Food, glorious food... done my way. Pretence of perfection
Sunday, July 29, 2007
Daring Bakers - July: Strawberry Mirror Cake
I had mixed feelings about this cake. After my last contact with gelatine, Bavarian cream and the Daring Bakers I knew I had to make this work. And try to follow the recipe exactly (or risk incurring the [justified] Cream Puff Rough Justice(TM)) . So this is why, this time, I did my best to omit the booze from the cake.
The various shops/liquor stores/distilleries I visited trying to find the kirsch were all out. I knew I'd regret that strawberry liqueur bender I went on around the last days of June... who knew it would be so easy to dry up all the sources within 50 miles... and what chronic bad timing!
Anyway, as you can see the recipe was followed precisely. Apart from the big flat rectangular sponge bit. And the measuring the dimensions of cake tins bit. And American cup sizes bit... oh and the powdered gelatine bit... hmm precisely... what's baking without a little edge of your seat re-jigging of things hey? Hey?!?!?!
A few DBs had there birthdays this month, I decided to take my cake into work. bet none used plates like this!:
Yes, I bet my bosses were very impressed... :-)
I don't even like Pooh et al but it's a birthday cake, novelty plates were called for!
The smart (or picky) people reading this would notice that there was a slight darkening of the sponge along the bottom. Any chef worth her/his weight in salt would have removed these. But I thought, no, it's up to me to show people what happens when you make basic errors. Consider yourselves taught, I won't be showing you again... The recipe called for a large flat sponge. I didn't have a baking sheet like that so I improvised. I put it in a cake time and made it twice (plus) as tall and sliced it in half...
Also, measure how high your sponges are before putting them into your cake mould. Otherwise you'll look like a right Muppet when you can see a halo of cake under your mirror... ha ha... *cue much nervous laughter*
The cake was a right pain getting to work (it's tradition to buy everyone cakes at our office). I took pics of the mirror top before I wrapped it to take to work. It was perfect when straight from the fridge, in it's little cocoon... The top got a little smudged on the way to work, I think it hadn't set properly... it was super concentrated strawberry syrup it was made from, maybe that didn't help...
The concentrated topping was needed since I'm not a big sponge fan... bit bland for me. I'm not a big cream fan either to be honest... still, how many people had one of these for their birthdays!
Would I make it again? No. Was it fun to make? I certainly wasn't bored! It was different. I'm usually a stickler for perfection, but I don't feel the need to perfect this cake like I do the Gateau St Honore...
Anyway, thanks to Peabody for choosing this challenge. It was certainly something I've never seen before, and I guess I enjoyed making it too. :-)
Check out the other Darers here!