we try to put a 60 minute effort together
I just discovered this chart of baking pan sizes and substitutions and it is the best thing ever! I think I'm finally going to attempt the pistachio dream cake, since I'm going to Dom's tomorrow, and I said I'd make it for him since I owe him a cake for his birthday (which was in July, so he's been patient).
I thought about just making this cake, but I don't have a 9x9" square pan (yet), and also, I don't really feel like having to slice the single layer in half, when I could make two 8" rounds for layers instead (though if I'm feeling ambitious - and there's a lot of pastry cream - maybe I'll make them into two layers each. Also, I'm not really sure about the pistachios in the cake itself. I kind of want moist buttery yellow cake, plus pistachio pastry cream and chocolate ganache, so I am going to make this yellow cake (which I will forever think of as Hurricane Sandy cake, since that's when I first made it), plus the pistachio variation on this pastry cream. And chocolate ganache doesn't really require a recipe (4 oz. of chocolate and 4 oz. of heavy cream for a glossy, pourable ganache).
The plan is to make the cake and the cream tonight, and then put it together tomorrow morning (and make the ganache) before I leave. The cake is easy enough, but I've never made pastry cream before - let alone using pistachio paste - so I'm a little apprehensive about that.
Of course, I forgot to put the butter out to soften when I got home from work, so I have to wait for that before I can start. I'll update you after all it's all done, hopefully with pictures, or at least a funny story if things go wrong.
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This entry at DW: http://musesfool.dreamwidth.org/721982.html.
people have commented there.
I thought about just making this cake, but I don't have a 9x9" square pan (yet), and also, I don't really feel like having to slice the single layer in half, when I could make two 8" rounds for layers instead (though if I'm feeling ambitious - and there's a lot of pastry cream - maybe I'll make them into two layers each. Also, I'm not really sure about the pistachios in the cake itself. I kind of want moist buttery yellow cake, plus pistachio pastry cream and chocolate ganache, so I am going to make this yellow cake (which I will forever think of as Hurricane Sandy cake, since that's when I first made it), plus the pistachio variation on this pastry cream. And chocolate ganache doesn't really require a recipe (4 oz. of chocolate and 4 oz. of heavy cream for a glossy, pourable ganache).
The plan is to make the cake and the cream tonight, and then put it together tomorrow morning (and make the ganache) before I leave. The cake is easy enough, but I've never made pastry cream before - let alone using pistachio paste - so I'm a little apprehensive about that.
Of course, I forgot to put the butter out to soften when I got home from work, so I have to wait for that before I can start. I'll update you after all it's all done, hopefully with pictures, or at least a funny story if things go wrong.
*
This entry at DW: http://musesfool.dreamwidth.org/721982.html.
people have commented there.