I had already made and tried to decorate a couple of cakes before I really got the hang of the best ways to fill, frost, and decorate. Here are some things that the pros do (or that I do) that I think make a huge difference.
I fail at blogging. Moving on…
For ZiZ’s birthday, I made a chocolate cake with cinnamon sour cream frosting, in the shape of a minecraft crafting table with the cake recipe in the grid. It was meta, it was geeky, and it was delicious.
ZiZ and I have eaten out a few times over the last couple weeks (see: illness and getting treated for, rather hard work in the garden, etc.). Last night I had some penne (not the best thing for my maybe-wheat-allergy, but the sauce sounded so good) that turned out to be exactly what I was craving, with beef, mushrooms, and a rich creamy sauce described inadequately on the menu as “rosemary cream.” Plus, on an earlier outing, I’d had some cheese grits that were also super yummy. So tonight, I put together my own version of the two dishes, with the added benefit that ZiZ was craving stroganoff and is always a polenta/grits fan. Thus we have dubbed this meal “stroganon” (yes we are dorks).
Total Time: About 90 minutes, with just enough inactive time to make and eat not-bruschetta.
Serves a whole bunch of people, probably 6-8.
Takes about 10-20 minutes, all active.
Menu: Smoked salmon and poached egg on potato pancake; Roasted beet and sour cream salad.
Total time is about 2 hours, 30-40 minutes active.
Everything here can easily be served cold (okay, not actually sure about the poached eggs, but the dish is still yummy without them) and scaled up for a crowd, if that’s your thing.