its christmas and i'm poor but this year i kinda have presents for people because i have leftover chocolates from my chocolate final. not enough chocolates to be significant, but i have chocolates for necessary people.
grandma said i should make dessert for christmas at bobs and i'm so tired of pie i'm not going to talk about it. so i went browsing through tastespotting
and found this
recipe for gingerbread cake with cream cheese frosting. the one on the blog is badly frosted to which i say, "clearly they do not have my mad frosting skillz" i'll admit my frosting skills have produced a slightly better frosted cake than the original, but the cake in question is largely un-frostable and fought me every step of the way. i wouldn't say it is my best work, but i'm glad to say its not my worst. i will admit to my failure at making smooth caramel.
its a sticky cake, if i decide to work on it i'll be reducing the sugar, i didn't mess with the recipe much because you've got to make it as is the first time to see whats wrong. i did rearrange the method because most people don't know how to assemble a stable cake batter. it turned out relatively level, only a slight ridge on each cake. it might have dried out if i had time to let them sit in the pans in open air, but grandma is paranoid of spoilage and thinks everything must be wrapped and refrigerated and wrapped my cakes in wax paper shortly after i removed them from the oven, most likely adding to their stickyness.
i find it odd that the woman will let meat and leftovers sit out on the counter for hours (in the danger zone!) but baked goods must be wrapped and refridgerated immediately. her food safety is way backwards.
the frosting doesn't work, if you cool the caramel to room temp as specified it clumps up in the frosting. next time i'll think of something else and tell you how that goes if i do it. i also found the frosting extra soft. seriously, i went to pipe a border on the top of the cake and it just flopped over so now the sides of the cake go frosting, cookie layer, more frosting.
also, some stuff i've been making:
a D20 shaped box and a dragon made out of chocolate. i didn't have time to write numbers on the box after i put it together. chef was impressed i managed to fit the thing together, he didn't think it was going to be easy. it wasn't easy, but i shaved off the lumpiness.
also for my chocolate final we had to make 2 flavors of truffles, the white i had fewer of because molded chocolates are difficult for me, they are coconut with a milk chocolate center. the milk are based on an oddball cocktail called a Mt. Kenny Fizz.
(rum, cognac, pineapple, and clove) i put them in a box to bring to uncle bobs christmas, i don't really want to but grandma is expecting it.
and i've been expirementing with the smitten concept. version 1 and 2 below. 3 may be on its way both are too flat for my liking and i've still got plenty of yarn.