As you may recall from Cake #2, I was determined to conquer the dome this time, so I reduced the oven temperature by 25º and added several minutes to the baking time. I also used real buttermilk for the first time instead of the powdered kind.
Despite the delay in posting this, I have not, in fact, forgotten about the cake project. I baked a second cake a couple of weeks ago, and cake #3 is just out of the oven.
My first practice cake of the “Conquering Cake” project was baked on Friday, and eaten over the course of the weekend.
While it went well over all, there were definitely some points that could be improved:
I have a confession to make: I’m not a very good baker. I just like baking.
One of my best friends is getting married next month. We’re all excited for the wedding, but there was a bit of an obstacle when it came to planning the bridal shower: the bride just moved across the country, and her closest friends and family are scattered over many different states.
Determined not to let that get in our way, I decided to throw a virtual bridal shower over video chat. With the technology available to us, a virtual bridal shower can be a great way to celebrate with friends when getting together in person is not an option, so I’ve compiled the things I’ve learned here so that others may throw their own virtual showers (this would work just as well for a virtual baby shower).
I’m obsessed with the idea of making perfect macarons, but at this point, they’re still always a gamble for me. For example, I spent much of today making macarons for a party.
Macarons really should not take that long to make , but I’m still getting the hang of it. It was a new recipe for me, using an Italian meringue instead of French. The Italian meringue requires boiling sugar and water together and then adding that to the egg whites, and I had to throw away my first attempt entirely when the sugar turned into caramel. I think I will stick to French meringue in the future.
Back in February, I hosted a bridal shower for my best friend Deirdre, who does not eat gluten. What she lacks in the ability to digest gluten, she makes up for with her excellent taste in friends and literature.
If you’ve never tried to make homemade truffles, it’s easy. It goes something like this:
You’ll need a 2:1 ratio of chocolate (preferably baking bars, not chips) and cream, as well as some cocoa powder, nuts, sprinkles, etc. to roll the truffles in.
During the spring and summer, my favorite breakfast is vanilla Greek yogurt with granola and fresh berries. However, as the weather cools, I start to switch to warmer breakfast foods like oatmeal. Fall has so many wonderful flavors: pumpkin and all sorts of squash, sweet potatoes, and, of course, apples.
As I may have mentioned before, I cohost a brunch devotional every other week with some friends. Among other things, it provides a great opportunity for trying new recipes.
I almost always try to bake something gluten free for these gatherings, since so many of my friends have gluten sensitivities, and this week, with some local apples on hand, I knew I wanted to make apple muffins.