In the last 6 months I’ve been making more than my share of cakes. I think I’ve filled my quota of cakes, in fact.
Now that I’ve discovered the goodness of the Momofuku cake, and because I’ve recently bought 500 feet of acetate cake strips on-line, there will be no end to the cake baking at my house.
I roped my husband into making the chocolate marshmallow cake for Mother’s day. He was cursing my name while lovingly mixing and baking for 6 hours on the Saturday night before.
The roasted marshmallows were the key. I ate too many pieces.
Then I made the chocolate chip lilikoi curd cake that Christina Tosi made for David Chang’s birthday. Jake didn’t like the chocolate and passion fruit flavors together but I was ecstatic. The chocolate crumb was so rich and I love how Tosi pairs crunchy and creamy and tart together.
I learned a lot about baking.
1) So much easier to weigh the ingredients.
I had a real wedding cake baker, of Paradise Pastries, to help consult on the structure.
Jake kept Mozely busy and I stayed up late only a few nights in a row. Austin and his sister, Noelle, helped bake the cakes and all the parts, hours of work, and especially, hours of stirring slowly thickening curd on the stove top.
We only had one mishap.
Lesson #3: Eggs are necessary in this cake.
We still ate part of it, even though it dripped all over the oven floor, caught on fire, and filled the house with smoke.
11 lbs of butter later we had a wedding cake.
Birthday Cake Layers (without the sprinkles) and Lilikoi Curd, Birthday Cake White Frosting, and Milk Crumb. It could only be upstaged by the bride and groom.
I’ll be posting a lot more. Promise.