Kaweah’s dry kibbles – same thing every meal. When we first moved in together, Jeremy used to complain about how much time was spent preparing meals.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |