Wednesday, May 5, 2010
recipe box Wednesday
This book covers pretty much anything that is baked, not just cakes. From brioche and pate a choux, to pizza crust and pies, English muffins or strudel, if you do any baking at all, you should absolutely own this book. Every single thing I have made from it is truly incredible, and the memory of the taste lingers long after the special occasion is over.
To digress, art classes at UND were small and very focused. Ellen taught me how to use raw gold and silver, and real gems, to create things. Nothing at all like beads and components that I buy at the craft store today. She was a diminutive little woman, think Edna from "The Incredibles", or Helen Hunt. She was delightful, and patient, and I learned so much from her. Did any of YOUR college professors share their birthday cake?
(The cotton candy cloud is not in my cookbook, although you could certainly add it if you wanted to! )
It is crucial that you follow the directions-and yes, you really do have to sift the dry ingredients four times. It makes a difference! You need to use cake flour, and you will have to buy some superfine sugar. The egg white whipping is pretty intense-follow the instructions. When you are mixing the dry ingredients in to the whipped egg whites, it is imperative that you do as little stirring, while still incorporating everything, as you possibly can. If you do all of these things, it will turn out like Martha's.
Another important step, cooling it upside down. I prefer to use a wine bottle, natch. And using an ancient cake pan that I picked up at a garage sale (with a removable bottom) just enhanced the experience.
Suffice to say that if you are looking for a really wonderful cake, and don't mind spending some extra time doing it-this one is a winner.