cake!
Today was The Boy's birthday, and since going out for a nice dinner like we'd normally do was not an option, I channeled all my stress-baking impulses into making him a fancy cake. The Boy loves caramel, so I used this recipe, which has caramel in the cake batter and the frosting, and caramel syrup poured on top. (I baked it in two 8" pans because seriously, who owns three 6" pans? I don't even have one, and I bake a lot.) Then I got ambitious and made caramel shards for decoration.
(click for larger pics)
This was my first time making Swiss meringue butter cream and my second time making caramel, so I feel like I've leveled up a bit. The first time I made caramel, I cooked the sugar a little to long and it ended up tasting slightly burned, but this time I used an infrared thermometer to get the temperature just right, and it was a great improvement. I did one batch with cream and butter to make the sauce, and one with just sugar for the shards.
And now I'm out of flour, oops.
This entry was originally posted at https://marinarusalka.dreamwidth.org/644063.html. You may comment there using OpenID.
(click for larger pics)
This was my first time making Swiss meringue butter cream and my second time making caramel, so I feel like I've leveled up a bit. The first time I made caramel, I cooked the sugar a little to long and it ended up tasting slightly burned, but this time I used an infrared thermometer to get the temperature just right, and it was a great improvement. I did one batch with cream and butter to make the sauce, and one with just sugar for the shards.
And now I'm out of flour, oops.
This entry was originally posted at https://marinarusalka.dreamwidth.org/644063.html. You may comment there using OpenID.