Just to give you an idea of how far behind I am in posting these things, Roue's birthday was in November. I made this Devil's Food cake for Roue's birthday. It is now February. I am a lazy bum! Huzzah!
The ganache for this cake was theoretically simple, as all ganaches are, but it was unique in that it featured caramel as a major player. Also, I am terrified of caramel.
First of all, I'm always worried that I haven't got the sugar temperature exactly right and as a result my caramel will turn out too light or too dark. Second of all, it is scary as hell when you pour cream directly onto boiling sugar and it foams up and spatters like crazy all over the place. I have a real fear of getting burned by cooking-spatter. Seriously, do not ever ask me to deep-fry a thing. I will have a panic attack.
As you can see below, I got a little impatient and - as predicted - my caramel ended up far lighter than I would have liked.
Although it's not as though the color matters much when you mix it in with dark chocolate to make a ganache.
And while the ganache sets, it is time to work on ze cake.
If I remember correctly (And why would I? It was like three months ago.), these layers came out very dense and fluffy but felt a bit fragile when I de-panned them.
And I do remember correctly that the ganache was disconcertingly runny. It kind of oozed down the sides of the cake the entire time I worked with it and didn't stop oozing until it was eaten.
I sometimes get comments on the little patterns that I make in the frosting on the top of my cakes. Really, it's as simple as running the frosting knife or spatula or whatever over the top in an arc a few times. It is obscenely simple. But hey, it looks pretty right? And it tasted awesome! Very dense and very rich but not too sweet. I consider this one a win all around.
Oh yeah, and Roue liked it too.
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