#genoise

[fullcravings]

Tiramisu Layer Cake

[kawaii-foodie]

joys_kitchen

[stereobrick]

Le Gâteau Vert

Claude Monet’s favorite birthday cake.

[orokothe]

Starbound doodles of all my characters!

[bookwyrmbran]

SPONGE CAKE DAY

hi Lokes I love You and You are absurd and wonderful and terrible, You Bastard

anyhow there is a chocolate sponge cake cooling now. think I’m gonna do amaretto frosting. that sounds tasty, right? sounds tasty.

[andizoidart]

I’m going to clear something up about my cream and dark cream ship kids:

1. They are technically the same person, so they don’t affect each other’s stories in any way (They’re a part of the same universe, just different timelines so they don’t exist with each other. Anything I make of them where they’re in the same place is just for myself to see them and in no way canon to either of their stories).

2. I had no idea that  this was already a thing, I just wanted to make a normal cream ship kid.

3. They’re technically not counterparts, I just misused the word trying to describe what I was doing.

I’m sorry if I upset anyone over this. I had no intentions of copying anyone. I didn’t know.

[recurring-polynya]

For yesterday’s cake, I made a grapefruit genoise (I used the genoise recipe from the red-and-white King Arthur book, and added some zest to the dry ingredients and ~1/4 cup of the juice from the grapefruit into the wet).

I baked it in two 9″ rounds, and filled it with a layer of lime curd and some coconut creme patisserie a I just sprinkled it with powdered sugar for decoration.

Impressions: I think I overbaked the genoise. It was too stiff on the outsides. I maybe could have baked it as a single, thick cake in my springform, and then cut it in two, although I’m not confident that would have worked. It did not have a strong grapefruit flavor, but it may have just been overwhelmed by the lime. The batter got nice and fluffy though and tasted AMAZING, so I think I did at least part right.

This is the second time I have made this lime curd and it is amazingly good. The coconut creme pat was great, too, and I had no curdling accidents, which is pretty good, considering that altogether, this cake used just a ton of egg yolks. I did mess up my first genoise and had to start over.

Also, I never put in enough filling. The creme pat wasn’t terrible stiff and sort of squeezed out. I have a lot of extra curd and creme pat and I’m probably going to eat it with a spoon.

Reception: Beloved. We had some family friends over it and they were extremely complimentary. We all did Paul Hollywood impressions and criticized it for having “close crumb” and looking “a bit too casual.” (It was not a pretty cake, I did not take any pictures of it. I do pretty* cakes for the children, it’s my birthday and I ain’t got time for that)

* For certain definitions of “pretty.” My son requested a praying mantis cake this past year, and the rule in this house is, it’s your birthday, you get the cake that you want.

[vero-kacs-blog]

Pastel rústico (Genoise, crema pastelera y Ganache).