Sh-sh-sh-shugah!
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So far "The Queen of Tarts," my summer cake business, is going quite well! My first job consisted of an anniversary cake for the parents of a friend of mine; 24 years! I leveled the formally dubbed "1-2-3-4 cake" (yellow cake) into four tiers, filling in milk chocolate ganache on the top and bottom levels, and vanilla buttercream in the center. It was iced with the chocolate ganache, and decorated with two sprays of purple roses and rosebuds, ferns draping over the sides of the cake.
This Saturday, R-dawg is picking up a dessert for a "steak and wine" potluck, a trifle I found off of epicurious with a homemade cake and custard, strawberries, and bananas dipped in a caramel sauce. Labor-intensive, but truly delectable.
I've been baking/cooking since Sunday, but it took me until tonight to really get passionate about it again; I was standing at the stove, placidly brushing down the sides of a pan containing carmelizing syrup, when suddenly the undeniably charming scent of burnt sugar wafted up my nostrils. It was as if my senses awakened-- I felt the sizzling of the water burning off the pan vibrating on my fingertips; watched the sugar turn a deep golden hue as the surface bubbled and swirled; heard the persistent crackling as temperatures climbed inside the pot and the syrup turned temperamental. All this, coupled with the heat surrounding my own skin and the bright, climactic light of the kitchen, brought a sense of exhiliration home to me, one I have not felt in the longest time. :) It's completely comforting.
In other news... the Jale Roger is in Turkey. I miss her smiling face. Hope she's making this face overseas!
Those eyes are so complimentary on her.
Bookmark :
So far "The Queen of Tarts," my summer cake business, is going quite well! My first job consisted of an anniversary cake for the parents of a friend of mine; 24 years! I leveled the formally dubbed "1-2-3-4 cake" (yellow cake) into four tiers, filling in milk chocolate ganache on the top and bottom levels, and vanilla buttercream in the center. It was iced with the chocolate ganache, and decorated with two sprays of purple roses and rosebuds, ferns draping over the sides of the cake.
This Saturday, R-dawg is picking up a dessert for a "steak and wine" potluck, a trifle I found off of epicurious with a homemade cake and custard, strawberries, and bananas dipped in a caramel sauce. Labor-intensive, but truly delectable.
I've been baking/cooking since Sunday, but it took me until tonight to really get passionate about it again; I was standing at the stove, placidly brushing down the sides of a pan containing carmelizing syrup, when suddenly the undeniably charming scent of burnt sugar wafted up my nostrils. It was as if my senses awakened-- I felt the sizzling of the water burning off the pan vibrating on my fingertips; watched the sugar turn a deep golden hue as the surface bubbled and swirled; heard the persistent crackling as temperatures climbed inside the pot and the syrup turned temperamental. All this, coupled with the heat surrounding my own skin and the bright, climactic light of the kitchen, brought a sense of exhiliration home to me, one I have not felt in the longest time. :) It's completely comforting.
In other news... the Jale Roger is in Turkey. I miss her smiling face. Hope she's making this face overseas!
Those eyes are so complimentary on her.
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