Too many cakes

November 30, 2009 at 4:22 pm (chocolate, cooking, dessert, food, friends, international, wedding)

How did our weekend of cake tasting go?  It was fun, and mostly quite tasty.  That was all expected.  But I didn’t expect to be so confused.

Here are the results.  If you want the names of any of the bakeries, let me know and I can tell you.

You can use it to mark time

One egg cake

One egg cake from Mark’s father – He makes this every year for Mark’s birthday.  It’s quite sweet.  Both Mark’s father and the cake, especially the frosting.  But that’s not for the wedding.  That was just bonus cake.

 

Wedding cake baker #1

 

Wedding cake baker #1 – We liked the design options and we like the cost.  The design consultant was really nice and we talked about a custom-ish design that combined various designs that they already do.  And since we sort of designed it ourselves, we’re a bit attached to it.  But the cakes were either too moist (chocolate) or too dry (swirl or white).  The fillings were good, but not great.  So this would be a good option, but not perfect.

Wedding cake baker #2

Wedding cake baker #2 – These cakes were considerably tastier.  The flavors are also more interesting and the slices look much prettier (if you ignore the saran wrap – we picked up the slices from the baker and ate them at my sis’s apartment).  This baker would be more expensive, and we’d have to use one of the basic designs unless we want to pay even more money for a custom design.

dry, not good flavor, frosting no good

Cupcake place #1

Cupcake place #1 – Not very good.  Not worth talking about

more like muffins with frosting

Cupcake place #2

Cupcake place #2 – Better.  But not what we’re looking for.  All the cupcake places would be cheaper, but probably more effort for us.

It would have been nice to try other non-wedding cake cake places, but there’s only so much cake you can eat in one weekend.

We’re probably leaning toward tastier but more expensive.  I hope that I don’t see any leftover cake next July!

Speaking of leftovers, Thanksgiving leftovers have been turned into a curry turkey pot pie.  It’s baking in the oven right now.  I used turkey, gravy, and leftover cranberries from a pear-cranberry-almond tart.  And I also used some of the extra onion soup.  The curry part is inspired by our visit to a cooking class that my sister teaches.  It’s a class for HS students at a charter school.  We stopped by and enjoyed some curry chicken and roti and some creamy pasta.  It’s a neat idea for a class.  Each student has to do a little research on a country.  Then they bring in a recipe from that country, often where their families are from, and they cook it together in class.

The curry chicken is stuffed inside the roti before it's all pan fried in butter!

It was all really tasty!

Before all our leftovers turned into a curry turkey pot pie, this is what it looked like:

flavored w/ rosemary, thyme, sage, apple cider

Turkey!

Dinner is served

Designing the pear tart

Look at how the pears are kinda rosy.  It's so pretty.  It's from soaking dried cranberries with the poached pears

The result of their hard work

The curry turkey pot pie is done!  Good timing!

Smells and tastes as good as it looks

Post-makeover

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Easiest and tastiest ice cream ever!

November 20, 2009 at 6:36 pm (dessert, ice cream, wedding)

I made caramel apple ice cream a few weeks ago.  And I’ve just made a batch of caramel pear ice cream for Thanksgiving.  It’s David Lebovitz’s recipe from The Perfect Scoop.  It’s ridiculously easy and spectacularly tasty.

It’s so flavorful and rich.  It has the feel of a custard ice cream, but with no eggs.  In fact, it only has 3 ingredients.  4 if you count the little pinch of salt.  5 if you count the squeeze of lemon juice.

The basic idea: caramelize sugar (3/4 cup + 2 Tbsp), throw in a couple pears or apples chopped (3) and cook those in the sugar.  Pour in 2 cups of cream.  Blend.  Recipe calls for straining, but I never do that.  Fiber’s good for you.  The last few things just brighten the flavor, but they’re so easy that I don’t really count them: Pinch of salt, squeeze of lemon juice.  Chill and churn in ice cream maker.

It’s going to be my go-to ice cream now.  And I imagine that in the future, I’ll be tweaking it a bit and trying some variations.

I’m on the bus to Boston now.  For a weekend of cake tasting!  It all starts with the infamous, annual one egg cake… Stay tuned.

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