Tuesday, March 10, 2009

Cake for Twins

I had a first birthday cake to make for twins this weekend. This was complicated by the fact that I had to go from Friday-Sunday to a La Leche League conference. So, time had come for me to employ some of the tactics of my busier counterparts. After being very reluctant to freeze my cakes, but reading many a baker saying they often freeze on PURPOSE to improve taste, I went for it.

Baked Thursday night, froze, removed on Sunday, layered and crumb-coated with buttercream and covered with marshmallow fondant. I found clear vegetable shortening, and my god, the difference it makes in handling the fondant is unbelievable. It's ever more delicate, however. I was so tired but honestly having split up the days for decorating it wasn't as big of a task as I had thought. Each cake is three layers- one is vanilla/chocolate/vanilla and the other is chocolate/vanilla/chocolate.

The rainbows nearly came out too light, but I brushed darker royal icing over the fondant and the colors came out just how I pictured them. I really hope the customer liked the cake as she had a very clear idea how she wanted them to look and I'm unsure how close I came to what she had pictured. They are not exactly the same, but they flow together, and they are each special in their own way.

The good news is I had Cormac taste test the cakes when I cut them to shape and he said they tasted just fine (he may as well be an expert at these sort of things). I'm off sweets, as we are expect spawn #2 and they are making me feel pretty horrible. So much for the worry that all this cake making would pack on the weight!

Stir fry-like chicken and rice

This was a creation of necessity, as are many of my dinners. I open the cupboards and the fridge and pull out what I've got. This time I threw on 5 cherry tomatoes halved, and cut one red pepper into cubes, tossed them in olive oil and put them in the oven to roast.

I put on rice to cook with 1 cup rice to 1 cup chicken stock(homemade from the freezer) and 1 cup water. I slowly added more water as the rice cooked, and some of that Goya seasoning I mentioned earlier. Dash of white pepper, sea salt, and dumped in the tomatoes and peppers when the rice was cooked and the peppers and tomatoes were roasted. Add a big lump of butter. Handful of baby spinach, stir until softened. Done.

Chicken. Chop into cubes. 1 tbsp of white vine vinegar. Cover the chicken in a tiny coating of flour. Few lugs of Worchester sauce. Dash of white pepper (I love white pepper, god help me) and a good huge dash of garlic powder (or some minced garlic but I was feeling lazy). Lob of butter (yes, I used up a lot of butter in this recipe. I had butter sitting out left over from making cakes and felt, why not?).


Lucky I remembered to take the picture, I was halfway done inhaling this before I remembered to share it with all of you ;)

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