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Cake concept--

Okay, one of my office co-workers is a Keith, and a fair bit proud of her Scottish heritage. Her birthday's coming up, and I've gotten into trying new things out on my co-workers. So how's this: A warmly spiced oatmeal cake with a clotted cream frosting. Maybe with strawberries on top. It sounds perfect.

One problem, nobody has suggestions for clotted cream frosting. I think that using a blender to pulverize sugar, then whipping it into some devonshire cream until it's airy should be an adequete sufficiency. Don't know what that'll do to the texture of the cream, though. I'll have to experiment with some.

This sounds more Irish than scottish. On the other hand, it seems like a good concept.


( 8 comments — Leave a comment )
Aug. 4th, 2006 01:44 am (UTC)
All of that sounds good. If you wanted to get *really* fancy you could separate some of the frosting and dye it, then decorate the cake in a tartan pattern -- it isn't hard to do on flat cakes.
Aug. 4th, 2006 02:16 am (UTC)
I actually thought about doing that! In the final analysis though it would only convince my co-workers that I'm demented. Not really a great goal. I think the cake with the corporate logo picked out in poppy seeds was about as deranged as I'd care to get :)
Aug. 4th, 2006 04:57 am (UTC)
Tartan cakes are *so cool* though! And seriously easy, since it's just a pattern of lines and squares.

If you can't find a good way to do a clotted cream frosting, I would go for a butterscoth of some sort. It'll go well with the oatmeal flavour, and I've seen a lot of butterscoth used in various Scottish desserts.
Aug. 4th, 2006 01:39 pm (UTC)
Good suggestion! That's a little more cloying of a flavor than I was hoping for (even if it's just burned brown sugar and butter instead of an actual candy flavor). I was aiming for "kinda like a scone, more like a cake." But an excellent backup idea :)

I've never done the piped icing thing to decorate yet. Let me look at the Keith tartan and see what it looks like...
Aug. 4th, 2006 05:41 pm (UTC)
I've done it once, and it was way easy -- frost the cake in the dominant colour, then add straight lines of the others. It's also fairly easy to do with coloured sugar, since you can use a stencil -- and if you're not using a very sweet frosting, won't taste overwhelming. I *know* you can handle it.

By the way, could I getyou to email me that pineapple flambe recipe you were talking about the other day? I'd really like to take a look at it - I'm cooking for gamers on Saturday, so I get to go all out :)
Aug. 4th, 2006 10:48 pm (UTC)
Pyrotechnic Pineapple:

1 ripe pineapple
3 Tablespoons butter
4 Tablespoons granulated sugar
3 oz grand marnier (I'd imagine a good rum wouldn't be a bad option, and more tropical)
1 pint vanilla ice cream (or much more--I like 1905 Vanilla by HEB)

Sit the pineapple on its side, slice it vertically in half (so you also divide the green leafy part in half, it's decorative.

Chisel out the core of each half and discard. Then cut around the fleshy portions with a knife to make it easier to remove, and remove flesh with a spoon, cutting into small chunks. Set aside flesh and rinds (you'll use the rinds for serving).

Melt butter in a saute pan over medium-high heat. Add pineapple chunks, but none of the juice, stir occasionally for five minutes. Add 11 T of sugar and stir for one minute, until dissolved. Repeat with the rest of sugar.

Let simmer until there's only two or three tablespoons of liquid remaining--more will dilute the alcohol.

Here's the hard part:
1) get an audience. This is important.
2) Pour grand marnier in, let heat up for TEN SECONDS, then ignite.

Once flames have burned out, place a scoop or two of ice cream into the hollowed-out pineapples, pour goop over them, and serve the dishes with two spoons per couple.

I'm also a HUGE fan of his "blazing bananas" recipe, which doubles well and keeps well, too:

4 T sugar, 3 T butter, 4 ripe bananas (sliced as if for a bowl of cereal), 3 oz dark rum, vanilla ice cream.

Add sugar to dry saute pan over medium heat. Stir for five muntes until liquid and golden. Remove from heat, stir in butter until it's melted and blended with bananas. Return pan to heat, add bananas. Stir five minutes until lightly browned. Add rum. 10 seconds, ignite, serve hot as per pineapples.
Aug. 8th, 2006 11:29 pm (UTC)
Hello^^ Just wanted to drop in to say that I really love your mood icons:) They made me feel better on an Oh So Rotten day, thanks!
Aug. 9th, 2006 03:31 am (UTC)
Thank you! What a great compliment!
( 8 comments — Leave a comment )

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